The earth is home to over seven billion people. A good number of them, more than ever before, are thinking about building better mousetraps. Consequently you’ve got to figure some better ones will come along. As they do each advancement is called new technology and new industries are created. That’s why it’s so amazing what’s being done these days and more amazing about what’s coming.
Recently we’ve been hearing a lot about veggie burgers. But are they being shoved aside by lab-grown or cultured meat? The science for cultured meat is an outgrowth of biotechnology’s tissue engineering field. It does not involve genetic engineering. It’s simply adding a collagen matrix (taken from either living or deceased animals) to adult muscle stem cells from a live animal and bathing them in a culture media of primarily photosynthetic algae and cyanobacteria.
Now if you think that growing meat in a petri dish is pretty far fetched, think again. Even Tyson, the huge Arkansas-based meat company that processes chicken, beef, and pork, recently bought out two fledgling cultured meat companies. Not to be left behind, Cargill recently announced an investment in Memphis Meats which has the proven technology and potential to commercialize cultured meat protein.