Recently, Microsoft founder Bill Gates grabbed headlines when he declared battling climate change to be like an all-out “world war.”
One of his “solutions” he touted was a bit out there — namely, for citizens of developed countries to go meatless: “I do think all rich countries should move to 100% synthetic beef. You can get used to the taste difference, and the claim is they’re going to make it taste even better over time.”
While CFACT obviously has major differences of opinion with Mr. Gates with respect to “climate science” and the need for everyone to move to a meatless future (it’s pointless), it is hard not to admire some of the ground-breaking advancements in the field of food science that are paving the way toward offering consumers more options.
One of them took place last week in Israel.
Employing a technology developed in tandem with Israel’s Technion University, an Israeli startup company called Aleph Farms has been experimenting with an intriguing new technology to advance the taste and texture of fake meat that may be of interest to those choosing, yet struggling, on a vegan diet.
If successful, meat-averse customers will not only have fake hamburgers on their menu but will also be able to order up fake steaks as well.
As reported in Singularityhub.com:
“Last week, Israeli startup Aleph Farms unveiled the first lab-grown ribeye steak using their proprietary bio-printing process, which they say will eventually allow them to recreate any cut of meat.
The technology, developed in tandem with Israel’s Technion University, is similar to that being used in medical research to print “organoids” for drug testing, which one day could let us regrow entire organs from human cells. Using a device similar to an inkjet printer, the company lays down layers of support cells, fat cells, blood cells, and muscle cells that are then placed in an incubator to grow into the finished steak.
The secret behind creating a cut as complex as a ribeye is finding a solution to an issue that has plagued medical bio-printing as well. Building bulk tissue using a bio-printer isn’t that tough, but creating the fine network of blood vessels that ferry nutrients and waste products in and out of cells is much harder.
While the company isn’t giving away any details, they say they have created a proprietary process that acts similarly to a natural vascular system, helping nutrients across thicker sections of tissue during growth and maintaining a natural shape and structure before and after cooking.”
The product reportedly still has a way to go before it finds itself on store markets, and it could be pricy compared to even traditional meat. Nevertheless, for those who find going vegan is the personal lifestyle they prefer, this new breakthrough may help them through the cravings a bit easier, than say, tofu.
To read the full story, click here.
By Adam Houser |March 2nd, 2021
March 2, 2021 at 11:01AM