The Arrival of Cell-Cultured Meat /Part 2/

By Henk Hoogenkamp

Biomedical Expertise
The ongoing challenges include finding better cell lines and nutrient media to feed those cells, scaffolding systems to shape the cells into tissue meat, as well as building bioreactors for large-scale production of meat that is eco-friendly and ethically sound.

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The Arrival of Cell-Cultured Meat /Part 1/

By Henk Hoogenkamp

The colossal global meat industry is increasingly facing multiple challenges ranging from interrelated ethical, environmental, and business concerns. In the future, the words “meat” and “animal” will be decoupled. Meat without animals is the new notion of cellular biotechnology using stem cells and bioreactors as the basic platform to grow healthy and nutritious cultured meat.

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Imagining The Future: Cellular Agriculture /Part 2/

By Henk Hoogenkamp

Agricultural civilization came before the technology-driven era by several millennia, but technology-driven inventions have since overpowered agricultural domination. Cellular agriculture is a true groundbreaking entrepreneurial field that is still in its early conceptual phase and some startups are in need of additional funding.

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Imagining The Future: Cellular Agriculture /Part 1/

By Henk Hoogenkamp

When talking about meat consumption, something has to be done sooner rather than later. For example, let us look at China: In the 1960s, the average Chinese adult person consumed less than 5 kilos of meat annually. Fast forward, in 2020 that number increased to an astounding 63 kilos. In 2021, China will consumer some 28 percent of the world’s meat, of which some 51 percent of all pork produced globally.

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Protein: Rebalancing of Alternatives

By Henk Hoogenkamp

When it comes to protein, consumers have a lot to choose from. Globally speaking, soy protein is by far the largest source of plant-based soy protein, and unique alternative sources - including pea protein and mycoprotein-are gaining traction. For some plant protein ingredients, infrastructure, investments, and production capacity, including extrusion facilities, the supply chain has not kept up with the fast-growing consumer demand.

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Food Transition

By Henk Hoogenkamp

The global food industry is undergoing a major transformation, and revolutionizing the way food is produced, creating an environment-friendly supply chain that takes no more than what planet Earth can give. Driven by a combination of more health, environmental, and ethical awareness, consumer demand for plant protein formulated foods continues to grow.

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