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https://www.positive.news/society/lab-cultured-fish-the-newest-alt-protein-making-a-splash/>
"The sight of lab-coated technicians operating shiny steel vats takes some
getting used to. It’s a far cry from industrial chicken barns and abattoirs.
This is cellular agriculture; farming on a microscopic scale, cultivating cells
instead of animals. And quite possibly the future of how the world gets its
protein.
Amid growing concern around the ethics, emissions, health and land use when it
comes to rearing animals, interest in lab-grown proteins is soaring.
Lab-cultured meat appears to be hitting its acceleration point, and with
livestock accounting for over a third of food production’s share of global
greenhouse gas emissions, it could prove a vital ally in keeping the net zero
dream alive.
One innovator riding the wave of the burgeoning cultivated meat and seafood
sector is Carrie Chan, founder of Singapore-based Avant Meats. Turning her
entrepreneurial mindset to the pressing issue of feeding the planet’s nearly
8bn-strong population sustainably, she has created the world’s first
lab-cultured fish fillets. Chan envisages a day in the not-too-distant future
when tucking into a fish supper no longer means depleting our under-threat
oceans.
“Traditional ways of producing meat are continuously and increasingly under
threat due to climate change and the risk of pandemics,” she says. “Food
security is a big concern for many governments, and we’re offering an
additional solution.”
Mainstream adoption of ‘alt-proteins’ such as dairy-free milk in coffee and
entirely lab-grown cheeseburgers has been touted as an important marker for one
of three ‘super leverage’ tipping points with the potential to turbo-charge the
planet’s transition to net zero."
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
