Agronomics Limited

Cell cultured meat is known by many names. Experts might refer to it as in vitro meat, cellular agriculture, or synthetic meat. But no matter the name, it all comes down to one thing—a more sustainable method of producing a food product that is in high demand.  How is lab-grown meat produced? Scientists take adult muscle stem cells from a live animal and add a collagen matrix. On top of that, fat cells are co-cultured with stem cells to imitate natural flavours and add texture, and tenderness. Lastly, a circulatory system is used to deliver nutrients and remove waste. The practice of growing meat in the lab was only recently adapted for commercial purposes. As the years pass by, more and more techniques are being discovered to create the best possible synthetic meat for the mass market. Want to find out the incredible benefits of having cell cultured meat ? Here are just a few of many: Lower cost Because the technology is relatively new, lab-grown meat is quite costly at first glan...

Meat is a great source for protein, but eating it may be problematic for some people who are concerned about animal welfare. In that case, there is cell-cultured meat, which is made out of the cells from a living animal (i.e. a cow). The cells are harvested painlessly from the animal’s muscle and then fed and nurtured to multiply it and create the muscle tissue, a major aspect of the meats humans eat. The result is a meat tissue which is biologically similar to that of conventional meat, but without slaughtering the animal. A growing importance The demand for meat continues to increase over time. It is set to increase further in the next 40 years, according to a survey conducted by the Food and Agriculture Organization of the UN. We are currently using non-sustainable production methods to meet up the requirements. As a result, meat is likely to become pricier and considered luxury items due to the increased demand for crops for its production, unless sustainable alternatives are disco...