Tag Archives: Lab-Grown Meat

Magazines, Podcasts, Previews, Research, Reviews, Science

Research Preview: Nature Magazine – July 6, 2023

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Volume 619 Issue 7968

nature Magazine -July 6, 2023 issue: Shape shifters – DNA origami allows useful supramolecular structures to be created from templates. But the process has its limitations, with most structures confined to two configurations: folded or unfolded.

https://open.spotify.com/episode/05xMUBHwffsMOYP95KpCUQ

Fungi bacon and insect burgers: a guide to the proteins of the future

Stylised illustration showing a shop display of alternative protein products with signs saying 'New' and 'Try today'.

Humanity needs to eat less meat. Here are seven alternatives.

Would you eat a burger enriched with mealworms? Fake bacon sliced from a mass of fermented fungi? Milk proteins extruded by microbes? Maybe you already have. Dozens of companies are now banking on these alternatives to animal protein becoming a regular part of your diet.

Mini-antibodies given mighty powers can stave off influenza

Influenza A virus, TEM image.

Complexes formed from ‘nanobodies’ and an antiviral drug halt infection in its tracks.

A dynamic duo comprising an antiviral drug joined to an antibody fragment provides strong protection against the two main types of influenza that infect humans, according to research in mice.

Analysis, Farming, Food, Sustainability, Technology, Videos

Analysis: Food’s Future In A More Sustainable World

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Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions.

Video timeline: 00:00 – Food’s environmental impact 00:44 – Why it’s important to make food sustainable 01:34 – Will everyone have to give up meat? 02:13 – Can lab-grown meat be scaled up? 03:32 – Could nutrients and vitamins be added to new foods? 04:52 – Will insects become a new staple food? 05:35 – Why small-scale farming isn’t the main solution 06:51 – Is vertical farming more sustainable? 07:36 – Will consumers accept new foods?

Economics, Food, Technology, Videos

Future Of Food: An Inside Look At The Promise Of “Alternative Meats” (Video)

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With our current food systems accounting for about a quarter of all greenhouse gas emissions, a growing number of companies are producing an alternative to meat produce. From lab-engineered burgers to fake fish, vegan dining and bug cafes, which ideas could actually help reduce climate change and keep consumers happy.

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Food, Podcasts, Science, Technology

Future Of Food: Scientist Mark Post Talks About Lab-Grown Meat (Podcast)

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Monocle 24 The Bulletin with UBS podcast logoInterview of Professor Mark Post by Monocle 24 “The Bulletin with UBS” podcast aired January 6, 2020.

Marcus Johannes “Mark” Post (born 20 July 1957) is a Dutch pharmacologist who is Professor of Vascular Physiology at Maastricht University and (until 2010) Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat.

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