Plant-based meat and genetic engineering technology

18

October

2022

5/5 (1)

More attention than ever is directed towards sustainability and climate change nowadays. It is in the news every day and companies are also heavily influenced by it. The younger generation is devoting more attention to it and demanding companies to take more responsibility. They advocate better and more sustainable products and production processes.

There are several emissions sources, such as cars and factories. Another source of emission is livestock. Currently, when looking at emissions numbers, global livestock is responsible for 14.5% of all human-caused emissions. Decreasing emissions is crucial to fight climate change and increasing sustainability. Research has shown that meat generally has a higher carbon footprint compared to plant-based food, thus eating less meat, or even better no meat, and more plant-based food could lead to fewer emissions (Petrovic et al., 2015). Change starts with yourself, so to also be a part of the mission to become more sustainable, an increasing number of people are becoming vegetarian, meaning that they do not eat meat or fish (Minassian, 2022).

To substitute meat, there are an increasing number of alternatives on the market that are marketed as plant-based meat. To reduce global meat consumption, not only vegetarians and vegans need to be targeted, but also consumers who eat meat. According to a Bloomberg Intelligence Report, by 2030, the sales of plant-based food are expected to have five folded (Minassian, 2022). A common remark from consumers who do eat meat is that these alternatives do not taste or feel like meat. Technology is playing a crucial role in fabricating plant-based alternatives that are indistinguishable from actual meat. Especially, genetic engineering technology has immense potential. It can recreate proteins normally found in animal products, such as milk, which creates textures and tastes that resemble real meat. Also, crops can be optimised to be able to use in plant-based meat (IDTechEx, 2021). So, in order to reduce meat consumption these technologies will be essential to get consumers who do eat meat to make the switch to plant-based alternatives and therefore actively participate towards a more sustainable world.

Works Cited

IDTechEx. (2021, July 20). Emerging Technologies Set to Shape the Next Generation of Plant-Based Meat. Retrieved from prnewswire.com: https://www.prnewswire.com/news-releases/emerging-technologies-set-to-shape-the-next-generation-of-plant-based-meat-says-idtechex-814624557.html

Minassian, L. (2022, April 6). Why the Global Rise in Vegan and Plant-Based Eating is No Fad (30x Increase in US Vegans + Other Astounding Vegan Stats). Retrieved from foodrevolution.org: https://foodrevolution.org/blog/vegan-statistics-global/

Zoran Petrovic, V. D. (2015). Meat production and consumption: Environmental consequences Zoran Petrovica,*, Vesna Djordjevica, Dragan Milicevica, Ivan Nastasijevica, Nenad Parunovica aInstitute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia Abstract. Procedia Food Science, 235-238.

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3D printed food?

8

October

2021

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How does 3D food printing work?

Exclusive 3D printing restaurants are already a thing , while consumers can buy their own 3D food printers for their home! But, first and foremost, let’s explain what 3D food printing actually means. It is defined as the automated process of manufacturing food products using a variety of additive manufacturing techniques. The most common example of this currently is food grade syringes that hold the printing material, while a food grade nozzle deposits it layer by layer, the so-called extrusion-based printing technique. Additional printing techniques include selective laser sintering, in which powdered food materials are heated and bonded together to form a solid structure and binder jetting, which is similar in nature but uses a liquid binder instead of heat to bond the materials. Sometimes there are post-processes needed such as baking or frying, before the food is safe and ready for consumption.

Which foods can be 3D printed?

Not all foods can be 3D printed of course, at least at this point in time with the currently available technologies. The reason for this is that food materials need to be in paste-like form in order to be able to go into the cartridge, thus limiting the options significantly. Consequently, the types of foods that 3D printing is focused in right now come from inputs of purées, mousses and other sugary ingredients, cheeses, mashes and raw meats. On top of these, some companies are also creating 3D printed pizzas and pasta, or even burgers and sushi.

What are the benefits of 3D printing?

One of the important benefits provided by this process is the ability to cater to people with dietary restrictions, as the ingredients can be handpicked and personalized to each person’s needs and wants. The company Barilla for example, is using 3D printing technology to experiment with gluten-free pasta options. Moreover, 3D printed food can be healthier, as it provides the option of putting a custom amount of protein, sugar, vitamins, and minerals into the foods we consume. In a similar context, 3D printing can assist in reducing food waste by utilizing otherwise “useless” food products like meat off-cuts, distorted vegetables and fruits, sea food by-products and perishables, which can all be turned into a suitable form to be used in printing. For instance, Upprinting Food, a Dutch startup, has already been blending and combining different ingredients from food waste and turning them into materials for 3D printing.

Possible uses for 3D printing in the future?

The precision that can be achieved through this technology could prove to be very beneficial to hospitals for example in the future, where restricted diets may be a necessity. Another field that can benefit greatly from 3D printed food is space travel. The compactness and ease of use, as well as the ability to fulfill all the necessary nutritional requirements of astronauts, make 3D printing the ideal solution to cover the crew’s dietary needs. Lastly, 3D printing can be used to provide a sustainable food source to the world, by assisting in the effort to cover the immense and growing need for food due to the rapid increase of the world’s population.

All in all, 3D printing food is an innovative and exciting technology that has a lot of potential to disrupt industries that span several sectors and might seem totally unrelated at first glance. In reality though, 3D printed food is still in its infancy and needs to see a lot more advancement in its field before seeing a broader adoption from professionals and consumers.

References:

Carolo, L. 3D Printed Food (2021): All You Need to Know. all3dp (2021). Available at: https://all3dp.com/2/3d-printed-food-3d-printing-food/ (Accessed: 08 October 2021).

3dsourced (2021) ‘7 Exciting 3D Printed Food Projects Changing How We Eat Forever’. Available at: https://www.3dsourced.com/guides/3d-printed-food/  (Accessed: 08 October 2021).

Tom, M. 3D Printed Pasta – Are There Limits to the Benefits of 3D Printing in the Food Sector? digital.hbs.edu (2018). Available at: https://digital.hbs.edu/platform-rctom/submission/3d-printed-pasta-are-there-limits-to-the-benefits-of-3d-printing-in-the-food-sector/ (Accessed: 08 October 2021).

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Fake meat: the answer to all meat problems?

16

October

2019

No ratings yet. Pink burgers without beef, sparkling chicken saté without chicken and neon kebab without kebab. Nowadays, we are living in a kind of boom of veganism. People are becoming more curious about it, while not long ago it was considered ‘weird’ or ‘extreme’. The concept of imitating meat is not a new thing. Thanks to developments in food technology, the difference with the new fake meat is that fake meat have become uncannily realistic in both appearance and texture (Forbes, 2017). The proliferation of plant-based and vegan business developments and stories that occurred during the past year demonstrate that this sustainable movement, where entrepreneurs are leading the way, is just getting started in making its mark. The vegan lifestyle is starting to become the norm, but how healthy is all of this pretty decorated fake meat actually? 

Veganism is finally recognized for its positive impact on sustainability and animal welfare without sacrificing the taste or structure of actual meat (Forbes, 2017). Plant-based meat alternatives are made from protein concentrates of pea, soy, and wheat by extrusion or mixing and coagulation (der Weele et al. 2019). Food technology is even developing further and is moving to cell-based technology, where muscle for consumption as food is produced (Post, 2013). Both technologies create the same, structure, taste and smell as actual food, and besides having plant-based nutritions.

While some people think that vegan foods are extremely healthy, others might have a different opinion. Following Jenny Rosborough, who is a registered nutritionist worries about vegan “meats” being perceived as automatically being healthier. She points out that fake meat burgers contain on average more salt than real meat burgers, and that people also need to take in consideration what nutrients might then missing from your diet, such as B vitamins and iron (The Guardian, 2019). Also Renee McGregor, a registered dietitian, would not recommend a vegan sausage weekly due to the high salt content and most likely list of preservatives (The Guardian, 2019). 

The questions about the future of vegan foods that raise are: Is it just a hype or will it stay in the long-run? Will it turn out to be really unhealthy or not? and, will you eat it?

 

References:

Forbes. (2017) Here’s why you should turn your business vegan in 2018. [Online] Available at:

https://www.forbes.com/sites/katrinafox/2017/12/27/heres-why-you-should-turn-your-business-vegan-in-2018/#5c765ea2144d

Post, M. (2012) ‘Cultured meat from stem cells: Challenges and prospects’, Meat Science 92(3):23 297-301.

The Guardian. (2019). The trouble with fake meat. [Online] Available at: https://www.theguardian.com/food/2019/jan/27/the-trouble-with-fake-meat-beetroot-burgers-food-substitutes

Der Weele, C., Feindt, P., Van Der Groot, A.J., Van Mierlo, B. and Van Boekel, M. (2019) ‘Meat alternatives: an integrative comparison’, Elsevier.

 

 

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How to Feed the World using Tech

30

September

2017

5/5 (1)

Even though in most countries obesity is on the rise, undernutrition is still a prevailing problem causing many deaths. In 2016, undernutrition was responsible for nearly half of all deaths of children under age 5 (Unicef, 2016). This problem will be increased by the expected worldwide population growth 0f 35% before 2025. An increasing percentage of the population will be urban, which is likely to lead to a shift in consumption patterns from staples to processed foods, fortified with more dairy and meat, which will ultimately require a larger amount of primary foodstuffs to produce. If the current rate of annual crop yield improvement is maintained into the future, there will be a huge gap between demand and supply in 2050 (Long et al, 2015). Many scientists suggest that Genetically modified foods (GM foods) are the best bet for feeding the world, in order to reduce undernutrition and the increasing gap between supply and demand (Scientificamerican, 2015).

GM foods are foods produced using organisms whose DNA has been changed using genetic engineering. These changes in DNA include the transfer of genes within and across species boundaries to produce improved or novel organisms. This can make foods resistant to certain types of disease. Current applications of the technology are common in cash crops such as corn and soya bean, but they can go as far as GM livestock (Wikipedia, 2017).

The reason why many scientists are so optimistic about GM foods and its possibility to feed the world is that the fact that GM is currently the fastest growth sector in agriculture (The balance, 2017). GM products are more resistant to disease, stay ripe longer, and grow more robustly. Products, such as the Flavr-savr Tomato, can reduce production costs by about 20%. Livestocks can also be raised inexpensively, being fed GM crops. This cost reduction in food production and extension in time that food remains edible, can possibly feed more people worldwide. Furthermore, some GM foods are engineered in a way that they can contain more nutrients, such as calcium or protein (Healthline, 2017). This can effectively target the problem of malnutrition, since it can supply countries that do not have acces to certain types of nutrient-rich foods with the specific nutrients that are lacking in the population’s diet.

Even though there are many supporters of GM foods, concerns consist about the application of GM technology, such as the following:

  • The technology is relatively new. Extensive long-term research about GM foods’ effects is therefore not available. Concerns exist about the technology’s safety, linked to allergies, cancer and antibiotic resistance (Healthline, 2017).
  • It is debatable whether GM foods can reach the places where undernutrition currently is most common. This concern is twofolded. First of all, many poor countries affected by undernutrition are not able to produce GM foods themselves and also restrict import of GM products. Second, producers of GM foods mostly have profits as their first aim. They produce foods that are eaten by people in rich countries, in order to optimise their profits (The balance, 2017).

In conclusion, although GM seems a promising way to reduce world hunger, it is still restricted by several concerns. Extensive research needs to be carried out before people will truly trust the safety GM crops. Furthermore, due to economic and political reasons, GM might not be as effective as possible in reducing current undernutrition in poor countries. However, when over time the population grows, income and consumption patterns shift, and the gap between supply and demand of foods widens, GM might provide a possible solution.

Sources:

https://data.unicef.org/topic/nutrition/malnutrition/

http://www.cell.com/cell/fulltext/S0092-8674(15)00306-2

https://blogs.scientificamerican.com/food-matters/gmos-are-still-the-best-bet-for-feeding-the-world/

https://en.wikipedia.org/wiki/Genetically_modified_food

https://www.thebalance.com/can-genetically-modified-food-feed-the-world-375634

https://www.healthline.com/health/gmos-pros-and-cons#pros2

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Technology of the Week – How IOT disrupts Agriculture

22

September

2017

No ratings yet. Hi there!

Having a nice day? Did you have some nice meals? You probably have, as we students love to eat! However, did you know that we need to produce 70% more food by 2050 than we had to produce in 2006. Seems impossible!

Luckily, we’re living in a time of technological advancements. Internet of Things is about sensors in all things that surrounds us. These sensors transmit data back to a common IOT platform and this platform uses common language and advanced analytics to provide you, or your products with valuable information (IBM Think Academy, 2015). What does this have to do with food? Well, you’re about to find out.

IOT is disrupting the agriculture industry, this sounds like a bad thing, but it’s actually very good for us, as hungry students. IOT is making the industry a lot more efficient and has created a whole new industry segment: precision farming!

Precision farming is about managing variations in the field accurately to grow more food using fewer resources and reducing production costs whilst respecting the environment. And this is done by applying Internet of Things.

We used the theory of newly-vulnerable markets to assess the market disruption and found that all three conditions apply: the industry is newly easy to enter because of lower technology costs, it’s attractive to attack as there is a lot of money to make as we need more food in the future, and it’s hard to defend as incumbents are very old-fashion and don’t look further than current strategies.

One interesting example of the use of Internet of Things in agriculture is drones. A drone is an unmanned aircraft or machine, that is also known as an unmanned aerial vehicle (UAV) or automated robot (IoT Agenda, 2017). The cost of production for drones continues to fall drastically, which means that the adoption of drone usage by people and companies is rapidly increasing.

There are many ways drones can increase efficiency in agriculture. They can perform a soil and field analysis. when the field is analyzed, the drones can also do the planting instead of the farmer, which is way faster (MIT Technology Review, 2016). Furthermore, drones can monitor the crop and do a health assessment to increase the efficiency.

By drones taking over these task, the farmer is enabled to make optimal use of resources, increase the profitability and sustainability of production, and reduce environmental impact.

But what will the future of agriculture look like? As you’ve seen, after the implementations of the drone, the farmer is now still actively involved in the whole farming process. We predict that, in the future, drones will operate autonomously. Currently, drones can take-off and land, determine flying patterns and determine flying height autonomously. In the future we predict that drones will become an “unsupervised learning system”. The profession of farming, as we know it now, could possibly disappear. A farmer will need to become more like a system manager than an agriculture know-it-all.  

 

Group 14

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