Posted on 07/03/2013 by Nick van Lanen
As the planet’s population speeds up towards 9 billion, it is impossible to continue consuming meat like we do today. An often heard argument for eating meat: it provides nutritious proteins that cannot be entirely supplied by vegetarian alternatives. If we still continue to eat a lot of meat, there should be a solution. Well, here it is; in-vitro meat, also known as cultured meat, test tube meat. In-vitro meat is an animal flesh product that has never been part of a complete, living animal. Some scientists are convinced that in-vitro meat is the future. With in-vitro meat, we can counter the suffering of animals in the industry and besides that, in-vitro meat could give rise to entirely new food products and dining habits. Although at Top Food Lab we think that meat substitutes which made from plant origin like are preferred and more interesting. For example vleeschsmakers , developed by Ojah. This is in a much further phase. Anyway we don’t want to hold back the following ideas from you, cause we think it is also fascinating.
Next Nature Lab is currently developing new visions on the production methods, designs and eating habits that might emerge around in-vitro meat. They cooperate with artists and scientists to generate new ideas. Some of the ideas are very interesting and inspires us for our spacefood project. Other ideas have in our opinion not the potential to replace meat.
Meat Powder is a straight forward form of in-vitro meat that provides the proteins you need – no more, no less. Meat Powder can be used in soups, pies and salads, but is best used in a creamy meat fondue, like the traditional cheese fondue. Fondue and meat…..hmm that doesn’t sound very attractive.
La Pâte Meat Fruit aims to seduce and inspire consumers with an entirely new eating experience that balances eating meat and fruit. In vitro technology is used to grow meat structures that precisely mimic those of various existing fruits such as berries, oranges, and mangoes. The result is used to create La Pâte, a sweet-savory amuse-bouche. Like the Next Nature Lab says, “meat-fruit exemplifies the perfect blend between male and female, which is in contrast to our prehistoric past where men hunted and woman gathered”.
Next Nature Lab: “Paint with meat! is a speculative product for children of 5-10 years old. It allows them to prepare their own meat dish in a very creative, fun and safe way: by painting! The meat paint lets children put some extra effort into their meal, which makes the dinner more valuable and meaningful for them again. By painting their own meal children get more affinity with their food and are therefore more willing to eat it”. Why should you make food paintable? Children will no longer be able to recognize food like Mother Nature intended to be. In our opinion it is the other way around, children will underestimate the value of food while use meat as paint.
Rather than growing whole steaks in bio-reactors, Knitted Meat assumes that it is more feasible to create thin threads of protein. Supermarkets sell balls of meat fiber seasoned with various spices and vegetable flavors. New kitchen appliances enables consumers to weave meat according to pre-set preferences. The consumer can control the texture, taste and tenderness, so a personal eating experience can be created. We think this could be an interesting concept to produce affordable in-vitro meat
Kitchen Meat Incubator
The Kitchen Meat Incubator provides its users with a set of pre-programmed samples that can be remixed and combined to their liking. Besides the preparation of traditional styles like steak, sausage or meatballs, consumers can bring their own imagination in to the meat preparation process. The handy sliders on the device control size, shape and texture. More expensive models of the Kitchen Meat Incubator also come with a wireless link that allows you to download meat recipes from the internet or share them with friends. NASA was one of the first who did research on synthetic meat. The research was intended for use on long space voyages.
This concept is very interesting because ‘the flesh’ is easy and quick to prepare and the consumer can customize it by their own liking. But still we are very suspicious; is it really possible to create a meat structure with synthetic produced meat?