History
Modern research into in vitro meat arose out of experiments conducted by NASA, attempting to find improved forms of long-term food for astronauts in space. The technique was approved by the U.S. Food and Drug Administration (FDA) in 1995, and NASA has been conducting experiments since 2001, producing in vitro meat from turkey cells. The first edible form was produced by the NSR/Touro Applied BioScience Research Consortium in 2000: goldfish cells grown to resemble fish fillets.
In 2001, dermatologist Wiete Westerhof from the University of Amsterdam, medical doctor Willem van Eelen, and businessman Willem van Kooten announced that they had filed for a worldwide patent on a process to produce in vitro meat. In the process, a matrix of collagen is seeded with muscle cells, which are then bathed in a nutritious solution and induced to divide. Scientists in Amsterdam study the culture medium, while the University of Utrecht studies the proliferation of muscle cells, and the Eindhoven University of Technology is researching bioreactors. Van Eelen said that he had thought of the idea of in vitro meat for years, since he was held in a Japanese POW camp.
Jon F. Vein of the United States has also secured a patent (U.S. Patent 6,835,390) for the production of tissue-engineered meat for human consumption, wherein muscle and fat cells would be grown in an integrated fashion to create food products such as beef, poultry and fish.
The first peer-reviewed journal article published on the subject of laboratory-grown meat appeared in a 2005 issue of Tissue Engineering. Of course, the basic concept dates back further. Winston Churchill said in the 1930s, "Fifty years hence, we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium."
In 2008, PETA offered a $1 million prize to the first company that brings lab-grown chicken meat to consumers by 2012. The Dutch government has put US$4 million into experiments regarding in vitro meat. The In Vitro Meat Consortium, a group formed by international researchers interested in the technology, held the first international conference on the production of in vitro meat, hosted by the Food Research Institute of Norway in April 2008, to discuss commercial possibilities. Time Magazine declared in vitro meat production to be one of the 50 breakthrough ideas of 2009. In November 2009, scientists from the Netherlands announced they had managed to grow meat in the laboratory using the cells from a live pig.
As of 2012, 30 laboratories from around the world have announced they're working on in vitro meat research. Scientists have to make the product profitable for corporations in order for them to take this emerging technology into consideration. Finding an industrial process, rather than a scientific process, may make in vitro meat cheaper than conventional meat. Assuming that the proper materials are used and conditions remain ideal, two months of in vitro meat production could deliver up to 50,000 tons of meat from ten pork muscle cells.
Read more about this topic: In Vitro Meat
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