2023年2月28日

細胞培養肉繼續擴大在全球範圍內作為初創企業和主要肉類生產商目標類別。但是如何培養肉創建並很快就如何削減消費者購買這些產品嗎?“培養肉仍采取第一工業的步驟,它將需要由多個行業共同努力建立製造業將有能力滿足全球對肉類的需求,“被罩Savir,以色列SuperMeat, CEO告訴食品研究所。“這將是一個漸進的過程,直到它達到規模經濟與傳統肉類的球員。“國際活動隨著SuperMeat,以色列是幾個培養肉初創企業,包括農場和MeaTech。“這個國家有支持生態係統為企業家和創新者,與一些孵化器,加速器,和其他組織提供資源來幫助企業成長和成功,“Savir說。“此外,以色列政府已經實施的政策和程序,支持和鼓勵冒險,如稅收優惠為初創企業投資者和贈款。”另一個國家率先在培養肉創新是新加坡,這是第一個使隻吃炸雞塊商用培養。“這在很大程度上是由於其支持的監管框架,政府支持,對新想法和開放的文化,“瑪雅Benami,博士微生物學家和替代蛋白質食品研究所的顧問告訴。“荷蘭和美國也顯著的領導人在這個領域。“如何”“肉而公司使用不同的技術來培養肉之外的動物,這個過程通常被比作釀造啤酒。 For instance, the team at California-based cultured seafood startup Wildtype starts with a cell — which is akin to the yeast of beer brewing — that can self-renew, so it continues to divide and grow without going back to the fish. “We grow [salmon cells] in these steel tanks that look just like brewing tanks,” said Aryé Elfenbein, molecular biologist and co-founder at Wildtype in a recent FI Newscast. “In fact, the facility here in San Francisco that we’re growing the cells was a brewery — many of the same things are in place from when we repurposed it.” As the cells continue to grow, the Wildtype team uses a plant-based structure called a “scaffold” to help the cells organize into traditional meat components like muscle and fat. “That gives the cells the right sort of forms and structures to grow within, to ultimately become the cuts of sashimi and other types of salmon that we produce,” said Elfenbein. Comparatively, SuperMeat has developed a proprietary avian stem cell technology to grow muscle, fat, and connective tissue in an efficient and scalable way. “One of the strong points of this [patented] technology… is its ability to grow tissue-like structures in full suspension without any carrier or scaffolding, resulting in a product that is 100% meat,” said Savir. Proximity to the Plate Today, the main challenges associated with the production of cultivated meat are scale and cost. “Overall, scaling up cultured meat production and reducing costs is a complex and ongoing process that requires constant lobbying of regulatory authorities, research and development, and investment,” said Benami. Benami further noted that the first market-entry cultivated meat products will likely be hybrids — a mixture of cultivated meat cells and plant, fungal, or algae-based ingredients. “Many experts predict that hybrid cultivated meat products will be widely available in grocery stores by 2030, pending no significant supply chain disruptions that inhibit scaling or production,” said Benami. “Before grocery stores, novel food trends indicate that high-end restaurants and open-minded butchers in metropolitan centers will likely be the initial, viable portals for cultivated meat market entry.” Savir echoes the belief that the first cultivated meat products will likely appear on restaurant menus– some as soon as the next year. “It may be another 2-3 years before we find cultivated meat products regularly on grocery shelves, as companies gradually expand production, lowering costs and making the product more widely available,” Savir concluded.