Cell Culture Agtech Offers Prospect Of Meat And Milk Without The Moo, North Carolina State University Study
The idea of using laboratory techniques to create food sounds like something out of science fiction—think of the food replicators depicted on Star Trek. But the concept of lab-grown food is gaining traction as entrepreneurs and scientists look for ways to make more animal products while also diminishing the food industry’s impact on the environment.
This technology, called cellular agriculture, aims to create “meat” and animal products independent of an animal by using cells and proteins produced in a lab. Though it’s still early days, companies are pursuing these technologies to address current consumer demands, according to Paul Mozdiak, a North Carolina State University professor of poultry science who is researching ways to produce meat in the lab.
“People have choices,” Mozdiak said. “One of the choices is they want animal products without animals.”
This technology, called cellular agriculture, aims to create “meat” and animal products independent of an animal by using cells and proteins produced in a lab. Though it’s still early days, companies are pursuing these technologies to address current consumer demands, according to Paul Mozdiak, a North Carolina State University professor of poultry science who is researching ways to produce meat in the lab.
“People have choices,” Mozdiak said. “One of the choices is they want animal products without animals.”