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Why Cultivated Meat is Your Healthiest Protein Option?



cultivated meat Singapore

The names “cultivated meat,” “lab meat,” and “cell-based meat” all refer to the meat that is manufactured in a lab without actually slaughtering any animals.

Instead of employing conventional ways of raising animals for food, we’re talking about growing genuine animal meat within bioreactors using cellular agriculture and tissue engineering. It may seem like science fiction to some, but hundreds of companies in Asia are already striving to commercialize this technology within the next several years, so it’s important to learn more about this emerging field of food technology.

Here is a summary of the reasons why environmentalists and food scientists are optimistic about the potential of cultivated meat Singapore to create a more wholesome, secure, and sustainable food supply.

It isn’t slaughtered:

Growing meat from cells eliminates the need to butcher animals to put food on your plate. The majority of the 70 billion animals grown for food each year are housed in industrial farms where they are confined and exposed to horrible living conditions.

5 million animals are subjected to brutality and additional dangers every day as they travel by land and water for weeks at a time to new nations. Animals raised for food must endure a cruel death, whether they are sent into the live animal trade on a worldwide scale or killed locally.

Since it is developed in labs using animal cells obtained by a minor biopsy performed while the animal is under anesthesia, cultured meat does not involve the slaughter of animals. However, because it still comes from animals, it is not acceptable for vegans.

Additionally, cells from a single cow may create up to 175 million quarter-pounders, which is a significant increase above the 440,000 cows required by conventional agricultural practices to produce the same quantity.

It’s free of hormones:

Lab meat Singapore is also free of any artificial growth hormones that are often utilized in the conventional meat business to speed up the development and weight increase of cattle because they are developed in a sterile laboratory setting.

The most widely used hormones in cattle and dairy cows are synthetic estrogen and testosterone, and while industry-funded studies have found no harm, independent research has found a connection between injectable hormones and cancer. Lab-grown versions are therefore safer for human ingestion and do not carry additional hormone-related hazards as they do not need hormones.

It is free of antibiotics:

Because all cultured meats are produced in sterile conditions, they don’t need antibiotics either. Industrial animal farms compress cattle into crowded, unhygienic spaces that are breeding grounds for contamination. Slaughterhouses are the contrary. 

More severe disease outbreaks, like the recent African swine fever that wiped out pork supplies across Asia and numerous avian influenza outbreaks that have affected chickens and other birds in recent years, have caused widespread chaos. Some cases have resulted in food-borne illnesses among consumers.

It promotes domestic food production:

Meat does not need to be transported from one continent to another since farmed meat plants and bioreactors may be erected almost anywhere. This alternative source of protein, which offers stable income to local communities and ensures a resilient supply of protein, is grown indoors in controlled lab environments, negating the importance of outdoor weather, temperature, and land availability, in addition to the significant reduction in transportation emissions.

It improves food security:

One significant issue that the Coronavirus pandemic revealed was how vulnerable our world’s food supply networks are. Lockdowns, travel prohibitions, and export limitations to stop the virus’s spread were accompanied by a severe supply shock of several basic items, including wheat flour, fresh fruit, and of course, meat.

For many nations that are now susceptible to the supply chain collapse caused by the Coronavirus and are vulnerable to the climate issue, food security is of utmost importance.

To provide a buffer in case of food supply disruptions, Singapore, for instance, established an SDG 30 million fund. A large amount of the funds would be used to promote cultivated food technologies that may produce local meat and fish.

Locally produced beef will increase self-sufficiency while lowering carbon emissions from fewer transit trips.

Far fewer carbon emissions are needed:

Regarding greenhouse gas emissions, cultured protein provides less than regular meat in terms of emissions. Animal agriculture alone produces 18% of the world’s greenhouse gas emissions, according to the FAO of the United Nations, making it one of the main contributors to climate catastrophe.

Raising cattle uses a lot of resources, but it also emits a lot of methane, which is up to 30 times more powerful and heat-trapping than carbon dioxide, from cows and their dung.

On the other hand, meat from farms can emit up to 96% fewer greenhouse gases. While it will take a lot of energy to grow meat in a lab, a University of Oxford research concluded that there would be considerable climate advantages if the facilities were run on sustainable energy rather than fossil fuels.