Tag: lab grown meat

What They Don’t Want You to Know About Lab-Grown Meat

Via Mercola

lab grown meat

Story at-a-glance

  • While the fake meat industry is being touted as an environmentally friendly and sustainable way to feed the world, the true intent is to recreate the kind of global control that Monsanto and others achieved through patented GMO seed development
  • Researchers at UC Davis warn there are major environmental downsides to lab-grown meat. According to their “cradle-to-gate life cycle” analysis, the lab-grown meat industry produces up to 25 times more CO2 than traditional animal husbandry, which nullifies the core ideological foundation upon which the industry is built
  • Each kilo of cultured meat produces anywhere from 542 pounds (246 kilos) to 3,325 pounds (1,508 kg) of carbon dioxide emissions, making the climate impact of cultured meat four to 25 times greater than that of conventional beef
  • At present, most cultured meat companies still use fetal bovine serum (FBS) as the growth medium, which is obtained from unborn calves that are cut out of the womb and drained of their blood while still alive. Hence, most claims of cultured meat being animal-free or free of animal cruelty are false
  • Mission Barns is developing imitation bacon made from a mix of cultured meat, cell-cultured pork fat and pea protein. Have the pigs from which the cell samples are taken been treated with mRNA “vaccines,” and if so, is the cultured pork and pork fat safe to eat?

While the fake meat industry is being touted as an environmentally friendly and sustainable way to feed the world, the true intent is to recreate the kind of global control that Monsanto and others achieved through patented GMO seed development. In the end, lab-created meats are worse for the environment than livestock and will undoubtedly deteriorate human health to boot, just like GMO grains have.

Continue reading “What They Don’t Want You to Know About Lab-Grown Meat”

Lab-grown meat & nuclear yeast vats: COP27 reignites the war on food

Guest Post by Kit Knightly

We’re a week into this year’s UN climate summit, COP27, and the various agenda planned to roll out on the back of it are coming into focus.

None more so than the autumn offensive in the establishment’s war on food. There’s a big push on that front.

Today was “Adaptation and Agriculture” day at COP27, and you probably don’t need me to tell you what was on the agenda – a lot of talk of “sustainability”, “innovation”, “climate-friendly production” and so on.

As usual with these global meetings, the closed-door discussions and po-faced newspeak presentations are accompanied by a wave of synchronized propaganda.

Continue reading “Lab-grown meat & nuclear yeast vats: COP27 reignites the war on food”

Tyson is betting that consumers will — eventually — crave lab-grown meat

I wonder if Hardscrabble Farmer will have an opinion about this article. 🙂

Via Marketwatch

The world’s first cultured chicken kebab from Future Meat Technologies, which just received funding from Tyson Ventures.

Click to visit the TBP Store for Great TBP Merchandise

Dining habits have changed a lot over recent decades, but are consumers ready for meat produced in a lab?

Future Meat Technologies thinks they are. The Jerusalem-based biotechnology company is using muscle and fat cells from animals to make meat that’s not genetically modified — and can pass the sniff test.

“Animal fat produces the unique aroma and flavor of meat that makes our mouth water,” said Yaakov Nahmias, chief scientist at Future Meat and a professor at The Hebrew University of Jerusalem, in a statement.

According to Nahmias, Future Meat is producing its “cultured meat” in environments that mimic animal physiology using giant vats, or bioreactors, that grow the meat cost-efficiently. The cultured meat is made in a disposable plastic bag much like the IV bags you’d see in a hospital, which are then used as the product wrapping.

Continue reading “Tyson is betting that consumers will — eventually — crave lab-grown meat”