Food for the near future. How meat is prepared from a test tube and why we will all eat it soon (16 photos)
Dutch scientists have used stem cells to create muscle fibers to produce the world's first lab-grown hamburger. The study is scheduled to be completed by the end of this year. Scientists want to develop more efficient ways to produce meat without having to raise animals on farms.
At a meeting in Canada, Professor Mark Post reported that farmed meat can reduce the amount of harmful emissions into the environment by 60 percent, compared with modern livestock production.
Professor Post's team from University of Maastricht, Holland, raised small pieces muscles 2 centimeters long, 1 centimeter wide and 1 millimeter thick. They are white in color and similar in appearance to squid meat. The fibers will be mixed with blood and artificially grown fat in order to make a full faux hamburger by the fall.
The cost of such a hamburger ended up being £200,000, but Professor Post said that once the principle of growing meat in artificial conditions was demonstrated, production techniques could be improved, and the price of such a product would drop significantly.
Post said that once the experiment was completed, he would ask celebrity chef Heston Blumenthal make a hamburger out of this meat. At first, this meat will be tasteless, but scientists still need to work on its palatability.
Scientists reported that the reason for the creation of the first artificial meat, was not to show a viable product, but to show that it is possible to create it. They still have a lot of work to do to make the process of creating such products efficient and cheap.
Why did they have to use such complex methods to create meat when the animal industry has been producing a natural product for many thousands of years? The main reason is that most food scientists believe that modern methods- non-environmental.
According to some estimates, food production will double in 50 years in order to meet the needs of a growing population. During this period, in the face of climate change, shortages fresh water and the growth of cities, it will become more and more difficult to produce food.
Scientists believe that meeting the demand for meat in Asia and Africa will be especially difficult, as the demand for these products will increase in the face of rising living standards in these regions. They are confident that lab-created meat will be the perfect way out.
"This will reduce the shortage of land resources the scientists said. - Anything that can stop the agricultural sector from taking over wild areas would be great. We have already reached a critical point in the use of arable land."
Meat production in the lab will eventually become more efficient than conventional meat production, Professor Post said. Currently, 100 grams of vegetable protein fed to pigs and cows only goes to 15 grams of animal protein, which is only 15 percent effective. Scientists believe that synthetic meat can be produced with an efficiency of 50 percent, given the equivalent of energy resources.
But what would the faux burger taste like?
"In the beginning this meat will be tasteless Post said. - We need to isolate the components that give the meat a special taste and analyze the composition of the fiber in order to make appropriate changes."
Professor Post also reported that new technology will reduce the number of animals that are kept on farms and then killed. Of course, the same numbers can be obtained if people began to eat less meat, but so far this is not possible. Scientists are also concerned that very unhealthy levels of antibiotics and antifungal chemicals will be needed for the synthetic meat to keep well.
Remember the stories of science fiction writers about plastic porridge, and so we lived through this joyful day - now artificial products are everywhere.
In the USSR, extensive research on the problem of protein PPIs began in the 1960s and 1970s. on the initiative of Academician A.N. Nesmeyanov at the Institute of Organoelement Compounds (INEOS) of the USSR Academy of Sciences and developed in three main directions:
– development of cost-effective methods for obtaining isolated proteins, as well as individual amino acids and their mixtures from plant, animal and microbial raw materials;
— creation of structuring methods from proteins and their complexes with — polysaccharides IPP, imitating the structure and type of traditional food products;
– study of natural food odors and artificial recreation of their compositions.
The developed methods for obtaining purified proteins and mixtures of amino acids proved to be universal for all types of raw materials.
Odors at modern technology are studied by gas-liquid chromatography methods and artificially recreated from the same components as in natural food products.
1. Synthetic or artificial caviar
Surrogate product. It is designed to replace an expensive and rare delicacy. The very first synthetic caviar was produced in the Soviet Union. In the 70s, products disappeared from the shelves, and those that could be obtained were obscenely expensive. At that time, the modeling of various protein compounds was considered a promising branch of science.
Develop artificial caviar was proposed to the organic chemist Academician A.N. Nesmeyanov. At first, caviar was produced only on the basis of gelatin and chicken eggs. Later, they began to produce caviar based on gelling agents, for example, algae.
2. Artificial eggs
According to the Hong Kong newspaper Ming Pao, officials from the Department of Commerce and Industry arrived to check on a signal received by an egg wholesaler who said he bought the eggs from Liaoning province.
The inspectors reported that raw yolk and the protein of these eggs can be taken separately by hand and they do not blur, they have increased elasticity and firmness. When eating these eggs, you can feel a strange aftertaste.
One of the representatives of the egg business, on condition of anonymity, told the correspondent that the shell artificial eggs is made from calcium carbonate, and the yolk and albumen from other chemical components. If you eat them for a long time, then sclerosis, dementia and other diseases can develop.
3 Artificial meat.
In the USSR, artificial meat suitable for any kind cooking, obtained by extrusion (forcing through forming devices) and wet spinning of the protein to turn it into fibers, which are then collected into bundles, washed, impregnated with a gluing mass (jelly former), pressed and cut into pieces.
For the first time, Dutch scientists from the University of Eindhoven managed to grow artificial meat. Geneticists are sure that a piece of pork from a test tube will lead to a food revolution: people will breed pigs and calves for aesthetic reasons, and build up meat for cutlets in layers in laboratory conditions from a single cell.
It is quite possible that in a century or two a high school student will read in a history textbook: “In those distant times, when potatoes grew directly from the ground, and meat was on the sides of a cow, more than a billion people on earth suffered from hunger.” Today, all scientists - both geneticists, and farmers, and food technologists - recognize that hunger cannot be overcome with the help of classical crop and animal husbandry. 
Ideally, surimi production technology looks like this. Fish meat is finely chopped and washed thoroughly in cold water. Then sorbitol, salt and polyphosphates are added to the mass (this is done to obtain a jelly-like consistency minced fish). Next, surimi is steamed, resulting in a dense white mass, devoid of the typical raw fish specific smell and taste. After that, surimi is mixed with other ingredients (starch, sugar, crab extract, spices, flavors and dyes) and formed from the resulting mass crab sticks. This is the ideal. But how does everything really happen? 
The most common way to replace meat in a sausage is to add soy protein instead. Soy is common White powder. You mix it with water, and it turns into a porridge that can be salted, peppered, tinted and added to sausage instead of meat. The main property of soy protein is to absorb water, swell and increase product yield. How more water can absorb protein, the better it is. According to the degree of hydration (moisture absorption), soy protein is divided into three types: soy flour, soy isolate and soy concentrate. Now almost all meat processing plants have switched to concentrate, although it costs more, it absorbs more water.
Many enterprises use the so-called MDM instead of meat - a kind of substance made from bones with meat residues. Under pressure, they turn it into something similar to mashed potatoes and use it instead of meat.
Some companies use one curious German additive - carrot fiber. This fiber, like soy, has an advantageous ability to absorb moisture for sausage producers. It is boldly poured into minced sausage, poured with water and it swells, increasing the weight of the final product several times. At the same time, fiber does not have any color or smell. And unlike genetically modified soybeans, it does not cause any harm to health: in fact, it is not absorbed by the body at all, but, as its manufacturers assure, it is necessary for the good functioning of the large intestine.
6. Fried potatoes,
vermicelli, rice, ground beef and other non-meat products are obtained from mixtures of proteins with natural nutrients and gelling agents (alginates, pectins, starch). Not inferior in organoleptic properties to the corresponding natural products, these PPIs are 5-10 times higher in protein content and have improved technological qualities.
7. Artificial milk
Great Britain in experiments, the manufacture of artificial milk and cheeses from green leaves plants
8. Artificial honey is produced in factories from beet or cane sugar, corn, watermelon juice, melon and other sugary substances. Artificial honey has no enzymes and does not have the flavor of natural honey. When added to artificial honey at least a small amount of natural bee honey it will have a faint aroma and contain a small amount of enzymes.
Sometimes manufacturers add to juices chemical dyes, thickeners, flavors, etc. For example, there are cases when some "chemists" Food Industry for density, wallpaper glue or starch was added to the juice. As domestic juice producers admit, today not a single company makes real juice with pulp. IN best case grated dried fruits are added to it, at worst - chemical imitators.
10. Greenhouse tomatoes
In modern greenhouses, tomatoes are grown not on the ground, but on mineral wool, into which a liquid solution containing everything necessary for the plant is supplied dropwise. minerals, which in ordinary life plants take from the ground.
Thus, a modern greenhouse tomato is formed by an artificial liquid that is fed to its roots.
March 3rd, 2017
If before cool meat was vegetarian meat- soy (I remember how I fried cutlets from soy minced meat), now artificial meat is already actively moving forward.
In 2013, biologist Mark Post of the University of Maastricht created the world's first test-tube-grown meat burger. The production of the product cost $325,000. The development of technology has reduced this price many times over, and today a kilogram of artificial meat costs $80, and one burger costs $11. Thus, in four years, the price has decreased by almost 30,000 times. However, scientists still have work to do. As of November 2016, half a kilo ground beef cost $3.6, that is, almost 10 times cheaper than meat from a test tube.
However, scientists and creators of "meat" startups believe that in 5-10 years, artificial meatballs and hamburgers will be sold in stores at a reasonable price.
According to Next Big Future, there are at least 6 companies that are developing artificial animal products. Hi-Tech has already written about the startup Memphis Meats, which plans to start selling meatballs from a test tube in 2-5 years, and is also going to grow steaks and chicken breasts.
Israeli startup SuperMeat cultivates kosher chicken liver, the American company Clara Foods synthesizes egg whites, and Perfect Day Foods creates non-animal dairy products. Finally, Mosa Meat, the creator of the first artificial meat burger Mark Post, promises to start selling laboratory beef in the next 4-5 years.
How artificial meat is made
Meat is muscle. Growing muscles in a test tube involves obtaining animal stem cells (required once), creating conditions for their accelerated growth and division.
It is necessary to supply oxygen and other nutrients to cells, in animals this task is performed blood vessels. Under laboratory conditions, bioreactors are created, where a sponge-matrix is formed in which meat cells grow, being enriched with oxygen and removing waste.
There are two types of artificial meat:
- unconnected muscle cells;
- muscles, meat in the structure we are used to (here, the formation of fibers is required, which complicates the process, since the cells must remain in certain places, this is exactly what a sponge is needed in a bioreactor, muscles must also be exercised for growth).
Story
Churchill is credited with a phrase he said back in 1930: "In fifty years we will not absurdly raise a whole chicken to eat only breasts or wings, but we will grow these parts separately in a suitable environment."
In 1969, the American writer Frank Herbert, the author of Dune, in his book Whipping Star spoke about pseudo-meat (pseudoflesh): “On several uninhabited planets, where there is still no technology for the production of pseudo-meat, cattle are raised for food." Other science fiction writers also mentioned “meat from a test tube”, for example, Henry Beam Piper (H. Beam Piper) and Larry Niven (Larry Niven).
The “father” and main inspirer of the technology for obtaining “meat from a test tube” is unofficially considered the Dutch scientist Willem van Elen. During the Second World War, he spent several years in Japanese captivity, constantly suffering from a lack of food, and apparently this circumstance aroused in him a further interest in this topic.
The first post-war experiments with growing meat were carried out with goldfish cages (the results were presented to the public in 2000).
On a large-scale rails, the study of the issue began thanks to the study of space. NASA tried to find solutions for a long-term and renewable source of food for astronauts, for long flights, in the 1990s, and as early as 2001, experiments began on growing turkey meat.
Research in this area is being conducted in the USA, Holland, and Norway.
In 2009, Dutch scientists announced that they were able to grow pork.
No animals were harmed
In the summer of 2013, the results of large-scale experiments carried out since October 2011 as part of the Cultured Beef program at Maastricht University in the Netherlands by the head of the Department of Cardiovascular Physiology, Professor Mark Post and his colleagues, were presented in London.
To grow muscle tissue, Professor Post decided not to take embryonic cells, the development of which can be unpredictable, but myosatellites. These are stem cells that are present in the muscles of mammals and become muscle tissue as a result of intense physical activity. After full-fledged cells grew from the myosatellites in the nutrient solution, muscle fibers began to form from them. To do this, the cells were placed in special water-soluble polymer scaffolds, which not only connected them, but also mechanically provided the fibers with a state of tension, which caused the tissue to grow.
On initial stage scientists also used electrical stimulation to “exercise” muscle fibers, but it was soon noticed that it did not bring the desired effect. In addition, the procedure was considered too expensive for industrial production.
The fibers of the muscle tissue turned out to be quite short, otherwise there could be difficulties with the supply of cells nutrients and oxygen. This problem has yet to be solved by creating a modified analogue of the blood supply system. There were difficulties with the creation of adipose tissue, but scientists assure that in the future they will be able to eliminate them.
As a result, the experimenters received a hamburger containing about 140 grams of cultured meat from 20,000 muscle fibers. The color and taste of the product are still far from the usual, there is a lack of fat and dryness of the meat. To give the laboratory beef a normal marketable appearance, it was tinted with beet juice and saffron before cooking.
Despite the fact that the first experience did not cause much enthusiasm, scientists are very enthusiastic. At a minimum, it was possible to prove that people are able to artificially create meat suitable for eating. According to the project participants, synthesized meat is an inevitable future, and not a single animal will suffer!
“We have shown how this happens, now we have to attract sponsors and work on improving the technology,” emphasizes Mark Post. “And of course, we need a meat processing plant that will be the first to master its commercial use.”
By the way, PETA (People for the Responsible Treatment of Animals) has offered a $1 million prize to the first company to supply synthetic meat to stores in at least six US states by 2016.
Meat "in vitro" will save the world
The idea of creating meat in the lab, actually growing the muscle tissue of an animal instead of replacing it with soy or other sources of protein, has been discussed for decades. There are many arguments in its favor - first of all, overcoming the threat of world hunger in the future, protecting animals and the environment.
“Feeding the world is a challenge. I think people don't even understand the impact meat consumption has on our planet, said Ken Cook, one of the initiators of the Cultured Beef project and founder of the influential American environmental organization EWG. - About 18% of greenhouse gases are produced by the meat industry. In total, we use about 1,900 liters of water to get just a pound of meat. In the US, 70% of antibiotics are consumed not by humans, but by animals that are bred on large farms and kept in extreme crowding. By eating such meat, a person endangers himself: he may develop oncological diseases or serious heart disease - the risk is increased by 20% due to those substances found in animal fat. In addition, 70% of the fertile land in the United States is used to provide food for cattle. If this land were used to grow vegetables and fruits, we could feed more people and provide more healthy eating. By 2050, world meat consumption will double. We just can't keep doing what we're doing now. All that remains is to change the way meat is produced.”
According to VNIIMP Deputy Director for Research, Doctor of Technical Sciences, Professor Anastasia Semenova, by 2050 the world population is predicted to grow to 9.1 billion people, most of which will be in developing countries. In order to feed itself, humanity will have to increase food production by 70% or more, and the total meat production should reach 470 million tons, which is 200 million tons higher than today's figures. “Given the constant growth of urbanization and the level of income of the population, the production of meat in a test tube for the meat processing industry is of undoubted interest,” she stressed. - For example, this type of meat may be more attractive in the manufacture of restructured products. One of the first businesses to be able to use in vitro meat will be restaurants fast food. In addition, the use of this technology will reduce the amount of waste, CO2 emissions into the atmosphere and resolve the ethical issues that arise during the slaughter of animals.”
Indeed, the advantages of artificial meat over natural are obvious:
1. Security.
The meat from the test tube will be absolutely clean. This almost completely eliminates the risk of human infection with avian and swine flu, rabies, salmonella. In meat, it will be possible to regulate fat content, which will reduce the number of heart diseases.
2. Economy.
For the production of 1 kg poultry, pork and beef need 2, 4 and 7 kg of grain, respectively. Not to mention the time spent raising livestock. It is obvious that in this case we are not talking about any savings and profitability.
Under laboratory conditions, meat can be grown as much as is needed for consumption, and not a gram more. This will save natural resources and feed necessary for raising animals and birds.
Hanna L. Tuomisto and M. Jost Teixeira de Mattos, scientists from the Universities of Oxford and Amsterdam, calculated in 2011 that in the future, the technology of growing meat "in vitro" will reduce energy consumption per unit of production by 35-60% and reduce land area, necessary for production, by 98%.
3. Ecology.
Many criticize the overall cost of traditional farming methods used to raise farm animals. If you look at the resource intensity of everything that is needed to create a hamburger, then this is tantamount to the environmental consequences of a train crash.
Traditional animal husbandry strongly influences the rate of global warming. A 2011 study published in the journal Environmental Science and Technology shows that full-scale farmed meat production could significantly reduce water, arable land and energy costs, methane and other greenhouse gas emissions compared to conventional livestock rearing and slaughter. Overall, according to Mark Post, synthetic meat can reduce environmental impact by up to 60%.
At the same time, in the short term, environmental arguments will only gain strength - with the growth of the middle class in China and other countries, the demand for meat increases.
4. Humanity.
Animal welfare groups, including PETA, have enthusiastically supported the idea of creating meat in a lab, as its production eliminates the exploitation and killing of livestock and poultry.
“Instead of killing millions and billions of animals like we do now, we could just clone a few cells to make hamburgers or chops,” says Ingrid Newkirk, president and co-founder of PETA.
5. Commercial benefit.
Artificial meat will have advantages over conventional meat, including cost. Like any other technology, in the industrial production stage, the cost price should eventually decrease to a commercially viable one. If the process is built efficiently, there is no reason not to reduce the cost of the product - this can be done with the right materials, processing and automation.
True, so far the process of growing one hamburger from cow stem cells costs hundreds of thousands of dollars or euros (according to data for 2010 - $ 1 million per 250 g), but soon everything can change. As the price of animal feed continues to rise and the unit cost of producing pork and beef proves to be too high, industry players will soon have to rethink how meat is produced and how efficient it is.
As a result, in just a few years, enterprises will begin to introduce technologies for artificially growing meat, and New Product will be a worthy competitor to the traditional version.
Commercial animal husbandry causes great harm ecology. According to the US Centers for Disease Control and Prevention, it takes 2,500 liters of water to produce one hamburger, and cows are considered the main source of methane, which contributes to the greenhouse effect. Laboratory meat, even using animal cells, will significantly reduce harmful effect on the environment. One turkey can produce enough cells to produce 20 trillion nuggets.
Hannah Tuomisto, an agroecologist at the London School of Hygiene and Tropical Medicine, estimates that laboratory beef production will reduce greenhouse gas emissions by 90% and land use by 99%. Carolyn Mattik of the University of Arizona, on the contrary, believes that artificial production will cause more harm ecology. According to her calculations, the creation in laboratories chicken meat with all the necessary nutrients would require more energy than raising chickens.
sources
ARTIFICIAL FOOD (artificial food), food products produced by technical means from natural food ingredients; the latter are obtained mainly from by-products of the processing of plant materials. Soy protein preparations (concentrates and isolates), as well as whey concentrates are most often used as raw materials for the production of artificial food. Soy protein concentrates are obtained by removing undesirable components of soy flour (a by-product of the production of soybean oil), isolates - by alkaline extraction of defatted soy flour, followed by precipitation of the protein with acid. As a result, the protein concentration rises from 40-55% (by weight) to 70-72% and 90-95%, respectively. Whey concentrates are obtained by ultrafiltration. The composition of artificial foods also includes nutritional supplements: thickeners, gelling agents and other food hydrocolloids, flavors, dyes and other components that make it possible to give the product the required technological and consumer properties. For increase nutritional value add vitamins, antioxidants, pre- and probiotics, alimentary fiber and other ingredients. Main technological operations used in the manufacture of artificial food - thermoplastic extrusion, emulsification, gelation.
In the US, research into the production of artificial foods has been going on since the 1950s; the main objectives are to expand the scope and increase the market value of defatted soy flour. In the USSR, similar work began in the 1960s on the initiative of Academician A.N. Nesmeyanov with the aim of creating fundamentally new industrial technologies food production, including shortening the food chain. Partial replacement in the diet meat products plants and the use of proteins from green biomass, plankton, biomass of microorganisms, etc. for human nutrition, lead to a significant economic effect and allow a sharp increase in food resources, since a reduction in the food chain by one link leads to a decrease in consumption nutrients and energy about 10 times. Another important task is to obtain products with a given composition and properties, including those for the prevention of chronic diseases (the so-called functional foods), for dietary and medical nutrition.
There are two types of artificial food - combined products and analogues. The first ones are natural products containing artificial ingredients. The most common chopped meat products which contain at least 20-25% (by weight) soy protein texturate obtained by thermoplastic extrusion of defatted soy flour, soy protein concentrates or mixtures thereof with isolates. Analogues imitate natural food products (for example, protein granular caviar - an analogue of sturgeon caviar). The most common analogues of dairy and meat products. The first, in particular, are intended for people with allergies to cow's milk(for example, in the US it affects about 10% of children). As analogues, they are used as traditional soy milk and emulsions, including dry ones, based on soy protein isolate.
Lit .: Tolstoguzov V. B. Artificial food. M., 1978; he is. Economics of new forms of food production. M., 1986; he is. New forms of protein food. M., 1987; Messina M., Messina V., Setchell K. Ordinary soybeans and your health. Maykop, 1995; Vegetable protein: new perspectives / Edited by E. E. Braudo. M., 2000; Lishchenko V.F. World food problem: protein resources (1960-2005). M., 2006.
Professor Mark Post of the Netherlands' Maastricht University, who created the world's first "hamburger in the lab," expects farmed meat to be commercially available within five years.The first prototype was cooked and eaten in London in 2013 for £215,000 (€292,000; ₽2,055,000) per burger
At the moment, the price of meat has dropped to an incredible £7 ($11; ₽700)
This means that in two years it was possible to reduce the price by 31,000 times!
Alternative to animal meat
“I am incredibly excited about the prospect of farmed meat being commercialized, and I am sure that when this happens, many will be ready to switch to ours, meat alternative, a product, for ethical reasons,” said Peter Verstrate “I am confident that our product will be on the market within five years.”The switch to farmed meat will have an impact not only on the ethical issue, but will also have a huge impact on many other aspects, ranging from ecology to solving the problem of hunger in modern society, which will be discussed below.
Professor Mark Post - creator of the world's first "artificial" burger in 2013, priced at £215,000
The first prototype in 2013 was created from stem cells taken from a cow, which were then "grown" into 20,000 thin strips of muscle tissue. After that, the fabrics were laid out together, thus forming a piece of meat for a burger. Even though the taste was very similar to meat, it still wasn't quite as juicy, so there was still a lot of work to be done to improve the taste.
“The burger consisted only of protein and muscle fibers. But animal meat is more than that. Meat is also fat and connective tissue that determine flavor and texture. natural meat- but we didn't, at the time."
Now, in addition to muscle fibers, adipose tissue is also cultivated in the Post laboratory. It took a long time to create this process, because until recently, there was not much scientific interest in the cultivation of adipose tissue, and those methods of growing adipose tissue used by chemists are not suitable for this - "The original methodology for creating adipose tissue from stem cells require steroids, which are not welcome in the food industry,” said Mark Post, “We had to redesign the way we work with cell biochemistry to figure out what incentives we should use. Now we have a lot natural ingredients fat, which actually stimulate the production of adipose tissue."
Now Post's lab is cultivating beef fat and muscle tissue separately and then mixes together. In the future, Post plans to create these two types of tissue as a whole, but for now, they are working to improve other factors in farmed meat.
First, Post plans to completely eliminate the use of animals in the cultivation process. (stem cells that are currently taken from cows, as well as fetal bovine serum extracted from unborn calves) and switch to photosynthetic algae or cyanobacteria to create a 100% animal-free product, over which, in the next 5 years and work will be carried out.
Another technical issue that Post's team is trying to figure out is how to increase the iron content of cultured beef. In muscle tissue, iron is found primarily within an oxygen-binding protein known as myoglobin. But due to the fact that laboratory-grown meat does not have circulatory system, it is stored in an environment with a high oxygen content, which affects the decrease in the expression of cellular myoglobin. And the less myoglobin in meat, the less iron, and the less nutritious meat
Once cultured beef, version 2.0 - with more fat, more iron, and in which the role of animals will be completely eliminated, Post will begin to think about expanding production and marketing.
The transition from petri dishes to factories raises a whole host of new issues. Unfortunately, the process of improvement has not been disclosed, but Post has hinted that 3D printers will be used in the creation.
Video of the creation process
Why scientists are working on artificial meat
The future farmed meat menu isn't just about beef burgers - several groups around the world are trying to clone chicken breasts and fish fillets.But why do scientists still want to grow meat in laboratories? The answer is simple - it will solve several important problems of mankind.
The imprint on the environment, from the consumption of meat by mankind, is 18% of the total air pollution. Animal-produced methane, and N 2 O, contribute about 300 times more "global warming" than CO 2
In addition, animal agriculture occupies a large part of arable land, drinking water, food and combustible fossil fuel resources.
That's all,
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