Lab-Grown Meat, Insects and Burgers Could Be Staple Meals by 2054

According to researchers, lab-grown meat will be more in demand in the next 30 years and will become a staple meal.

Lab-Grown Meat, Insects, and Burgers in 2054

In a new study, researchers from the University of York-based FixOurFood program predicted that in the next three decades, more consumers would turn to laboratory-grown meat cultured from animal tissues. Thus, a combination of different insects and burgers grown in labs could be staples by 2054.

According to a report written for the Co-op supermarket, termites, crickets, locusts, and grasshoppers have a high nutritional value, so more will be used in food products. This means that people will consume more insect proteins and preserves in their daily diet.

In the past 30 years, technological advancements in producing more sustainably produced food have occurred, surpassing most expectations in 1994. According to Bob Doherty, dean of the University of York's School for Business and Society and head of FixOurFood, the future of food is poised to completely transform how we eat, from lab-grown meat to vertical farming.

People in Britain will be eating insects on their dinner plates by 2054, and it's possible that crickets could become more popular than wholegrains. The effects of climate change will also cause a shift in consumer preferences toward locally grown food, with Surrey avocados soon to be a thing. Food that has been 3D printed might be introduced. To feed a growing population sustainably, we must embrace these advances as we manage the obstacles posed by climate change.

Meanwhile, seasonal produce procured locally and conventional preservation techniques like pickling and fermenting will become more prevalent in vegetable consumption.

Lab-Grown Meat Rice Hybrid

In another study, Korean scientists offered an alternative protein source with a much smaller carbon footprint than meat and much cheaper than regular beef -- "beef rice."

The scientists cultivated animal fat and muscle cells inside rice grains to make the meal. The researchers created a cellular habitat inside the rice grains using biological scaffolds.

Rice grains feature pores, which gives the cells multiple places to live. Chemicals present in the grain allow these animal cells to multiply.

Fish gelatin was utilized to encase the grain in the hybrid dish to help the cells adhere to the rice. The rice was then given injections of cow muscle and fat stem cells and let to grow for nine to eleven days.

According to the researchers, the finished "beef rice" product has a low carbon footprint and a low potential to cause food allergies. Also, it emits less than 6.27 kg of carbon dioxide. In contrast, beef releases 49.89 kilograms.

Furthermore, compared to typical beef dishes, this hybrid cuisine might be far less expensive. While beef can cost up to $14.88 per kilogram, this rice would only cost about $2.23.

Check out more news and information on Tech & Innovation in Science Times.