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Lab-grown meat takes off, with the beef-loving US leading

Lab-grown meat takes off, with the beef-loving US leading

The arms race of investment for lab-grown has commenced. Money is being poured in as many see the lucrative and environmentally-sound possibilities in weaning a sceptical world away from its love of pork, beef, lamb, chicken, and the such.

According to a report by GovGrant, in terms of numbers, the US is far ahead of the game, being the only market to have broken the £1bn mark for investment (£1.36bn). A strong second belongs to the nation of Israel (£474.5m) – with its mature venture capital sector – followed by the Netherlands (£123.m), and Singapore (£100.6m).

Bringing up the remainder of the top ten are, in order, the UK, China, South Korea, Japan, France and Spain.

Much hope has been staked in the UK as it seeks to diversify its economy in the wake of Brexit. With the exception of the Netherlands, it is the leader for lab-grown meat in the region.

According to Adam Simmonds, a researcher at GovGrant: “Although it’s some way behind the US, the UK is still a leading innovator in this area. Plus, because there’s such huge potential demand among consumers here, that’ll only spur companies on to innovate further and perfect their products.”

FDA approval opens the doors

This emerging food technology recently received approval from the US’ Food and Drug Administration, thereby opening the doors to a massive scaling up in the coming years. To believe one estimate, lab-grown meat will make up a quarter of meat consumption by the year 2035.

These developments are not coming a moment too soon: according to the United Nations Food and Agriculture Organization, the livestock sector makes up 18% of all greenhouse gases. A robust lab-grown meat industry is sure to alleviate this pressure on the environment.

Alec Griffiths, IP Manager at GovGrant, commented on the technology’s extraordinary opportunities: “With the FDA rubber-stamping lab-grown meat as safe, the market should really take off now. That makes it more important than ever for companies to protect their assets, so we can expect to see an acceleration in the number of patents filed in the coming months and years – and plenty of new faces in the sector.”

 

 


 

 

Source Sustainability

Tofu for thought: Meet the world’s first sustainable soy wine

Tofu for thought: Meet the world’s first sustainable soy wine

A pale yellow liquid flows into plastic barrels – wastewater from a nearby tofu factory that a Singapore-based startup is turning into sustainable wine.

SinFooTech, focusing on recycling waste by-products in the food industry, produces about 1,000 to 2,000 liters of soy wine a month from its small distillery at the western edge of Singapore.

The waste is collected and taken to a nearby distillery where brewers add yeast and sugar. The mixture is then put into a tank to ferment for anywhere between two to six weeks.

Brewers must make the wine within a few hours of collecting the soy whey, as the liquid spoils quickly.

The drink, named Sachi, has a 5.8 percent alcohol content and is similar to cider or dessert wine. But, those who have tasted the beverage billed as the first made from soy whey, say it’s a whole other experience.

 

“If people expect wine from this, it’s not what they’re going to get,” says Dannon Har, a writer for Spill Magazine.

“I think it’s something that’s of its own and people should drink it thinking that way.”

 

How is Singapore leading the way in food sustainability?

Singapore has become a hub for the development of innovative future foods. Start-ups are producing goods ranging from lab-grown “seafood” to dumplings made with tropical fruit instead of pork.

Currently, a 500-millilitre bottle of soy wine sells for 26 euros. SinFooTech is also developing an aged whiskey-like spirit and plans to scale up production through workforce automation.

Watch the video above to see how soy wine is made from tofu wastewater.


 

Source Euronews.green