Future foods: Bug burger or lab burger?

New lab-grown meat products could be on supermarket shelves within seven years, according to creator Professor Mark Post, potentially revolutionising the way we produce meat globally. Is this the answer to the world's ever increasing appetite for meat? According to the United Nations’ Food and Agriculture Organisation (FAO), livestock farming is one of the most pressing environmental problems we face globally. Livestock produce 18 per cent of the world’s greenhouse gases – more than transport. Grazing occupies 26 per cent of the world’s land surface. In some parts of the world like South America, 70 per cent of what used to be forest, is now used for pasture, or producing feed crops for farmed animals. Livestock production also impacts heavily on the world's water supply, using over eight per cent of global water consumption, mainly to irrigate crops for feed. Over the years many nutritionists, dietitians and governments have expressed concerns about the negative health benefits of eating meat, especially meats and processed meat products high in saturated fats.  A recent research paper published in the journal Open Heart challenged decades-old advice on the recommended limits on consuming saturated fats, sparking a furious debate amongst health professionals and nutrition scientists who challenged their findings. The UK Science Media Centre published a very useful round-up of expert reactions following the controversy.  Regardless of the latest debate over the heal...
Source: The Nutrition Society - Category: Nutrition Authors: Source Type: news