The world of food is constantly evolving. With the development of technology, the culinary industry has been finding new ways to create food that is not only delicious but also sustainable. Lab-grown meat is one such innovation that has been gaining popularity in recent times, with startups and scientists alike working towards creating the perfect meat substitute. And now, Australians have a chance to taste test their own lab-grown pork, which is reportedly “softer and more gelatinous” than traditional pork. In this article, we take a closer look at Australia’s first lab-grown pork and how it fares on the taste test.
Lab-grown meat, also known as cultivated meat, is making its way to Australia, with one startup hoping to sell its product by the end of 2024 pending regulatory approval. Guardians Australia recently tried a sample of pork cultivated by Magic Valley that was reportedly “delicious,” however, there are critics who remain skeptical that the costs associated with the process can achieve parity with traditional agriculture. The high energy requirements of lab-grown meat also create a bigger carbon footprint, however, the analysis indicates a reduction between 70-90% compared to conventional meat when it comes to greenhouse gas emissions, water, and land use.
The process of making the product begins by taking cells from an animal and creating induced pluripotent stem cells, which have the ability to produce other cell types. From there, the cells are directed to become muscle, tissue, fat, or bone. These cells are then brewed in nutrient media that allows the cells to grow. The current cost of production for Magic Valley is $50 per kilogram, however, those costs are expected to drop to $5 per kilogram once production is scaled up, making it cheaper than the $330,000 cost of the first lab-grown patty that was created. The final product is slaughter-free, but other cellular agriculture companies use foetal bovine serum as a growth medium.
The texture and taste of lab-grown meat are slightly softer and more gelatinous than regular meat, according to reports. The ultimate goal for Magic Valley is to create “structured” meat products such as steak and chops.
Lab-grown meat is said to be a more ethical, environmentally-friendly option as it is expected to lead to fewer greenhouse gas emissions and a smaller ecological footprint, however, critics argue that the technology could jeopardize the livelihoods of food producers around the world rather than supporting transformative changes in the way we consume meat.
Despite criticisms, demand for lab-grown meat, as well as other alternative protein sources, is increasing as the world transitions to a more sustainable and environmentally-friendly food industry.
In conclusion, the future of meat consumption may be shifting towards a more sustainable and ethical approach with lab-grown meat options becoming increasingly viable. Our taste test of Australia’s first lab-grown pork showed that although the texture of the meat is softer and more gelatinous than traditional pork, the flavor is comparable. As technology continues to develop, it will be interesting to see how lab-grown meat will be incorporated into our diets and the impact it will have on the environment and animal welfare.
