UNSW Professor of Food and Health Johannes le Coutre said around 70 per cent more food will be required to feed the world's population when it reaches 9.8 billion in 2050, and there isn't enough land or water to meet this demand through traditional forms of agriculture.Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make. The not-for-profit group is holding a workshop for industry, research and government stakeholders on September 7 which will look to set aspirational milestones for the sector while identifying key challenges and opportunities for collaboration. Establishing at-scale manufacturing capabilities and infrastructure including publicly-funded facilities to support the viable commercialisation of the industry.Deepening Australia's cellular agriculture research and bring together cross-disciplinary expertise from biotechnology, agriculture and food science to work closely alongside industry partners.Growing the pool of Australian graduates skilled in areas like biomedical engineering, food science, agricultural science and synthetic biology to enable commercialisation and industry growth, with a need for immediate funding for courses and places at universities.
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( Supplied: All G Foods) Investment needed to support industry's growthĬellular Agriculture Australia released a white paper on August 24 detailing the challenges faced by the industry and three key recommendations to enable the industry to reach its full potential and be globally competitive. In summary, they are: "We are exploring the biodiversity that exists on the planet by going out and sourcing biopsies from animals that would never be produced industrially and storing them in a library to create an unlimited range of products." Cow-free dairy made in a labĪustralian Bureau of Statistics data shows many Australians are already embracing a vegetarian or at least flexitarian diet, with the amount of dairy and meat substitutes purchased from supermarkets and other food retailers jumping 28 per cent between 21.Īll G Foods has already launched plant-based burgers in some Australian supermarkets.
"If we have the technology that can create any meat from cells, we see no need to restrict ourselves to the animals we have traditionally eaten," Mr Peppou said. Those cells are fed into a cultivator and exposed to a nutrient-rich mixture, which convinces them they are still in the animal and causes them to multiply to form what is biologically the same as meat, without slaughtering any animals. Sydney-based company Vow has created a variety of meats from undomesticated animals. It works by taking a biopsy about the size of an almond from the animal and isolating the stem cells that are responsible for creating the building blocks in meat – fat cells, muscle cells and connective tissue. Mr Peppou said the company is not aiming to re-create traditional forms of meat, instead building up a "cell library" from undomesticated species including kangaroo, buffalo, alpaca and even crocodile to create a "new category of food". Mr Peppou said the company is aiming to get its products onto supermarket shelves in Australia in two to three years' time. Vow will launch a product in Singapore by the end of the year before it hopes to move into the restaurant scene in Australia in the first half of 2023.
Tapping into the Australian market will be slower as a nation of meat eaters comes to terms with eating protein cultured in a Petri dish, while regulatory hurdles also need to be overcome. Mr Peppou anticipates Australia's top ten export markets for beef and lamb, including China, Japan and the middle east, will also be big markets for alternative protein.
LAMB CHOPS NEAR ME CRACKED
Aussie start-up claims to have cracked the taste factor in factory-grown meat
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