Protein is an integral part of the human diet. But as concerns over food security and the environmental impact of traditional agriculture increase, is it time we embraced ‘lab-to-plate’ meat?
Cultured meat is an alternative method of protein production. Grown from animal cells, it is effectively real meat without the need to farm, and slaughter, animals. We are still a long way from seeing a cultured steak appear on our dinner tables, however, basic forms of cell-based mince products can be found in supermarkets abroad. More varied and better-tasting meat is sure to follow with increasing interest from the scientific community, industry, investors, regulatory bodies and consumers. This talk will discuss the technology behind cultured meat, and the opportunities and threats that this potentially disruptive technology could bring to Aotearoa New Zealand.