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Do you want to eat insect meat? And if it was developed in the laboratory? One day, you might have a chance. Natalie Rubio – a scientist and researcher at Tufts University – is working to make laboratory-grown insect meat a reality.
Rubio is studying tissue engineering and cellular agriculture. In collaboration with a team of university researchers, she wants to collect cells from an insect – not the virus itself – and use them to grow meat.
According to the scientist, the goal is to grow muscle and fat in the lab, which can then be turned into a food source that looks like a steak, a hamburger and potentially even lobster or shrimp. Once cells are extracted, scientists no longer need the virus and it remains unscathed.
Sustainable and humane insect meat
She said Popular Science, "We end up with muscle and fatty tissue of insects, without paws, eyes and other crunchy bits of insects. Theoretically, we could produce a product that looks like a steak, but is based on insects rather than cows. "
"In my opinion, if we can produce tasty, healthy, affordable, sustainable and humane meat, consumers will be delighted", she added.
A number of companies have been harvesting chicken and hog cells for the purpose of producing clean meat without slaughter. Some are even specialized in seafood. California-based BlueNalu is poised to serve this year its first-ever mahi-mahi lab and its yellow-tailed amberjack grown humanely. But few have focused on insects, until now.
"Right now, we make very small pieces of fabric, because even these small pieces can tell us a lot about cell behavior," he says. Rubio said. "Currently, we are working with fruit fly cells and caterpillar cells. You can take cells from any insect or other animal that interests you. "
Rubio explained that clean meat products are not meant for vegetarians and vegans, who already have a more sustainable diet. She explained that lab-grown insect meat was meant for those who did not want to give up meat, but were looking for a more ethical and environmentally friendly alternative.
"Cultivated meat should be a more sustainable option than farmed meat while offering a similar culinary experience," she says.
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Laboratory-grown insect meat is the humane protein of the future
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Researchers at Tufts University are working to create laboratory-grown insect meat from cells. The insect cells used include fruit fly and caterpillar.
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Charlotte pointing
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LIVEKINDLY
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