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No animal should die for this hamburger: The Dutch start-up Mosa Meat raises beef in the laboratory. In 2021, the company wants to put on the market the first commercial products. Today, the company has completed the next round of financing and obtained 7.5 million euros (about 8.6 million francs). Among the investors is the Swiss Bell
. With cultivated meat, an alternative for customers who question their meat consumption for ethical reasons, informs the meat business. For vegetarians or vegans, however, it's nothing: the cultured meat is made from animal cells, says Bell spokesman Fabian Vetsch. But with the development of artificial meat, a new movement could emerge: "Vegetarians with clean meat," says Christine Schäfer, researcher on food trends at the Gottlieb-Duttweiler-Institut. Well, people who have not used meat, but made an exception in the laboratory.
One Sample: 80,000 Big Macs
Laboratory meat offers a way to meet the growing demand for meat in a sustainable way, Bell said. According to the United Nations Food and Agriculture Organization (FAO), world demand for meat will increase by 70 percent by 2050. This increase in meat consumption does not can no longer be supported by existing production methods alone, says Bell spokesman Vetsch.
Survey
Do you eat meat from the laboratory?
The start-up Mosa Meat develops its futuristic laboratory meat from animal cells. If beef is to be made, it will be biopsied from a bovine's muscle – stunning the animal. The cells are then placed in a bioreactor with nutrients and growth factors, where they multiply as in the animal. It creates muscle fibers that can be compressed into meat. According to a beef sample, Mosa Meat claims that 800 million muscle fibers can be gained: enough to produce 80,000 Big Macs.
Here is how laboratory meat is made:
Animated video – Process of beef of culture of Sarah Lucas on Vimeo
This meat in vitro is a real meat which, according to the start-up, can not be distinguished under the microscope of the meat of beef, pork or chicken, "The biological process is similar to the production of meat from animal production, only cells grow outside the animal body."
Laboratory meat must completely replace meat
Completely replacing willow, said the founder of Mosa Meat Mark Post to this newspaper. Indeed, the production of conventional meat is harmful to the climate, the industrial breeding raises ethical issues and the demand for animal feed can not be satisfied by conventional breeding without questioning the safety food.
Trend researcher Schäfer also sees the development of laboratory meat as a trend with good prospects for the future. This is parallel to the growing global meat consumption: "This is increasing, especially in countries with growing prosperity, such as India and China," says Schäfer. Meanwhile, in Switzerland and in other developed countries – especially in urban areas – the trend is more towards conscious and reduced consumption of meat
Costs will go down [19659002]you can not say right now, says Bell spokesman Vetsch. The first step is to develop the large-scale production process at marketable prices. Currently, production is still relatively expensive: With the current technology, Mosa Meat has a price of 60 francs per kilogram of beef, said the founder of Post. In 2021, he said he would sell his beef products to European restaurants for $ 10 per hamburger, he told The Wall Street Journal.
At the present time, laboratory production is also resource intensive: in particular the cleaning of bioreactors consumes a lot of energy. "That's why we are developing smoother cleaning techniques that consume less energy," Post says.
Profit Alert
Does Bell's investment in Mosa Meat constitute a hedge for the future? does not confirm. New sources of revenue could use the company but well. The company had issued a profit warning today – a little hidden in the announcement of investment in lab meat. In the first half, the company realized a lower operating profit than the previous year. Ebit fell by about CHF 10 million. The reason is "dynamic market environment in Switzerland and Austria".
World meat consumption is increasing, but dietary habits are changing in Switzerland and many other countries. The meat and sausage market has declined slightly in recent years in Germany. This is likely to be significant – despite the expansion abroad, a large part of Bell 's business figure comes from Switzerland.
Convenience zone significantly expanded
However, tourism shopping is not included in these calculations. Vetsch spokesperson Bell to consider. Whether the Swiss consume less meat or simply buy in foreign countries close to the border is therefore unclear. The Bell Food Group has also set up a wider plate and for many years already, not just meat, says Vetsch spokesperson.
The group had bought a lot in recent years – especially in the convenience sector. In 2016, the chain took over the group Eisberg, supplier of prepared salads and sliced fruits. Hilcona AG was founded in 2017 and produces its vegetable, cheese and wheat products and, in 2018, Hügli has followed suit by offering products based on sustainable products. According to Bell, Eisberg and Hilcona have developed "very positively". (Tages-Anzeiger)
created: 17.07.2018, 12:48
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