Israel-based lab-grown meat on Indiegogo

[bbq]

Dr. Michael Greger: Please Support the SuperMeat Campaign
http://youtu.be/jloZeTwIb9s

YouTube channel
https://www.youtube.com/channel/UCwPa7f2AtbiLEcAuYvAwJdA/videos

Crowdfunding (INSANELY successful on the very first day)
https://www.indiegogo.com/projects/supermeat-real-meat-without-harming-animals/

Q&A session on 21 July at 21:00–23:00 in UTC+03
https://www.facebook.com/events/328387527503140

Facebook
https://www.facebook.com/SuperMeat.co

Cost of lab-grown burger patty drops from $325,000 to $11.36
http://www.sciencealert.com/lab-grown-burger-patty-cost-drops-from-325-000-to-12

Lab-grown meat is in your future, and it may be healthier than the real stuff
https://www.washingtonpost.com/national/health-science/lab-grown-meat-is-in-your-future-and-it-may-be-healthier-than-the-real-stuff/2016/05/02/aa893f34-e630-11e5-a6f3-21ccdbc5f74e_story.html

The world's best restaurant would probably never use lab-grown meat — but you might
http://www.techinsider.io/noma-would-probably-never-use-lab-grown-meat-2016-7

Lab-Grown Meat Is Coming to Win Over All You Haters
http://www.wired.com/2016/07/lab-grown-meat-coming-win-haters/

Here's their CEO Ido Savir:

http://www.futuremeat.org/index.php/about/our-staff/ido-savir
https://www.facebook.com/idosavir1
https://il.linkedin.com/in/idosa

Backers do get some vouchers at some point but that doesn't necessarily mean the products are gonna be available in a supermarket etc.

Are they playing with fire if real products were actually hitting retail stores? The egg industry didn't like Hampton Creek at all and they're getting harassed according to Freedom of Information Act. Let's see if the cattlemen were having some fun as well.

[bbq]

Lots of comments from both the idealistic camp versus the realistic camp:

https://www.facebook.com/TheBananaGirl/posts/1149626598437957
http://youtu.be/gsjKIIz6CCI
http://youtu.be/ZQ1WKPaES8I
http://youtu.be/wq8alB8c00s
http://youtu.be/Fvt4U8qVbtw
http://youtu.be/VqLmY9v9ASo
http://youtu.be/l1IihMBX10w
http://youtu.be/y60n07KEB6Q
http://youtu.be/O7bqgVvqBnw

We're really fighting THE meat industry here rather than meat eaters, while doctors as well as Big Pharma should be still safe and sound. Some people just don't get it and that's understandable.

[geo]

I dont know why but whenever I hear storys of lab grown meats/"foods" I think soylent green...

[Morrigan]

Lots of comments from both the idealistic camp versus the realistic camp

Really? I think this is a truly revolting initiative and a complete nightmare for human health, with ramifications we can't yet imagine (given the "Mad cow" debacle). So now it's OK to encourage the people we love to eat lab grown meat? I think not.

If these people want to promote their product, that's fair enough and understandable - but any plant-based outlet/site that promotes it via my Facebook feed will immediately be unfollowed and never shared again. There are more than enough resources on this Planet to feed everyone on a plant-based diet (in fact are current consumption patterns are a gross and very recent historical anomaly). Further still, this type of production will also need massive amounts of energy inputs, so in the end the Energy Return on Energy Invested (EROEI), will be negative - e.g. it will require more inputs than it produces. Plus it's high tech and in the end, very much subject to centralised/corporate control - and we all know what that means. Even the thought of it makes me want to vomit.

[bbq]

It's an interesting analogy, synthetic meat and condoms:

http://youtu.be/hPVedY1M9YU

[arugula]

i'd rather see people eat lab meat than real meat. there will be far less suffering and torture.

people will still be sick and fat but at least it takes the animals out of the equation. they will not have to endure a horrible existence and painful death by the billions per year.

baby steps.

i think there will come a time when animal agriculture is considered to be disgusting and barbaric, not to mention an environmental nightmare. i mean not just by us, but by the majority.

it will take a lot more time to get people to stop overeating, especially the garbage that they seem to prefer. for too many people, food is their one pleasure in life.

[bbq]

IMHO the whole point is more about buying everyone on Earth just a little bit of time before the environment is totally destroyed by animal agriculture.

Of course real products won't even hit the shelves until 5 years from now, it's gonna be a long shot and they could always run away after grabbing all that money:

[Thrasymachus]

I am not sure lab meat would ever become popular. Even in countries where much of the population in living memory rarely eat meat, but where daily, regular animal product consumption is now a regular habit, people moan greatly about veganism. In Greece everyone in my father's generation(he was born in 1955) grew up in a country where almost everyone was too poor to consume too many animal products, yet they now think not eating animal products is the most strange habit ever.

Alot of human behavior is about displaying wealth and dominance to impress their peers. They can make fake leather as good as the real thing and real leather is still in very high demand and the fake leather is seen as for the paupers.

[bbq]

Rappaport Prize for Young Israeli Researcher: Prof. Yaakov Nahmias
http://rappaport-prize.com/en/index.php/nachmias

Q&A Session (Science)
https://www.facebook.com/SuperMeat.co/videos/1562438950728476/

Recently we posted a few videos calling people to support SuperMeat, a new initiative that aims to end the slaughter of animals by culturing meat, without the use of serum or other animal ingredients. Many of you asked us why we promote the production of cultured meat since it is still meat (thus, not "vegan") and still not an optimal food for human health.

We asked Gary Yourofsky, one of the most eloquent voices in the animal liberation movement, to have his take on this important matter, and we wanted to share it with you since we couldn't have said it any better.

[arugula]

[quote="Thrasymachus"In Greece everyone in my father's generation(he was born in 1955) grew up in a country where almost everyone was too poor to consume too many animal products, yet they now think not eating animal products is the most strange habit ever.

Alot of human behavior is about displaying wealth and dominance to impress their peers. They can make fake leather as good as the real thing and real leather is still in very high demand and the fake leather is seen as for the paupers.[/quote]

my dad was from the previous generation (born in 1928) and grew up during the german occupation when so many died of starvation.

when i went vegetarian and started making a fuss about things like bulgar and lentils, he thought it was absurd. he remembered the days of rationing and associated those foods with poverty.

but i have had the opposite associations since the late 80s.

i shop at a local independent that draws in hippies, rich people, and poor people. there is not much in between. the poor people are obese and stuff their carts with fatty meats. the rich people and hippies are thin and go for produce. when i think of what poor people eat, i think of rich fatty meats, poverty, and health problems.

also, before my father died, after many years of battles with abstracts and papers from pubmed, he finally came around to my side. it was the ornish CHD papers that converted him.

regarding leather, i get associations with nazi lampshades and i don't want it anywhere near me. in other people's cars and houses i just have to try to think about something else. it seems so gauche to me that people would actually confer status to ownership of such a barbaric thing. my shoes are totally synthetic, which come with a different set of problems, but i find them less unbearable.

[BlueGene]

There are people out there who just aren't going to stop eating meat. This is for them, not us.

Another company has found a way to mimic the taste of red meat by using plant heme, which is produced by nitrogen fixing plants and tastes like blood. https://youtu.be/3LdbpqLkH6k

[bbq]

Another company has found a way to mimic the taste of red meat by using plant heme, which is produced by nitrogen fixing plants and tastes like blood. https://youtu.be/3LdbpqLkH6k

Why Do People Want Veggie Burgers That Bleed?
http://www.eater.com/2016/7/25/12270698/lab-grown-meat-beyond-burger-impossible-foods

Impossible Foods Introduces Impossible Burger At Momofuku Nishi
http://www.prnewswire.com/news-releases/impossible-foods-introduces-impossible-burger-at-momofuku-nishi-300303881.html

Eating the plant-derived Impossible Burger cooked by Momofuku’s David Chang
https://techcrunch.com/2016/07/26/eating-the-plant-derived-impossible-burger-cooked-by-momofukus-david-chang/

The short answer: pretty good.

The long answer of a gourmand: so far, nothing comes closer to eating a real burger than this one…made of plants.

I want to dispel the notion that it feels like you’re eating a vegetable patty stacked between two pieces of bread. Instead you’re consuming something warm, with the browning and texture you’ve come to expect of real beef. This is partly thanks to the discovery of a molecule called “heme”, which gives real meat its “look”, and which is more prevalent in animals than in plants, which made it more challenging to recreate.

The quarter-pound patty is firm and has sufficient flavor to take the place of an unseasoned piece of beef, cooked to about well-done. Diners can request a thicker burger, cooked to rare, medium-rare, well-done, etc.

That all sounds dandy, but then the questions started piling up: what is it made out of?

As it turns out, most of the ingredients in the patty, like potato proteins, xanthan gum used for texture, water, textured wheat protein, coconut oil and other “natural flavors”, can be found in many professional chef’s kitchens. So, it’s not made of anything scandalous, and carries more protein for fewer calories than traditional beef, according to Brown and co.

According to Chang himself, the Impossible Burger meat is handled just like all other meat perishables: it’s shipped, refrigerated and hydrogenated from the lab to Nishi in New York, then is handled with care. It’s worth noting that the patty can also be preserved frozen, then cooked and consumed.

Fast-forward five years of development and the culinary community is beginning to take notice: David Chang has given his approval, adding his own version of the “Impossible Burger” to Nishi’s menu. The plant-based burger is available starting tomorrow, for $12 with a side of fries.

starting wednesday, July 27th, momofuku nishi will be the first restaurant in nyc to serve the impossible burger. the nishi style impossible burger is topped with lettuce, tomato, pickles, and special sauce and served on a martin’s potato roll with french fries. guests can add american cheese upon request.
the impossible burger tastes like ground beef but is made from plants, uses 95% less land, 74% less water, and produces 87% less greenhouse gas emissions. more importantly, it’s one tasty cow-free burger.
the burger will be available first come first serve for brunch and lunch, with a limited number available during happy hour.

[bbq]

Enhanced Development of Skeletal Myotubes from Porcine Induced Pluripotent Stem Cells
http://www.nature.com/articles/srep41833
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5292944/

Scientists Use Stem Cells To Grow Animal-Free Pork In A Lab
http://www.digitaltrends.com/cool-tech/lab-grown-pork-chop/

Bacon without the pig inches closer to your breakfast
http://www.kansascity.com/living/food-drink/article131539389.html

He started some of the work with the help of a grant from People for the Ethical Treatment of Animals as a post-doctoral researcher at MU. Now he’s employed at California-based Memphis Meats. The company hopes to start selling some form of animal-free ground meat in five years.

#28 — Meat Without Misery: A Conversation with Uma Valeti
https://soundcloud.com/samharrisorg/meat-without-murder
http://feeds.soundcloud.com/stream/248021034-samharrisorg-meat-without-murder.mp3

Interspecies Chimerism with Mammalian Pluripotent Stem Cells
http://www.cell.com/cell/abstract/S0092-8674(16)31752-4
https://www.ncbi.nlm.nih.gov/pubmed/28129541

Human-Pig Hybrid Created in the Lab—Here Are the Facts
http://news.nationalgeographic.com/2017/01/human-pig-hybrid-embryo-chimera-organs-health-science/

"Interesting" directions, don't you think?

[bbq]

For the first time ever, people have eaten chicken without killing a chicken.
http://grist.org/briefly/for-the-first-time-ever-people-have-eaten-chicken-without-killing-a-chicken/

The point is to blow up the meat industry by growing chicken more cheaply, and without the environmental and ethical entanglements of the current industry. There’s a long way to go before this kind of operation beats industrial meat on price, but the cost of production is dropping like crazy. In 2013, Mark Post created a no-slaughter burger at $325,000 per pound, last year Memphis Meats made a meatball at $18,000 per pound, and now it says it can produce a pound of chicken for $9,000.

Startup Serves Up Chicken Produced From Cells in Lab
https://www.wsj.com/articles/startup-to-serve-up-chicken-strips-cultivated-from-cells-in-lab-1489570202

[katgirl55]

There are people out there who just aren't going to stop eating meat. This is for them, not us.

Yes. If the "stuff" hits the fan one day and we are forced to reduce animal agriculture, or if it happens by choice or business demands, there will still be a portion who demand their Big Macs. I can even foresee family farms/sanctuaries getting invaded for their livestock. Grow this in a lab and have it there for people who want it. I do not have to eat it myself.