In recent years, there has been an increase in demand for lab-made meat. Stancold’s Stacy Horseman explains how these clean meats are susceptible to contamination and that the environment they grow in must be controlled in order for the future industry to remain reputable.
The world’s first laboratory-grown hamburger was presented in London in 2013. This sparked a rumour that such products might soon be commercially available in 2020.
With the possibility of a pandemic, this prediction was a bit premature. However, it doesn’t mean that everything isn’t in motion to make it a real possibility for the UK.
Food Manufacture recently reported on cultured meat that could be available in our homes as soon as 2023. This is because Oxford University’s Ivy Farm Technologies is increasing its development to get rid of over 170,000 pigs. A 2020 report by IDTechEx shows that there is nearly 20 years before this can be available on the mainstream market. This is due to major challenges such as high production costs and regulatory approval.
Although it’s impossible to make precise predictions in the early stages of the industry, we can see glimpses of what’s ahead. December 2020 saw Singapore become first country to grant regulatory approval for the cultured chicken.
What is cultured meat?
Cultured meat is also known as cell-based, slaughter-free, or clean meat. It is a method of producing meat products in a controlled environment. The process involves starting cells from living animals. They are then treated with a growth medium, and placed in a bioreactor to provide the cells with the energy they require to grow fat and muscle.
This means that it would not be necessary to raise or slaughter animals for meat production.
Bridging the gap
Consumers are becoming more savvy about their lifestyle choices and how they impact wider causes.
The shift towards vegetarian, vegan, and flexitarian diets has led to more variety on supermarket shelves, as well as better food choices for guests. Cultured meat, which is not only a good alternative to animal products, will help meat-eaters who are conscious about their diet but don’t find plant-based options appealing for their taste and texture.
High-level ventilation and filtration systems protect against harmful contaminants in a room.
Although there are around 50 companies in the world vying to bring their first products to market, it will likely take some time before UK food manufacturers can do this. How can laboratories and other controlled environments be used to benefit your food products’ manufacturing process?
The role of the controlled atmosphere
In order to maintain high food safety standards, the industry has already started using cleanrooms and labs.
High-level ventilation or filtration systems in a room can protect it from harmful contaminants that are not possible to prevent. Before bacteria, mould, mildew, and dust can enter the space, personnel must wear masks and clean suits.
This has many benefits for food manufacturing, including improved quality, longer shelf life, and greater customer confidence, especially when it comes to specific dietary or allergen requirements.
This approach has been used in the industry for some time by meat, dairy, and specialty food manufacturers. Sub-sectors such as seafood, confectionery, and bakery were also early adopters.
Stancold’s Sam Taylor knows more about these types of cleanrooms.
