The Food technicians are in a race to make a lab-grown steak
Who are food technicians:
Food technicians help develop food products. They test the safety and quality of raw materials and finished products, as well as packaging, processing and storage techniques. The technicians are responsible for the daily operation of the laboratory and can also help in the research and development of new products.
The food technicians guarantee the safety and quality of the food. For this, they evaluate the products in different phases of the production process and also when the product is finished. These tests can be used to detect chemical contaminants or the presence of microorganisms that cause food poisoning diseases such as Salmonella and E. coli.
Food technicians use a very strict procedure that allows them to identify problems at each stage of production and take measures to ensure the safety of food. They can use automated testing machines to perform thousands of tests quickly, and computers to record and analyze their results. Other tests may require much more time, such as making minute observations with electron microscopes.
Food technicians test taste, color and nutritional content (including fats, proteins, sugars and vitamins)
. They evaluate processes such as mixing, heating, cooling and freezing in order to ensure that food is processed and stored at the right temperature. They also evaluate the materials used for the packaging of the food, to ensure that they comply with national and European safety and quality standards. As far as research and development work is concerned, they evaluate raw materials and processing techniques to help create new food products or find ways to improve existing ones.
In addition to new products as vegetarian meat substitutes, they can work on new preservatives, colorants and flavorings. Food technicians spend much of their time in the laboratory. However, they can also spend a lot of time visiting the factory, for example, to take samples or supervise and evaluate the production processes.
Food technicians develop artificial meat:
1. Israeli company Aleph Farms
The Israeli company Aleph Farms announced the creation of the first fillet of meat cultivated in laboratory from animal cells. Ensures the firm that this product not only retains the flavor of a traditional steak but also the structure, therefore the consumer may feel as if he was really biting a real piece of beef, according to the report of The Wall Street Journal.
The process takes approximately three weeks and starts with the sampling of live animals to incubate them in a Petri dish, form four different types of cells and then combine them to create a small three-dimensional structure, similar to a credit card, giving way to the new ‘meat steak’.
This new product tastes 70% like a real steak and at the cellular level it is identical to conventional meat, but with the difference that it is not necessary to involve the sacrifice of the animal.
Its creators say that this alternative will be a great revolution in the food industry in a world that increasingly demands a quantity of production that traditional agriculture does not cover.US control entities they continue to evaluate whether the cultivated meats are safe for consumers .
Why are they interested in artificial meat?
One of the main attractions of the proposal of synthetic meat: no one can ignore that conventional farms give cruel treatment to animals. So, a steak from the bottle of a laboratory is understood as an option free from animal suffering
On the other hand, it is also proposed as the key to saving the environment from the destruction caused by intensive livestock, since they claim that they only need 1% land and 10% water used in traditional farming. But perhaps what fuels the dreams of these investors is to be the first to create a new industry.
Livestock are liable to diseases, there are many bloodborne diseases that can be transferred from animals. The meat obtained from this source will be free of diseases as it will de developed in strictly clean environment of laboratory.
In addition, it is said to be a healthier alternative to meat, probably because it is expected to be able to adjust the protein content accurately
How much will this meat cost?
The elaboration of this type of fillets is done under a fraction of the environmental costs that come from traditional production on a large scale, however at this stage of development a piece of ‘laboratory meat’ could cost 50 dollars.
When will it be available for common use?