#Ido Savir

[manifestocarnivoro]

LA CARNE ARTIFICIALE È KOSHER

L’Unione Ortodossa Kosher ha certificato per la prima volta un ceppo di carne coltivata in laboratorio come kosher, segnando un significativo passo avanti verso l’accettazione dei nuovi modelli alimentari nell’ambito dell’etica ebraica. Nello specifico, i prodotti ricavati dalla linea di cellule di pollo della start-up israeliana SuperMeat sono stati riconosciuti come carne kosher Mehadrin, soddisfacendo le qualifiche più rigorose per la supervisione kosher. Certificare la carne coltivata in laboratorio è problematico, poiché il processo di coltivazione della carne spesso inizia con cellule staminali di animali vivi e la legge kosher vieta il consumo di qualsiasi parte di un animale vivo, ha affermato il rabbino Menachem Genack, AD della divisione Kosher dell’Unione ortodossa, al Times of Israel. L’Unione Ortodossa Kosher, con sede a New York, afferma che i prodotti a base di carne devono provenire da animali macellati e nulla può essere derivato da una creatura vivente. Il pollame coltivato in laboratorio da SuperMeat elude questo requisito prelevando le cellule staminali dalle uova, in un processo che potrebbe aprire la porta a una maggiore certificazione kosher dei prodotti avicoli. «Spero che sia una via d’accesso per cercare di trovare un consenso tra le diverse agenzie di supervisione su quali dovrebbero essere gli standard per la carne coltivata in laboratorio», ha detto Genack. «Speriamo che questo stabilisca la tendenza: uno degli obiettivi che vorremmo raggiungere è avere qualcosa che sia universalmente accettato». «Allineare la nostra tecnologia con le leggi dietetiche kosher ha un significato immenso per noi. Questo passo rappresenta il nostro impegno per l’inclusività e il rispetto delle diverse esigenze dietetiche, rendendo la nostra carne di pollo coltivata accessibile al pubblico di tutto il mondo», ha affermato in una nota IDO SAVIR, AD di SuperMeat (fonte: EFA News – European Food Agency).

Fonte: Eurocarni 10/23

#carne #carneartificiale #kosher #pollo #supermeat

[infositely]

How SuperMeat is helping cultivated meat take off

How SuperMeat is helping cultivated meat take off

Ido Savir knows that he’s starting with the hard stuff. And yes, the SuperMeat CEO is aware that everything his cultivated meat company has been doing since its founding in 2015 is really difficult. It’s not like there’s anything easy about creating meat for food by growing cells in bioreactors, but using stem cells as a starting point is its own gigantic challenge. “You can ask anyone who is in…

View On WordPress

[the-garbanzo-annex-jr]

The result is the signature dish of a new venture in Israel, the Chicken, the world’s first cultured meat restaurant experience. Still closed to the public owing to coronavirus restrictions, the eatery near Tel Aviv opened its doors to the Guardian for the first private visit by a journalist.

Advocates for the technology argue that if cultured meat can become affordable it will be revolutionary, and not just in its potential to end, or at least significantly cut back, the meat trade. Cultured meat requires no antibiotics or drugs.

Critically, one study suggested it could potentially be produced with 96% lower greenhouse gas emissions and 99% less land – although some animal rights activists argue it perpetuates an unhealthy obsession with eating animals.

At the Chicken, bottles of red wine line the walls, black stools surround circular tables, and the warm glow of hanging bulbs lights the restaurant. The entire back wall is made of glass. Behind it is the production facility where lab-coated scientists wander around between large metal vats. It is petri-dish-to-table service.

“The meat was made on the other side of the glass. That’s true local production of meat,” jokes Ido Savir, CEO of the restaurant’s parent company, SuperMeat.

The breaded patty is deep-fried in oil, before being placed on a sweet brioche bun, flavoured by wasabi and chilli mayonnaise, with a side of sweet potato chips. Similar to many chicken burgers, it breaks and flakes when pulled apart and is extremely tender. It tastes, at least to this reporter, like a chicken burger.

But can one make soup with it?

#food #meat #israel #world news #science #chicken burger #chicken

[korkep-blog]

Mesterséges hús kerülhet a boltok polcaira Európában

A most induló nemzetközi együttműködés lehetőséget teremt arra, hogy az ízletes szintetikus húsok „forradalmian új generációját” dobják a piacra.

A német PHW vállalkozási csoportosulás nemrégiben bejelentette, hogy megvizsgálja a vegyi úton készült „húsok” előállításának lehetőségét. Jelenleg azonban a laboratóriumi körülmények között előállított hús nagyon költséges.

A német cég ezen céljának előmozdítása érdekében nemrégiben üzletrészt szerzett az izraeli Supermeat vállalatban. A Supermeat a világon a sejtkultúra alapú hústermelés éllovasa. A tel-avivi központú Supermeat üzletvezetője, Ido Savir szerint a szintetikus húsok világpiacának fokozatos bővülésére lehet számítani a következő években, évtizedekben ugyanúgy, mint a húshelyettesítők esetében. Utóbbi termékek már szerepelnek a német PHW kínálatában.

  A most induló nemzetközi együttműködés lehetőséget teremt arra, hogy az ízletes szintetikus húsok „forradalmian új generációját” dobják a piacra. A Supermeat ügyvezetője a TopAgrar portálnak elmondta, hogy lényegében ugyanolyan hús kerülne az eljárást követően is az asztalra, mint amit jelenleg is fogyasztunk, csak az kicsit más módon, gyakorlatilag az állatok izomszöveteinek laboratóriumi szaporításával készül.

  Fotó: FLURT

  Az elképzelések szerint három éven belül a mesterséges húsok első generációját már szállítani tudják az éttermeknek. Következő lépésben pedig a gyártás nagyüzemi szintre emelését tervezik, ami lehetővé teszi a szupermarketek ellátását, idővel akár világszerte is.

  Az adott területen működő néhány európai vállalkozás kevésbé bizakodó. Szerintük ennek a húsfélének az előállítása egyelőre még nagyon költséges, ezért annak piacra dobását csak későbbi időpontban tudják elképzelni.

  Forrás: TopAgrar.com

Nyitókép: Shutterstock

#európai boltok #mesterséges hús #Supermeat #szintetikus húsok

[gta-5-cheats]

Lab-made meat startup SuperMeat raises $3M seed to develop ‘clean’ chicken

New Post has been published on http://secondcovers.com/lab-made-meat-startup-supermeat-raises-3m-seed-to-develop-clean-chicken/

Lab-made meat startup SuperMeat raises $3M seed to develop ‘clean’ chicken

(adsbygoogle = window.adsbygoogle || []).push();

SuperMeat, an Israeli biotech and food-tech startup that is developing lab-made chicken meat, has raised $3 million in seed funding, as it becomes the latest of a crop of so-called ‘clean meat’ companies to get off the ground. Others in the space include Bill Gates, Atomico and DFJ-backed Memphis Meats, and Hampton Creek, which is also exploring lab-grown meat.

Backing SuperMeat are U.S.-based venture capital fund New Crop Capital, and “mission-oriented” VC firm Stray Dog Capital, in addition to strategic investment from PHW, one of Europe’s largest poultry producers. The latter signals less disruption and more transformation, SuperMeat CEO and co-founder Ido Savir told me in a call last week.

Savir, who has been an ethical vegan for the past 20 years, says that PHW’s investment is proof that the food industry is ready to embrace new technology, specifically in enabling food production to further scale and in a more sustainable way.

That’s the longterm, though not yet realised, promise of ‘clean meat,’ which is produced in a lab by growing real animal cells. In SuperMeat’s case, those extracted from a chicken. Put over simply, the process involves feeding the cells the correct nutrients to produce muscle and fat, as would ordinarily happen were they grown inside an animal’s body.

If lab-made meat could replace the need to rear (and slaughter) animals, it would be hugely beneficial in reducing the environmental impact that industrial farming has, as well as reducing the spread of food-borne illnesses. “The potential benefits for public health and animal welfare are considerable,” says the SuperMeat CEO. I agree, pointing out that the widespread use of antibiotics in farming is frightening, especially in light of fast-developing antibiotic resistance.

Shop On SecondCovers

The company also cites research conducted by Oxford and Amsterdam Universities that says switching to clean meat will allow a reduction of up to 98 percent in greenhouse gas emissions, 99 percent in land exploitation, and up to 96 percent in water usage. Meanwhile, the demand for meat is projected to double by 2050.

However, it’s still very early days for ‘clean meat’. Like competitors in the space, SuperMeat has a number of major hurdles to cross, both in terms of the core science of growing meat in a lab that actually tastes good, and developing a manufacturing process that would enable these ‘clean meat’ farms to scale and at a cost that can compete with animal-reared meat. It reckons it is still up to three years away from putting SuperMeat products on supermarket shelves.

To that end, the Tel Aviv startup has, for now, ditched the utopian dream of lab-grown whole organs, such as a chicken breast, in favour of initially creating lab-made chicken that can be used in processed foods. Crucially, says Savir, the company has put together a group of experts to think about scalability from the get-go. They include people from the pharmaceutical industry with knowledge of growing cells in a lab and the nutrients needed to cultivate them, along with other scientists, food engineers, and, of course, chefs.

Commenting on the new partnership with SuperMeat, PHW-Gruppe’s CEO Peter Wesjohann said: “We at PHW have time and again left the beaten path in conducting our business. This approach not only facilitates the development of best-in-class animal welfare concepts in our core poultry business, but will also lead to the strengthening of our vegan product portfolio, confirming our leading role in the global consumer trend towards a cleaner, more protein-rich diet”.