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The Cattle Industry Is Having a Cow Over Whether Lab-Grown Meat Should Be Called Meat
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Meat from labs
Meat might have finally met its match. Some meat is now being cultured and grown into slabs that mimic meat.
It currently goes by names such as in-vitro meat, cultured meat, lab-grown mea...
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Labeling lab-grown meat
- In 1869, margarine was invented as a butter replacement. The dairy farmers raised the alarm in the United States; They convinced the U.S. Government to tax margarine and lobbied against the...
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Making the rules
The USDA (responsible for overseeing agriculture) and the FDA (regulating drugs and dietary supplements) both could have some say in how lab-grown meat is labeled.
- From a production s...
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Cultured meat and real meat
Lab-grown meat companies say that their lab-grown meat is real meat because it comes from an animal and has the same biochemical makeup as meat.
Others argue that real meat is from a h...
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Additional words and labeling
Apart from labels like clean meat or cultured meat, companies might be asked to add clarifying language to their packaging that explains that the meat was grown in a lab.
Lab-grown m...
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Organic junk food is still junk food
From a macronutrient perspective, organic junk foods are often identical to their conventional counterparts.
They tend to be equally high in sugar and low in pro...
Organic isn't always healthy
Many organic brands tend to cater to a health-conscious crowd, meaning they’ll often use less processing or healthier ingredients to appeal to their consumers. But the organic label alone does not guarantee this.
The “health halo” effect
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The Foodie
Whether it’s the ‘food porn’ pics on Instagram or the way food is packaged or marketed, the foodie frenzy shows no sign of stopping.
The ‘Foodie’ culture, which originated from the Boomers ...
Origin of "The Foodie"
The term ‘foodie’ was coined in 1980 in a New York Magazine article. New Age Boomers understood and made it acceptable to pay attention to what is eaten, and how it is eaten.
The ‘90s and the ‘00s, saw this term becoming increasingly common, and is applied to anyone with an interest in eating or showcasing food.
Food is Big Business
Farmer markets have increased exponentially over the last two decades, while food trucks, those ‘exotic/organic/delicious meals on wheels’, had combined revenue of USD 1.2 billion in 2012.
Cooking shows are huge and wide-ranging, while social media accounts of certain food photographers, or foodtographers, have followers in the count of millions. Dedicated food imagery websites are doing well, making food photography rival even the selfie craze.
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Understanding how long food lasts
Should humanity face a nuclear apocalypse of worldwide war, we need to understand which foods might be safe for survivors to eat, and how long the foods will last.
To understand this, we ne...
Why foods go bad
Most foods spoil because of the growth of microbes. Preserving food is an attempt to limit microbial growth. Food can be preserved by drying, salting, chilling, or storing in air-tight containers.
- Drying is the most effective because microbial growth is inhibited.
- Salting is effective because it removes moisture, creating an environment where microbes cannot survive.
- Sugar coating can prevent bacterial cells from functioning correctly.
- Storing in air-tight containers is less effective because there are probably a lot of microbes on the food before you put it in the container. Some microbes are anaerobic, meaning they don't need oxygen.
Food preservatives
Preservatives are used in foods to extend their shelf lives. One of McDonald's Big Mac in Iceland is an example of a long-lasting processed food. It has been on display since 2009, in a glass box. Preservatives that has been discontinued by McDonald's are:
- calcium propionate that prevents mold growth on bread.
- sorbic acid that also inhibits mold from cheese
- sodium benzoate, which inhibits the growth of bacteria in the Big Mac special sauce.