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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 meat and clean meat.

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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 standpoint, cultured meat is more in line with the way drugs and additives are made in a lab.

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 meat companies believe that this kind of meat will replace slaughterhouses altogether. They hope to s...

  • 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 use of yellow dyes to make the butter replacement look more buttery.
  • Dairy farmers o...

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 harvested animal. They are against the hijacking of the term "meat." 

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Artificial meat

Artificial meat is grown from animal cells in a laboratory and includes beef, pork, chicken and fish. It is also known as cultured meat or cell-based meat.

There are various ways to grow artificial meat. One way is to take adult stem cells from a small muscle sample fr...

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Margarine Vs. Butter

Margarine is marketed as a healthier alternative to butter, which is not true. It may seem like butter but is mainly manufactured using vegetable oils, salt, emulsifiers and trans-fats. Most of it isn’t healthy.

Butter, on the other hand, is made from milk, which is a topic of a lot of he...

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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 protein and fiber, which makes food less satiating and more likely to cause health problems long term.

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