Stability And Shelf Life Of Regenerative Raw Materials For Cultivated Meat

人造肉再生原料的稳定性和保质期

• 批准号: 10076959
• 金额: $ 43.98万
• 依托单位: UNIVERSITY OF BIRMINGHAM
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10076959
• 关键词: Stability; Shelf; Life; Regenerative; Raw

Global meat consumption is not sustainable even at current levels, yet it is set to double by 2050\. A radical change in how we produce meat is needed, otherwise environmental damage by climate change will accelerate, with catastrophic and irreversible results for the planet. The cultivated meat industry is now rapidly emerging to accelerate the path to global food security, eliminate animal cruelty in intensive livestock farming, and make strides towards net zero meat production to address climate change.The major challenge for cultivated meat producers is scalability and high cost of reaching industrial production. This is because culture media that provides nutrition to the meat cells during production is very expensive and it is hard to intensify the process to get more product per unit volume.University of Birmingham have a world leading academic team of chemical engineers working on food manufacturing and engineering. They will partner with a regional startup called Quest Meat, also based in Birmingham, who are developing patent-pending ingredients for the cultivated meat sector that will facilitate the acceleration of cultivated meat to consumers, by reducing cost, energy use and inconsistency that production methods to date have brought.The project will deliver a game-changing innovation in the form of low-cost, regenerative, food-grade ingredients, called NEUTRIX and NEUSOL, that completely transform the economics of cultivated meat and improve meat product consistency, driving down costs to make them comparable to current farmed meat prices. Our initial feasibility work indicates other advantages including: our feedstocks can be easily produced in large quantities at very low cost; they can support many different meat cell types in bioreactor culture; and they can contribute to final product formation. University of Birmingham will lead a feasibility study that seeks to understand and extend stability and shelf life, to lower costs and energy use even further, because ingredients often have to be shipped refrigerated or frozen, which is costly and consumes energy.We will make our ingredients commercially available to the whole global cultivated meat industry to accelerate market uptake of this revolutionary food platform that is so critically needed now to address food security, climate change and health.

即使在目前的水平上，全球肉类消费也是不可持续的，但到2050年将翻一番。我们需要彻底改变我们生产肉类的方式，否则气候变化对环境的破坏将加速，给地球带来灾难性和不可逆转的后果。人工养殖肉类行业正在迅速崛起，以加速实现全球粮食安全，消除集约化畜牧业中的虐待动物行为，并朝着净零肉类生产迈进，以应对气候变化。人工养殖肉类生产商面临的主要挑战是可扩展性和实现工业化生产的高成本。这是因为在生产过程中为肉细胞提供营养的培养基非常昂贵，并且很难强化这一过程以获得更多的单位体积产品。伯明翰大学拥有世界领先的化学工程师学术团队，致力于食品制造和工程。他们将与一家名为Quest Meat的区域性初创公司合作，该公司也位于伯明翰，正在为人工养殖肉类行业开发正在申请专利的成分，通过降低成本、能源使用和迄今为止生产方法带来的不一致性，促进人工养殖肉类加速向消费者提供。该项目将以低成本、可再生的食品级成分的形式提供改变游戏规则的创新，NEUTRIX和NEUSOL，彻底改变了养殖肉类的经济性，提高了肉类产品的一致性，降低了成本，使其与当前的养殖肉类价格相当。我们最初的可行性研究表明了其他优势，包括：我们的原料可以很容易地以非常低的成本大量生产;它们可以在生物反应器培养中支持许多不同的肉细胞类型;它们可以有助于最终产品的形成。伯明翰大学将领导一项可行性研究，旨在了解和延长稳定性和保质期，以进一步降低成本和能源使用，因为配料通常必须冷藏或冷冻运输，我们将使我们的原料在全球养殖肉类行业中商业化，以加速市场对这一革命性食品平台的吸收，这是现在急需的。以解决粮食安全、气候变化和健康问题。