More Efficient Production

Growing animal cells in controlled bioreactor conditions allows for a much more efficient production process compared to raising entire animals. Vastly less land, water and feed inputs are required to produce the same amount of meat or dairy through industrial fermentation. This makes it possible to help meet the growing global demand for protein in a sustainable way.

Better for the Environment

Animal agriculture places a heavy burden on the environment due to the greenhouse gases emitted, land and water used in livestock production. Industrial fermentation could help alleviate these impacts. Cultivated meat and dairy uses up to 90% less land, generates 78-96% lower greenhouse gas emissions and requires 82-95% less water compared to conventional meat according to analyses.

Improved Food Security

With climate change threatening global food systems, industrial fermentation offers an opportunity to enhance food security worldwide. Precision Fermentation It could help address issues of scarce arable land, droughts reducing food production and the increasing prevalence of animal diseases and pandemics that impact livestock. Cultivated meat laboratories can be built virtually anywhere, regardless of climate or topography to produce protein locally.

Animal Welfare Friendly

Unlike conventional meat production which relies on confining, transporting and slaughtering billions of animals every year, no livestock are harmed in the industrial fermentation process. Cultured meat spares animals from suffering on industrial farms or being killed in abattoirs. This is appealing to many consumers concerned about animal welfare.

Health and Safety Advantages

Cultivated meat production could help reduce foodborne illnesses associated with conventional meat since it occurs in a sterile and controlled environment versus meat processing plants. There is also less risk of antibiotic resistant bacteria developing and contaminating meat due to medical treatment of livestock. Industrial fermentation does not rely on the use of growth promoting hormones and antibiotics routinely administered to farm animals.

Beyond Burgers - The First Industrial fermentation Products

The first cultivated meat products reaching consumers are plant-based meat alternatives like the Impossible Burger and Beyond Burger which use industrial fermentation to produce a meat-like heme protein that mimics the taste and texture of ground beef. Though not an animal cell-based product, these burgers demonstrated the commercial viability and consumer demand for highly realistic meat analogs produced through fermentation. Several startups are now working to bring the first true slaughter-free steaks and cuts of meat to market, with some projecting approval for sale in the next few years.

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