Editor Reactions:
As the world witnesses the first lab-grown burger, we ask our editorial
experts for their reaction:
"The growth of meat in the laboratory is an interesting technological
development which probably has little future in the replacement of
conventional meat production systems. In essence the idea is to grow
stem cells taken from animals to produce the "meat" in the form of
layers of tissue. Setting aside the need to provide sufficient stem
cells to satisfy the procedures the technological problems are
substantial. Animal cells are grown in culture in very special
circumstances using growth media which are highly specialised and
probably include materials derived from animals. Such cell culture
techniques are important in the medical field but the costs are
extremely high. The costs alone may prevent the development of this
process into a commercial process."
"It is more probable that meat replacement will be the result of
culturing algae or fungi and using these as food sources. Such materials
are already commercially available and with the constant improvements in
appearance and flavouring combined with less technically difficult
production systems these represent a simpler route to removing animals
from the food chain. The production of the Lab Burger is an interesting
news story but maybe not much more."
Professor C. J. Smith, Editor-in-Chief, International Journal of Food
Science & Technology
"The use of lab grown meat may be a step forward in food technology in
terms of providing low input meat, however there is still substantial
waste in the meat industry which needs to be addressed. In removing
waste in food production and consumption civilization could move to a
more sustainable model of meat utilization. To me consuming small
amounts of high quality flavorsome food is more important than over
consumption of bland masses of protein, fat and carbohydrate."
Professor Charles Brennan, incoming Editor-in-Chief, International
Journal of Food Science & Technology
For more information, or to interview the editors, contact: sciencenewsroom@wiley.com
International Journal of Food Science & Technology is an authoritative
and well-established journal. It publishes papers in a wide range of
subjects, ranging from pure research in the various sciences associated
with food to practical experiments designed to improve technical
processes. Subjects covered range from raw material composition to
consumer acceptance, from physical properties to food engineering
practices, and from quality assurance and safety to storage,
distribution, marketing and use.
For further information, please visit: www.wileyonlinelibrary.com/journal/ijfs
