# Reinventing Food: The Future of Protein Production and Sustainability
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Chapter 1: The Evolution of Food
The allure of food lies not just in its consumption but in the biology behind it. The juiciness of meats, the rich umami of pizzas, the tender bite of steaks, the crispness of buffalo wings, and even the elastic texture of cheese all showcase how proteins and fats have shifted food from mere sustenance to a delightful experience.
Since we learned to harness heat and fermentation, our culinary world has evolved immensely. We can now extract not just nutrition but also a variety of flavors, textures, and colors that were once unimaginable. Our inherent curiosity has driven us to innovate, leading to the creation of pungent cheeses, creamy butters, and light creams from milk, as well as delectable burgers from raw meat. Each food item, although derived from basic ingredients, is a product of unique scientific breakthroughs.
These advancements often lead to transformative changes that yield significant impacts. Consider the lightbulb and candle: both serve the purpose of illumination, yet a lightbulb represents a leap in scientific understanding and innovation, far beyond a mere enhancement of the candle.
As we reflect on this, it becomes evident that true disruption arises from reimagining processes rather than merely refining existing practices. The most impactful innovations often emerge from outsiders rather than industry veterans. For instance, Netflix was conceived by non-cinematic professionals, Neuralink was founded outside of traditional neuroscience, and PayPal was not created by payment processing experts. Therefore, significant shifts in food production also stem from external influences.
Section 1.1: The Rise of Cellular Agriculture
So, how is it possible for diners in places like Singapore and the Netherlands to enjoy chicken nuggets without harming any birds? Just as fermentation revolutionized food creation, a groundbreaking technology known as cellular agriculture is paving the way for a future of food that emphasizes growth rather than destruction.
In this new paradigm, pizza transcends fast food status, and pasta evolves into a vital part of a burgeoning protein ecosystem. This innovative system allows for the cultivation of protein directly from its biological source. It operates by taking a small sample from an animal, extracting essential cells, and nurturing them in a nutrient-rich environment. For meat, these typically include myosatellite stem cells or myocytes, which are essential for muscle development.
Subsection 1.1.1: The Bioreactor Process
These cells are given a supportive structure, allowing them to form defined shapes. Once they have the necessary conditions for growth, they are placed in bioreactors that provide a stable environment for their development. In these bioreactors, myosatellites differentiate into myocytes, eventually maturing into muscle fibers and forming muscle tissue—essentially meat. Instead of traditional harvesting methods, an extractor machine replaces the sickle and reapers, yielding boneless, skinless meat while keeping the source animal alive and well.
This technology can revolutionize the entire protein supply chain, enabling cruelty-free production of various animal proteins, including seafood. Additionally, it allows for the genetic modification and cultivation of microorganisms to produce textiles, snacks, dairy, and even medicinal products.
Section 1.2: Benefits for Animals and Agriculture
A cell-cultivated food system not only promotes animal welfare—ensuring cows aren’t over-milked, deer retain their antlers, and pigs avoid being turned into bacon—but it also benefits farmers and food manufacturers. Most significantly, it could drastically reduce or even eliminate the need for harmful pesticides, flavor enhancers, and unethical feeding practices.
Historically, the chicken has transitioned from a flying bird in 1957 to a broiler requiring early slaughter due to its unnatural growth. Cows, instead of roaming freely, are confined in overcrowded barns, contributing to a rise in antibiotic-resistant infections. Sheep are bred for excessive wool production, necessitating frequent shearing to prevent health issues. The ongoing African swine fever epidemic threatens the lives of a significant portion of the global pig population. This suffering could be curtailed entirely. Agriculture could focus solely on maintaining animal health and preventing overpopulation.
Chapter 2: The Future of Sustainable Agriculture
If cellular agriculture were to become the dominant method of protein production, it is projected that it could consume 99% less land, use 96% less water, and generate 90% fewer greenhouse gas emissions. As climate change continues to escalate, the need to rethink agriculture, which accounts for a substantial portion of environmental issues, is imperative. Livestock alone occupies a third of the Earth’s land, with cows responsible for 9% of global greenhouse gas emissions—equivalent to the combined land area of North and South America. Erratic weather patterns have led to devastating losses for farmers due to extreme storms and flooding.
What if we could implement large-scale cellular agriculture in a vertical manner? This innovative approach could potentially revolutionize everything from ranching to the production of textiles and dyes. Imagine a highly automated facility where wood, beef, chocolate, and silk could all be produced within a compact space.
By employing this method, we can meet global protein demands while utilizing significantly fewer resources. The remaining land could be dedicated to restoring ecosystems like the Amazon rainforest, reviving endangered species, and allowing nature to flourish. This vision includes new conservation efforts and public health initiatives, potentially leading to the discovery of new species. By preserving cell populations of both existing and potential species, we can explore novel food sources without the need for slaughter. Currently, just four out of two million animal species are represented in our diets, but in the future, we could incorporate the remaining 99.8% of unexplored species into our culinary repertoire.
Though cultured meat currently costs around $50 per pound, advancements in biotechnology will likely lead to lower production costs, allowing it to compete with traditional agriculture. Engaging communities in discussions about the future of food—from under-resourced areas to the next generation—will pave the way for a more equitable and environmentally friendly food system.
In both the near and distant future, cellular agriculture promises to unleash unprecedented creativity in food production. It’s challenging to find plant-based proteins that can replicate the complexity of animal proteins. With cell-based agriculture, we can envision carrots infused with umami, chicken as tender as beef, or ricotta with the delightful texture of mozzarella. This technology opens the door to new shapes, textures, and flavors, expanding our culinary horizons. Companies like Orbillion Bio, Perfect Day, Shiok Meats, Future Fields, and Vow Foods are leading the charge in cellular alternative protein innovation. I, too, am actively involved in this field, working with companies to effectively introduce these products to consumers and enhance their climate impact.
As we enter this new era of protein production, the possibilities are as vast as those that emerged with the discovery of fire and fermentation. Burgers are merely a starting point; meat is evolving into new forms, whether as a translucent liquid or a crunchy morsel.
With cellular agriculture, the definitions of food and protein are boundless.
Before You Go…
Hi, I’m Okezue Bell, a social technologist passionate about computer science, applied mathematics, and bioengineering. I lead a startup called Fidutam focused on social and financial equity and am deeply involved in sustainability efforts. Please feel free to reach out with questions or comments, and if you enjoyed this article, leave a clap!
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— Okezue