The future of a steak – level 3

27-12-2023 07:00

As global protein demand is expected to rise by 50% by 2050, traditional methods of production may strain the planet’s resources.

Micro Harvest, led by CEO Kate Bakers, explores alternatives using biotechnology and microorganisms to efficiently produce protein. Employing a rapid fermentation process, the company converts microorganisms into protein within a day, offering a sustainable and scalable solution. The resulting product, described as having a savory taste, lacks an aftertaste, making it versatile for various food applications, including pet foods.

Despite facing regulatory challenges, Micro Harvest aims to contribute to the protein market’s evolution, emphasizing the need for immediate action in light of current global challenges.

Difficult words: scalable (able to be made larger), aftertaste (a taste remaining in the mouth after drinking or eating something), versatile (able to adapt or be adapted).

You can watch the video news lower on this page.

Can biotechnology and microorganisms provide a sustainable solution to the increasing demand for protein? How does Micro Harvest's rapid fermentation process work, and what potential challenges might they face in bringing their product to market?

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