Consumer awareness of environmental issues is growing. As a result, we are seeing a steady increase in demand for foods produced in a way that uses resources efficiently. Given global population growth and an increasing need for agricultural land, there is more demand than ever before for alternative sources of protein. Migros, Bühler and Givaudan believe that the use of cellular agriculture to produce cultured meat represents a great opportunity. The advantages are obvious: There is no need for livestock farming or antibiotics, less land and water are required, and animals need not be slaughtered. Consumers are learning more and more about the advantages of alternative meat, the three companies contend.

Sustainable meat through biotechnology

With their newly launched Cultured Food Innovation Hub, Migros, Bühler and Givaudan are making their technology and expertise available and supporting startups in their efforts to produce cultured meat, fish and other kinds of seafood. In a press release, they announced plans to add facilities for cell cultures and precision fermentation. The hub is expected to begin operations in 2022. In a laboratory, fermentation will be used to culture meat products from animal cells. The goal is to produce cultured meat with a taste and texture that are indistinguishable from meat taken from an animal. If this effort is successful, future meat lovers will be able to enjoy steaks and hamburgers in good conscience. Modern technology is opening up entirely new business areas for the food industry.