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“Future Food”: From development to shopping basket
Protein is a key component in a healthy, balanced diet. However, the majority of protein consumed by humans derives from animals and is extremely resource-intensive to produce. What might alternatives look like? And what needs to happen to enable alternative protein products to end up in consumers’ baskets? At the Swiss-Food Talk, three experts considered the issues.
Lab meat soon in Swiss shops?
Research into alternatives to animal meat is in full swing. Cultured meat could be a resource-efficient source of protein in the future.
From stem cell to steak
Meat production consumes a lot of resources. And for a wide variety of reasons, people are eating less meat or even giving it up entirely. A growing number of companies are therefore looking into alternative methods of producing meat – for example, in a lab.
Will the food of the future be grown in a laboratory?
The global food system is currently responsible for approximately one third of all greenhouse gas emissions. Animal products, which require a large amount of land to produce, are one of the major contributors. For this reason, a number of start-ups are working eagerly on alternative protein products that require fewer resources and no animals, and are produced using industrial processes. After all, to feed more than nine billion people, all options and technologies have to be considered.
Milk from the laboratory - sustainability is decisive
Milk from the lab is on the rise. Nestlé sells artificial milk in the USA, and a Swiss entrepreneur produces cheese in the laboratory. This is reported by the SonntagsZeitung. According to a survey by the medium, most consumers are willing to try milk alternatives produced using genetic engineering. The differences in taste compared to conventional milk are said to be minimal. However, the sustainability of the products is crucial, which includes resource efficiency and price.
«How to feed the world without starving the planet»
The nutrition of the future should ensure access to the necessary nutrients for all people and be healthy for the planet. That is the goal. However, developing this kind of “planetary health diet” is not so easy. In the Swiss-Food Talk, experts in science and industry discussed what healthy, environmentally friendly nutrition should look like. One thing is clear: Sustainable food must suit the tastes of the people, meet the specific local needs, and must be affordable.
The search for the egg of the future
Boiled, stirred, fried: Eggs are not only popular at Easter. At the same time, there is increasing interest in alternatives to the animal protein products that are common in our country. The search for new protein sources therefore does not stop at chicken eggs. The "egg substitute" can come from exotic jellyfish, as well as from a wide variety of plant sources. The result: The demand for protein-rich crops is growing.
Acceptance of animal-free milk products is growing
Producing animal-based products is a very resource-intensive process. And for a wide variety of reasons, some people refrain from eating meat and/or dairy products. This is why companies are conducting more research into “animal-free” animal products.
An innovation hub for cultured meat
Migros, Bühler and Givaudan are launching an innovation hub for cultured meat. A pilot facility in Kemptthal (canton of Zurich) is moving forward with the development and marketing of lab-grown meat.
Feed additive against global warming
The methane emissions of farm animals contribute significantly to global warming. DSM is now bringing to market a feed additive that significantly reduces methane emissions from cows.
11 Megatrends: "Avalanches in slow motion"
The world is changing. The complexity is great and that makes it difficult to keep track in everyday life. Megatrends provide orientation here. They outline the main lines of change.
Patents: Switzerland leads the way
The number of patent applications is an important indicator of a country’s innovative capacity. No other country applies for as many patents per capita as Switzerland. The country should therefore continue to safeguard its ability to provide a research-friendly environment.
Can nutrition be healthy and sustainable at the same time?
Is there a menu plan that is good for our bodies and sustainable at the same time? The answer is yes, but it is also complex. This is the result of research on the online portal “Heidi.news” and the “Sonntagszeitung”.
Erster pflanzenbasierter Corona-Impfstoff
Nach nur einem Jahr Forschung und Entwicklung haben die ersten Impfstoffe gegen SARS-CoV-2 die Zulassung erhalten. Am wirksamsten sind die mRNA-Impfstoffe. Doch ihre Herstellung ist relativ teuer und sie müssen konstant bei bis zu -70 Grad Celsius gelagert werden. Ein kanadisches Unternehmen verfolgt erfolgreich einen alternativen Ansatz: Es nutzt Tabakpflanzen zur Produktion des Impfstoffs.