{"id":29763,"date":"2020-07-24T12:00:00","date_gmt":"2020-07-24T10:00:00","guid":{"rendered":"https:\/\/www.fundacionbankinter.org\/noticias\/the-foodtech-revolution-of-cultured-proteins\/"},"modified":"2020-07-24T12:00:00","modified_gmt":"2020-07-24T10:00:00","slug":"the-foodtech-revolution-of-cultured-proteins","status":"publish","type":"noticias","link":"https:\/\/www.fundacionbankinter.org\/en\/news\/the-foodtech-revolution-of-cultured-proteins\/","title":{"rendered":"The Foodtech revolution of cultured proteins"},"content":{"rendered":"

How can the sustainability of the global food system provide healthy nutrition to the entire world population in the next fifteen years? The key is in cultured proteins. <\/p>\n

On June 3 and 4, the XXXIV Future Trends Forum was held: “The food of the future”,<\/a><\/strong> where more than thirty world experts in the field met, this time virtually, to answer and propose actions to this question.<\/p>\n

Among other issues, innovations in raw materials that could change the way we eat were addressed,<\/strong> with a focus on so-called cellular agriculture.<\/p>\n

We are not talking about vegetarian meat or fish, nor are we talking about using genetic mutations. Cellular agriculture proposes the production of animal products in a sustainable way, in vitro, by cultivating animal tissues. <\/p>\n

Lou Cooperhouse<\/a><\/strong>, President and CEO of BlueNalu<\/strong>, explains what the creation process is in cellular agriculture<\/strong>: the first step is to take some cells from an animal’s muscle. The cells that are taken are called myosatellite cells, which are the stem cells of muscles. The function of these stem cells within the animal is to create new muscle tissue when the muscle is injured. This inherent property of stem cells is what is used to make cultured meat or cultured fish. <\/p>\n

Cooperhouse tells us that the acceptance by consumers and chefs is being very good in the first tasting tests <\/strong>they are doing with their farmed fish.<\/p>\n