An innovative project worth 12 million pounds is underway, aiming to investigate the production of cultured meat using livestock cells. Funded by the Engineering and Physical Sciences Research Council, the project is headed by the University of Bath and involves researchers from the University of Birmingham, University College London and the Royal Agricultural University. The research is focused on determining the most efficient and ethical methods of growing cultured meat sustainably.
One of the project leads, Dr Ruth Wonfor from Aberystwyth University’s Department of Life Sciences, is particularly interested in identifying the best source of muscle cells and creating nutrient formulations that will support production under laboratory conditions. Dr Wonfor is dedicated to ensuring that the project results in additional sources of protein, alongside traditional farming methods, to adequately feed a growing global population while minimising the impact on animal numbers.
The seven-year project will take a multi-disciplinary approach, engaging with experts in science, engineering, and social sciences, as well as consumers and other stakeholders. The use of cellular agriculture is an exciting opportunity, recognised by Professor Marianne Ellis from the Department of Chemical Engineering at University of Bath, to achieve net zero and address food security.
Alternative proteins, such as cultured meat, have the potential to provide all the taste consumers expect while reducing much of the environmental impact. As such, the project’s findings could prove advantageous for sustainable food production.
George Freeman, UK Minister of State for Science, Research & Innovation emphasises the need for sustainable food production to double for nine billion mouths to feed by 2050, highlighting the potential for technology-based solutions.
The Cellular Agriculture Manufacturing Hub is expected to lead the way in developing cost-effective processes for producing key food groups like proteins sustainably. This offers an exciting future for the food industry and provides hope for long-term environmental sustainability.
