Relevant bibliographies by topics / Lab-grown meat

Academic literature on the topic 'Lab-grown meat'

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Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Lab-grown meat"

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Murray, Andy. "Meat cultures: Lab-grown meat and the politics of contamination." BioSocieties 13, no. 2 (December 4, 2017): 513–34. http://dx.doi.org/10.1057/s41292-017-0082-z.

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Cheung, Rebecca. "AAAS meeting: Meeting notes: Lab-grown meat almost done." Science News 181, no. 5 (March 1, 2012): 11. http://dx.doi.org/10.1002/scin.5591810512.

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Alvaro, Carlo. "Lab-Grown Meat and Veganism: A Virtue-Oriented Perspective." Journal of Agricultural and Environmental Ethics 32, no. 1 (February 2019): 127–41. http://dx.doi.org/10.1007/s10806-019-09759-2.

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Galusky, Wyatt. "Technology as Responsibility: Failure, Food Animals, and Lab-grown Meat." Journal of Agricultural and Environmental Ethics 27, no. 6 (June 13, 2014): 931–48. http://dx.doi.org/10.1007/s10806-014-9508-9.

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de Oliveira Padilha, Lívia Garcez, Lenka Malek, and Wendy J. Umberger. "Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives." Food Quality and Preference 99 (July 2022): 104573. http://dx.doi.org/10.1016/j.foodqual.2022.104573.

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Thyden, Richard, Luke R. Perreault, Jordan D. Jones, Hugh Notman, Benjamin M. Varieur, Andriana A. Patmanidis, Tanja Dominko, and Glenn R. Gaudette. "An Edible, Decellularized Plant Derived Cell Carrier for Lab Grown Meat." Applied Sciences 12, no. 10 (May 20, 2022): 5155. http://dx.doi.org/10.3390/app12105155.

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Rapidly expanding skeletal muscle satellite cells with cost-effective methods have been presented as a solution for meeting the growing global demand for meat. A common strategy for scaling cell proliferation employs microcarriers, small beads designed to support anchorage-dependent cells in suspension-style bioreactors. No carrier has yet been marketed for the cultivation of lab-grown meat. The objective of this study was to demonstrate a rapid, food safe, decellularization procedure to yield cell-free extracellular matrix scaffolds and evaluate them as cell carriers for lab grown meat. Broccoli florets were soaked in SDS, Tween-20, and bleach for 48 h. The decellularization process was confirmed via histology, which showed an absence of cell nuclei, and DNA quantification (0.0037 ± 0.00961 μg DNA/mg tissue). Decellularized carriers were sorted by cross sectional area (7.07 ± 1.74 mm2, 3.03 ± 1.15 mm2, and 0.49 ± 0.3 mm2) measured for eccentricity (0.73 ± 0.16). Density measurements of decellularized carriers (1.01 ± 0.01 g/cm) were comparable to traditional microcarriers. Primary bovine satellite cells were inoculated into and cultured within a reactor containing decellularized carriers. Cell adhesion was observed and cell death was limited to 2.55 ± 1.09%. These studies suggested that broccoli florets may serve as adequate edible carrier scaffolds for satellite cells.
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Dolgin, Elie. "Sizzling interest in lab-grown meat belies lack of basic research." Nature 566, no. 7743 (February 2019): 161–62. http://dx.doi.org/10.1038/d41586-019-00373-w.

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Dadon, Kotel. "Lab-grown meat: A modern challenge in food production from the Jewish aspect." Ekonomski izazovi 11, no. 22 (2022): 46–59. http://dx.doi.org/10.5937/ekoizazov2222046d.

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The modern food industry is increasingly using the tools of genetic engineering in the production and sale of food products. One of the most important recent technological innovations is lab-grown meat (or "synthetic" meat). The lab-grown meat industry is based on the genetic duplication of animal cells under laboratory conditions in order to attempt to produce a product with the nutritional and culinary value of animal meat. Some predict that this industry will play an important role in the human diet of the future. The beginning of this process is based on cells taken from live animals. In recent years, new methods of laboratory meat production based on non-meat cells have begun to develop. For example, in one of them, the cells are taken from a pre-embryo found in a fertilized egg (blastula). Otherwise, the cells are taken from a pre-embryo taken from a cow (blastocyst). This topic raises various questions and many challenges in the fields of health, ecology, ethics and, of course, religion. How should we treat such meat? Is meat produced in a laboratory kosher? Is it Halal? Is the product meaty or synthetic? Do the initial stem cells determine the definition of the final product, and, further on, what is the status of such a product when it is produced from pig stem cells? On the ethical level, a general question is posed on the subject of genetic engineering. Is it permissible to intervene so blatantly in the nature that God created? This article will focus on the various challenges that this industry raises from the Jewish ethical and kashrut aspects, and address some questions.
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Van Loo, Ellen J., Vincenzina Caputo, and Jayson L. Lusk. "Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?" Food Policy 95 (August 2020): 101931. http://dx.doi.org/10.1016/j.foodpol.2020.101931.

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Le Page, Michael. "Insects and lab-grown meat could reduce food emissions by 80 per cent." New Scientist 254, no. 3384 (April 2022): 12. http://dx.doi.org/10.1016/s0262-4079(22)00731-x.

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Dissertations / Theses on the topic "Lab-grown meat"

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Garcez, de Oliveira Padilha Lívia. "Consumer perceptions and intentions towards sustainable meat consumption and lab-grown meat in Australia." Thesis, 2021. https://hdl.handle.net/2440/134178.

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Animal-sourced products are among the most nutritious food products available to humans. However, the sustainability of food derived from modern livestock production methods are under increased scrutiny. Growing consumer concerns over the impacts of global meat production and consumption have led to growing demand for alternative sources of protein, and the use of production-related credence attributes and related ‘sustainability’ labels on meat products. To address these issues, this thesis aims to increase understanding of Australian consumers’ views and intentions regarding sustainable meat and meat substitutes. Consumers’ perceptions of six key attributes (health, safety, affordability, eating enjoyment, animal welfare and environmental friendliness) were measured for conventionally produced meat, plant-based protein products, and novel lab-grown meat alternatives. Market opportunities for lab-grown meat were also explored. Australia provided a unique context to conduct this research because both per capita meat consumption and per capita greenhouse gas emissions have been high relative to other countries around the globe. The main empirical work for this thesis is presented in Chapters 2-4. The empirical study presented in Chapter 2 focuses on understanding what sustainability means to consumers in the context of meat and how consumers relate production-related credence attributes of chicken meat to sustainability. The exploratory research used a multi-method approach (an online survey (n=87), in-person interviews (n=30) and eye-tracking methods (n=28)). Environmental dimensions of sustainability were most important to consumers’ definition of a ‘sustainable food system’, and chicken meat sustainability was most commonly associated with the perceived environmental impact of chicken meat production. Consumers made incorrect inferences about some sustainability labels and frequently associated a higher price with higher sustainability, indicating a belief that ‘doing the right thing’ might cost more. Chapter 3 employed an online survey to investigate 1078 Australian consumers’ perceptions of meat products (chicken and beef) and meat substitutes (plant-based meat alternatives and lab-grown meat). Consumers’ behavioural intentions with respect to lab-grown chicken and beef were also explored using multinomial logistic regression analyses to understand what factors are likely to influence willingness to consume lab-grown meat products. On average, relative to other products, lab-grown meat was perceived negatively on all attributes considered, with the exception of animal welfare. Factors that helped predict willingness to consume lab-grown meat were positive perceptions of eating enjoyment and the healthiness of lab-grown meat; familiarity with lab-grown meat; higher consumption frequency of conventionally raised chicken meat; tertiary education; and younger age. Chapter 4 utilised the data set from Chapter 3 to provide further insight on the market potential for lab-grown meat in Australia. A latent class cluster analysis revealed six unique clusters, of which three (49% of consumers) showed some willingness to consume lab-grown meat when available on the market. One segment, ‘Prospective LGM eaters’ (12%), appeared ‘very willing’ to consume lab-grown meat. These consumers were more likely to be younger (<35 years); university-educated; live in metropolitan areas; have greater prior awareness of lab-grown meat; stronger beliefs regarding the potential self- and society-related benefits of growing demand for lab-grown meat; and they had higher trust in diverse information sources.
Thesis (Ph.D.) -- University of Adelaide, School of Economics and Public Policy, 2021
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Books on the topic "Lab-grown meat"

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Kehoe, Rachel. All about Lab-Grown Meat. North Star Editions, 2023.

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Kehoe, Rachel. All about Lab-Grown Meat. North Star Editions, 2023.

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Kehoe, Rachel. All about Lab-Grown Meat. North Star Editions, 2023.

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William, John. Lab-Grown Meat : Not Quite Ready for Consumers: Hоw Iѕ It Mаdе? Also lаb-Grоwn Meat vs. Conventional Meat. Independently Published, 2022.

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Book chapters on the topic "Lab-grown meat"

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"Lab-Grown Meat." In Encyclopedia of Food and Agricultural Ethics, 1723. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_301661.

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"Lab-Grown Meat and Leather." In Biofabrication. The MIT Press, 2021. http://dx.doi.org/10.7551/mitpress/12555.003.0008.

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Schmidinger, Kurt. "Clean Meat." In Environmental, Health, and Business Opportunities in the New Meat Alternatives Market, 85–97. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7350-0.ch005.

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This chapter presents the production of real animal meat, which is grown outside of an animal. Starting cells are grown to meat products with the aid of tissue engineering techniques, a process with many names: “Lab meat,” “in vitro meat,” “cultured meat,” or “clean meat.” The chapter gives an overview of the technology and—maybe even more interesting for many readers—shows who were and who are the major players behind clean meat, with many well-known persons among them. Finally, the chapter shows in which ways clean meat could outperform conventional animal-derived meat and so overcome the obstacles of little consumer acceptance, which can be expected initially.
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Bogueva, Diana, and Dora Marinova. "Reconciling Not Eating Meat and Masculinity in the Marketing Discourse for New Food Alternatives." In Environmental, Health, and Business Opportunities in the New Meat Alternatives Market, 260–82. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7350-0.ch014.

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Traditional hegemonic masculinity can be traced on the typical man's plate where meat represents the centerpiece. Meat consumption dominates the current marketing discourse which builds on masculinity to reinforce the stereotyped gender-based diets. In light of scientific evidence about the detrimental impacts of meat consumption on human wellbeing and environmental health, this chapter argues that men are at the crossroads where the concept of masculinity is being redefined. Their social role is similarly changing with new expectations for more sustainable diets which call for plant-based food choices and possibly lab-grown meat. Some men are endorsing these imperatives while others continue to succumb to social inertia. A new marketing discourse is needed which reconciles masculinity with not eating meat and encourages a transition to alternative dietary choices that are better for personal health, allow improved use of the planet's resources, and have less impact on climate change.
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Dagevos, Hans, Ella Tolonen, and Jaco Quist. "Building a Market for New Meat Alternatives." In Environmental, Health, and Business Opportunities in the New Meat Alternatives Market, 183–201. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7350-0.ch010.

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This chapter provides an overview of developments in the Netherlands on new meat alternatives with a focus on plant-based meat substitutes and lab-grown meat. It devotes attention to both the supply side of the market (business activity) and the demand side (consumer appetite). The first concerns developments in the meat substitutes' innovation system since the 1990s until now. It concludes that the Netherlands has become a major player. The latter concerns the supportive purchasing power of consumers regarding the building of a viable and strong market for new meat alternatives. It is concluded that available consumer studies provide evidence for being cautiously optimistic. The closing parts of this chapter, however, bring to the fore that a transition from the current high-meat diets to more sustainable and healthier diets with more non-meat sources of proteins is anything but self-evident. However encouraging and energetic modern developments in the Netherlands are, much progress is needed as it comes to consumer acceptance of new meat alternatives, producer capacity to innovate, concentrate strengths, and capture market share, as well as governmental support for reducing the adverse effects of today's meat consumption and production levels in accordance with Sustainable Development Goal 12 concerning responsible consumption and production.
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Marshall, Patricia, and Dora Marinova. "Health Benefits of Eating More Plant Foods and Less Meat." In Environmental, Health, and Business Opportunities in the New Meat Alternatives Market, 38–61. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7350-0.ch003.

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The health benefits of eating more plant-based foods and less meat are scientifically proven. This chapter examines the evidence in relation to common health and medical conditions, such as cardiovascular diseases, type 2 diabetes, cancers, mental health, and dementia. It also analyzes the issues related to gastrointestinal health and diet in light of the presence of fiber and other plant materials. Although the environmental benefits of a plant-based diet are well-established, there are some concerns about the ability of such food choices to supply essential nutrients to the human body, such as protein, iron, vitamin B12, and Omega 3 fatty acids. They are discussed within the framework of a healthy diet. Some of the disadvantages of diets rich on animal proteins, such as heme iron, are highlighted with a warning that the consumption of lab-grown meat may carry similar risks. A balanced plant-rich diet seems a better and easier choice.
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Fisher, David. "The Neutrino Revolution." In Much Ado about (Practically) Nothing. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195393965.003.0022.

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But while all this was going on, while the noble gases were being used to work out all the details of stellar processes, a different argon-based experiment was sneaking in and threatening to upset the whole applecart. I first began to learn about it way back in the fading summer of 1958, when I pulled myself up off the Westhampton sands and sauntered back to the lab, angry—in my own self-importance—that Gert Friedlander had hopped off to Europe and left me on my own. You’ll remember Ray Davis, in whose lab I was to work on the iron meteorite K/Ar problem? Well, I first met him that summer when I found Ollie Schaeffer and his mass spectrometer. In the lab next door was this courtly, soft-spoken Southern gentleman, Raymond Davis, Junior, who was putting together a most unlikely experiment and who invited me to join him in his journey into the unknown. Except that it wasn’t really unknown. It was a basic part of quantum mechanics, the theory describing the inner workings of atomic nuclei, which was put together largely during the 1920s and ‘30s—some thirty years before my sojourn at Brookhaven, and which I considered a time of ancient history, not quite real. Oh, I accepted that the 1920s had really existed, but in an intellectual way only, as a sort of existential fantasy—they had happened before I was born. (I first noticed this in others when, in the 1980s, I referred during a class lecture to the Kennedy assassination and was received with blank, uninterested stares. The students knew about it, but it had happened before they were born and had the same status as the Lincoln assassination: it was true, certainly, but basically it was a story grown-ups told.) It’s hard to realize that I’m writing this now more than twice as far removed from my Brookhaven years as those years were from the beginnings of quantum mechanics. So anyhow, it was known back then that the nuclei of atoms were held together by a binding energy which can be expressed through Einstein’s famous equation E = mc2.
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Conference papers on the topic "Lab-grown meat"

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Felföldi, János. "Capacity building on the field of Life Sciences – fields to articulate project ideas for CARPE partners." In CARPE Conference 2019: Horizon Europe and beyond. Valencia: Universitat Politècnica València, 2019. http://dx.doi.org/10.4995/carpe2019.2019.10197.

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Within the Faculty of Economics and Business (UD) our research group focuses on Lifestyle and Health Sciences. We define health as a complex psycho-bio and social phenomenon and the overall goal is to promote, assist and implement Sustainable Lifestyle. However Sustainable Lifestyle has many corresponding scientific sub-categories, beyond our activities we concentrate on (1) the present trends and future potential of sustainable food consumption, covering special consumer demands on functional food, organic, ethical , fairly traded, LOHAS and local products, plant-based diet and cultured (lab-grown) meat, Sustainable European traditional pig (Fatty Pig) etc., (2) Short Food Supply Chain, (3) renewable energy, and (4) the economic, social, health preserving effects of physical activity. Our aim is to run professional lifestyle studies focusing on actual research issues of Health Industry. Within the scope of Sustainable Lifestyle we wish to contribute to general awareness-raising about Health Economy with a special attention on social health-consciousness. Our proposal initiates seek future collaborations with CARPE members due to 1. Organisation of joint educational (bachelor, master and PhD) events; 2. Exchange of students; 3. Exchange of teaching and research staff; 5. Exchange of articles, publications and other scientific information; 6. Organisation of common scientific conferences.
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Andriamifidy, Bob. "Opportunity to assist in the expansion of high-quality soybean feed and edible oil production in Madagascar." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lamb7492.

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Madagascar has a population of over 28,000,000 people, of which 48% are food insecure, and 80% are involved in agriculture (reliefweb.int, 2022). Madagascar's prevalence of stunting in children under 5 years is 41.5% (Global-nutrition report, 2018). Additionally, UNICEF reports that drought in the southern region will increase acute childhood malnutrition fourfold over their 2020 assessment. Soybean, a nutrient dense ingredient for human and animal consumption, may ameliorate undernutrition in Madagascar. Traditionally, soybean meal and oil were imported at an annual rate of approximately 50,000 metric tons of meal, and 75,000 liters of edible oil. More recent hikes in transportation costs and 30% tariffs, make production of quality feed, and edible oil from imported oilseeds impractical. To improve nutrition and farmer livelihoods, soybean must be locally cultivated and processed. Madagascar is suited to grow soybean with 8 million HA of cultivable land (FAO 2016) and average rainfall of 1,500 mm during a 6-month rainy season. AGRIVAL is a Malagasy animal feed company, serving smallholder poultry growers. In reaction to increasing prices for imported soybean, the company created a 5-year strategy to strengthen its feed production capacity, expand processing to edible oils, and purchase locally grown soybean from Malagasy smallholder farmers. Contracts for new equipment include an oil expeller. Agrival partnered with Cultivating New Frontiers in Africa (CNFA) and the Soybean Innovation Lab (SIL) to grow soybeans and requests technical assistance with meal and oil production from their partnership with AOCS, under the Farmer-to-Farmer USAID program. To date, farmers have been trained and are growing soybeans in Madagascar. Agrival requests technical assistance from oilseed industry professionals, to better incorporate newly arriving equipment, and ramp up high-quality production. This Project will produce high-quality, lower priced animal and human food for the Malagasy people and create thousands of jobs in agriculture and industry.
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Reports on the topic "Lab-grown meat"

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Hannah Chang, Hannah Chang. How low cost agriculture waste material can be used to support lab-grown meat production? Experiment, March 2022. http://dx.doi.org/10.18258/25299.

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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, October 2022. http://dx.doi.org/10.56661/d8817170.

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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the region’s meat and dairy sector. However, growing disquiet over the environmental impacts of further expansion in livestock numbers, and growing sales of alternative protein products in the Global North, has raised questions about the future place of plant-based, insect and lab-grown proteins in African diets and food systems. This report examines financial investment in protein production in sub-Saharan Africa. It begins from the position that investors play an important role in shaping the development of diets and food systems because they are able to mobilise the financial resources required to develop new protein products, infrastructures and value chains, or to prevent their development by withholding investment. It therefore investigates which actors are financing the production in sub-Saharan Africa of: a) animal proteins such as meat, fish, eggs and dairy products; b) ‘protein crops’ such as beans, pulses and legumes; and c) processed ‘alternative proteins’ derived from plants, insects, microbes or animal cells grown in a tissue culture. Through analysing investment by state, philanthropic and private sector organisations – as well as multilateral financial institutions such as development banks – it aims to establish which protein sources and stages of the value chain are financed by different groups of investors and to explore the values and goals which shape their investment decisions. To this end, the report examines four questions: 1. Who is currently investing in protein production in sub-Saharan Africa? 2. What goals do these investors aim to achieve (or what sort of future do they seek to bring about) through making these investments? 3. Which protein sources and protein production systems do they finance? 4. What theory of change links their investment strategy to these goals? In addressing these questions, this report explores what sorts of protein production and provisioning systems different investor groups might be helping to bring into being in sub-Saharan Africa. It also considers what alternative possibilities might be marginalised due to a lack of investment. It thus seeks to understand whose priorities, preferences and visions for the future of food might be informing the changing place of protein in the region’s diets, economies and food systems.
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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Emerging technologies that will impact on the UK Food System. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.srf852.

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Rapid technological innovation is reshaping the UK food system in many ways. FSA needs to stay abreast of these changes and develop regulatory responses to ensure novel technologies do not compromise food safety and public health. This report presents a rapid evidence assessment of the emerging technologies considered most likely to have a material impact on the UK food system and food safety over the coming decade. Six technology fields were identified and their implications for industry, consumers, food safety and the regulatory framework explored. These fields are: Food Production and Processing (indoor farming, 3D food printing, food side and byproduct use, novel non-thermal processing, and novel pesticides); Novel Sources of Protein, such as insects (for human consumption, and animal feedstock); Synthetic Biology (including lab-grown meat and proteins); Genomics Applications along the value chain (for food safety applications, and personal “nutrigenomics”); Novel Packaging (active, smart, biodegradable, edible, and reusable solutions); and, Digital Technologies in the food sector (supporting analysis, decision making and traceability). The report identifies priority areas for regulatory engagement, and three major areas of emerging technology that are likely to have broad impact across the entire food industry. These areas are synthetic biology, novel food packaging technologies, and digital technologies. FSA will need to take a proactive approach to regulation, based on frequent monitoring and rapid feedback, to manage the challenges these technologies present, and balance increasing technological push and commercial pressures with broader human health and sustainability requirements. It is recommended FSA consider expanding in-house expertise and long-term ties with experts in relevant fields to support policymaking. Recognising the convergence of increasingly sophisticated science and technology applications, alongside wider systemic risks to the environment, human health and society, it is recommended that FSA adopt a complex systems perspective to future food safety regulation, including its wider impact on public health. Finally, the increasing pace of technological
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