As both consumers and businesses look for more sustainable protein otions, Natalio Rubio, a researcher from Tufts University has proposed insect-based meat as an alternative.
The innovation would use the cells (not the bug) to grow muscle and fat similar to a steak. "We end up with insect muscle and fat tissue, without insect legs, eyes and other crunchy bits. Theoretically, we could produce a product that looks like steak, but is insect-based instead of cow-based," stated Rubio. The theory is already being applied to beef and leather, which can be grown in the lab. The technique could easily be used for growing meat from insects and Rubio's study focuses on fruitfly and caterpillar cells specifically.
The new insect-based meat could drastically improve the environment as it would decrease the amount of beef and chicken produced, which both negatively impact the environment.
Insect-Based Meats
Tufts University Has Proposed the Use of Insect Cells to Grow Muscle and Fat
Trend Themes
1. Insect-based Meats - Using insect cells to grow muscle and fat can provide a sustainable protein option and decrease environmental impact.
2. Lab-grown Meat - The process of using cells to grow meat in a lab presents new alternatives for traditional animal-based protein sources.
3. Sustainable Protein Sources - Businesses and consumers alike are exploring new and innovative sustainable protein options, including insect-based meats.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore using insect-based meats as a more sustainable protein option in their products.
2. Agriculture - Within the agriculture industry, exploring insect-based meats could provide alternative products for farmers to produce and sell.
3. Environmental Sustainability - The potential for decreasing negative environmental impacts makes insect-based meats an important innovation within the sustainability industry.