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.
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