# Meatless Meat Semi-Living Food By Alex Covert | Published 2008-03-20 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/meatless-meat-disembodied-cuisine References: [tfot.info](http://www.tfot.info/pod/1127/animal-friendly-meat.html) & [tca.uwa.edu.au](http://www.tca.uwa.edu.au/disembodied/dis.html) This may look like a preschooler's art project but, it is in fact a hunk of meat. Well, [not meat exactly](https://www.trendhunter.com/trends/carnea) but, not... not meat, either. Scientists in Australia have created a 'semi-living' food. This project uses a tissue engineering technique to grow cells from living animals into bodyless animal parts. I can't see vegetarians or meat-eaters wanting to chow down on this non-animal entree. **Implications** - The idea of creating this type of meat came about as a way to develop meat without actually having to hurt and kill an animal. Although creating the meat was successful, the Australian scientists still need to figure out a way to make the meal look more presentable. ## Trend Insights (Trend Hunter) - Score: 2.4/10 - Popularity: 12% | Activity: 53% | Freshness: 8% - Audience gender: 50% men, 50% women - Primary generations: Millennial, Gen X - Top markets: North America, Europe, Asia ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### What's Driving This Trend - **Lab-grown Meat:** The development of lab-grown meat using tissue engineering techniques presents an opportunity for sustainable and ethical meat production. - **Alternative Protein Sources:** The production of semi-living food as an alternative protein source could disrupt the traditional meat industry and create new markets for plant-based products. - **Food Aesthetics:** Improving the appearance of semi-living food could lead to innovations in food presentation and packaging, as well as new opportunities for food design and artistry. ### Who This Affects Most - **Agriculture:** The development of lab-grown meat and alternative protein sources has the potential to transform and disrupt the traditional agriculture industry. - **Food Manufacturing:** Semi-living food production and improved food aesthetics could create new opportunities and innovations in the food manufacturing industry. - **Biotechnology:** Tissue engineering techniques used in the development of semi-living food could lead to new disruptions and innovations in the biotechnology industry. ## Related on Trend Hunter - [Whole-Cut Vegan Meats](https://www.trendhunter.com/trends/plant-based-whole-cuts.md) - [Printed Cultivated Meat Steaks](https://www.trendhunter.com/trends/cultivated-steak.md) - [Mycelium-Based Meatless Products](https://www.trendhunter.com/trends/meati-foods-animal-free-meat.md) - [Cell-Cultured Pork Sausages](https://www.trendhunter.com/trends/meatable.md) - [Mushroom-Derived Hybrid Meats](https://www.trendhunter.com/trends/mush-foods.md) - [Soy Protein Luncheon Meats](https://www.trendhunter.com/trends/luncheon-meat.md) - [Microalgae-Based Meat Alternatives](https://www.trendhunter.com/trends/microalgae-cultivated-meat.md) - [Cultivated Lamb Kebabs](https://www.trendhunter.com/trends/cultivated-lamb.md) - [Tech-Fueled Alt Meats](https://www.trendhunter.com/trends/motif-foodworks.md)