UK launches £38m initiative for insect, fungi, and lab-grown meat
UKRI invests millions to boost sustainable protein sources like insects and lab-grown meat
Eating a burger made from crushed insects might taste different. The processing level of your veggie sausage could be significant. Some prefer prawns over crickets. The nutritional value and safety of lab-grown meat are still being studied.
A new multi-million-pound initiative aims to increase the presence of insects, fungi, and cultivated meat in our diets. With the global population and demand for animal protein rising, traditional animal farming harms the environment and animal welfare. This has driven the growth of the “alternative protein” sector, which includes proteins requiring less land and energy, such as insects, fungi, algae, microbes, lab-grown meat, and plant-based sausages.
Despite the potential, only 9% of protein sold in UK supermarkets is plant-based, and lab-grown meat hasn’t been approved for consumption yet. However, alternative proteins could be worth £6.8bn annually and create 25,000 jobs by 2035, according to the think tank Green Alliance.
U.K. – Has become the first country in Europe to approve lab grown meat to feed to pets first …
Using cultivated chicken cells.
In case there are no real chickens!
Focus ‼️ pic.twitter.com/fRueubKtUe
— Bernie (@Artemisfornow) July 17, 2024
The UK’s innovation agency, UKRI, has allocated £15m to the National Alternative Protein Innovation Centre (NAPIC) launching today, with an additional £23m from various stakeholders. Professor Anwesha Sarkar from Leeds University, leading the project, aims to make alternative proteins mainstream for sustainability. The project will investigate health benefits and risks, support farmers, and overcome regulatory barriers to market introduction. Prof Sarkar envisions the UK as a global leader in alternative proteins, contrasting with the EU’s cautious stance and Italy’s ban on lab-grown meat. However, the £38m funding is minor compared to the global industry’s $1.6bn raised last year.
Several UK start-ups are exploring the sector. Better Dairy uses precision fermentation to produce milk protein for cheese, while Oxford’s Ivy Farm creates replicable animal stem cells. Yet, concerns remain. Some animal farmers feel threatened, and others worry about alternative proteins being ultra-processed foods (UPFs). Professor Tim Spector of the ZOE nutrition project suggests that ultra-processed alternative proteins might be healthier than UP meats due to higher fibre and nutrient content.
The project’s results will take years, and the government will need to translate findings into policy and legislation. A government spokesperson stated their commitment to sustainable, healthy, and affordable food production, supporting consumers, farmers, and food producers.
What Other Media Are Saying
- DataCures explores sustainable protein alternatives, including lab-grown meat, insect burgers, and plant-based options, highlighting their environmental and health impacts.(read more)
- Food Navigator explores the potential of insect-based foods becoming mainstream, highlighting their nutritional benefits and environmental advantages, while discussing challenges in European acceptance and product innovation.(read more)
- Nature explores France’s unlikely emergence as the hub of the insect-farming industry, with vertical insect farms and significant public support.(read more)
Frequently Asked Questions
Here are some common questions asked about this news
Will I notice the difference if I eat a burger made from crushed insects?
It may depend on the preparation, but some people might not notice a significant difference.
Does it matter if my veggie sausage has been ultra-processed?
Ultra-processed alternative proteins are likely slightly better for you than ultra-processed meats.
Why will some people eat a prawn but not a cricket?
Cultural and psychological factors often influence why some people accept certain foods and not others.
Is lab-grown meat as nutritious as the real thing and is it safe?
Lab-grown meat aims to be as nutritious and safe as conventional meat, but more research is needed.
What is the goal of the new National Alternative Protein Innovation Centre?
To make alternative protein mainstream, support sustainability, and boost food security.
