Culinology - June 2021 - 15
The future of
protein
may not be plants
by Donna Berry
editor@sosland.com
A
nimal-free whey smoothie, vegan
frittata and cell-cultured blue fin tuna
- these foods will all be part of future
protein innovation in a world challenged with
feeding nearly 10 billion people by 2050. The
effort will require complete protein - all the
essential amino acids in the amounts required
by the body - from non-traditional sources
produced without putting additional strains
on global land and water supplies, or further
fueling climate change.
The COVID-19 pandemic accelerated
efforts by technology-driven food companies
to produce proteins that will make a
noteworthy contribution to nutritious,
balanced diets around the world. Chefs and
food scientists are learning how to work with
the proteins, some of which come in raw
ingredient formats and others that are ready
for cooking.
As of December 2020, Singaporeans have
been able to dine on cell-cultured chicken
developed by Eat Just Inc., San Francisco,
following the city-state's first-in-the-world
regulatory approval in November for the
14 | Culinology | JUNE 2021
animal-free chicken product. It is real chicken
without the bird. It is the culmination of what
Winston Churchill wrote in a 1931 essay: " We
shall escape the absurdity of growing a whole
chicken in order to eat the breast or wing,
by growing these parts separately under a
suitable medium. "
The concept was pursued for decades by
Dutch researcher and entrepreneur Willem
van Eelen, often referred to as the " godfather
of cultured meat. " Eat Just acquired Mr. van
Eelen's patents after his passing and is now
growing chicken on nutrient-dense media
using chicken cells. The process takes about
14 days and yields a raw minced meat that
Just Eat is currently forming into nuggets but
has the potential for use in other formats.
BlueNalu, San Diego, is doing something
similar in the seafood space. The company
is focusing on growing fish cells - muscle,
fat and connective tissue - on nutrientrich
medium and then using proprietary
technology, including cold extrusion to
produce a range of fish fillets with the same
textural properties of those obtained from
Culinology - June 2021
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