Researchers at SINTEF in Norway are pioneering a novel approach to lab-grown meat production, focusing on the use of kelp and other sustainable resources. The project aims to create animal proteins without the environmental and ethical concerns associated with traditional livestock farming.
The core challenge lies in finding a cost-effective and scalable method for growing muscle cells in a laboratory setting. Current lab-grown meat production is expensive, requiring substantial space and often relying on animal-derived products like fetal calf serum.
The SINTEF team, led by senior research scientist Hanne Haslene-Hox, is exploring the use of kelp, a subgroup of seaweed, and other plant residues as alternatives to both animal-derived ingredients and synthetic materials. Kelp offers a sustainable and readily available resource.
A key aspect of their research is developing an efficient suspension culture for the muscle cells. Traditional methods involve growing cells in thin layers on plastic, which is not scalable for mass production. The researchers are experimenting with microcarrier beads made from bioresources like seaweed to provide a larger surface area for cell growth.
Another challenge is finding a replacement for fetal calf serum, the nutrient-rich blood harvested from aborted calves, typically used to feed the cells. SINTEF is investigating alternative resources, including leftovers from food production and other bio-based materials, to create a serum-free growth medium. The project has also partnered with Norilia, a company specializing in eggshell processing, to explore the potential of eggshell membranes as a growth substrate.
Lab-grown meat projects elsewhere in the Nordics:
The Kelp project by SINTEF is not the only one of its kind in the Nordics. Here are a few other similar projects in the region:
- AgriProtein (Denmark): This company focuses on insect farming as a sustainable protein source for animal feed. Although not directly lab-grown meat, it is a similar approach to alternative proteins.
- VTT Technical Research Centre of Finland: VTT has explored cellular agriculture, including lab-grown meat, as part of its sustainable food systems research. They have conducted research on producing food proteins from microbes using electricity and carbon dioxide.
- Swedish University of Agricultural Sciences (SLU): SLU has been involved in research related to alternative protein sources and sustainable food production systems, including cellular agriculture.
List of similar projects elsewhere
- Mosa Meat (Netherlands): One of the leading companies in lab-grown meat, focused on cultivated beef.
- Upside Foods (USA): Cultivating chicken and other meats directly from animal cells.
- Aleph Farms (Israel): Developing cultivated beef steaks using a 3D bioprinting technique.
- Future Meat Technologies (Israel): Aiming to produce lab-grown chicken at a competitive cost.
- Memphis Meats (USA) / Upside Foods: A company cultivating meat directly from animal cells, focusing on chicken, beef, and duck.
- Shiok Meats (Singapore): Focused on lab-grown seafood, particularly shrimp.
- Finless Foods (USA): Working on cultivating seafood, starting with bluefin tuna.
- Wildtype (USA): Creating cultivated salmon meat.
The development of lab-grown meat faces several hurdles, including scaling up production, reducing costs, and gaining regulatory approval. However, the potential benefits of sustainable and ethical protein production make it a promising area of research and innovation.
Photo: Hanne Haslene-Hox at SINTEF (front) is doing research to bring meat production from the barn to the laboratory, here with colleagues Aman Chahal and Kari Hjelen. Photo: Silje Grytli Tveten
