Lab-Grown Meat (First Cultured Burger, 2013): Lab-grown or cultured meat is produced by cultivating animal cells in bioreactors, eliminating the need for slaughter. Pioneered by Dr. Mark Post, the first cultured burger was unveiled in 2013. This innovation addresses ethical concerns, reduces environmental impact—such as greenhouse gas emissions and land use—and offers a sustainable protein source. Advances in scaffold engineering and growth media are improving texture and scalability. Though still costly, companies like Upside Foods and Eat Just have received regulatory approval for commercial sale. Cultured meat could transform the food industry, enhance food security, and reduce zoonotic disease risks. As technology matures, it promises a more humane and sustainable alternative to conventional livestock farming.
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