From rice stem cells: mass culture of growth factors!
-Mass production of cultured meat using rice growth factors-
Report from article published in Kobe Shimbun NEXT
Mass production of “cultured meat”:
As one of the alternative foods, “cultured meat made by culturing the cells of cows and chickens” is attracting attention.
Cultured meat producers in Singapore:
Using stem cells derived from the muscles of the rare fish grouper, we have developed a 5 cm cultured fish meat.
In April, a tasting party was held in Israel. In the future, we will also proceed with the development of cultured fish meat from Japanese eels.
Nagoya University Startup: NUProtein
NUProtein sells “specific proteins of growth factors required for culture”.
Through mass production, “the price of cultured meat can be reduced to 1/3,000”.
NUProtein special proteins:
Rice endosperm (rice) has the property of storing growth factors.
NUProtein is “genetically recombining rice to mass-produce growth factors.”
Mass production will be carried out jointly with Kyoto Prefectural University and Nara Institute of Science and Technology.
Kyoto Prefectural University: Professor Takehiro Masumura
It takes three months from sowing to harvest. Plant factories can be used for efficient cultivation.
NUProtein’s business plan:
A rice cultivar with a short plant height developed this spring was tested and sold as seed rice.
NUProtein uses this rice to mass-produce growth factors.
They then sell it to meat culture manufacturers.
Ministry of Agriculture, Forestry and Fisheries of Japan:
Producing 1kg of meat requires 11kg of corn feed for cattle and 6kg of corn feed for pigs.
In 2030, protein shortage will become apparent. “Restraining meat consumption” leads to decarbonization.
Foodpicto:
Currently, “soy meat is the mainstream” in “alternative sources of meat”. Foodpict solves the problem by turning vegetables into alternative sources.
I made a prototype of a vegetable recipe that does not use pork. “Vegetable mince” uses “minced mushrooms”.
Greenhouse gas reduction effect:
If you use “Vegetable mince”, you can reduce it by 93% compared to using pork and 98% compared to using beef.
https://www.kobe-np.co.jp/news/sougou/202306/0016435147.shtml