date:May 28, 2014
ia and Africa, there are questions about their take-up rates in Europe and North America. Some food experts recommend the use of insects as food powders, paste or protein isolates, with potential applications in burgers and sausages.
Synthetic meat produced in laboratory conditions - is mooted as another solution. Prepared from 20,000 muscle fibers by stem cell technology, the concept of the synthetic burger was introduced last year. Synthetic meat is also hailed for its sustainability benefit