Not less, but more meat?

‘Not less but more meat’ is the title of an interesting article in the NRC newspaper, last Saturday 4 March 2022. The article addresses the moral dilemma of eating meat and dairy, caused by the major negative impact of livestock farming on the climate, food security and animal welfare. According to the author Pepijn Vloemans, however, this is a technological problem that can be solved.

Conventional solutions?

Is the solution “to make livestock farming even more efficient?, to squeeze even more milk out of a cow? Voluntarily eat less meat? Make meat more expensive? Most likely, this is not the solution in a world where more and more people are becoming richer. It is virtually certain that the demand for meat and dairy products will rise in the coming decades.”

According to the author; “the real problem is that the cow is a dead-end technology in a world of eight billion people. If we want to solve this fundamental problem, we must go back to the drawing board. The good news is that there is already a solution on this drawing board: the second domestication. And this time it is not with animals, but cells.”

Duplaco® contribution

The solution put forward is that meat, fish and dairy products can be made by animal cells and micro-organisms (precision fermentation). Instead of livestock farming and fishing, we can brew the end product we want – without the intervention of animals. However, precision fermentation not only provides a solution to livestock farming, but to intensive agriculture in general. This is exactly our specialty and core business. At Duplaco® we grow Chlorella micro algae (unicellular plants) in a 100% closed fermenter, without disturbing nature on a large scale. These micro algae are packed with protein, fibers, vitamins, minerals and antioxidants. Duplaco® Chlorella, and especially Duplaco® Gold and the white Chlorella which is currently being developed, are very suitable protein-rich solutions for plant-based meat, fish and dairy alternatives.