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Will lab-grown meat make feed millers redundant?

At 250,000 euro, you would expect the cow behind the world's most expensive burger to have lived a life of luxury.

However, the cow in question never existed.

Funded by Google co-founder Sergey Brin, the burger is made up of more than 20,000 muscle fibres from cow stem cells grown over three-month period in a lab at Maastrict University, the Netherlands.

The fibres were extracted from individual culture wells and then pressed together into a recognisable burger patty.

Although in its infancy, the technology could be a sustainable way of meeting rise demand for meat.

However, critics have suggested that simply eating less meat would be an easier alternative.

During a taste test at press conference in London today, the burger was well-received by dinners who praised its authentic texture. The one criticism seemed to be the lack of fat!

The next stage of the research is to improve the taste and appearance.

At present, scientists can only make very small quantities of meat; larger portions would require a artificial circulatory systems to distribute nutrients and oxygen.
So feed millers won't be out of a job any time soon.

Watch a video of the taste test.

A real beef burger (Photo credit: Wikipedia)

Feed premixes grew by 60 percent in Russia during 2011

"Production of compound feed and feed products (premixes and concentrates) in Russia are growing steadily" Said Vladimir Manaenkov, head of the department of livestock feed and breeding of the Ministry of Agriculture of Russia, speaking at the conference "Mixed feeds and premixes 2011". Indeed, the feed production in Russia increased  by nearly one million tons per year.

According to the forecast of Manaenkov, in the 2012 production rate in the country will account for 17.7 million tons of feed, in 2011 it was 17 million tons. According to the calculations of the Russian association of producers of feed, by 2013 production of feed relative to 2009 will have increased by 20.4 percent, protein-vitamin-mineral concentrates by 46.7 percent, premixes by 56.9percent. Read more ...

This blog is written by Martin Little, The Global Miller, published and supported by the GFMT Magazine and the International Milling Directory from Perendale Publishers. To get your copy of  'PPLAPP' click here.