WEF-Linked Scientists Unveil Fake ‘Meat’ Made from Mold
Mar 18, 2024 16:55:30 GMT -5
Post by schwartzie on Mar 18, 2024 16:55:30 GMT -5
WEF-Linked Scientists Unveil Fake ‘Meat’ Made from Mold
Frank Bergman
March 18, 2024 - 12:43 pm
A group of scientists linked to the World Economic Forum (WEF) has just unveiled a new fake “meat” product that has been grown in a lab from mold.
The new animal-free synthetic “meat” was created by researchers at Lawrence Berkeley National Laboratory and the University of California-Berkeley.
Lawrence Berkeley National Laboratory’s Senior Scientific Engineering Associate Joachim Seel is listed as an “agenda contributor” at the globalist WEF.
The scientists claim to have “unlocked the potential of fungi” to create what they’re calling “sustainable, healthy, and flavor-rich food alternatives.”
With animal-free dairy and vegetarian “meat” substitutes already being heavily pushed onto the public by globalists, this new research dives deeper into biotechnology’s role in replacing the farming industry.
Vayu Hill-Maini, a chef-turned-bioengineer and an affiliate in the Biosciences Area at Berkeley Lab, alongside a team of researchers, believes their fake meat stands at the forefront of this food revolution.
The WEF-linked researchers sought to explore how modifying the genes in fungi can be used to create “food” for mass public consumption.
“I think it’s a fundamental aspect of synthetic biology that we’re benefiting from organisms that have evolved to be really good at certain things,” says Hill-Maini, a postdoctoral researcher at UC Berkeley, in a media release.
“What we’re trying to do is to look at what is the fungus making and try to kind of unlock and enhance it.
“And I think that’s an important angle that we don’t need to introduce genes from wildly different species.
“We’re investigating how we can stitch things together and unlock what’s already there.”
The research, published in the journal Nature Communications, concentrated on a multicellular fungus known as Aspergillus oryzae, or koji mold.
This fungus has a long history in East Asia, where it is used to ferment starches into sake, soy sauce, and miso.
Utilizing the CRISPR-Cas9 gene editing system, the team made precise alterations to the koji mold’s genome.
These modifications transformed the once-white fungi into red, allowing for the creation of a fungi-based “burger” with minimal processing.
“We think that there’s a lot of room to explore texture by varying the fiber-like morphology of the cells,” explains Hill-Maini, who was a Fellow of the Miller Institute for Basic Research in Science at UC Berkeley during the study.
“So, we might be able to program the structure of the lot fibers to be longer which would give a more meat-like experience.
“And then we can think about boosting lipid composition for mouth feel and further nutrition.
“I’m really excited about how can we further look at the fungus and, you know, tinker with its structure and metabolism for food.”
This research not only opens doors to new food sources that bypass the cost and ethical concerns associated with meat production but also represents a significant advancement in the field of synthetic biology.
Fungi, with their ability to efficiently convert carbon into a wide variety of molecules, offer an untapped resource for producing foods, biofuels, and even medicines.
“These organisms have been used for centuries to produce food, and they are incredibly efficient at converting carbon into a wide variety of complex molecules, including many that would be almost impossible to produce using a classic host like brewer’s yeast or E. coli,” notes Jay Keasling, a senior scientist at Berkeley Lab and a professor at UC Berkeley.
“By unlocking koji mold through the development of these tools, we are unlocking the potential of a huge new group of hosts that we can use to make foods, valuable chemicals, energy-dense biofuels, and medicines.
“It’s a thrilling new avenue for biomanufacturing.”
Hill-Maini says he’s determined to ensure that future fungi-based products are not only “sustainable and healthy” but also widely consumed.
The team is now conducting experiments with Neurospora intermedia, another multicellular fungus.
They are planning to develop a new dessert as they push to replace traditional meat and dairy products with lab-grown “foods.”
link
Frank Bergman
March 18, 2024 - 12:43 pm
A group of scientists linked to the World Economic Forum (WEF) has just unveiled a new fake “meat” product that has been grown in a lab from mold.
The new animal-free synthetic “meat” was created by researchers at Lawrence Berkeley National Laboratory and the University of California-Berkeley.
Lawrence Berkeley National Laboratory’s Senior Scientific Engineering Associate Joachim Seel is listed as an “agenda contributor” at the globalist WEF.
The scientists claim to have “unlocked the potential of fungi” to create what they’re calling “sustainable, healthy, and flavor-rich food alternatives.”
With animal-free dairy and vegetarian “meat” substitutes already being heavily pushed onto the public by globalists, this new research dives deeper into biotechnology’s role in replacing the farming industry.
Vayu Hill-Maini, a chef-turned-bioengineer and an affiliate in the Biosciences Area at Berkeley Lab, alongside a team of researchers, believes their fake meat stands at the forefront of this food revolution.
The WEF-linked researchers sought to explore how modifying the genes in fungi can be used to create “food” for mass public consumption.
“I think it’s a fundamental aspect of synthetic biology that we’re benefiting from organisms that have evolved to be really good at certain things,” says Hill-Maini, a postdoctoral researcher at UC Berkeley, in a media release.
“What we’re trying to do is to look at what is the fungus making and try to kind of unlock and enhance it.
“And I think that’s an important angle that we don’t need to introduce genes from wildly different species.
“We’re investigating how we can stitch things together and unlock what’s already there.”
The research, published in the journal Nature Communications, concentrated on a multicellular fungus known as Aspergillus oryzae, or koji mold.
This fungus has a long history in East Asia, where it is used to ferment starches into sake, soy sauce, and miso.
Utilizing the CRISPR-Cas9 gene editing system, the team made precise alterations to the koji mold’s genome.
These modifications transformed the once-white fungi into red, allowing for the creation of a fungi-based “burger” with minimal processing.
“We think that there’s a lot of room to explore texture by varying the fiber-like morphology of the cells,” explains Hill-Maini, who was a Fellow of the Miller Institute for Basic Research in Science at UC Berkeley during the study.
“So, we might be able to program the structure of the lot fibers to be longer which would give a more meat-like experience.
“And then we can think about boosting lipid composition for mouth feel and further nutrition.
“I’m really excited about how can we further look at the fungus and, you know, tinker with its structure and metabolism for food.”
This research not only opens doors to new food sources that bypass the cost and ethical concerns associated with meat production but also represents a significant advancement in the field of synthetic biology.
Fungi, with their ability to efficiently convert carbon into a wide variety of molecules, offer an untapped resource for producing foods, biofuels, and even medicines.
“These organisms have been used for centuries to produce food, and they are incredibly efficient at converting carbon into a wide variety of complex molecules, including many that would be almost impossible to produce using a classic host like brewer’s yeast or E. coli,” notes Jay Keasling, a senior scientist at Berkeley Lab and a professor at UC Berkeley.
“By unlocking koji mold through the development of these tools, we are unlocking the potential of a huge new group of hosts that we can use to make foods, valuable chemicals, energy-dense biofuels, and medicines.
“It’s a thrilling new avenue for biomanufacturing.”
Hill-Maini says he’s determined to ensure that future fungi-based products are not only “sustainable and healthy” but also widely consumed.
The team is now conducting experiments with Neurospora intermedia, another multicellular fungus.
They are planning to develop a new dessert as they push to replace traditional meat and dairy products with lab-grown “foods.”
link
