Fare carne in laboratorio, a partire da cellule di bovino, per ridurre l'impatto ambientale e le emissioni dell'allevamento con attenzione al benessere animale. È l'idea di Mosa Meat, start-up dell'Università di Maastricht in Olanda.
Carnivori sintetici
RSI Info 15.06.2019, 19:09
Campione europeo di una delle ultime tendenze nella produzione di alimenti, la carne in laboratorio, concetto su cui lavorano start-up giapponesi, israeliane e americane, che hanno raccolto centinaia di milioni in investimenti.
Nata dal progetto di ricerca che nel 2013 ha portato il professore di Maastricht Mark Post a presentare al pubblico il primo hamburger creato in laboratorio, da coltura cellulare, Mosa Meat ha raccolto investimenti per 7,5 milioni di euro e punta a portare sul mercato i primi prodotti nel 2021.
ats/joe.p.
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