The most innovative alternatives to conventional meat production

4 min readJul 22, 2020
Redefine Meat — alternative meat production (3D Printer)
From: Redefine Meat

Most of us are aware of the many ways we need to decrease our impact on the planet — fly less often, spend less time in the car, stop using plastic and watch our electricity consumption.

But what about what we are eating? How do our stomachs affect climate change?

Eat less meat

Approximately 13.3 kilos of CO2 are released per kilo of beef. In order to achieve greenhouse gas neutrality in Germany, there is a 1-ton target. This goal means that only one ton of CO2 per person per year may be emitted. On one day this makes about 2.8 kilo CO2.

Back to beef — it is obviously essential to rethink our meat consumption. Alternative protein sources must be found, work must be done on substitute products and new ways of meat production must be researched in order to reduce CO2 emissions.

For this reason, scientists and young entrepreneurs work on interesting and innovative ideas every day. Here are a few possibilities:

Lab-grown meat

Scientists have found out that muscle fibers and thus meat can be cultivated using stem cells from animals. Meat from a petri dish.

The idea behind it?

We can satisfy the current extremely high demand for meat and at the same time put an end to factory farming. In addition, only meat products that are needed are produced. For this reason, slaughter waste such as hair and bones are completely eliminated. Finally, no other substances such as antibiotics are added during meat production.

Everything sound quite good right?

Unfortunately, lab grown meat production is not yet suitable for mass production. Too high costs prevent companies from mass production. More and more big players in the food industry recognize the seriousness of the situation and see the trend towards “cellular agriculture.” The aim is that meat from the petri dish will soon be cheaper than our old familiar meat from the refrigerator shelf.

Vegetable-based meat

The shelves in supermarkets are increasingly filled with alternative meat substitutes and the demand is high. As a result, more and more well-known brands in the food industry are following the trend and are focusing among others on soy, peas, black beans, chickpeas and seitan. Soy in particular can absorb marinades and spice mixtures very well, which makes it an excellent product for meat-like consumer goods such as vegan schnitzels, vegan nuggets and chili sin carne.

Insect meat

Eating habits in many countries around the world are already showing us the way. Insects can become a standard snack and an even better nutrition source of meat. And not without reason!

Insect meat contains about 60% protein, is full of vitamin B12 and contains more calcium than milk. Furthermore, more iron is found in insect meat than in spinach.

Not only good for you, but also for the environment, insect meat is better than for example beef. Mealworms produce only a tenth of the emissions and take up much less space than conventional meat production.

At the Growth Alliance — AgTech/FoodTech Accelerator 2019, the founders of a participating start-up presented their idea of insect meal.

The four founders of Cepri say:

“The world food supply requires innovative solutions due to the constantly growing world population. Insects can make a decisive contribution to the sustainable nutrition of the world’s population.”

Meat from the 3D printer

Founders from Tel Aviv, Israel are spending many hours working on a 3D printer that is producing vegan meat. With the three components “muscles”, “fat” and “blood” the textures are simulated like a real piece of meat. Ben-Shitrit, founder of Redefine Meat, stresses that the composition of the meat substitute has been adapted to the cow’s diet. Soybeans and pea proteins are used as protein supplements. Flavorings give a feeling of juiciness and the certain shading is produced by coloring agents. However, experts also say that this meat substitute contains fewer nutrients than its equivalent.

Finally, to reiterate, a change in meat production is incredibly important for the reduction of CO2 emissions. This is why so many startups are currently working on developing meat alternatives and discovering new production methods.

Are you also part of a start-up company that is active in the agricultural or food industry?

Apply now for our free Growth Alliance — AgTech/FoodTech Accelerator and listen to exciting speakers and present your idea to investors. At the end of the three-day program you can win prize money to further promote your start-up.

More information and the application form can be found here:




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