Scientists using Cancer Cells to Get Lab-Grown Meat on UK Shelves in Time to 'Save the Planet'

A chemical soup that includes protein cells from dead cows, various amino acids, and 'immortal' cells that all get pumped into huge vats with the resulting grey sludge then coloured, flavoured and shaped into something vaguely resembling meat, and all to save the planet.

This Frankenstein food is set to be on UK shelves within the next two years, a the British government give licenses to eight companies. The move is said to be part of the transition to Net Zero and will help save the planet but raises significant concerns about transparency, necessity, and the nature of these products. Despite the lack of consumer demand, regulatory bodies are moving forward with approvals, potentially allowing these products to enter the food supply without clear labelling and without any long term safety tests.

A Solution in Search of a Problem

Let's be clear, there is only one reason lab-grown meat is even a thing and that's because of the supposed climate-crisis. It's for NO OTHER REASON. Proponents of lab-grown meat, also known as cell-cultivated or cultured meat, argue that it offers a sustainable alternative to traditional livestock farming by reducing greenhouse gas emissions and land use, and is needed to 'save the planet'.

Opaque Production Processes

The production of lab-grown meat involves cultivating animal cells in bioreactors filled with nutrient-rich solutions, often referred to as "slurry tanks." These cells are stimulated to grow and multiply, forming muscle tissue.

Cancer Cells.

To make the bio-sludge grow in the type of volumes and timeframes they need, scientists are using something called 'immortal cells'. According to researchers Immortal cells are a population of cells that do not reach senescence or age. The cells continue to proliferate, growing and dividing, indefinitely. These cells, and only these cells, can provide researchers — or cultivated meat makers, with an indefinite supply of animal cells. Another name for an Immortal cell is 'cancer cell', the definitions are the same, however proponents of lab-grown meat are currently going to great lengths to conceal this fact.

Safety Testing? What Safety Testing?

The Food Standards Agency (FSA) claims it is developing 'safety assessment processes' for lab grown meats, but there are no independent testing or long-term studies being performed on any of this gunk anywhere in the world. Just like the safety of C-19 'vaccines' lab-grown meat is being safety tested by the companies creating them, making the entire process a fraud.

Lack of Labelling.

Even more alarming is the government's decision to not make clear labelling mandatory.

Consumers may unknowingly purchase and consume lab-grown meat, undermining their ability to make informed choices about the foods they eat.

Companies Granted Licenses

As of now, several companies have been granted licenses to produce lab-grown meat products in the UK. These include:

1. Meatly: A London-based startup that has pioneered the production of lab-grown chicken, recently authorised for pet food in the UK.

2. Gourmey: A Paris-based company developing lab-grown foie gras, with plans to introduce their products to the UK market.

3. Hoxton Farms: A UK company specialising in cultivated fat for use in meat alternatives.

4. Ivy Farm Technologies: An Oxford-based firm focusing on lab-grown pork products.

5. Higher Steaks: A company developing cultivated bacon and pork belly.

6. Mosa Meat: A Dutch company aiming to bring lab-grown beef to the UK market.

7. Aleph Farms: An Israeli company developing cultivated steak products.

8. Future Meat Technologies: An Israeli firm working on lab-grown chicken products.

   
   

Environmental and Ethical Considerations

While lab-grown meat is often touted as an environmentally friendly alternative, the full environmental impact of large-scale production remains unknown. The energy requirements for bioreactors and the sourcing of growth media could offset some of the proposed benefits. Additionally, the ethical implications of creating meat in a lab setting have not been thoroughly explored, particularly concerning the long-term effects on animal welfare and the agricultural industry.

Consumer Autonomy at Risk

The potential introduction of unlabelled lab-grown meat products poses a threat to consumer autonomy. Individuals have the right to know what they are consuming and to make choices aligned with their values and preferences. Without clear labelling, this right is compromised, leading to a breach of trust between consumers and the food industry.

The impending arrival of lab-grown meat in the UK raises critical questions about necessity, transparency, and consumer rights. In the absence of clear labelling and robust public demand, the introduction of these products seems premature and potentially detrimental to consumer trust. It is imperative that regulatory bodies prioritise transparency and allow consumers to make informed choices about the foods they consume.

Related:

Government Plan to Force Brits to Eat Less Red Meat to Meet Climate Change Targets