Vitro Meat now wishes to convert the business potential of its technology into concrete business activities directed at commercial exploitation and is looking for (financial) support, knowledge and experience.
‘In Vitro’ means growth outside the body. As a fundamental raw material animal master cells are able to multiply infinitely in cultivation liquid. When the required volume has been reached the master cells are being reversed to muscle cells by means of the developed technology and then acquire the character of meat. This can be achieved on a large scale way and a relatively low cost price for no special extra substrates are required and the investment in means of production is relatively low. It is in no way an increase (production) in conformity with the natural growth processes. No use is being made of genetic modifications. The above mentioned technology has been patented. The technology has also been reviewed positively with regard to the production and business potential by the following agencies:
These reviews present among other things the following conclusions:
The consumer’s trust in foodstuff is more and more decreasing as a result of animal diseases and food scandals. For years the food market has been harassed by various crises such as swine fever, salmonella in chicken, BSE in beef and scandals such as harmful substances in vegetables and hormones in meat. In spite of measures being taken directed at the control of the food chain, new crisis and scandals happen over and over again. As a result of the recent BSE crisis the consumption of beef has considerably gone down. Other kinds of meat are then used as alternatives, until problems arise in that area. Although biological stock-breeding offers alternatives, it cannot fulfill the demand for alternatives on a large scale and in a need oriented way. And biological stock-breeding cannot prevent the development of diseases either. Although a small number of consumers is wiling to drastically adjust its diet and use meat alternatives like soy products, this change-over is too big a step for most of them. Consumers tend to vary their meals much more and there is growing demand for international food, but people like to use traditional basic products with it like a tender piece of meat. Apart from that this product has to be affordable and under the influence of the need to save time and have healthy products the demand is growing for meats that are less fat and quickly done.
Background to the product
The current world population is exceedingly large and still growing. In order for the population to be fed sufficiently more and more land is required for food produce. The natural sources are insufficient to fulfill the demand. This has led to famine in some parts of the world. In other parts of the world the problem is being addressed by large scale production of animals often under atrocious inhumane conditions.
This large scale production is not only causing unnecessary great suffering to animals. It is increasing the number of diseases and the consequences thereof for both animals and humans. Large scale slaughtering is currently required to fulfill the current food requirements and as a consequence of large scale disease outbreaks. We can take for example the recent large scale occurrence of porcine pest virus and mad cows disease. These diseases also result in loss of the meat for human consumption thus completely denying the purpose for which the animals were being bred in the first place.
In addition the large scale production is reducing the flavor of the finished product. A preference exists among those that can afford it for non battery laid eggs and non battery produced meat. Not only is it a manner of taste but also a healthier choice thereby avoiding consumption of various feed additives such as growth hormones.
Another problem associated with mass animal production is the environmental problem caused by the enormous amounts of excrement the animals produce and which cannot be used for alternative purposes such as growth of other crop, housing, recreation, wild nature and forests. In vitro meat is the solution for the above mentioned problems.
Industrial production of meat products outside the body
In a 3-dimensional (liquid) cultivation, ES cells from the mouse are able to form spontaneously an extensive structure of differentiated (specialized) tissue ,among other things heart- and skeletal muscles, neural tissue, blood and blood vessels. By way of adaptations in the cultivation circumstances (adding peptide growth factors, certain vitamins such as vitamin A acid, whether or not in combination with changes in the connective tissue circumstances around it), it has proved possible to guide the direction of the specialization with the goal of obtaining a more homogeneous tissue as final product. The patent is substantial by fundamental research on the guiding mechanisms that are the basis of differentiation processes with the goal of making homogeneous differentiation of the master cells, through a stage of so mite forming, into fully differentiated muscle tissue.
Apart from that, ES cells that are isolated from early, so called preattachement bovine embryos, using standard procedures, have been long used for master cell isolation in the mouse and fairly recently also successfully in other species. Starting material for embryos, necessary for master cell isolation are immature oocytes. These oocytes are matured in cultivation, then impregnated, and they are cultivated to the right (blastocyst) stage. A number of embryonic cell lines are already available through this method. Once these have been obtained, these (bovine) master cells will undergo the same differentiation process as the mouse master cells, with a view to the differentiation to (complex) skeletal muscle tissue, eventually meant for consumption.
ES cells are able to multiply indefinitely in cultivation, if they are undifferentiated. The grow and differentiate by themselves in simple, 3-dimensial cultivation circumstances, without special substrates and that means large scale industrial cultivation will not provide any particular difficulties. Cultivation fluids do not in themselves contain harmful substances, even for humans, but often have a standard antibiotic supplement to prevent bacterial infections. If the material is considered for human consumption, leaving the antibiotics out is essential. This will not be a problem, if the cultivation is done under fully aseptic circumstances (‘clean room’).
Industrial production of meat products outside the body; printing steak
Another way for large scale industrial production of meat outside the body is by using ink-jet printing to create living tissue. The technology behind printing documents is being used to create 3D living tissue. Three-dimensional living tissue have been printed using modified desktop printers, filled with suspension of cells instead of ink. For tissue engineers, the big possibility is to creating three-dimensional structures. The techniques uses conventional printing technology. The printers are adopted by washing out the ink cartridges and refilling them with suspensions of cells and a non-toxic thermo reversible gel. The software that controls the viscosity, electrical resistances and temperature of the fluids is reprogrammed and the feed system altered. Tissues have been printed within two hours which are 5 cm thick.
Benefits to the product and technology
There are several unparalleled benefits to this technology:
As an investor, there are very few, if any, opportunities for such an enormous business -beef, poultry, fish and pork are in excess of a Two Trillion Dollar business each year. Capturing even a small percentage of that business would be huge. Given the supply/demand trends, and given the limited worldwide resources, it is pretty much a guarantee that at some point this will be the way animal-based foods are produced.
Mr. W.F. van Eelen, shareholder of Vitro Meat BV has the rights to international patent (Patent WO9931222 & related patents) for the production of meat from in vitro cell cultures on industrial scale. The patent entails both a process to produce in vitro meat and “the concept of the in vitro meat product itself”. The patents provides exclusivity in Europe, Hong Kong, USA & Japan. Additional patents for extension of expiry date are pending. Also Mr. J.F. Vein, holds a patent for the production of in vitro meat for the USA. Mr. Van Eelen and Mr. Vein have an agreement.
For more (detailed) information please contact:
WORLDWIDE InVitroMeat INTERNATIONAL FOUNDATION
University of Amsterdam
Building C - Room 804
Nieuwe Achtergracht 166
1018 WV Amsterdam
Willem F. van Eelen
1019 PJ Amsterdam
Tel. +3120 7719147 - +316 20574033
Cow 'emissions' more damaging to planet than CO2 from cars
By Geoffrey Lean, Environment Editor, published: 10 December 2006
Meet the world's top destroyer of the environment. It is not the car, or the plane,or even George Bush: it is the cow. A "United Nations" report has identified the world's rapidly growing herds of cattle as the greatest threat to the climate, forests and wildlife. And they are blamed for a host of other environmental crimes, from acid rain to the introduction of alien species, from producing deserts to creating dead zones in the oceans, from poisoning rivers and drinking water to destroying coral reefs. The 400-page report by the Food and Agricultural Organisation, entitled Livestock's Long Shadow, also surveys the damage done by sheep, chickens, pigs and goats. But in almost every case, the world's 1.5 billion cattle are most to blame. Livestock are responsible for 18 per cent of the greenhouse gases that cause global warming, more than cars, planes and all other forms of transport put together. Burning fuel to produce fertiliser to grow feed, to produce meat and to transport it - and clearing vegetation for grazing - produces 9 per cent of all emissions of carbon dioxide, the most common greenhouse gas. And their wind and manure emit more than one third of emissions of another, methane, which warms the world 20 times faster than carbon dioxide. Livestock also produces more than 100 other polluting gases, including more than two-thirds of the world's emissions of ammonia, one of the main causes of acid rain. Ranching, the report adds, is "the major driver of deforestation" worldwide, and overgrazing is turning a fifth of all pastures and ranges into desert. Cows also soak up vast amounts of water: it takes a staggering 990 litres of water to produce one litre of milk. Wastes from feedlots and fertilisers used to grow their feed overnourish water, causing weeds to choke all other life. And the pesticides, antibiotics and hormones used to treat them get into drinking water and endanger human health. The pollution washes down to the sea, killing coral reefs and creating "dead zones" devoid of life. One is up to 21,000sqkm, in the Gulf of Mexico, where much of the waste from US beef production is carried down the Mississippi. The report concludes that, unless drastic changes are made, the massive damage done by livestock will more than double by 2050, as demand for meat increases.
COMPELLING REASONS FOR THE TECHNOLOGY:
In Addition to the enormous financial potential of this technology, there are a whole host of global benefits that will be derived from its application. These benefits will also compel the consumer towards our product.
THE ENVIRONMENT AND HEALTH
The list of negative effects of pork, poultry and cattle farms on the environment is substantial. Moreover, the use of our increasingly efficient fishing technologies is rapidly depleting our rich oceans; fish that were once common are now becoming scarce. Some of the destructive results of our “traditional” methods of farming food both on land and in the oceans are as follows:
These are just a handful of the environmental issues surrounding the beef, pork, fish and poultry industries. Once the technology is employed on a broad-based level, many of these substantial negative impacts on the environment should begin to diminish.
But at least as compelling as the environment are the issues of “healthier” meat.
These are just a few of the overwhelming health issues at hand. Obviously our products do not have any of these problems. They will be drug and steroid free, bacteria and diseases free, and free from the problems of poor hygiene and nasty living conditions that are standard in the current meat industry
New law sounds full of hot air
April 28, 2007
BARMY Euro MPs are demanding new laws to stop cows and sheep PARPING. Their call came after the UN said livestock emissions were a bigger threat to the planet than transport. The MEPs have asked the European Commission to “look again at the livestock question in direct connection with global warming”. The official EU declaration demands changes to animals’ diets, to capture gas emissions and recycle manure. They warned: “The livestock sector presents the greatest threat to the planet.” The proposal will be looked at by the 27 member states. The UN says livestock farming generates 18 per cent of greenhouse gases while transport accounts for 14 per cent.