KFC for 3D printing of laboratory-grown chickens of the future

The fast food chain wants to develop the first chicken nuggets produced in the laboratory.

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KFC for 3D printing of laboratory-grown chickens of the future
KFC for 3D printing of laboratory-grown chickens of the future

This story originally appeared on PCMag

Nobody does chicken or food innovations like that KFC. The fast food chain has partnered with 3D Bioprinting Solutions in Russia to develop the world’s first laboratory-made chicken nuggets.

Inspired by the growing demand for animal alternatives, KFC wants to create the “meat of the future”. According to a press release, the project aims to create something that “comes as close as possible in taste and appearance to the restaurant’s original product” while remaining organic.

“Our experiment in testing 3D bioprinting technology to make chicken products can also help address various global issues that lie ahead,” said Raisa Polyakova, general manager of KFC Russia, in a statement. “We are excited to contribute to its development and we are working to make it available to thousands of people in Russia and, if possible, worldwide.”

An end product should be ready for testing this fall in Moscow, where people are working on additive bioprinting technology that uses chicken cells and plant material to reproduce the taste and texture of meat “almost” without animal involvement. Biomeat has the same micro-elements as the original additive-free product (typically used in manufacturing, processing, handling, packaging, transportation, or storage), which makes it cleaner and more ethical considering that the process does no harm to the animals.

A final product should be ready for testing in Moscow this fall / Image:

“3D bioprinting technologies, initially widely recognized in medicine, are becoming increasingly popular in the manufacture of foods like meat,” said Yusef Khesuani, co-founder of 3D Bioprinting Solutions. “The rapid development of such technologies will enable us to make 3D printed meat products more accessible in the future, and we hope that the technology developed through our collaboration with KFC will help accelerate the introduction of cell-based meat products. on the market.”

KFC cites a study by the American Environmental Science Technology Journal. It is believed that cultivating meat from cells has minimal negative environmental impacts, reduces energy consumption by more than half, greenhouse gas emissions by 25 times and 100 times less land than traditional agricultural production. “At KFC, we closely monitor the latest trends and innovations and do our best to stay up to date by introducing advanced technologies to our restaurant networks,” added Polyakova. “Handmade meat products are the next step in the development of our” Restaurant of the Future “concept.”

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