{"id":259536,"date":"2024-09-12T18:35:16","date_gmt":"2024-09-12T18:35:16","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2024\/09\/12\/how-star-trek-style-replicators-could-lead-to-a-food-revolution\/"},"modified":"2025-06-25T17:11:21","modified_gmt":"2025-06-25T17:11:21","slug":"how-star-trek-style-replicators-could-lead-to-a-food-revolution","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2024\/09\/12\/how-star-trek-style-replicators-could-lead-to-a-food-revolution\/","title":{"rendered":"How Star Trek-style replicators could lead to a food revolution"},"content":{"rendered":"<p> [ad_1]<br \/>\n<\/p>\n<div id=\"\">\n<figure class=\"ArticleImage\">\n<div class=\"Image__Wrapper\"><img fetchpriority=\"high\" decoding=\"async\" class=\"Image\" width=\"1350\" height=\"900\" alt=\"Close up Shot of a Lab-Grown Cultured Vegan Meat Sample Held by the Scientist in Blue Glove. Medical Scientist Working on Plant-Based Beef Substitute for Vegetarians in Modern Food Science Laboratory.; Shutterstock ID 1919496239; purchase_order: -; job: -; client: -; other: -\" src=\"https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg\" sizes=\"(min-width: 1288px) 837px, (min-width: 1024px) calc(57.5vw + 55px), (min-width: 415px) calc(100vw - 40px), calc(70vw + 74px)\" srcset=\"https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=300 300w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=400 400w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=500 500w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=600 600w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=700 700w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=800 800w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=837 837w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=900 900w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1003 1003w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1100 1100w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1200 1200w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1300 1300w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1400 1400w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1500 1500w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1600 1600w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1674 1674w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1700 1700w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1800 1800w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=1900 1900w, https:\/\/images.newscientist.com\/wp-content\/uploads\/2024\/09\/06163808\/SEI_219928584.jpg?width=2006 2006w\" loading=\"eager\" fetchpriority=\"high\" data-image-context=\"Article\" data-image-id=\"2447015\" data-caption=\"\u201cMicrobially derived food products let consumers eat meat, fish, cheese, eggs and milk that tasted just like the real thing\u201d\" data-credit=\"Shutterstock\/Gorodenkoff\"\/><\/div><figcaption class=\"ArticleImageCaption\">\n<div class=\"ArticleImageCaption__CaptionWrapper\">\n<p class=\"ArticleImageCaption__Title\">\u201cMicrobially derived food products let consumers eat meat, fish, cheese, eggs and milk that tasted just like the real thing\u201d<\/p>\n<p class=\"ArticleImageCaption__Credit\">Shutterstock\/Gorodenkoff<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p>\n<p>The food revolution burst into the open in the early 2030s. Microbial processes were developed that allowed us to brew all the proteins we needed for our food without using animals, on a tiny fraction of the land, for less money. Such a disruptive technology hadn\u2019t been seen since the industrial revolution.<\/p>\n<p>The dairy industry was the first to collapse. Milk is mostly water, sugar and a bit of fat. Two kinds of proteins, casein and whey, make up\u2026<\/p>\n<\/p><\/div>\n<p>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/www.newscientist.com\/article\/mg26335080-100-how-star-trek-style-replicators-could-lead-to-a-food-revolution\/?utm_campaign=RSS%7CNSNS&#038;utm_source=NSNS&#038;utm_medium=RSS&#038;utm_content=home\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] \u201cMicrobially derived food products let consumers eat meat, fish, cheese, eggs and milk that tasted just like the real thing\u201d Shutterstock\/Gorodenkoff The food revolution<\/p>\n","protected":false},"author":1,"featured_media":259537,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[177],"tags":[],"_links":{"self":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/259536"}],"collection":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/comments?post=259536"}],"version-history":[{"count":0,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/259536\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/media\/259537"}],"wp:attachment":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/media?parent=259536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/categories?post=259536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/tags?post=259536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}