September 19th, 2024
In a pioneering initiative that could revolutionise the future of food production, scientists at Plant & Food Research are delving into the realm of growing fruit using lab-grown plant cells.
This innovative approach, known as cellular horticulture, eliminates the need for traditional growth mediums such as trees, vines, or bushes, and instead cultivates fruit cells directly in the laboratory, according to Plant & Food Research.
The big picture: Cellular horticulture is part of a broader movement towards sustainable food production that includes cellular agriculture and aquaculture. This cutting-edge technology aims to produce plant, meat, and seafood products in vitro, presenting a more resource-efficient and environmentally friendly method of food production.
Zoom in: The Food by Design programme, led by Plant & Food Research scientist Dr. Ben Schon, is at the forefront of these efforts. Currently, 18 months into a five-year journey, the programme has garnered support from both internal and external sources, including New Zealand company Sprout Agritech. The team's research has so far focused on cultivating cells from a variety of fruits such as blueberries, apples, cherries, feijoas, peaches, nectarines, and grapes.
What they're saying: Dr. Schon highlights the uniqueness of cellular horticulture compared to its counterparts in agriculture and aquaculture. "This is a really exciting area of science where we can utilise our expertise in plant biology and food science," he stated. The aim is not to replicate traditional fruits but to create new food forms with appealing properties.
Why it matters: This research could lead to significant advancements in food production technology, offering sustainable alternatives to traditional methods. It also aims to provide insights into fruit cell behavior, potentially benefiting the breeding of better fruit varieties for New Zealand's horticultural sector.
Driving the news: The team's involvement in Sprout Agritech's accelerator program indicates the growing interest and potential for commercialisation in the agrifoodtech sector. The programme's success could pave the way for cellular horticulture products to enter the market, offering consumers new and sustainable food options.
As the Food by Design programme progresses, further research will focus on creating food that not only looks and tastes appealing but also offers a fresh food eating experience. This research aligns with Plant & Food Research’s Hua Ki Te Ao – Horticulture Goes Urban Growing Futures™ Direction, aiming to bring food production closer to urban consumers amid global urban population growth.