Creating Coffee in a Petri Dish
Advancements in food science are not a new phenomenon. For many years, food technologists have been discovering new ways to improve the look, texture, and taste of the food we eat. IFANCA® has been a proud supporter of improvements to biotechnology that supports halal. Our team of skilled food scientists and religious scholars certified one of the first genetically modified organisms in the field of synthetic rennet: CHY-MAX®. CHY-MAX is an alternative to chymosin, an ingredient vital to the production of cheese. Our team has certified other bioengineered foods as well, such as sucralose and vanillin/vanilla flavoring.
Scientists and food engineers are hard at work to make our food system more sustainable, and we at IFANCA wholeheartedly support these efforts. Technological advancements in cellular agriculture have expanded to other food products as well, such as coffee. Coffee is one crop that will be catastrophically affected by climate change. Because it must be grown in very specific climates, rising temperatures and changing weather patterns can significantly damage the global supply of one of our favorite beverages. Therefore, scientists are turning to alternative methods of producing coffee, including creating it using cultured cells derived from coffee leaves.
The advent of lab-grown coffee is a hopeful sign of how scientific advancements can create a better future for the planet and all its inhabitants. Our team of food scientists and religious scholars at IFANCA fully endorse initiatives to improve our food system and protect the environment. We hope for success in developments in this field and are excited to see what the future holds.