INSIGHT INTO THE EVOLVING LABORATORY GROWN FOODS THROUGH CELLULAR RE-ENGINEERED BIOSYNTHESIS OF MILK, COFFEE & HOPs.
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■— Disruptive Innovation In Foods– from laboratories Petri dishes culture .

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DISRUPTIVE INNOVATIONS.
The Production and Processing conditions are changing fast opening up competitive environment which could render the traditional approaches irrelevant.
Disruption resulting in progressive changes across the globe is charging the TECHIES to constantly aquire newer knowledge keeping abreast of the latest innovative development and trends to expand bioengineering for the promotion of mankind sustainability.

NATURAL MILK.
Milk is defined as the normal secretion of the female mammary glands of all mammals, this natural secretion is for the nourishment of the young of that species of the animals. While man has kept her own secretion for the exclusive preserve of her young ones he has tended to harness the milk of other animals eg Goats, Sheep, Buffalo, Cows etc for his own benefit.
In typical dairy countries of Europe , Asia and America various milk products are made directly from milk harvested from mammals as mentioned above.
In Nigeria, where dairy farming is at infancy or non existence imported raw dairy materials are used.
MILK VALUE CHAIN
— Powder milk
• Skim powder milk — This is defatted milk meaning the milk fat has been removed. .could be used as dietethics .
• Instant Wholemilk powder — The milk components are intact.
— The Liquid whole milk – As in the evaporated canned milk.
— Ice cream .
Others includes
•Acidophilus milk, Butter milk, kefir and koumiss
• Semi solid products which includes culture cream and Yoghurt.
• The unripened soft cheese which includes bakers cheese, cottage cheese, cream cheese action during fermentation by Yoghurt culture .

ENGINEERED BIOSYNTHESIS OF MILK
However , on the contrary to natural milk , Disruptive Technological innovation known as “Healthy Milk” from the laboratories petri dishes culture is emerging based on MICROBIAL FERMENTATION. In this , Dairy milk was reengineered to biosynthesize the protein gene molecule by adding recombined DNA derived from cow milk to produce a microbial fermentation of milk using water as medium the milk so produced lack lactose, saturated fats and cholesterol.
The process copy gene from cow transform it into single cell microbe. This concept is now known as HEALTHIER MILK .
Good for people who are allergic to natural milk consumption.

LABORATORY BIOSYNTHESIS OF COFFEE.
Like most food products,
the cost of coffee beans is surgingup nearly 45% in ’22 alone. This was further compounded by extreme weather conditions damaging coffee crops in Brazil and other anti marketing conditions in other places. The conventional coffee production is notoriously associated with several issues such as unsustainable farming methods, exploitation and land rights.
Sequel to these nagging scenarios, a team of scientists of VTT Technical Research Centre of Finland led by Heiko Rischer blaze the trial using CELLULAR agriculture as an alternative to convectional farming based on biotechnology , while his team are still in the process of examing the coffee biomass in detail, however, at this point it is known that CAFFEINE is produced by culture and that the Aroma / flavour profile of the roasted material and brew is similar to conventional ground coffee. The process isn’t unconnected with recombination of the DNA of coffee cell in the laboratory conditions transferring them to bioreactor filled with nutrients medium in petri dishes to produce the biomass. The biomass is then roasted brewed before it finally undergo analytical and sensory testing in terms of smell and taste. Trained sensory panel and analytical examination found the profile of the brew similar to ordinary coffee.
Rischer explained that almost all the nutritional parameters were better in the biomass produced from the plant cell culture than those in the corresponding natural fruits.

ENGINEERED BIOSYNTHESIS OF HOPS CELL.
Hops is a Beer brewing ingredient responsible for impacting the desired aroma and bitter taste (alpha Acid Content) in Beer drinks.
The value of hops for preservation of beverages and flavourings appears to have been recognised in the 12th century. To select a variety, it is important to know which factors influence the choice of different varieties from the Brewer’s and Grower’s point of view.
The brewer’ s view can be identified as Aroma , Alpha acid content, Origin , Quality and Price.
While from Grower’s view the variety to cultivate are Diseases, Ripening date, Saleability , Machine Picking Quality , Yield per Hectare , Price / Profit and The Alpha Acid content.
However, in the wort copper, the carbonyl state of Terpene is lost to boiling resulting in obnoxious off gas.
Another way in the abatement of the obnoxious off gas of Terpene origin in the brew house is the elimination of Hops in the brewery. In a Research project carried out by a Research team of the University of Califonia in 2017 with the aim that BREWER’S yeast can be reengineered to biosynthesize aromatic mono – terpene molecules (the carbonly compound of the lower alky group ) that can impact HOPPY flavor to beer by adding recombined DNA derived from yeast mint and basil which produces LINALOOL and GENENIOL to brewers yeast. The research if successful will bring about the innovation that will completely eliminate the use of Hops in breweries, the repercussions of which might be a major commercial issues to Hops farmers.

■— Research has successfully shown that cellular agriculture can be used for more than supplements and ingredients.
■ Very soon Meat , fish etc will be grown from the laboratory petri dishes Culture.

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