admin In the heart of Abu Dhabi, the International Centre for Culinary Arts has become the stage for a groundbreaking competition aiming to transform food production. Judges are currently evaluating innovative food alternatives, including cell-based chicken, fermentation-derived chicken, and plant-based fish, as part of the XPrize Feed the Next Billion competition. This initiative, which began four years ago, seeks to encourage technological advancements in sustainable food production and address global hunger.
A $15 Million Prize for Innovation
The competition, launched by the US-based non-profit XPrize in collaboration with Aspire, the program management arm of Abu Dhabi’s Advanced Technology Research Council, will conclude in October with a $15 million prize for the winning team. Initially, over 350 teams entered the contest, but the field has now been narrowed down to six finalists from China, Argentina, South Korea, Canada, Austria, and Estonia.
Caroline Kolta, the program director for XPrize Feed the Next Billion, highlighted the competition’s objectives. She stated that the goal was to develop chicken breasts or fish fillets without relying on animals, ensuring these alternatives match traditional meat in structure, nutrition, cost, safety, and taste.
Addressing Global Challenges
The backdrop of the competition is a world facing a growing population and climate change. According to the UN’s Food and Agriculture Organisation (FAO), meat and dairy production contributes significantly to global greenhouse gas emissions. Developing sustainable protein alternatives could reduce environmental impact and help feed a population projected to reach 10 billion by 2050.
Veena Hausen, program manager for Aspire, noted that the focus on chicken and fish was intentional, given their widespread consumption and potential market demand. Unlike beef, which dominates the alternative protein market, chicken and fish offer unique challenges and opportunities for innovation.
The six finalist teams are working on various cutting-edge solutions. A team from China is developing cell-based chicken by growing stem cells in bioreactors. Teams from South Korea, Canada, Austria, and Estonia are creating plant-based fish using ingredients like soy, rice, and potatoes to mimic fish texture. An Argentine team is producing fermentation-derived chicken by cultivating microorganisms in controlled environments.
The judging panel, composed of food scientists, culinary chefs, environmental scientists, and business experts, will assess the entries based on taste, structure, preparation, cookability, aroma, and environmental impact. Supported by The Tony Robbins Foundation, the competition aims to spark innovation and provide sustainable protein alternatives to meet future global demands.
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