{"id":51206,"date":"2021-09-21T15:02:31","date_gmt":"2021-09-21T15:02:31","guid":{"rendered":"https:\/\/www.retaildetail.be\/food\/lab-grown-coffee-finland-working-it\/"},"modified":"2021-09-21T15:02:31","modified_gmt":"2021-09-21T15:02:31","slug":"lab-grown-coffee-finland-working-it","status":"publish","type":"post","link":"https:\/\/www.retaildetail.be\/nl\/news\/food\/lab-grown-coffee-finland-working-it\/","title":{"rendered":"Koffie uit een labo? Finland werkt eraan"},"content":{"rendered":"

Na het kweekvlees en de labo-vis is er nu ook ook koffie op basis van celcultuur. Finse onderzoekers zijn er in geslaagd koffie te maken zonder dat er koffiebonen aan te pas komen.<\/p>\n

<\/p>\n

\u00a0<\/p>\n

Stijgende vraag naar koffie<\/h2>\n

Cellulaire landbouw wordt meestal geassocieerd met de productie van vervangproducten voor vlees, zuivel en eieren. Maar in Finland hebben onderzoekers van het onderzoekscentrum VTT zich toegespitst op koffie.<\/p>\n

\u00a0<\/p>\n

Het project speelt in op de toegenomen wereldwijde vraag naar koffiebonen en de duurzaamheidsuitdagingen waarmee de sector wordt geconfronteerd. Koffie is de op twee na meest gedronken drank ter wereld, na water en thee, en de consumptie ervan neemt wereldwijd sterk toe.<\/p>\n

\u00a0<\/p>\n

Omdat boeren hun areaal uitbreiden om aan de groeiende vraag te voldoen, is ontbossing een punt van zorg. De stijgende temperaturen als gevolg van de klimaatverandering maken het bovendien steeds moeilijker om arabicakoffie te verbouwen.<\/p>\n

\u00a0<\/p>\n

Alternatief nodig<\/h2>\n

Volgens het VTT is er dan ook dringend behoefte aan alternatieve manieren om koffie te produceren. Een researchteam onder leiding van Dr. Heiko Rischer heeft een potenti\u00eble oplossing gevonden in de cellulaire landbouw.<\/p>\n

\u00a0<\/p>\n

Het proced\u00e9 om zo koffie te maken is erg vergelijkbaar met de productie van kweekvlees. Net zoals bij de productie van in het lab gekweekt vlees, worden er celkweekmedia gebruikt om de cellen te kweken. \u201cDe groeiserums voor een plantencelculturen zijn echter veel minder complex<\/a> dan die voor dierlijke cellen\u201d, zegt Dr. Rischer\u00a0aan FoodNavigator.<\/p>\n

\u00a0<\/p>\n

Het betekent ook dat ze veel minder duur zijn. De hoge kosten van de celkweekmedia voor dierlijke cellen\u00a0vormen een van de belangrijkste belemmeringen voor de ontwikkeling van de sector.<\/p>\n

\u00a0<\/p>\n

Nog vier jaar<\/h2>\n

De opgekweekte cellen, de zogenaamde biomassa, worden geanalyseerd en nadien gedroogd. Van het gedroogde poeder wordt vervolgens filterkoffie gemaakt.<\/p>\n

\u00a0<\/p>\n

Dr. Richer verklaarde dat\u00a0het brouwsel qua geur en de smaak de vergelijking met gewone koffie goed doorstond. “Koffiezetten is echter een kunst en vergt herhaaldelijke optimalisatie onder toezicht van specialisten met specifieke apparatuur. Ons onderzoek vormt enkel de basis voor dergelijk werk.” Hij schat dat de eerste commerci\u00eble laboratoriumkoffie binnen een termijn van vier jaar op de markt kan komen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Na het kweekvlees en de labo-vis is er nu ook ook koffie op basis van celcultuur. Finse onderzoekers zijn er in geslaagd koffie te maken zonder dat er koffiebonen aan te pas komen. \u00a0 Stijgende vraag naar koffie Cellulaire landbouw wordt meestal geassocieerd met de productie van vervangproducten voor vlees, zuivel en eieren. Maar in […]<\/p>\n","protected":false},"author":1,"featured_media":51204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"people":[],"extra":[],"company":[],"topic":[],"region":[],"class_list":["post-51206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"yoast_head":"\nKoffie uit een labo? 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