This is the best summary I could come up with:

The program aims to grow fruit tissue without the parts that are usually discarded like the core of the apple or the rind of an orange.

Since lab-grown food is a completely new concept, once it is developed, it will then have to prove its safety to regulatory bodies likely through expensive and long clinical trials.

The Plant & Food Research program, which started 18 months ago, focuses on cells from blueberries, apples, cherries, feijoas, peaches, nectarines and grapes, but they warn that the end goal of harvesting something that is nutritional and enjoyable to eat is some years away and might not be attainable at all.

However, it’s unclear how the carbon footprint of such lab-grown fruit would compare to those grown using traditional methods, which may have to be transported long distances if imported.

Earlier this year, Cyclone Gabrielle, decimated parts of Hawkes Bay, an area known as New Zealand’s fruit bowl.

“I’m not sure we realise that we are going to need to produce more food for a bigger population but with less areas to grow and under increasing pressure from a non-conducive climate,” said Baldwin.

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