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         Your Meat's Not Fake, It's Designer: A Newer, Cooler Era Of Meatless

Scientists are developing ways to make real meat with no animals involved.


         Poultry World: Fake meat could soon take over the world

Ö It tastes, looks and has the texture of the real thingÖ



Your Meat's Not Fake, It's Designer: A Newer, Cooler Era Of Meatless

Scientists are developing ways to make real meat with no animals involved.


By Chance Seales, Newsy

February 9, 2018


Who doesn't like to fire up the grill, drink a beer and flip some nice, chargrilled ... carrot fiber? Sounds weird, but those fibers are part of something new and delicious.††


Designer meat is a thing, and it's way fancier than the cardboard cutouts your grandma bought at Piggly Wiggly. Companies like Impossible Foods, Just, Inc. and Beyond Meat are going high-tech to deliver the quality basics missing from so many vegan and vegetarian diets ó believable substitutes that look and taste like the original.


There are "scrambled eggs" from Just, which are actually mung beans cooked up in the company's Northern California headquarters. Egg-less eggs that are vegan friendly. Or the Impossible Burger. It sizzles, has grill marks, and it is impossibly fake.††


The company says "relying on cows to make meat is land-hungry, water-thirsty and pollution-heavy," so they and others have created alternatives by going completely outside the culinary box. Their tools are a hodgepodge of ingredients and chemical reactions. This is a menu, not a chemistry textbook.


UCLA experts explained what goes into designer meats' texture and taste. First, texture. Meat has a "fibrous quality," so companies traditionally began with soy protein, which is heated up or dissolved and then squirted out in a new shape, like chicken fingers.

Every company has its own recipe. Take, for instance, an Impossible Burger patty. Wired reports that the contents include wheat protein for firmness and chew, potato protein so it holds water, coconut with the flavor sucked out for fat and leghemoglobin for the "meat" flavor.


That brings us to the all-important taste. Tofu just doesn't cut it for some meat lovers. Most of meat's flavor derives from proteins inside being heated up (called glutamate), so scientists had to find a new way to infuse knockoffs with a familiar profile. To do that, UCLA experts say, this umami taste "can be added back with soy sauce, tomatoes, mushroom, and cheese in the form of sauces," then a dash of coloring or spices give it the right look.


The FDA hasn't fully endorsed the safety of these products...


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Fake meat could soon take over the world


Jake Davies, Editor, Poultry World

Feb 7, 2018 


A big trend in food over the past few years has been finding alternatives to meat that might make the need to rear animals redundant.


There is a dizzying array of ways that groups are attempting to achieve this, whether itís growing beef in a lab from stem cells, or formulating plant-based foodstuffs that mimic the taste and texture of the real thing. 


One thing that most of these alternatives have in common, however, is that they are not yet commercially available. Many, such as test-tube beef, have not yet scaled production costs to make them viable. Others have big-name backers but are yet to launch a product.


The Impossible Burger


One exception is the Impossible Burger. It is a vegan patty that uses heme, a component abundant in animal tissue that has been synthesised from plant sources, to give the patty the taste and texture of beef. And, accompanied with a brioche bun and some all-American cheese, it really does taste like beef.


95% less land needed


The company behind the Impossible Burger says the resulting product uses 95% less land, 74% less water and cuts greenhouse gas emissions by 87% when compared with beef production. Itís also cholesterol free.


It tastes, looks and has the texture of the real thingÖ





Plant-Based Meats Are Taking Over With Market Set to Hit $6.43 Billion by 2023!


Michelle Neff, One Green Planet

February 6, 2018


Meat substitutes are no longer niche products with unknown ingredients found only at health food stores. The new world of meat alternatives are healthier, better tasting Ö and primarily being consumed by meat eaters who have an interest in reducing their meat consumption. Need proof that plant-based and vegan burgers, steaks, nuggets, and more are rocking it?


According to a new report by Markets and Markets, the meat substitutes market is estimated to reach $4.63 billion in 2018 and is projected to rise to $6.43 billion by 2023. Thatís right, the meat substitutes market is a billion dollar sector and wonít be slowing down anytime soon! The success of meat replacers is largely due to health concerns linked to eating meat, as well as concerns for the health of the planet and animal welfare.


The report looked at tofu, tempeh, textured vegetable protein, seitan, and mycoprotein, like in Quorn. Looking at the type of protein, tofu and tofu-based products accounted for the largest share of the meat substitutes market in 2017, with textured vegetable protein following in second. The report also noted that Europe is the largest market for alternatives, which isnít surprising when you look at all the new products popping up (all of which we HOPE will make a U.S. debut soon). Showing the rise of convenience foods, frozen meat substitutes product sales also continue to soar.


While it has long been the case that people are leaving meat and dairy off their plates more frequently, seeing the incredible rise in meat-free foods as a market sector is a clear indication that consumer habits are changing for the better. As we approach a population of 9.8 billion by 2050, we are being forced to answer the question of how weíre going to feed the world without completely exhausting all our natural resources. The answer to this question is falling on the shoulders of companies that are developing more sustainable plant-based products that are not only better for animals, but much better for our own health and the planet.


Market and Marketís report is an indication that a food industry dominated by plant-based proteins and alternatives is not as far off as many would think...


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