In this file:
· Natural grown vs tech made meat
· New lab-based pork product aims to fill global protein gap
Natural grown vs tech made meat
By Jenny Eagle, GlobalMeatNews
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing exponentially', according to Echo Brand Design.
“For the past 70 years the expansion of arable land and monoculture farming has enabled us to keep pace with all these hungry mouths. It takes 68% less land than it did in 1970 to produce the same amount of food. But we have reached the limits of what is possible. To meet this spiralling demand, we need a radical rethink of how we feed ourselves,” said Nick Dormon, MD, Echo Brand Design.
“We are already seeing this happen with a growing acceptance by consumers of synthetic biology. The potential here is vast: according to Maastricht University, cells from a single cow can produce 175 million quarter-pounders, while traditional farming methods would need 440,000 cows for the same output.”
He added, most of the major meat companies have recognised this trend and are investing in synthetic alternatives. The 2019 public listing of Beyond Meat, the manufacturer of the plant-based Beyond Burger, at a valuation of almost $1.5bn, was one of the most visible demonstrations of this mounting interest...
New lab-based pork product aims to fill global protein gap
By Alistair Driver, Pig World (UK)
January 7, 2020
A new lab-produced, plant-based ‘pork’ products is being launched in the US this month, with one eye on the lucrative Chinese market.
Impossible Foods, which has already produced the Impossible Burger, now wants to appeal to a global audience with its vegetarian Impossible Sausage, tapping into demand for the world’s most popular meat at a time when supplies are being challenged by Asia’s African swine fever (ASF) outbreak.
The product, unveiled at the CES tech show in Las Vegas, will be available at Burger King restaurants in the US in January, in a sandwich-based dish called the Croissan’wich, the BBC reports.
To see more about the product, click here
Rival plant-based firm Beyond Meat produced a lab-produced sausage product in 2018. Impossible Foods is also offering a ground pork substitute that it says can be used in a wide range of traditional recipes.
The company’s plant-based pork products contain soy leghemoglobin (also referred to as heme), produced from genetically modified yeast. This contains iron and is also found in real meat and the company says this helps it closely mimic the taste and aroma of real meat.
The US Food and Drug Administration approved heme as a colour additive in September, clearing the way for Impossible to sell its burgers in grocery stores.
To imitate pork, Impossible’s scientists ‘reverse engineered’ a meat with a more subtle taste and higher fat content than beef, CNBC reports.
The company is marketing the products by highlighting that they contain no gluten, animal hormones or antibiotics and comply with kosher and halal rules.
While the initial focus will be in the US, the company is eyeing the lucrative Chinese market as it seeks to fill the huge gap made by the ASF outbreak, although regulatory approval will be a barrier. “We’ll be there as soon as possible once we get approval,” said Impossible spokeswoman Rachel Konrad.
Patrick Brown, Impossible Foods’ founder and chief executive, said: “Now we’re accelerating the expansion of our product portfolio to more of the world’s favourite foods. We won’t stop until we eliminate the need for animals in the food chain and make the global food system sustainable.”
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