Plant-based meats are well-known and accepted in China such as Baicaowei’s recent plant-based sausage snack and Jinzi’s plant-based patties, and Greater China countries have seen more advancement such as cell-based seafood firm Avant Meats in Hong Kong, but so far, cell-based meat is pretty much in its infancy in the country. Last year, the Nanjing Agricultural University reported that a team there had produced 5g of pork from muscle stem cells, but not much else about cultured meat has made headlines since then.
“From a nutritional standpoint our products match the protein quality and content of the animal products that they replace” and “ours is a clear winner from a health and nutrition standpoint,” he said in a “Mad Money” interview.“This is why I think people are increasingly aware plant-based products are going to completely replace the animal-based products in the food world within the next 15 years. That’s our mission. That transformation is inevitable,” the told host Jim Cramer.
In lieu of meat products, 33 percent of respondents said they were more likely to consume plant-based burgers. Consumers said they were more likely to eat veggie burgers if they weren’t genetically modified. Lab-grown meat ranked low in popularity among the consumers. Only 13 percent said they would cut back on meat in favor of cultured meat products.
Lab-grown meat has the same protein that a dog or cat in the wild would be eating. There are no harmful steroids or any dangerous ingredients. Plus, it is better for the environment and reduces our reliance on factory farms. And, for those that live a vegan or vegetarian lifestyle, it allows your pet to eat a diet that you can feel comfortable with.
At a time when our environmental footprint is at its largest and demand for animal-based products is growing rapidly, ensuring sustainability and reducing our impact on a global scale is paramount. Alongside this, cell-based meat technology has seen a dramatic advancement, including a burger up on the International Space Station and new exciting varieties of cell-based meat and fish being developed on the ground. The same challenges still exist though and unifying this unique field into an industry is the first step forward. At the Digital 2nd Annual Industrializing Cell-Based Meat Summit industry leaders share the latest scientific progress in the field and address the current challenges cell-based meat researchers are facing.
The demand for plant-based food is surging across the globe, and consumers from North America to Asia are increasingly interested in delicious plant-based products. In response to this growing demand, the Good Food Institute will be hosting a series of webinars highlighting different plant-based markets around the world.
Up first: the Good Food Institute is partnering with our partner organization, ProVeg International, to present market and consumer data on the European market! ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.
During this webinar we will review high level market data on the European market (with focuses on the U.K., Germany, and France), and will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.
“Starbucks’ commitment to add more plant-based ingredients to its menu is a new benchmark for large corporations,” said Dr. Patrick O. Brown, founder and CEO of Impossible Foods. Meatless mania heats up as Starbucks debuts Impossible breakfast sandwichMichael Kobori, chief sustainability officer at Starbucks, said this is part of the company’s sustainability initiatives and an effort to meet increasing customer demand for plant-based options.
With global seafood demand projected to rise over the coming decades and sustainable seafood production unable to keep pace, the opportunities for plant-based and cultivated seafood development and commercialization are endless. Join the Good Food Institute and Changing Tastes for a webinar on alternative seafood.
GFI will discuss the need for new seafood production systems and how plant-based and cultivated products can fill in the looming supply gaps. We will then discuss the current market landscape of both plant-based and cultivated seafood.
Changing Tastes will then explore the findings for their new, unprecedented study into what consumers and key buyers think we will be eating in the next 2-3 years. Their research explores what’s driving Americans to look away from the ocean to satisfy their appetites. With plant-based and cultivated seafood in focus, Changing Tastes will also look at what species and types of products will be most in-demand, where consumers will be buying them, what will be considered the most delicious choices in the near future, and how COVID19 has changed the market.
Cellular agriculture has been considered a mechanism to enable the generation of animal protein in the laboratory. Notwithstanding, this emerging technology, still on an experimental scale, is imbued with speculations, paradoxes, and ambiguities. So, the objective of this research was to analyze how synthetic meat is considered in the scientific context from the perspective of cellular agriculture considering its trajectory and its approaches. For this, we used a systematic review of the literature with detailed analysis of 109 manuscripts and application of network analysis of co-citations and predominance.
At the center of Chase Purdy’s briskly paced and quietly bold Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food is Josh Tetrick, a San Francisco-based entrepreneur and CEO of Just Inc. Tetrick’s company and a handful of others like it are growing cell-cultured meat that tastes, feels and looks like the livestock-harvested meat that people are used to — except without the farms and killing of animals. And before anyone raises a skeptical brow: Yes, it’s actually meat.