Remember the NY Times article, "Power Steer"?
It shed light on the enormous problem of industrial meat production. Because we want a chunk of beef for dinner, we manage to create a system involving multiple industries and transactions from crop farming to pharmaceuticals. What can we do to make this inefficient system right?
PLANT-BASED MEAT!!!
Today’s food scientists aren’t just extracting protein from soy and wheat to produce meaty alternatives. They are breaking down the structural components of meat and other animal sources of protein, turning to the plant base and using computing capability to find viable replicas or combinations that can result in a product that tastes, feels, and even smells like the real thing with an identical (or even more enhanced) nutritional profile.
Leading practices of tech-driven plant-based proteins that are already in grocery stores or hitting the market soon include Beyond Meat, which uses technology to transform pea protein into beefy meat crumbles, burgers, and chicken strips.
Impossible Foods stumbled across the ultimate plant-based answer to animal protein in the form of a molecule called heme that gives meat its incredible flavor and smell. Although this chemical is exceptionally abundant in meat, heme is essential to every branch of life, including plants. Using a heme-containing protein naturally found in plants, Impossible Foods is making a burger that looks, tastes, and is even so close to the real thing that most people would never guess its base is all vegetables.
So we have such food items in the world, but what about plant-based meat for our Eastern audience?
ATFS proposes to create a whole new menu in Asian cuisine. This menu will be the representative eastern meat substitutes like the products of Impossible Foods and Beyond Meat.
STAY TUNED...
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