Yup - my buddy explained that the hard stuff is all about texture. His take (having tried their experimental products) were even up to grilled chicken breast that it was pretty damn good. Stuff like ground meat, even chunks in stew, were easy to do. The grilled chicken breast was as close as they had got and steak was still a challenge.at the risk of appearing to be a kill joy, I have to draw attention to some wrinkles in this image. The vegan-friendly article you linked to says "On a cellular level, lab-grown meat is exactly the same as meat that has been taken from an animal. As such, the actual taste of the meat should be the same as conventional meat, or certainly very, very close. But the notion of flavour is slightly more complex and includes both olfaction (the sense of smell) and also trigeminal nerve stimulation which takes the texture and mouthfeel of food into account. As such, there is a potential difference between real meat and cultured meat because of possible textural differences."
Well if that was true, all the premium meat advertising guff that trades on what the livestock ate (e.g. pasture fed beef, salt marsh lamb, forest chicken) must be false. Moreover, surely we all know that animals (including us) are what we eat. And that variation in diet impacts the final product; we know this from experience, eating e.g. Cretan wild thyme honey.
Given my attitude to chicken feed, I'm sure you'll understand my reluctance to eat manufactured meat and via it whatever unidentified colourless liquids must constitute its inputs.
. But if these product get more common it may have a huge impact in the meat industry worldwide.
We have products like this in Australia too. I tried them a long time ago. I'll try a few again. They're probably tasty by now.In the Netherlans the grocery stores sell lots of product that are a vegan or vegetarian alternative for meat (not the. laboratory meat). Many people eat these products nowadays as a replacement for meat a coiple of times a week.
All the supermarkets sell from 10 - 30 different types. Often with soy (not gmo), but also linses, lupine, and from more type of beans with lots of proteins,
In other Eu countries these products are way less available and I see manly Dutch brands in the shops. I don’t know about states, Canada or Australia.
Maybe the Netherlands is in the lead in this change in alternatives for meat
Btw. The meat producers tried to stop this change with sewing the factories for using names with a little twist. Like naming the wanabee chickenpieces -> tsjikkenpieces.
This was my first thought, also. I like choices. “He who controls the food supply, controls the people.” We try to grow, raise, & hunt as much as we can at our home & farm.
I understand how this can be a very good thing for society, but I most likely will not try it. We eat very few processed foods, and try to cook & make everything from scratch. If it helps to prevent animal abuse in the industry, I’m all for putting it on the market. But I’ll continue to buy and eat locally sourced, ethically raised poultry, pork & beef (aside from our own cockerels and the venison hunted). We eat about 75% plant-based so 3/4 of our diet is fruits, veggies, pasta, rice & grains, with about half of the animal products consumed being eggs (which I will never compromise & buy anywhere since we have our own, laid by our feathered friends, lol.)
Yes. To me, it is more PROCESSED foods VS WHOLE foods. Whatever it is, I prefer food in its original form, however nature intends it to be. I do not trust humans and we are just creating more problems by "solving them".
Maybe . . . if you’re lucky.
I had to cut wheat out of my diet a couple of times, about 6 years apart. The first time, the gluten free foods I tried from the store were not very good. The second time, they were ok, but still not the same despite all the efforts of food scientists to mimic what gluten does. I happily went back to wheat both times.
Yep. I get all my meat from local raisers, no factory farms, no feedlots. Good life, one bad minute one day. My eggs come from VERY local VERY spoiled hens
