‘Meat: It’s still what’s for dinner.’ Can popular plant-based burgers really displace beef?

Credit: Shutterstock
Credit: Shutterstock

Walmart now peddles house-brand vegan “chick’n patties,” and KFC is trialing not-chicken nuggets developed by Beyond Meat. 

But here’s a question: When will all this plant-based “meat” consumption start to curtail the US appetite for the real stuff? Americans lead the globe in carnivory, and the great bulk of our meat supply comes from massive confinement operations that spew greenhouse gases, pollute air in other ways, and foul water. Venture capital darlings like Impossible Foods may claim their ground legume patties—tweaked to look and taste like flesh—hold the key to enticing consumers to cut back.

But so far, there’s no sign of it.

Follow the latest news and policy debates on agricultural biotech and biomedicine? Subscribe to our newsletter.

ADVERTISEMENT

The US Department of Agriculture just released 2020 numbers on meat consumption. For chicken, pork, and even beef—so far, the main target of Silicon Valley disruption—the per capita numbers have crept up since 2016, the year the Manhattan restaurant Momofuku Nishi served the first Impossible Burger. 

Sure, tech-enhanced, hyper-realistic fake meat hasn’t been around long enough for any definitive judgment of its efficacy. Maybe it’ll eventually work. Or maybe Americans are treating the Impossible Burger like an amuse bouche—a palate-tickling prelude to a meaty meal.

Read the original post

Outbreak Daily Digest
Biotech Facts & Fallacies
GLP Podcasts
Infographic: Deaths from COVID-19 are far higher than reported estimates

Infographic: Deaths from COVID-19 are far higher than reported estimates

More than 2.8 million people have lost their lives due to the pandemic, according to a Wall Street Journal analysis ...
News on human & agricultural genetics and biotechnology delivered to your inbox.
glp menu logo outlined

Newsletter Subscription

Optional. Mail on special occasions.
Send this to a friend