Bye bye MEAT! How will the post-meat future look?

[8ball]

The last time I had meat was the reverse. I thought the mushroom burger was a mushroom in a bun but it was a mushroom on a beefburger in a bun. Live and learn.

Clue would have been the word "burger".
Though I agree with all parties that they should either do one thing or the other.

 

[CNT36]

Clue would have been the word "burger".
Though I agree with all parties that they should either do one thing or the other.

Their next door neighbours call a mushroom in a bun a mushroom burger.

 

[Sue]

Their next door neighbours call a mushroom in a bun a mushroom burger.

So do many pubs etc.

 

[8ball]

So do many pubs etc.

On a brighter note, I have noticed a downtick in the abuse of the word "pie".

 

[DaphneM]

Let them eat gorse

Protein from gorse bushes could feed millions of people, says expert

Invasive prickly plant is widely cleared in Scotland and has been used as animal fodder in the past

www.theguardian.com

 

[stavros]

Veg diet plus rewilding gives 'double climate dividend'.

 

[MrCurry]

Let them eat gorse

Protein from gorse bushes could feed millions of people, says expert

Invasive prickly plant is widely cleared in Scotland and has been used as animal fodder in the past

www.theguardian.com

Interesting article, but could be a lot more informative if it gave some clue as to what gorse based human food might look like? The closest it comes is to hint at “gorse protein isolates”, but what the heck does that mean I wonder?

I mean are we going to see gorse burgers, gorse nuggets, or will it be less identifiable and just a generic “plant based protein” meat substitute of some kind?

As tempting as it is to dismiss it as ridiculous, I suspect these kinds of solutions will indeed be part of the “post meat future“, whether people know the origins or not.

 

[Jeff Robinson]

Let them eat gorse

Protein from gorse bushes could feed millions of people, says expert

Invasive prickly plant is widely cleared in Scotland and has been used as animal fodder in the past

www.theguardian.com

I personally am looking forward to getting my protein from air.

AIR PROTEIN

www.airprotein.com

 

[WouldBe]

I personally am looking forward to getting my protein from air.

AIR PROTEIN

www.airprotein.com

So it's not from air it's from bacteria / mould.

 

[Jeff Robinson]

So it's not from air it's from bacteria / mould.

Sounds delicious either way.

 

[editor]

So it's not from air it's from bacteria / mould.

Better that than ripped out of a once-living creature that lived a life of relentless cruelty, eh?

 

[8ball]

So it's not from air it's from bacteria / mould.

Well, Quorn is mould, so hey ho, their nuggets are pretty good.

The ‘air’ thing is a handy investment pitch.

 

[DaphneM]

Interesting article, but could be a lot more informative if it gave some clue as to what gorse based human food might look like? The closest it comes is to hint at “gorse protein isolates”, but what the heck does that mean I wonder?

I mean are we going to see gorse burgers, gorse nuggets, or will it be less identifiable and just a generic “plant based protein” meat substitute of some kind?

As tempting as it is to dismiss it as ridiculous, I suspect these kinds of solutions will indeed be part of the “post meat future“, whether people know the origins or not.

Given that cows eat gorse I think I will be happy to get my gorse second-hand as it were!

 

[editor]

Given that cows eat gorse I think I will be happy to get my gorse second-hand as it were!

 

[WouldBe]

Well, Quorn is mould, so hey ho, their nuggets are pretty good.

The ‘air’ thing is a handy investment pitch.

Bacteria and mould can't make protein from just air though. The article likens the process to wine and cheese / yoghurt making. In wine the mould (yeast) uses the sugars in the fruit to provide it's energy to grow. Likewise in yoghurt / cheese the bacteria use the sugar in milk as an energy source. Unless this factory is next door to a sweet factory you don't find sugar in the air. It does say that renewable energy will be used in the process so unless they have found mould / bacteria that run on electricity then there is some crucial information missing from their process description in where the 'food' for the bacteria / mould comes from.

 

[DaphneM]

 

[8ball]

Bacteria and mould can't make protein from just air though. The article likens the process to wine and cheese / yoghurt making. In wine the mould (yeast) uses the sugars in the fruit to provide it's energy to grow. Likewise in yoghurt / cheese the bacteria use the sugar in milk as an energy source. Unless this factory is next door to a sweet factory you don't find sugar in the air. It does say that renewable energy will be used in the process so unless they have found mould / bacteria that run on electricity then there is some crucial information missing from their process description in where the 'food' for the bacteria / mould comes from.

Yeah, by “handy investment pitch”, I didn’t mean it was accurate.

I’m quite intrigued about the production process, though.

 

[Micky D]

They can invent all the non meat frankenstein foods they can imagine but you can never beat a real steak , lamb chops , pork belly , bacon ...

 

[editor]

They can invent all the non meat frankenstein foods they can imagine but you can never beat a real steak , lamb chops , pork belly , bacon ...

And on that note, you can tuck into a juicy, meaty ban from this thread, Rambo.

 

[Agent Sparrow]

I’d have no problem being veggie again, and eating completely plant based food for several days a week. Biggest issue would be what to feed fussy children, given certain meats are both tolerated by them and are an efficient way of getting certain nutrients in them. Tbf the youngest is almost dairy free.

 

[Poot]

I’d have no problem being veggie again, and eating completely plant based food for several days a week. Biggest issue would be what to feed fussy children, given certain meats are both tolerated by them and are an efficient way of getting certain nutrients in them. Tbf the youngest is almost dairy free.

My boy used to embarrass me no end by going to his mates' houses and eating ALL the meat, then asking for seconds, then making sure that everyone knew he was the poor hard-done-to son of vegetarians. Sod.

 

[pogofish]

Interesting article, but could be a lot more informative if it gave some clue as to what gorse based human food might look like? The closest it comes is to hint at “gorse protein isolates”, but what the heck does that mean I wonder?

I mean are we going to see gorse burgers, gorse nuggets, or will it be less identifiable and just a generic “plant based protein” meat substitute of some kind?

As tempting as it is to dismiss it as ridiculous, I suspect these kinds of solutions will indeed be part of the “post meat future“, whether people know the origins or not

I’ve done a bit of work for this group and a lot of it actually looks and tastes a lot like real food and gorse/whin-based equivalents for a lot of pie-like, loaf-like, biscuit-like foods are well developed. Gorse pie is actually pretty nice and surprisingly colourful.

As ever, the problem is provenance though and despite a fair whack of public funding, the big money behind this is the national and international scale animal feed manufacturers, who seem hell-bent on owning as much of this possible food-future and it’s rights/related processes as they possibly can.

 

[stavros]

Can anyone recommend where sells vegan butter? I've had a cursory look in the Coop, Tesco and M&S, plus my local farm shop, but I can't see any.

 

[bcuster]

Meat and seafood are so expensive, it is really time for me to find alternatives. Plus, I've been watching too many Dodo videos on Twitter. Maybe we shouldn't be killing animals to eat in the 21 century, in the 1st place...

 

[Saunders]

Can anyone recommend where sells vegan butter? I've had a cursory look in the Coop, Tesco and M&S, plus my local farm shop, but I can't see any.

The best vegan butter I’ve tasted is called Naturli, black packaging with white writing, comes as spreadable in a tub and also in a block. The sainsburys I shop in all sell it as do all the wholefood shops I go in. It’s really pretty good, great for lactose intolerant people too. I have a few vegan and lactose intolerant fam and friends so always have some in the fridge, and use it it baking a lot.

 

[editor]

Can anyone recommend where sells vegan butter? I've had a cursory look in the Coop, Tesco and M&S, plus my local farm shop, but I can't see any.

The Naturli stuff is good, but I always get the cheapo Flora vegan marg which is excellent stuff.

 

[editor]

Here's same good news:

All fast food will eventually become vegan, a leading plant-based restaurateur has said, after Burger King trialled making one of its flagship restaurants completely meat-free.

The Burger King outlet in Leicester Square, London, has been offering only vegan food for a month to test its popularity. This includes a plant-based version of its Whopper burger, as well as a “chicken” katsu burger and vegan nuggets.


“Fast food is 100% the best area to switch to vegan,” Lewis said, adding: “The chains are often sneered at by people but they are setting the trends here. There’s no point starting a vegan chain because once McDonald’s figure out how to make a good vegan burger, they will think: ‘What’s the point in the cost of keeping all these animals when we can make it just as good and grow it in the ground?’

“Not too long from now, people will be getting their burger and it’ll be a vegan one and that’ll be the norm and they won’t think any different.”

Burger King has set a target of a 50% meat-free menu by 2030.

Burger King ends all-vegan London branch trial amid prediction trend will become norm

Critics say trial in Leicester Square is ‘manipulative’ but expert says fast food ideally suited for plant-based dishes

www.theguardian.com

 

[editor]

Also in the news (I'll be giving the insects a swerve, mind):

Numerous studies have shown that moving towards a plant-based diet has benefits for both health and the planet.

A recent report by the Intergovernmental Panel on Climate Change recommended a switch to balanced diets that are rich in plants like grains and vegetables, with a moderate intake of sustainably produced meat and dairy.

Lab-grown meat and insects 'good for planet and health'

Switching to futuristic foods will reduce carbon emissions and save land and water, a study suggests.

www.bbc.co.uk

 

[CNT36]

“It’s extremely manipulative. It’s right where all of the clubs are and hungry drunk people, for example, won’t have many options. Burger King has been there for as long as I can remember. So it’s basically trying to force people into consuming chemically enhanced fake meat.”

Leicester Square well known for being devoid of places to eat.

 

[furluxor]

I'm already a herbivore. I'd love to say it's for the environment and the animals but whilst I care for both, the bulk of my motivation comes from 1) health; 2) aversions. Dr Greger's "How Not To Die", after being tested for quackery (free of any), became a big hit in my house. I have often also felt uncomfortable eating meat/fish/dairy, I guess the cognitive dissonance manifesting as an aversion? Either way, it all worked out well in the end.