Cell-based meat companies are targeting all those carnivores and omnivores who want to eat meat, only with no animal slaughter and a smaller environmental footprint.
There are at least nine companies in the United States that are producing cell-cultured meats, and some of them expect to get their product to market by the end of this year. By Laura Reiley Laura Reiley Reporter covering the business of food Email Bio Follow May 3 at 7:11 PM Alt-meat is having quite a moment.
Like the introduction of genetically modified foods before it, cell-cultured meat has the potential to transform how the world eats. And as with genetically modified foods, there probably will be pushback. Traditional American animal agriculture, a $176 billion business in 2017, wants to preserve its fundamental business while, in some cases, it dabbles in the future. The plant-based meat companies, currently getting all the buzz, must convince the world they’re not just for vegans and vegetarians.
Beyond Meat’s lively IPO was a strong indication of public sentiment; so too was this week’s announcement that Impossible was experiencing a shortage of the ingredients it uses to make its plant-based meat and probably would not be able to meet demands at restaurant chains including White Castle and Red Robin.
The result is a patty with the mouth-feel of the real deal, something to which earlier plant-based burgers could only aspire. Speaking at a recent conference of ranchers and meat experts in College Station, Tex., Gasteratos cited global population growth projections and increasing per capita meat consumption among countries with growing middle classes against a backdrop of climate-related changes likely to shift or shrink arable land.
This year, Israeli-based company Aleph Farms said it had gotten the cost down to $100 per pound, and industry insiders say American companies are getting the cost to $50 per pound.
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