The fast-expanding array of meat mimics — plant-based, cultured and fungi-based — are quickly evolving as producers push to match the nutrition, taste, look, feel, smell and cost of conventional meat.
their success propelled sales of U.S. plant-based alt-protein products in 2020 to $1.4 billion, a 45% increase over 2019, and that success has inspired a tsunami of alt-protein products.
For now, the environmental advantage of plant-based foods is best demonstrated by weight, according to Michael Clark, a research scientist with Oxford University’s Future of Food Program. It takes 40 kilograms of plants to produce one kilogram of beef, while a kilogram of plants on your plate nets a kilogram of food.
Working down the hall from Cargill’s buzzy cattle-trading room filled with salespeople on headsets, Gutschenritter’s nine-person team has built the company into the largest private-label producer of alt-proteins — for customers such as grocery stores and big-box outlets — in North America.There now are plant-based products that mimic an expanding variety of fish, as well as chicken and pork.
Worldwide demand for protein is growing rapidly, with meat sales at an all-time high, Tomazoni says, citing a United Nations forecast that predictsPrime Roots’ koji hickory bacon. But most Americans can’t afford to eat farm-to-table; they eat meat from factory-farm animals. It appears plant-based and cultured meat, at least, avoid the antibiotics and food-borne illnesses endemic to cheaper meat.
Even though his prediction did not come true, Post continues to be a leader in the field. Today, he’s tackling the most difficult cultured meat — marbled steaks — trying to produce the whole muscle with the fat, says Maarten Bosch, CEO of Maastricht-based Mosa Meats, the cultured meat company Post founded and where he continues to work.
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