Fermenting: the future of animal-free meat? | FT Tech
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- เผยแพร่เมื่อ 28 ส.ค. 2022
- Silicon Valley venture capital is feeding a budding business in fermented, animal-free proteins, creating bacon, turkey and egg white from yeasts and fungus. San Francisco correspondent Dave Lee considers its potential over a few slices of fungus salami.
#foodindustry #sustainablefood
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Seems like a far more scaleable approach than cultured meat.
So you're saying plant based meat is only 0.54999% of the 1.8 trillion $ mass meat market? Challenge accepted! Precision fermenting of protein, thanks for sharing a deep dive!
Mass produce it to supermarkets and see if it is cheaper.
They used to say that insect protein meat is more efficient, yet it has never been cheaper than the traditional protein sources.
Well insect protein never took off entirely because it's both cruel to countless insects, cutting vegans and vegetarians off, as well as being pretty yuck, cutting most other people off.
Wow this seems like it has potential
@@guff9567 Aptil 1st? IPO?
@@guff9567 No. Actually "Aug 29, 2022."
I agree! Why haven't we heard more about this? Sounds like a win, win, win!
@@someguy2135 well as investors continue to look for companies with inherent global warming solutions built into the businessplan I'd wager at least a small portion of my portfolio on this alongside solar panels
The technology behind this is fantastic - the destructive and outdated corporate thinking underneath it though will harm people in the long run. Already, the CEOs and investors of these start ups are talking about "fast growth" and then selling out to mega corporations like AB InBev, who are the largest brewer in the world, controlling about 45% of global beer market alone. This will result in further monopolisation and as a result of that rising inequality, when really this innovative technology should come with a similarly innovative approach to commerce and economics.
There is a drive to concentrate all food production and distribution into the hands of a few companies. The Carbon Credits on food packaging, calculated on Spreadsheets bent in favour of ultra processed high energy intensity high chemical drenched monocrop farming is apparent. If you lobby the international bodies to favour your products when you can herd the masses towards your products.
@@shrimperlincs3395 "There is a drive to concentrate all food production and distribution into the hands of a few companies." yes, that is the danger but there are other companies and start-ups out there right now that operate with a very different mentality. we can still come together and work in an organisation, but that puts benefit of people, local communities, the environment, universal prosperity, health and well being first - as opposed to fastest growth possible at the cost of everything else.
@@Patrick-jj5nh Unfortunately the dividends to shareholders and bonuses of 'the few' top the chart of importance. As long as Pensions and Investment portfolios keep draining, off shoring and harvesting the money which should be spent on reinvestment and employee wages, then there will be no change.
@@shrimperlincs3395 you might want to look into post-growth entrepreneurship models which address nearly all of your points that you mention, specifically around dividends, shareholders and importantly with these tech/food startups early exits and selling off to tax-evading multinationals.
I want to congrat Prime Roots for their product. It's a meat alternative that can be done in home and people doesn't need to rely on especialized companies with the risk of monopolization of food. Bravo!! We need more ideas like that
Any method to make Koji into Koji meat?
3D print dna sequence makes no sense
One of the big reasons why animal meat is still bought by the majority of people is simply cost. My store recently got a hold of that animal-free dairy milk in 11 0z boxes. I like the fermenty flavor, but $6.99 for just ONE 11 oz box of milk! For that same price I could get a gallon of regular milk. Same for the other substitutes as well. Like it or not, until the prices of these substitutes become truly comparable to real deal, a lot of people will never be willing to make the switch.
just print a cucumber bro
Lets get moving with PF!
Crazy, I like it.
"Americans, on average, eat 200 deli sandwiches per person, per year" ... that's a sandwich almost 4 days a week, did they only survey their regular customers ?
Unlike egg and meat, how can I know that this AFM that I am consuming contains true proteins all the time.
How will you know? Don't worry, a Vegan will tell you.
When you buy any food product, it has a label with ingredients and nutritional facts. Companies don't want to risk getting on the wrong side of government regulators, consumers bringing class action lawsuits, and bad press.
@@someguy2135The industry fund the regulators, it's a revolving door. Same with big Pharma.
Just look at how Breakfast Cereals loading Americans with diabetes every morning had the 'Hearty Healthy' logo on the boxes. Diabetes is Heart Disease. They are metabolic syndrome. The carb intolerance (hyperinsulinemia) is ground zero for most of the chronic health profits for the Sickness Industry. Profit for everyone.
The frankenfood AFM is the end result of a sick uncheck Capitalist system.
That's the fun part you don't! With even 0.1 more filler replacing protein every year will be my guess
where are the N and C in cultured meat generated from? plant protein or chemicals?
Great reporting!
Tony Seba at RethinkX has noted that animals are only about 4% efficient at converting low-grade plant calories (sugar, starch, cellulose, vegetable oils - you know, animal feed) into high-grade proteins/fats that are more delicious and nutritious than plants. Precision fermentation, on the other hand, can reach 40% efficiency! Because of the low efficiency, feeding the livestock is the primary cost of meat and dairy. If precision fermentation can use several times less plant stock to make the same quality calories, that’s a tremendous cost advantage - so much so that Seba believes (and I believe him) that most of the livestock industry is basically doomed. There will still be artisanal meat and dairy, of course, but it will be an expensive luxury. The fancy steakhouse will use a real cow. The fast-food burger joint will not.
not chicken . chicken is 75%
They complain about additives in traditional meats but fail to mention the additives and preservatives they use
That koji salami looks tasty and nothing died
Nothing died except the billions of insects and Animals further up the food chain when making the ultra processed feedstock for these foods, which are made from high energy chemical drenched monocrop grains and seeds.
However, most moralistic vegans and vegetarians only consider the lives of the cute animals from the 'Old McDonald' song.
so we are leaving cattle and starting to eat bacteria and call it plant based/ animal free?
Fermentation has been done for CENTURIES and continues to this very day in many products you consume. Many bacteria are ESSENTIAL to life and not all are bad for humans.
Without cows, we can rewilds so much our planet. Market driven, so independent of politics and industrial beef corporations.
I hate plant based "meat" alternatives where they make it kind of look like meat but all I taste is rubber band. This however is real meat. Like, real meat.
I don't get why it's a big deal that it has a longer ingredient list, so does a normal burger and fries with a sugar free drink but they don't complain about that
Not for me, ever. period.
This guy teeths
i want to see them chow down on this for 6-7 months.
New business for win money just all so
Canned jack fruit is the perfect base to produce artificial meat, awesome texture, great taste!
Jackfruit's honestly very nice, but is not a dietary substitute for meat. Probably easier just to change what you eat rather than reaching for meat substitutes all the time.
Taste and texture, I agree. But you would need to add protein from a different plant based food. Maybe tofu? I combine mushrooms and miso for flavor with tofu for protein. Add a salad, and a starch, and you have a great meal.
@@guff9567 Hard to tell unless you tried it. I have tried jackfruit that was just as tasty as pork, but I will take your word about how tasty shoestrings and recycled dust is.
@@someguy2135 Beyond taste, does it have the same healthy fats, proteins, and micronutrients?
@@jesusmywholehaschanged Hear me out, GMO jackfruit with enhanced protein content
Need someone to come up with a in home version of this process of creating a super smoothie specific to your needs as a meat puppet. Not all humans require the same nutrients based on genetics and environment. Show me the company solving this
As with smoothies, there should be a market for the do-it-yourselfer, and the people who want to buy ready made.
I bet within 10-15 years, you may have that. After all, the process is not all trivial. And as it is a true revolution, it follows an exponention curve. Almost flat in the beginning, but once the general perception has flipped, it all goes fast - a bit like with ICE cars versus EVs where in 5-7 years it will all be over for traditional cars. In general, progress itself is accelerating every year.
as an italian i suffered for the whole length of the video
What's wrong with Meat from Animals, whole Animals?
There is a total detach from real nutrition here. Healthy people eat meat for the full amino acid profile not for it's texture and flavour which is being mimicked by these chemical slime foods.
The ultra processed high energy feedstock of these meat-free foods are from high energy chemical drenched monocrop farming.
There is huge amounts of land on earth not suitable for growing crops (including the 'sugar' stock crops for the femented food slurry discussed), which can however support ruminants and other animals.
@Joe Brooks With the war against real meat from WHO, IPCC and the lobbying from big Agri and the Ultra processed food industry to bend Carbon Credits spreadsheets to stack the odds in favour of the industrial grain and seed processing profit machine, then yes I see the slow elimination of real meat.
These Gov can't afford Russia gas which is used to manufacture nitrogen fertilizers.
Pastoralism is a tiny proportion of meat production, and cannot supply the whole world. There literally isn't enough land.
Instead two thirds of crop production, that you so performatively hate, goes to supporting industrial meat farms, which produce fundamentally unsustainable amounts of toxic waste and emissions.
Furthermore if this 'chemical slurry' makes you queasy then I wonder what you'd really think I'd you saw the inside of an abattoir.
@@madmanIV This is a Western centric viewpoint. Look beyond the US.
@Joe Brooks I agree with you, but the tone of some people makes it look like the ultimate goal.
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Future? Man eat man!
Soilent Green!
If you trust the shot, then you would be all in. Isnt time for a booster?
Your tin foil hat needs loosening!
Is it the one sold by Alex Jones?
Then explain why the entire vax industry pushed very hard for a 75 year moratorium/censorship on side effects when they are already immune from lawsuits from damages done by vaccines. Why would they need to hide the side effects for 75 years? No tin foil hat is required to ask that question.@@someguy2135
Crap.. I will never eat that rubbish.. god knows what they secretly put in it..
eh, no.
I'd rather go vegan.
There is no such thing as animal free meat, however, fermented veg can be delicious