Livestock companies have a message for veggie burger makers: Hands off the word “meat.”
BY THE 3RD CENTURY, Chinese cooks had found that soy milk could be curdled to create a meat replacement known as tofu. Nearly two millennia later, the Gardenburger hit shelves, followed by the vegetarian’s answer to Thanksgiving: Tofurky. Now you can buy fauxbloodoozing patties with a texture eerily similar to the real thing. And labgrown meat may show up in stores before you know it: Memphis Meats, a company trying to perfect beef and chicken from animal cells, counts billionaire Bill Gates and agriculture corporation Cargill as investors. Mean while, the environmental impacts of livestock are becoming clear: A major 2018 report by the Inter governmental Panel on Climate Change blamed animal products for threequarters of foodrelated greenhouse gas emissions.
Although only 6 percent of Americans say they’re vegetarian, around a quarter of consumers polled by Nielsen in 2017 said they wanted more plantbased proteins on the shelves. Retail sales of meat substitutes in the United States grew 30 percent from 2014 to 2016, and they are expected to rise by 74 percent over current levels by 2023, to about $2.5 billion, ac cording to research firm Euromonitor International. While that’s still piddling compared with the $200 billion in products sold by US meat companies each year, the success of these substitutes appears to have come as a threat to livestock producers.
This story is from the January/February 2019 edition of Mother Jones.
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This story is from the January/February 2019 edition of Mother Jones.
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