Now this is a burger

meat based plants > plant based meats

onlyforaminute said:

Cultured meat seems gross? It's much better than animal agriculture Matti Wilks, Yale University February 27, 2019 6.40am EST The world is in the grips of a food-tech revolution. One of the most compelling new developments is cultured meat, also known as clean, cell-based or slaughter-free meat. It’s grown from stem cells taken from a live animal without the need for slaughter. Proponents hail cultured meat as the long-awaited solution to the factory farming problem. If commercialized successfully, it could solve many of the environmental, animal welfare and public health issues of animal agriculture while giving consumers exactly what they’re used to eating. ... Animal agriculture is also inefficient. Growing and feeding an entire animal for only part of its body is inevitably less efficient than growing just the parts that you want to eat. Factory farming degrades the environment and contaminates local land and water, in addition to emitting around 14.5 percent of human-induced greenhouse gas emissions worldwide. The use of antibiotics in farming leads to antibiotic resistance, which could have devastating consequences for human health globally. In 2016, the U.S. Food and Drug Administration reported that over 70 percent of medically important drugs were sold for use in animal agriculture. ... In fact, cultured meat provides a new industry, with opportunities to grow and process products for use in cellular agriculture. The meat industry can learn a lesson from how taxis lost out to Uber and Lyft; they must adapt to new technologies to survive and thrive. And the industry is already taking steps in this direction – Tyson Foods and Cargill Meat Solutions, two of the biggest meat producers in the U.S., have made investments in this new future. ............. Bill Gates and Richard Branson are betting lab-grown meat might be the food of the future PUBLISHED FRI, MAR 23 20189:52 AM EDTUPDATED FRI, MAR 23 20187:23 PM EDT KEY POINTS Investors like Tyson and Cargill could put ‘clean meat’ on grocery shelves within three years. Traditional meat production is ecologically devastating, and a growing world population could make farm-raised animal meat unfeasible by 2050. Billionaires, including Bill Gates, say there is no way to produce enough meat traditionally to feed the world population of the future. For lab-grown meat start-ups, going after $50-per-pound foie gras makes as much sense as grocery-store staples like burgers and chicken nuggets. [Edited 1/16/21 13:16pm]

What a pile of bullshit. (Pun intended.) The idea that cattle are raised only for meat and the rest gets tossed is just ridiculous. You know their hides are turned into leather … right? And that the rest of the carcass is used for other purposes? Bones … fat … it all gets used. It isn't economically feasible for producers to just throw stuff away.

And Matti Wilks is hardly an expert in agriculture. In fact, she doesn't have a background in agriculture, at all. Look her up.

Genesia said:

Ok. But I'm not posting info regarding this Matti person. I've no interest on their skill. I've posted several items from varying sources all referring to the same thing, the rise of cultured meat. And that's the tip of the icebeg.

Is that a donut burger?

Have you tried it? I don´t think that I could eat that. Weird mix of super sweet and savoury.

Hudson said:

Now this is a burger

TrivialPursuit said:

Genesia said:

You're kidding, right? Soy burgers have been around for decades. Seriously - decades.

Well yeah, but Impossible goes way beyond a soy burger. Even Boca burgers aren't all that great, despite Prince touting them for a hot second. Impossible really does taste and feel like a beef patty.

.

Those Beyond plant-based patties are THE best ones, IMO . Trader Joe's plant-based patties are good as well.

nayroo2002 said:

Could THIS be lab-grown?

I give it 5 years

.

How dare you post THAT^ MSG infested crap in THIS thread?!?

onlyforaminute said:

Genesia said:

What a pile of bullshit. (Pun intended.) The idea that cattle are raised only for meat and the rest gets tossed is just ridiculous. You know their hides are turned into leather … right? And that the rest of the carcass is used for other purposes? Bones … fat … it all gets used. It isn't economically feasible for producers to just throw stuff away.

And Matti Wilks is hardly an expert in agriculture. In fact, she doesn't have a background in agriculture, at all. Look her up.

Ok. But I'm not posting info regarding this Matti person. I've no interest on their skill. I've posted several items from varying sources all referring to the same thing, the rise of cultured meat. And that's the tip of the icebeg.

Dude, you're posting rhetoric by her. In so doing, you endorse her viewpoint - which is the definition of being interested in her "skill."

Some people have no idea of what constitutes argument.

https://www.insidescience...ffolds-soy
In 1932, Winston Churchill predicted that "we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately." Increasingly, scientists are making this vision a reality by growing meat from cells in labs.

....


https://www.nature.com/ar...020-0046-5
Article
Published: 30 March 2020
Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
Tom Ben-Arye, Yulia Shandalov, Shahar Ben-Shaul, Shira Landau, Yedidya Zagury, Iris Ianovici, Neta Lavon & Shulamit Levenberg
Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellular matrix (ECM). For CBM, the scaffold needs to be edible and have suitable nutritional value and texture. Here, we demonstrate the use of textured soy protein—an edible porous protein-based biomaterial—as a novel CBM scaffold that can support cell attachment and proliferation to create a 3D engineered bovine muscle tissue. The media composition was optimized for 3D bovine satellite cell (BSC) proliferation and differentiation by adding myogenic-related growth factors. Myogenesis of several cell combinations was compared, and elevated myogenesis and ECM deposition were shown in co-culture of BSCs with bovine smooth muscle cells and tri-cultures of BSCs, bovine smooth muscle cells and bovine endothelial cells. The expression of proteins associated with ECM gene sets was increased in the co-culture compared with BSC monoculture. Volunteers tasted the product after cooking and noted its meaty flavour and sensorial attributes, achieving the goal of replicating the sensation and texture of a meat bite. This approach represents a step forward for the applied production of CBM as a food product.
[Edited 1/20/21 9:09am]