Science-y salmon is on the way.
  • rbn@sopuli.xyzEnglish
    2·
    9 days ago

    Would you expect these lab-grown meat products to sell well in today’s vegan community or do you rather see regular omnivores as the main target audience? I went vegan around four years ago and I don’t really miss any of these products and discovered so many great plant-based alternatives that there’s no gap to fill.

    Furthermore, I’d expect the manufacuring to be very energy intensive and expensive.

    A more promising technology for me is the use of yeast to produce specific amino acids and proteins, e.g. to make non-dairy cheese. Using yeast is a well-established process and compared to growing living cells in a lab it’s really simple low-tech.

    • python@lemmy.worldEnglish
      3·
      8 days ago

      That’s on the way too! It’s known as Precision fermentation, here in Germany we got dog food based on that technology approved not too long ago, and it’s relatively cheap and available, so scaling up to human food shouldn’t be too far away. (link to the dog food)

      In the meantime, brands like Formo produce cream cheese based on Micro fermentation, which is the same process as Precision fermentation but the yeast/bacteria aren’t genetically modified and only produce compounds the would produce normally. In Formos case they’re using the bacteria that are used in White Miso production.

      I haven’t really been vegan long enough to miss any animal products either, but I absolutely love food science and following what the industry cooks up haha