Making tasty fake meat is both an art and a science, and a new production method is key to mimicking protein in a precise fashion.
From aligning the plant fibers in look-alike muscles to creating satisfying texture and taste, plant-based food production has reached a new level. No longer limited to vegetarians, the market has expanded to include even the most discerning foodies.
- TedxEde: Jaap Korteweg: I am a vegetarian butcher
- The fight against ‘fake meat’ has officially begun
This post is based on the Bloomberg article, The secret to making fake meat you want to eat, by M. Ellwood, September 13, 2018; the CNBC article and video, The fight against ‘fake meat’ has officially begun, by J. Urbi, February 23, 2018; and the YouTube video, Jaap Korteweg I am a Vegetarian Butcher TEDxEde 2014 Legendado V2, by talhovegetariano, December 1, 2014. Image source: Tomacco/Getty Images.
1. What are the environmental forces that led to the creation of this product?
Guidance: Forces include societal trends (animal rights movement, growing appeal of vegetarianism), technology (new equipment), weak competition in high-quality fake meat market, and expanding consumer markets with potential for new Continue reading