Fake Meat: Even a Chef Can be Fooled

Fake Meat: Even a Chef Can be Fooled

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.

Video Spotlights:

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.


Discussion Questions:

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