Yasmin Tayag of The Atlantic discusses her experience tasting plant-based bacon made with ‘lab-grown’ or ‘cultivated’ fat produced by San Francisco start-up Mission Barns. It is hoped that cultivated fat may encourage more people to eat less meat (which would have environmental benefits and address concerns around animal suffering) by providing a plant-based meat alternative that tastes as good as the real thing.
Read the article here. See also the TABLE Explainer Meat, metrics and mindsets: Exploring debates on the role of livestock and alternatives in diets and farming.
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