How researchers can join the race to develop new ways of making meat - SerenLaurelKell
Plant-based meat is, in essence, products that are biomimicking meat using plants as the building blocks. Cultivated meat, as exemplified by cultivated seafood , is identical to animal meat at the cellular level, providing the same sensory and nutritional profile as conventional meat because it comprises the same cell types and three-dimensional structure as meat from an animal.
Another rapidly growing area is biomass fermentation, with scientists and companies using microorganisms or fungal mycelium to develop animal-free meat with high efficiency and a fraction of the environmental impact. Quorn is the most well-known example, but new players entering the space include Glasgow-based Enough Foods, which aims to deliver 50,000 tons per year, or one cow’s worth of protein every two minutes, by 2027.
Although plant-based meat, cultivated meat and fermentation have been defined as distinct production platforms, the most delicious and affordable final products will likely blend different ingredients from animal cells, plants, fungi and microbes . Companies such as the UK’s Hoxton Farms are cultivating real animal fat cells to utilize as an ingredient in plant-based meat, helping these foods recreate the taste and texture of animal meat.
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