The FDA Took An Exciting Step for Sustainability and Flavour, But Why Should We Care?
While the alternative meat space is challenging and ever evolving, a recent green light by the FDA has launched a new era of cultivated chicken. Meanwhile, animal farming continues to takes its toll.
Introduction
In my previous post, we delved into the diverse world of alternative meats. We discussed fall of Beyond Meat, the potential of mushrooms and insects as sustainable protein sources, and the fascinating advancements in lab-grown meats.
In this post, we're taking a closer look at a significant milestone in the alternative protein industry: the approval of cultivated chicken products by U.S. regulators, specifically, the Food and Drug Administration (FDA), followed by a general review of information about sustainable and ethical concerns with animal farming.
You can review my previous story here for all the juicy details you need:
FDA Approval of Cultivated Chicken
Just last week, the California-based companies Upside Foods and Good Meat received the green light to sell their cultivated chicken products within the U.S. This marks a significant step forward in the alternative protein industry, as these proteins are made from animal cells rather than slaughtered animals, often developed using a fermentation process involving bioreactors.
This approval follows the U.S. Department of Agriculture's recent endorsement of the companies' product labeling methods. Both Upside Foods and Good Meat have also received a grant of inspection from the USDA, further validating their production processes and facilities.
Upside Foods has already taken its first restaurant order and will provide limited quantities to Bar Crenn in San Francisco, while Good Meat has a partnership with a restaurant in Washington, DC, run by chef and owner José Andrés.
While this is exciting, the process will remain complex, time-consuming, and traditionally expensive. Moreover, consumer acceptance and regulatory approval vary across regions. For instance, while countries like Singapore and the U.S. are embracing this industry, others like Italy are questioning it.
Despite these challenges, the future of the alternative protein industry looks promising. As Po Bronson, general partner at SOSV/IndieBio, noted, the new approvals were "great for the cell-cultivated meat sector." He also pointed out that the industry is shifting, and it will be difficult for new startups to compete against early companies that have scaled.
As we move forward, it's clear that the alternative protein landscape is evolving rapidly. With the advent of cultivated meat, we're entering a new era of protein production that could significantly reshape our food systems.
But why should we care in the first place?
The Problems of Meat Production
The meat industry is fraught with ethical issues. Over 95% of chickens live in factory farms with less space than an A4 sheet of paper. They are often overfed and oversupplemented for rapid weight gain, leading to painful health problems. Male chickens in egg farms and male calves in dairy farms are routinely killed, while sows are kept immobile to prevent them from crushing their young.
The Environmental Impact
Animal agriculture is responsible for 18% of all greenhouse gas emissions worldwide, more than all forms of transportation combined. By reducing meat consumption by a third, an average meat eater in the UK could save around 15 chickens per year and drive demand for better quality and variety in vegan food.
The Rise of Veganism
The number of vegans has quadrupled since 2014, leading to a surge in vegan food quality and variety. Today, over 65,000 products meet the standard set by The Vegan Society, and 96% of vegan food is consumed by non-vegans. The graph below shows the surge in demand for vegan products projected over the next decade.
The Plant Roots of Meat
Meat and plants are more similar than we often realize. Animals, after all, live off plants, ingesting the same nutrients - amino acids, iron, zinc, vitamin B12 - that contribute to the flavour of meat. These nutrients are also found in plants, forming the basis of our food chain.
Engineering Flavour
Modern vegan food has been engineered to mimic the flavour and texture of meat. Ingredients like hemes, an iron-based compound found in meat, are used to recreate the distinctive taste of meat. The Maillard reaction, a chemical reaction between amino acids and sugars that gives browned meat its flavour, can be replicated with plant-based food, herbs, and spices. With the rise in veganism, chefs have had the opportunity to create gourmet vegan dishes known for their unique flavours. As our diets change, so do our palates and our gut microbiota, allowing us to appreciate these new gustatory experiences. This does not mean that meat does not have unique flavours or proteins. There are a variety of things that influence dieting choices and there are still specific nutrients missing from many vegan or vegetarian or other dieting regimes.
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