The vegan meat boom isn't over just yet
telegraph.co.ukoverinflated expectations.But just as the dotcom crash didn’t spell the end of the internet, a few hiccups doesn’t mean the demise of faux meat.
At the forefront of the industry is Adam Yee, a US-based food scientist, who says in the future the focus will be on the small stuff.‘It’s called micro fermentation,’ he explains. ‘Coaching organisms to create things like egg whites, meat proteins, blood, and then putting them into plant-based products, so they taste very similar to their animal counterparts.’ In other words, they’ll have the identical DNA.
But will it be vegan?Names are a thorny problem in this business. I struggle with the term ‘vegan meat’. But if you think of meat in the medieval sense, when it just meant food (as in sweetmeats), then it makes sense.
Veganmeat, if you like.‘Why don’t vegans just eat vegetables?’ meat-eaters often ask, pointing out that they recently enjoyed a supper of beetroot hummus and roasted aubergine.This is a pointless argument for two reasons.
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