Fermenting: the future of animal-free meat? | FT Tech 

Seems like a far more scaleable approach than cultured meat.

So you're saying plant based meat is only 0.54999% of the 1.8 trillion $ mass meat market? Challenge accepted! Precision fermenting of protein, thanks for sharing a deep dive!

Wow this seems like it has potential

I want to congrat Prime Roots for their product. It's a meat alternative that can be done in home and people doesn't need to rely on especialized companies with the risk of monopolization of food. Bravo!! We need more ideas like that

Reproducing animal proteins with microbes has the problem that all the health problems with meat and dairy (cholesterol, saturated fats) are also reproduced. On the other hand mycelium based meat substitutes are far healthier and have a very good taste and texture. Once the economies of scale allow prices to become cheaper than regular meat, the change will happen rapidly. At some point the expertise in altering the genome of the microbes will allow the creation of meat and dairy substitutes that have better taste and texture than the real thing, having huge health benefits as well as cost savings and vastly reduced environmental impact.

The technology behind this is fantastic - the destructive and outdated corporate thinking underneath it though will harm people in the long run. Already, the CEOs and investors of these start ups are talking about "fast growth" and then selling out to mega corporations like AB InBev, who are the largest brewer in the world, controlling about 45% of global beer market alone. This will result in further monopolisation and as a result of that rising inequality, when really this innovative technology should come with a similarly innovative approach to commerce and economics.

Mass produce it to supermarkets and see if it is cheaper. They used to say that insect protein meat is more efficient, yet it has never been cheaper than the traditional protein sources.

Lets get moving with PF!

One of the big reasons why animal meat is still bought by the majority of people is simply cost. My store recently got a hold of that animal-free dairy milk in 11 0z boxes. I like the fermenty flavor, but $6.99 for just ONE 11 oz box of milk! For that same price I could get a gallon of regular milk. Same for the other substitutes as well. Like it or not, until the prices of these substitutes become truly comparable to real deal, a lot of people will never be willing to make the switch.

just print a cucumber bro

Without cows, we can rewilds so much our planet. Market driven, so independent of politics and industrial beef corporations.

3D print dna sequence makes no sense

Crazy, I like it.

where are the N and C in cultured meat generated from? plant protein or chemicals?

Unlike egg and meat, how can I know that this AFM that I am consuming contains true proteins all the time.

"Americans, on average, eat 200 deli sandwiches per person, per year" ... that's a sandwich almost 4 days a week, did they only survey their regular customers ?

They complain about additives in traditional meats but fail to mention the additives and preservatives they use

so we are leaving cattle and starting to eat bacteria and call it plant based/ animal free?

Great reporting!

i want to see them chow down on this for 6-7 months.

I hate plant based "meat" alternatives where they make it kind of look like meat but all I taste is rubber band. This however is real meat. Like, real meat.

Tony Seba at RethinkX has noted that animals are only about 4% efficient at converting low-grade plant calories (sugar, starch, cellulose, vegetable oils - you know, animal feed) into high-grade proteins/fats that are more delicious and nutritious than plants. Precision fermentation, on the other hand, can reach 40% efficiency! Because of the low efficiency, feeding the livestock is the primary cost of meat and dairy. If precision fermentation can use several times less plant stock to make the same quality calories, that’s a tremendous cost advantage - so much so that Seba believes (and I believe him) that most of the livestock industry is basically doomed. There will still be artisanal meat and dairy, of course, but it will be an expensive luxury. The fancy steakhouse will use a real cow. The fast-food burger joint will not.

That koji salami looks tasty and nothing died

I don't get why it's a big deal that it has a longer ingredient list, so does a normal burger and fries with a sugar free drink but they don't complain about that

This guy teeths

The cannibalis are gonna want this technology

New business for win money just all so

Canned jack fruit is the perfect base to produce artificial meat, awesome texture, great taste!

Need someone to come up with a in home version of this process of creating a super smoothie specific to your needs as a meat puppet. Not all humans require the same nutrients based on genetics and environment. Show me the company solving this

Not for me, ever. period.

Future? Man eat man!

as an italian i suffered for the whole length of the video

What's wrong with Meat from Animals, whole Animals? There is a total detach from real nutrition here. Healthy people eat meat for the full amino acid profile not for it's texture and flavour which is being mimicked by these chemical slime foods. The ultra processed high energy feedstock of these meat-free foods are from high energy chemical drenched monocrop farming. There is huge amounts of land on earth not suitable for growing crops (including the 'sugar' stock crops for the femented food slurry discussed), which can however support ruminants and other animals.

There is no such thing as animal free meat, however, fermented veg can be delicious

eh, no. I'd rather go vegan.

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If you trust the shot, then you would be all in. Isnt time for a booster?

Crap.. I will never eat that rubbish.. god knows what they secretly put in it..