Next-generation protein could come from air or volcanic springs

As the alternative meat industry sees explosive growth, start-ups are developing innovative ways to turn untapped resources into new products — and reduce humanity’s carbon footprint

Taipei Times
Date:  Nov 10, 2019
By: Thin Lei Win  /  Thomson Reuters Foundation, ROME

It might sound like science fiction, but in a few short years the family dinner table could be laden with

Packages of beef are displayed for sale beside Impossible Burger Inc plant-based meat products at a grocery store in Los Angeles on Sept. 20.
Photo: Bloomberg

steak from a printer and other proteins produced from air, methane or volcanic microbes.

With the explosive success of vegan beef and burger substitutes developed by Beyond Meat Inc and Impossible Foods Inc, the alternative protein sector just keeps growing.

Alternative meat sales could reach US$140 billion — or 10 percent of the global meat industry — within a decade, or a 10-fold increase from current levels, Barclays PLC said.

A new generation of products in the works melds cutting-edge technology with age-old fermentation processes to turn otherwise harmful or everyday elements into essential food ingredients, with the aim of reducing agriculture’s massive carbon footprint.    [FULL  STORY\]

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