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  Reply # 1836998 4-Aug-2017 09:38
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I'd say the lab-grown variety will have a harder job to get public acceptance than the more conventional approach being taken by others, which is alluded to earlier, in particular the use of plant-sourced proteins (particularly from peas) along with other components to make an apparently highly realistic meat substitute.

 

I heard an interview earlier this year with the founder of a company called Beyond Meat, who argues that rather than trying to convert people to full vegetarianism (with the nos. of vegetarians remaining fairly static over the past 20 years), the better approach is to encourage people to substitute at least one or more meat-based meals to meatless; he saw his products as being part of this strategy, in that they are so 'meat-like' but have so many benefits of not being made of meat (health, environmental etc). . May have been this podcast? [Edit - no, it was this Nat Rad podcast from a couple of months ago.]

 

There's also the company Impossible Foods, which has picked up on the work of the NY chef who produced the Impossible Burger, as discussed in a Nat Rad podcast. This company has sourced significant funding from people like Bill Gates, so clearly there are some that see this is (part of) the future.

 

As a vegetarian, I'm not convinced I'd be too keen on something that replicates meat too accurately; I do like some meat substitutes such as saitan (a simple gluten-based product) that's excellent for making the most tasty homemade sausages, but given I've not eaten meat for well over twenty years I think that close to the real deal may be too much!

 

Edit: here's an extract from the Nat Rad link above re the Beyond Meat burger:

 

They took an MRI of a hamburger and looked at its interwoven protein and fat structure. [...]

 

In Beyond Burgers, fats and protein are bound through an extrusion process to create a pattie that has no cholesterol, half the saturated fat of hamburger and is soy-free.

 

The burger's main ingredient is Canadian yellow pea. It also contains coconut oil and canola oil, beetroot juice for colour, bamboo fibre and potato starch for binding and some flavouring.


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  Reply # 1836999 4-Aug-2017 09:45
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I'd give it a try, I doubt it will meet my taste or meat dietary requirements, however, but could be a substitute for kebabs at most.





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  Reply # 1837006 4-Aug-2017 09:58
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Just to try and clear up some confusion as to which product the OP is talking about, have a look here.

 

It's called Clean Meat folks! So, stop eating that dirty stuff and get with the program!

 

Dr Rosie Bosworth states that they start off with animal cells, or bovine DNA.... 

 

You'll probably be able to find a fair bit more by running Dr Rosie Bosworth through the Google treatment. 





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  Reply # 1837019 4-Aug-2017 10:04
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I'm keen to hear what the stance on this is from any other vegans/vegetarians.


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  Reply # 1837038 4-Aug-2017 10:30
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I wonder how they'll culture meat when what they're essentially doing is growing muscle tissue, when in an organism growing that tissue requires the whole organism to sustain the process - different organs providing nutrients, hormones/growth promoters, removal of waste, etc.

 

Of course it will be "safe".  (/s)


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  Reply # 1837041 4-Aug-2017 10:39
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Stu:

 

Just to try and clear up some confusion as to which product the OP is talking about, have a look here.

 

It's called Clean Meat folks! So, stop eating that dirty stuff and get with the program!

 

Dr Rosie Bosworth states that they start off with animal cells, or bovine DNA.... 

 

You'll probably be able to find a fair bit more by running Dr Rosie Bosworth through the Google treatment. 

 

 

Yep - aware of that! My general point was that this lab-grown meat will find it harder to get wide acceptance compared to the other options I outlined - which are already available, and have other significant benefits.


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  Reply # 1837045 4-Aug-2017 10:44
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Wiggum:

 

I'm keen to hear what the stance on this is from any other vegans/vegetarians.

 

 

I'll bite (haha). As a vegetarian of 25 years, I've no interest in trying the lab-grown variety. Even the idea of vege-based meat-equivalents freak me out in that they apparently so closely replicate the real thing

 

Queue the "but why?"questions, if you follow the pattern of your trolling-like posts in the political threads!


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  Reply # 1837052 4-Aug-2017 10:50
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jonathan18:

 

Stu:

 

Just to try and clear up some confusion as to which product the OP is talking about, have a look here.

 

It's called Clean Meat folks! So, stop eating that dirty stuff and get with the program!

 

Dr Rosie Bosworth states that they start off with animal cells, or bovine DNA.... 

 

You'll probably be able to find a fair bit more by running Dr Rosie Bosworth through the Google treatment. 

 

 

Yep - aware of that! My general point was that this lab-grown meat will find it harder to get wide acceptance compared to the other options I outlined - which are already available, and has other significant benefits.

 

 

My post was targeted at those mentioning other, err, technologies! Absolutely agree that it will be harder for this product to receive wider acceptance.

 

I've been consuming soy based vege 'meat' products, every now and then, for a while. I can't eat red meat and I don't think that's going to change with this lab-grown product, as it will still effectively be red meat. Of course, their chicken/fish products may be of interest, but I'll just wait and see.





Keep calm, and carry on posting.

 

 

 

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  Reply # 1837054 4-Aug-2017 10:55
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Highly processed food is generally unappetising to me and syn-meat is in that category.

 

To replicate the dietary benefits of haemoglobin in syn-meat the solution is to use an analogous plant root protein that (to enable affordable production) is produced using a GM yeast.

 

Generally people who avoid (actually avoid, not just talk about it) to eating meat for environmental reasons are not fond of GMO or the 'big-food' industry so that is an interesting dilemma for that group.

 

So far the crowning achievement of syn-meat seems to be an OK burger patty.  

 

Wake me when there is a syn-beef bone-in-rib-roast with roasted syn-marrow with a syn-beef jus ...

 

Or the equivalent of lamb-shank that falls off the bone ...

 

 





Mike

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  Reply # 1839384 4-Aug-2017 22:00
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Family just ate a meal of tough overpriced rib-eye (supposedly) from a well known supermarket chain.

 

If the artificial meat tastes ok and I can cut it without a saw and actually chew it, I'll give it a go.

 

 

 

 


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  Reply # 1839393 4-Aug-2017 22:54
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I am also a committed vegetarian. What carnivores don't seem to understand is that vegetarians do not miss meat. We are not looking for a substitute. I simply don't like meat and over the years my revulsion has grown. The smell of frying bacon and other pungent meat odours sickens me. It makes me want to retch. If I wanted to eat meat, I would. I don't.

 

 





I reject your reality and substitute my own. - Adam Savage
 


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  Reply # 1839394 4-Aug-2017 23:06
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paulgr:

 

Family just ate a meal of tough overpriced rib-eye (supposedly) from a well known supermarket chain.

 

If the artificial meat tastes ok and I can cut it without a saw and actually chew it, I'll give it a go.

 

 

 

 

 

 

if it tastes good, cheap, and isn't bad for you, i'd have it.


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  Reply # 1839404 5-Aug-2017 05:49
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I’ve recently grown partial to the meat I have grown myself.

I know what went into it, I know it had a good life, and mostly, it just taste so much better I really don’t like ‘store bought’ much anymore either!

*Disclaimer - I don’t have a lab and am talking about ‘naturally grown ;)

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  Reply # 1839420 5-Aug-2017 08:46
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As long contains the same nutrients, aminos and proteins as meat and digests in the body the same way? I would eat it for sure even if its texture and taste is different.

 

If it is like some sort of carb or plant protein in the body, No way I would rather just eat my real veges.

 

I do not think I could keep my "good" weight above 90Kg without meat very easily.


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  Reply # 1839509 5-Aug-2017 13:45
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When there's such a global surplus of the real thing, this technology seems to be a wasted if all they're going to churn out is hamburger beef.

 

Be much more interesting if they'd produce synthetic foie gras and Beluga Caviar.  I can't see why making perigord truffle tissue in a test tube should be any harder than making "meat".   Oysters too - I'd love to see perfect facsimiles of bluff oysters being goobered out of test tubes - if they can do it for less than $27/dozen.

 

They could even do guaranteed kuru-free human snacks. WTF not?

 

 


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