Welcome to our Carnivore / Ketovore / Keto Online Community!
Welcome to Carnivore Talk! An online community of people who have discovered the benefits of an carnviore-centric ketogenic diet with the goal of losing weight, optimizing their health, and supporting and encouraging one another. We warmly welcome you! [Read More]
- Replies 3
- Views 535
- Created
- Last Reply
Popular Days
Most Popular Posts
-
I hate this movement. It’s so utterly ridiculous. Positive proof that vegetarians and vegans hate their own diet because the miss meat so bad they feel compelled to eat something that resembles meat.
-
What I find interesting here is that these Big Food Corporations really weren't in it because they believe in veganism, but they are in it for the money. This comment was revealing... So in oth
-
Excellent point Bob. I do find it funny that after decades of these food companies adulterating our foods with plant matter the shoe may be on the other foot so to speak. Sent from my iPhone using
Your plant-based meat could soon have animal fat
As the plant-based meat market cools, some start-ups turn to a new ingredient: Actual meat
Josh Hatfield, new product development chef, cooks plant-based pork belly at Hoxton Farms Kitchen in London on Nov. 21. (Jose Sarmento Matos for The Washington Post)
Plant-based meats — think the Impossible Burger or Quorn “chicken” nuggets — are generally filled with a long list of strange-sounding ingredients: pea protein, potato starch, coconut oil, mycoproteins and more. Those ingredients have turned off some consumers and sparked concerns about the highly processed nature of the average veggie burger or faux slice of bacon.
But now, a few start-ups are planning on adding one more component to the mix: animal fat. Some companies are growing fat in laboratories, hoping to combine it with wheat protein and spices to make an extra porky form of plant-based bacon. Others are pulling animal byproducts from traditional meat production and blending it with plant ingredients to create pieces of shredded steak.
The change could alter the identity of plant-based meats, which have been largely seen as an option for vegans and vegetarians. But proponents see that as a feature: a tasty way to propel plant-based meats away from the small proportion of consumers who don’t eat meat and into the mainstream.
“It’s fundamentally difficult to make plants taste like meat,” said Saba Fazeli, co-founder of the start-up Choppy, formerly known as Paul’s Table, which is incorporating fat into plant-based meat. “I would say it’s impossible.”
Why plant meats have struggled
The need for fat
Subscribe to Carnivore Talk on YouTube | Be our guest on the channel | Leave me a voicemail, yo!