A vegan fake steak that is claimed to be the most realistic so far made, thanks to its texture and appearance, has been unveiled. Its ingredients, including pea, seaweed and beetroot, were shaped into tiny fibres to replicate muscle tissue, using a new technology patented by Spain-based Novameat. The company says it is still working on the taste, but believes the texture created by its technology is a real breakthrough in the search for plant-based versions of whole-cut meat that are palatable enough to become real alternatives to animal products.
Novameat claims it will start supplying the plant-based steaks to Spanish restaurants in 2020, with a more extensive roll-out in 2021. The company says scaling up its production beyond the current trial will see it produce 50kg of vegan steak per hour, and intends to license its technology to other food manufacturers.
Other innovators have produced similar non-meat steak alternatives, such as Redefine Meat, but Novameat says they have not managed to replicate the fibrous texture of real meat. Others include Atlast Food and Emergy Foods, which both claim that their fungus fibres recreate the texture of meat. Away from the whole-cut scene, plant and lab-grown meat substitute companies include Beyond Meat, Memphis Meats and Mosa Meat.
Scientists believe that the world’s population needs to drastically reduce its consumption of meat in order to significantly lessen the enormous greenhouse gas and other environmental impacts of livestock farming and meat production.
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A vegan fake steak that is claimed to be the most realistic so far made, thanks to its texture and appearance, has been unveiled. Its ingredients, including pea, seaweed and beetroot, were shaped into tiny fibres to replicate muscle tissue, using a new technology patented by Spain-based Novameat. The company says it is still working on the taste, but believes the texture created by its technology is a real breakthrough in the search for plant-based versions of whole-cut meat that are palatable enough to become real alternatives to animal products.
Novameat claims it will start supplying the plant-based steaks to Spanish restaurants in 2020, with a more extensive roll-out in 2021. The company says scaling up its production beyond the current trial will see it produce 50kg of vegan steak per hour, and intends to license its technology to other food manufacturers.
Other innovators have produced similar non-meat steak alternatives, such as Redefine Meat, but Novameat says they have not managed to replicate the fibrous texture of real meat. Others include Atlast Food and Emergy Foods, which both claim that their fungus fibres recreate the texture of meat. Away from the whole-cut scene, plant and lab-grown meat substitute companies include Beyond Meat, Memphis Meats and Mosa Meat.
Scientists believe that the world’s population needs to drastically reduce its consumption of meat in order to significantly lessen the enormous greenhouse gas and other environmental impacts of livestock farming and meat production.