Posted on 08/08/2020 2:27:26 AM PDT by be-baw
We are in a boom time for plant-based “meats,” and multiple companies, including the likes of both Beyond Meat and IKEA, are making these types of animal-free proteins increasingly accessible. This is, of course, bad news for the meat industry, which has previously slammed plant-based meats, suggesting that they are both unnatural and will result in “forced vegetarianism.” So where does it leave both the meat industry and consumers when a company starts making meat in a lab instead of butchering an actual living animal?
As written about by Forbes, the company Mission Barns is doing exactly that. Mission Barns’ website says its product takes pork cells and feeds the cells “in a warm cultivator” with “vitamins, sugars, salts & proteins.” Once the cells have been fattened “to their limit” the company “harvest[s] [the] tissue,” giving you bacon without the slaughter, a product Forbes refers to as “cultivated protein.” And, per Mission Barns, the company is also manufacturing fat alone, offering “pork lard, duck fat, & other fats upon request.”
Mission Barns’ product calls to mind the “Headless Chicken Solution,” which proposed growing chickens in towering, Matrix-style vertical farms stacked one thousand chickens high. And the idea of slicing quivering slabs of cultivated bacon, still warm from the cultivator, is a bit weird, if not downright grotesque. That being said, the actual commercial pork industry is a carnival of horrors, and pigs, while delicious, are quite intelligent and the manner in which they are raised and slaughtered is like something out of Cloud Atlas. If we can get the meat without the animal, maybe we should take advantage.
Why would you want to eat natural food when you could ingest a package of chemical?
a great big resounding NO NEVER
Never eat anything without a face.
Soylent Green!
And a pack of Camels...
“Soylent Green is PEOPLE!”
A strip of bacon is about 45 calories...have 4 strips and do away with the toast and you break even. Switch the next day...
Enjoy.
never eat meat that was never alive
We will reach a point where the economics will foist this on the public. It may be gradual, but it will come. The process will become cheaper and the flavors more customizable for flavor.
I would eat bacon from a lab.
I would eat it by the slab.
I would eat it In a box..
I would eat it with a fox.
I would eat it here or there,
I would eat it anywhere!
I would eat bacon from a lab!
I would like it, Sam-I-Am!
I will continue to only eat real meat, harvested from an animal for the rest of my days. Not interested in ever again consuming lab-grown/created garbage.
I like my vegetarian meats grown the natural way.
Cows and pigs eat vegetable matter, turning it into tasty meat, slaughter, then put on table after cooking.
If you consider a pigs life on a factory farm better never to have existed for the pig.
Hard pass at our house.
...“pork lard, duck fat, & other fats upon request.”
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If these were affordable, I would be interested. Lard is available cheaply, but duck and chicken fat are not. I save my own chicken and beef fat for a few recipes that need them, but my husband has gout and while he loves duck, I don’t dare prepare it. The fat does not aggravate the gout.
The protein itself doesn’t interest me.
No. I don’t eat bacon at all. I don’t eat meat!
Curses, beat me to it.
Me either. Not eating meat is actually one of my super powers.
What happened to your ASCII Art signature?
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