Consumption of Plant-Based Meat Going Through the Roof

craigshieldsPosted on November 18, 2019 Posted in Sustainability

From this article: Sales of plant-based versions of wings, burgers, and meatballs have risen by double digits over the past year — and sales of plant-based Italian sausage have skyrocketed by 416 percent.

It’s “impossible” to know the true driver of the explosive growth of products like Beyond Meat and the Impossible Burger.  That’s because there are so many excellent candidates: concerns about health, the cruelty associated with factory farming, and environmental sustainability. One thing is certain: this wouldn’t have happened in the absence of technological development that makes these items virtually indistinguishable from the meat of slaughtered animals.

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Tagged with: Beyond Meat, cruelty associated with factory farming, environmental sustainability, Impossible Burger

One comment on “Consumption of Plant-Based Meat Going Through the Roof”

1. marcopolo says:

   November 19, 2019 at 2:13 am

   Craig,

   Yum, Yum, yeah, enjoy your synthetic,chemically enhanced, laboratory produced artificial burger! It’s chock full of synthetic chemical goodness!

   Last week I watched an in-flight documentary about the amazingly tall, extremely healthy Maasai. The Massai are a tribe in Kenya and Northern Tanzania who eat milk, meat, and blood almost exclusively.

   The Maasai have low blood cholesterol and don’t demonstrate unusual levels of cardiac disease, cancer or other health problems.

   Now, I’m not an advocate for following the same diet as the Massai, but I still prefer the old fashioned ‘natural’ human diet of eating a wide variety of food groups, including meat, thereby maintaining a balanced diet.

   “indistinguishable from meat”

   Wrong! A bunch synthesized chemicals are easily distinguished from natural meat. A Fake is a Fake, no matter how you try to cheat.