Where’s the beef? The market for alternative-protein products

The Economist (02/02/2017)
  • Alternative meats are becoming more popular among environmentally conscious consumers.
  • Raising livestock generates 15% of global greenhouse gases.
  • Start ups such as Impossible Foods of CA has deconstructed hamburgers (to determine texture/flavor) and recreate them using botanical equivalents.
  • Beyond Meats has use legumes to create meat that tastes like chicken.
  • Animal cells grown in a factory was used to create steak; although it cost $300K to make (2013), it will cost $11 by 2020.