Knowledge for better food systems

Showing results for: Substitutes for meat & dairy

26 February 2019

This report from the UK think-tank Chatham House explores the challenges of scaling up production and consumption of realistic plant-based meat replacements and laboratory-grown meat, both of which are intended to be indistinguishable from meat.

Image: Max Pixel, Cows on pasture, CC0 Public Domain
26 February 2019

This paper, by researchers from the University of Oxford’s LEAP project, models the climate impacts of beef cattle and cultured meat over the next 1000 years using a climate model that treats carbon dioxide, methane and nitrous oxide separately, instead of using the widespread Global Warming Potential, which assigns a CO2-equivalent value to each greenhouse gas according to warming caused over a specified timeframe.​

4 February 2019

The UK Eating Better alliance has released an impact report detailing the progress of its Less and Better campaign (which calls for people to eat less but ‘better’ meat) during 2017 and 2018, including publications, related actions by third parties, and social media statistics.

22 January 2019

The World Economic Forum and Oxford Martin School have released a white paper on alternative proteins, which examines the narratives surrounding such foods, their environmental and health impacts, and the political and regulatory factors impacting their uptake.

Image: Pixabay, Burger meat bread, CC0 Public Domain
15 January 2019

In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.

Image: Marco Verch, White bowl filled with black beans, Flickr, Creative Commons Attribution 2.0 Generic
3 December 2018

FCRN member Helen Harwatt outlines a three-step strategy for shifting from animal to plant proteins as part of climate change mitigation strategies, arguing that not acting on livestock emissions would require unrealistically ambitious emissions cuts in other sectors.

Image: Solar Foods Pic 1, Solar Foods produces an entirely new kind of nutrient-rich protein using only air and electricity, https://solarfoods.fi/about/
12 November 2018

In a column for the Guardian, George Monbiot writes about the potential to create food without plants, animals or soil, using instead bacteria that feed on hydrogen (generated by solar-powered electrolysis of water) and carbon dioxide from the air. Monbiot argues that this form of food production could eventually drastically reduce the amount of land needed for the global food supply chain, and suggests that the new foodstuff could be used as an ingredient in processed foods.

12 November 2018

In the book The End of Animal Farming, author Jacy Reese examines the social forces, technologies and activism that he argues will lead to the end of animal agriculture.

8 October 2018

A new lab-grown meat startup, Meatable, claims that it has overcome a key technical barrier - the use of serum from unborn animals to grow cells. Meatable’s meat-growing process allegedly does not need serum, because it uses pluripotent stem cells (avoided by other startups because they are hard to control). Meatable also claims their process only needs to take one cell from an animal (as opposed to a larger piece of tissue).

Image: Nick Saltmarsh, Pig, Flickr, Creative Commons Attribution 2.0 Generic
2 October 2018

Startup New Age Meats has served the world’s first lab-grown pork sausages to journalists. The fat and muscle cells were allegedly grown from pork cells extracted from a live pig - in contrast to the world’s first lab-grown burger, showcased in 2013, where the initial cell samples came from slaughtered cattle.

4 September 2018

The Adam Smith Institute, a UK-based free-market think tank, has published a briefing paper in which it argues in favour of lab-grown meat (also known as cultured meat). The authors say that the potentially lower land use of lab-grown meat, compared to conventional meat, could allow some farmland to be rewilded, managed in less intensive ways, or used to build more houses.

Image: IF Half Burger, Impossible Foods Press Kit
20 August 2018

The US Food and Drug Administration (FDA) has approved the key ingredient in the plant-based burger created by Impossible Foods. Soy leghemoglobin, which releases a protein called heme that gives the burger its red colour and meat-like flavour, is made by Impossible Foods using genetically modified yeast. The FDA’s approval is based on the conclusions drawn by a panel of food safety experts and experimental data submitted by Impossible Foods.

17 July 2018

The UK’s Eating Better alliance has published a survey of ready meals in the main UK supermarkets. The briefing reports that only 3% of the 1350 ready meals surveyed were entirely plant-based; vegetarian, plant-based and meat substitute meals altogether made up 14% of the meals surveyed; 77% of the meals contained meat; and 10% contained fish or seafood. Some retailers sell vegan and vegetarian ready meals at a higher price than other meals, most notably Tesco’s Wicked Kitchen vegan range, which is 67% more expensive than Tesco’s regular range. Nearly one third of meat-based meals did not specify the country of origin of the meat, while only three retailers included the meat in their own-brand ready meals under their farm animal welfare policies.

Image: USDA, Chicken wings with celery, Flickr, Creative Commons Attribution 2.0 Generic
11 June 2018

The FCRN’s Tara Garnett was interviewed for a piece on the difficulties of eating ethically by UK newspaper the Evening Standard. The piece, which discusses meat replacements, lab-grown meat and trade standards, also features Dan Crossley of the Food Ethics Council and Kath Dalmeny of Sustain.

Image: Angie Six, Quorn Chick-n Nuggets, Flickr, Creative Commons Attribution-NoDerivs 2.0 Generic
4 June 2018

France recently amended its agriculture bill to ban non-animal foods from being labelled similarly to animal products, e.g. “soy sausage”, on the basis that such labelling could be misleading to consumers.

Image: Beans Proteins, Max Pixel, Creative Commons CC0
21 May 2018

Consumers prefer the term “100% plant-based” to “vegan”, according to a survey of US adults. When asked a series of questions including “Which tastes better?” and “Which is healthier?”, more than two-thirds of respondents selected “100% plant-based” over “vegan” (no other answers were available). According to Bark Stuckey (President and Chief Innovation Officer of Mattson, the organisation that conducted the survey), the preference might be because “plant-based” is seen as a positive dietary change, whereas “vegan” is seen as a whole lifestyle associated with deprivation and activism.

Image: Mali Maeder, Red Meat With Chili Pepper and Green Spies, Pexels, Creative Commons CC0
15 May 2018

Creating realistic 3D structure for laboratory-grown meat has been a technical challenge, partly because of the difficulty in getting oxygen to the cells in the middle of a piece of cultured tissue. However, Israeli startup Aleph Farms says it may have the solution.

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