Meat the Future

Taking a look at the future of protein consumption

For thousands of years, mankind chased animals through the forest in the hopes of providing meat for themselves and others. Meat has played a central role in the survival of our species for a very long time. For the majority of human history, we had to hunt for or raise our meat and kill it ourselves. Today most of us go to the grocery store or specialty butcher shop to get our meat and some of us don’t eat meat at all.

As much as we love meat, in recent years, the way we produce and consume meat has been met with some contention. Concerns over animal welfare and sustainability have sparked a wave of innovation in the food industry, leading to the development of alternative and lab-grown meats.

Photo by Kyle Mackie on Unsplash

Let’s take a look at some alternative meats or what I would consider to be protein substitutes, but I will let you be the judge of that.

Companies such as Beyond Meat™ and Impossible Foods™ have created some meat alternatives, or plant-based meats that are designed to give the carnivore a meat-like experience. Companies like the two that I mentioned above, produce their meats from a variety of ingredients such as soy, peas, and mushrooms often adding other plant-based proteins and fats. 

Advances in food science and technology have allowed manufacturers to achieve remarkable resemblances to real meat, attracting not only vegetarians and vegans but also meat lovers who are seeking healthier and more sustainable options, although the long-term effects of consuming meat alternatives have yet to be seen.

Another trend that is beginning to take hold in the meat industry is what is known as lab-grown or cultured meats. These meats are created by cultivating animal cells in a laboratory, henceforth eliminating the need for slaughterhouses. By harvesting cells from real animals and replicating them in a controlled environment, it is possible to produce actual meat without the ethical or perceived environmental concerns.

This process involves removing a small sample of animal cells and providing them with the necessary nutrients such as amino acids and carbohydrates to grow and multiply. Over time, these cells will form muscle fibers and tissue, which can then be harvested and processed into various meat products. This is still in its early stages, but the potential for lab-grown meats to revolutionize the industry is immense.

Photo by Kyle Mackie on Unsplash

When it comes to lab-grown meat we have to ask ourselves the question, do the benefits outweigh the challenges that are certain to lie ahead? Questions such as, are we one day going to replace the killing of all animals with lab-grown protein? And if so can we produce enough “meat” for every carnivore in the world, or do we encourage a plant-based alternative?

Lab-grown meats have the potential to eliminate the risk of foodborne illness associated with conventional meat production, since lab-grown meats are produced in a sterile environment, the chances of contamination from bacteria like Salmonella or E. coli are reduced significantly. Furthermore, lab-grown meats could have the potential to address the growing global demand for meat while reducing the reliance on practices such as factory farming, which could be the greatest benefit of them all.

However, there are still challenges to overcome before lab-grown meats become commercially viable. The high costs of production, limited scalability, and regulations are some of the key obstacles facing this industry. Scientists and companies are actively working to address these challenges and improve the efficiency of the production process.

Photo by Kyle Mackie on Unsplash

One of the more controversial ideas that have been talked about in recent years is the idea of using insects as a meat alternative or protein supplement. The argument is that insects are an extremely sustainable protein-rich food source. Although they are already consumed by many cultures worldwide, for somebody that is used to eating the standard American diet bugs may be a hard bite to swallow. Insects require fewer resources when compared to traditional livestock. They can be used as an ingredient in various food products or processed into protein powders and at the end of the day, may be healthier than what most people call food.

It is possible that genetic engineering could lead to the advent of new sources of protein. Currently, scientists are exploring the possibility of genetically modifying plants that can produce a type of protein that is very similar to animal protein. This could involve modifying crops to produce proteins like heme, which gives meat its characteristic flavor, or developing fungi-based proteins with meat-like properties.

Another possibility to look at is 3D-printed meat. Although this is still in the early stages of development, 3D-printing technology has the potential to revolutionize the way we produce meat. By layering small amounts of cultured cells, it may be possible to create customized cuts of meat with specific textures and flavors. 3D-printed meat could provide a more sustainable and efficient way to produce meat products while cutting down on waste and reducing any environmental impact. With the idea of 3-D printed meat, I think that we are getting closer and closer to the idea of a food replicator similar to what was used by the crew of the Starship Enterprise. “Replicator, give me one ribeye steak, medium rare”. Or Earl Grey, hot! As Captain Picard would say.

Photo by Ivy Farm on Unsplash

The future of meat consumption is likely to involve a combination of traditional animal-derived meats and alternative protein sources. However as good as meat alternatives may be, there are certain aspects of animal-derived meats that are going to be very difficult to fully replicate. While meat alternatives have made significant advancements in terms of taste, texture, and nutritional value, they may still fall short in replicating the exact flavor profiles and culinary experiences provided by traditional meats.