This is a bit extreme, but will ultimately solve itself.
Once cultivated meat is significantly cheaper and tastes as good as real meat, the world will move to it, and Italy will eventually follow suit.
Once cultivated meat is significantly cheaper and tastes as good as real meat, the world will move to it, and Italy will eventually follow suit.
Unfortunately, that probably doesn’t mean you are wrong.
Body builders substituting meat based proteins for plant based proteins will find themselves falling behind quite rapidly.
I'll join you when we've bred twice the protein quality & quantity we currently have in our plants.
Until then, I'll save money with my factory supplements,thanks.
I don't know what you're talking about. I'm 37 y-o, I've been vegetarian for 5+ years with a plant-based mediterranean diet (plus some cheese and eggs). Doctors say my health is great, and I've never been in better form. I bike a lot these days, and run a ultramarathon once a year.
I've read a few books about nutrition and find it pretty easy to meet my needs without supplements (except B12, one every two years but I'm not vegan so I could probably do without). I just had to reduce my caffeine intake to a more reasonable level, so I can absorb enough iron naturally.
Is endurance athletics a good recommendation for everyone? Sorry, you're talking to a hiker who worries about the cardiovascular risk of prolonged higher intensity hobbies.
You should keep an eye on your b12/iron/protein/whatever levels, but each individual requires a different approach.
But I also know that taste is, biologically, a result of evolution. Kind of a tool to help us go eat the things that are good for us nutritionally. What taste great in our modern life isn't what we actually need (quality- and quantity-wise).
We crave sugar and salt. I, like most, also like the melanoidins produced by Maillard reaction (that BBQ feeling…). But is it good? The more I learn, the more I reduce my sugar and salt intake. Idem for meat, although it isn't just for health reasons (hello CO2).
I can cook better now, and my food taste better now that I know it's healthier that way. I do care about my taste buds, but they surely won't control my diet.
I ate some chicken nuggets made out of rice and they tasted just like the ones from Mc Donalds.
I still like them, don't get me wrong. Sometimes I want to eat a machine's dream of chicken. But they're somehow already pretty far from actual chicken, even though that's what they're mostly made of.
So, if we'd just call them "nuggets" from the beginning on and would have given no implication of the material they are/have been made of, nobody would say anything right now.
Only when you start replacing the little low-quality chicken meat with something that was grown with less ecological impact, people go wild, although the final product tastes the same.
Do other people not see how ridiculous this is?
I partially agree with Italy's decision, at least to the naming of food.
You didn't eat chicken nuggets made out of rice. You ate deep-fried rice balls trying to simulate the taste of chicken nuggets, and they might have tasted similar to chicken nuggets, but that is an incredibly low bar to set in terms of taste (mostly spices) and texture (terrible).
The nutrient profile wouldn't have had nearly the amount of protein, vitamins or other nutrients an actual chicken nugget would have had, either.
Quorn makes chik'n nuggets made of mycoprotein with similar nutrients to a chicken nugget, but with the added benefit of fiber and less saturated fat.
Including chicken nuggets in the name is useful for the exact purpose of helping the consumer scratch their itch for a food with something that approximates that food. Maybe they care about animal ethics, maybe they're allergic to chicken, maybe they want to reduce saturated fat despite eating something that tastes 95% like a chicken nugget.
Requiring them to label it "fried mushroom protein" doesn't help anyone and seems to be coming from an emotional/reactionary place rather than a place of helping consumers.
> Quorn makes chik'n nuggets made of mycoprotein with similar nutrients to a chicken nugget,
Wrong again.
https://www.checkyourfood.com/ingredients/ingredient/1916/qu... https://www.checkyourfood.com/ingredients/ingredient/220/chi...
Half the protein, the nutrient profile is completely different (because it's mushroom and not chicken). No B12.
Where you getting your facts from man? It takes me actual time to refute your bullshit, the least you could do is provide evidence yourself.
Finally, Quorn is not rice is it, which is the original argument, so stop moving the goalposts and argue my original point if that's what you want to argue. If not, then you are contributing nothing of value and wasting everyone's time.
To each his own. I don't like that at all, knowing what this taste is the result of.
As for spices: I do use spices and herbs, but not hot ones. The "piquant" ones tend to ruin your taste over time. Spices make a good trick but it's better to learn to cook with good good. Reducing meat from a diet can free so budget to buy what would otherwise be expensive ingredients. There are less popular than chicken nuggets but they are definitely more nutritious and more environment friendly.
I'm part of a local co-op (called AMAP in French) so it's easy for to get high quality, and very varied foods: we select a few farmers who will work all year round for the coop members, and they grow our vegetables and fruits (but also make wholegrain bread, eggs, etc). Most of my foods comes from these family farmers. It's 100% local (the farm is right outside the city), organic, cheaper than retail goods, freshly produced. Plants are usually harvested weekly, in the afternoon just for our evening distribution.
Still, Italy is in many cases on premium products so they would be last ones to die anyway...
We can't even make non-meat meat that's as cheap as meat and you didn't even have to grow or feed the cow.
In the US if you remove the government subsidies from meat production the price of a pound of ground beef jumps ~500%.
https://scet.berkeley.edu/wp-content/uploads/CopyofFINALSavi...
Switzerland and South Korea have exceptionally expensive beef prices, sometimes 300% > US prices, but I'm hesitant to bring them up. I suspect that's more attributable to the availability of farmland and food prices in general than to the absence of subsidy for meat production.
Pricing and environmental impact at scale is definitely still yet to be proven.
Raw steak, maybe not. Beef stew or chicken curry or a burger - def...
Science is not done in TikTok videos.
Further context focused on the US: https://newrepublic.com/article/171781/meat-culture-war-cric...
We have no idea what cultivated meat can taste like, how healthy it can be, and how cheap it can become. Right now there is a handful of research-based companies trying to make the thing, and none really succeeded at anything.
Make sure consumers understand what it is and don't call it meat. Don't try to get consumption by selling a lie.
It is just as likely that the idea will peter out slowly.
Is there any real chance of that in the next, say, 100 years?
I would imagine the bio engineering that evolution arrived at for converting nutrients to meat+organs+bone is quite close to optimal for its purpose. If so, getting anywhere near, even if you get rid of the organs + bones*, would need a looooong time. Especially since you'd be converting cheap workers taking care of animals with bio-engineers tending meat vats in pretty good sterility.
*which anyway is probably not fully desirable if you expect the full taste of real meat
I would absolutely take the bet that we would have cheaper cultivated meat within 100 years, barring an extinction level event…