With new high-tech 3D-printed plant-based substitutes hitting the market, the transition is now almost pain-free
Are you one of the tens of millions of people planning on becoming vegan this year? It seems not a day goes past that doesn’t feature a story about some celebrity, sports star, or otherwise notable individual announcing that they are now eating a plant-based diet. But, of course, famous people are in the minority. The majority of people switching over to a meat-free diet are ‘average’ folks who have come to their decision for a variety of reasons.
Some of these reasons include ‘social’ issues such as the environment and animal welfare, but many others have more personal reasons, such as gaining a stronger immune system, maintaining a healthy weight or losing weight, having better skin, and boosting one’s overall fitness and performance.
However, an overlooked element of this rapidly snowballing transition away from meat consumption is the rich abundance of meat and dairy substitutes now available. It wasn’t that long ago that even the fanciest veggie burgers left much to be desired.
But today, high-tech startups primarily based in Israel have applied cutting-edge technology that includes AI-calculated algorithms and 3D printing to manufacture what is beyond question the closest approximation of animal protein humankind has ever created.
The problem with previous iterations of “fake” meat was that it lacked several primary elements of animal meat. A piece of steak, for example, is juicy, yet also tender, while also simultaneously containing textural elements, which in combination give the consumer the experience of that famously desired cut of meat.
After bringing in teams of experts that included everyone from butchers to barbecue experts, high-tech startup 3D meat producers have developed ways of replicating those simultaneous taste structures via the layering of 3D printing. The days of alternative meat being just a glorified bean patty are over and we are now firmly in a ‘future’ where – very soon if not already – some of these plant-based vegan meat products can be and will be mistaken for the real deal.
Having alternatives means having choices. And when people are presented with genuine alternatives that are as good or even superior to a problematic product, it isn’t all that hard to convince them to give it a try. Some may remember the days before almond milk and various other alternative dairy products were widely available. Those who loved the taste of milk back then had to choose between the drink they found delicious, and perhaps some type of soy milk that didn’t ‘hit the spot,’ so to speak.
Today, with supermarket shelves overflowing with alternatives, each consumer can try out various products and find the alternative option that they find tastiest and healthiest for them. This is the same situation we are now in with alternative meat or ‘new meat,’ as it’s called by some.
We previously noted some of the many reasons going vegan is soaring. Breaking them down on an individual basis would be impossible, but we can look at some basic demographics. Younger people tend to cite animal welfare and environmental concerns as among the top reasons for becoming vegan. People over the age of 40 are likewise concerned about the environment, but also say they are considering personal health and are aware of numerous studies showing that excessive consumption of meat can be harmful.
When taken together we see that overall, most people switching to a plant-based diet have serious concerns about the detrimental environmental effects the meat industry has on the planet. –And rightly so. It’s now impossible to pretend that there are any possible ethical ways to continue the practice of factory farming, for example. It’s also become abundantly clear that animals raised for food are a massive contributor to climate change and global warming.
And then there is physics. Two things cannot occupy the same space. Our planet has limited resources and land is one of them. There simply isn’t enough room for a soaring human population that some estimate will hit 9 billion within a relatively reasonably short time, and all of the cattle and other animals required to provide these 9 billion people with the same amount of meat as the average Western European or North American has traditionally consumed.
Other resources are likewise scarce. Freshwater is predicted by some to be a flashpoint for conflict and war over the next 50 years as supplies dwindle and nations squabble over water rights. With people unable to find enough fresh water for basic existence, it becomes extremely hard to justify the huge amounts of water necessary to produce a pound of beef.
And of course, younger people citing animal welfare issues are not alone. People of all ages have concerns over the way we treat fellow sentient beings and those with such concerns encompass a huge variety of individuals from hunters to animal rights activists. This is why vegan substitute products that have gotten a thumbs up from tasters and chefs and – in their view – score 9s and 10s for ‘meatiness’ is exactly what we need to help give this needed transition a push.
Being able to serve, for example, a dish of chili with alternative ground beef that is so similar to ordinary beef that your dinner guests can’t tell the difference is revolutionary – it’s bridging the gap between vegans and meat-eaters – and making a huge dent in helping people understand that going vegan doesn’t mean giving up the tastes and textures you love.