We’ve come a long way from John Harvey Kellogg’s 'protose cutlets'
. With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes , but for anyone who enjoys a good burger, fried chicken, or nuggets.
But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise., Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and
, a Colorado-based start-up that’s developed a meat substitute made from mycelium, a protein found in mushroom roots.in the Jewish and Muslim communities about the consumption of fake meat that still calls itself pork, and whether or not a meat substitute bythe same meat name is halal or kosher. Then there’s the origins of fake meat.
Listen to the full episode to learn more, and to find out if meat substitutes really could be the future of eating.Thanks for signing up!
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