Consumers opt for plant-based foods for many reasons– perceptions of health benefits, concerns about the ethics of consuming animals or concerns about the environment. This trend has food producers partnering with niche companies to use ultra-processing and fermentation technology to create inexpensive food components (e.g. proteins, starches and oils) which can be used to produce trendy items with substantial profit margins.
… Some scientists speculate there is not enough information to know if this kind of food production is actually safe.
… Whether these lab-produced proteins would actually be more environmentally-friendly is unclear. Reproducing milk proteins in a lab would appear to o!er a streamlined process that reduces the space and resources needed for conventionally-raised dairy, but the true carbon footprint of large multinational corporations controlling the generation, processing, and transport of these substances is unknown.
Image: Alexas Fotos @ Pexels