Mexican rolls? Meat substitutes will be part of your dinner.

Throughout the week, harvest public media aired: The U.S. meat industry is studying how to change the U.S. food system and the U.S. diet., poultry and pork are staples of the American diet, becoming the nation's main food culture and the backbone of the agricultural economy.consumer groups are increasingly concerned about the safety of meat products, the health effects of large quantities of meat products, and the operation of large numbers of livestock.All this attention has opened up small space for savvy entrepreneurs to find alternatives to meat and for their products at American dinners: vegetarian burgers, experimentally bred chicken breasts and beetle rolls."
I can't find such a special moment in American history, when there have been so many attacks on meat consumption and so many people have advocated for meat substitutes.


Maureen Ogle
,
Maureen Ogle, author of
"The Meat We Believe in," describes the past and present state of American meat history.sales of protein substitutes and experimental meats are still very different from those of traditional meat products. Comparing the amount of protein consumers consume to a pie chart, the largest portion will be poultry, beef and pork. However, there will be a very small, almost invisible bar that represents the amount of meat substitutes.meat substitute supporters want to know most: How big can that little bar be?"
, that's
$64 billion
, and no one knows the answer.
," Ogle
said.a leap forward forfarmers
Taylor Ferguson is an aspiring big farmer in Denver, Colorado.has a hot and humid container in denver's western neighborhood,
Taylor Ferguson is
the container's manager. He's tall, he's got curly hair, he's a recent college graduate, he bought this container as a barn for livestockand now it's not very attractive,
" Ferguson
points out.
"
there's a wall and a door, and when you open the door and walk into our farm, you'll find a shelf for raising crickets.
” Yes, I do. He also plans to keep beetle larvae here.
Ferguson
and his business partners were the first Rocky Mountain micro-farms to establish crickets and beetle larvae in Colorado. Insects are kept here for people to eat, not as bait or crawling pet food. Similar farms are being built and operated in Austin, Texas, Youngston, Ohio and Toronto. Ferguson
at the College of Agriculture, where he began studying insect breeding and putting humanely slaughtered crickets in salads. "
is not very noisy,
" Ferguson
said, with edible insects in the containers.
"
they often make romantic sounds. I have a very sweet memory of pulling the crickets out every night and watching what they do.
” McGill,
call them miniature livestock, points out that customers are already lining up to buy crickets, and most adventurous chefs want to add novelty to their menus. "
it is a kind of food, our current culture does not think it is a kind of food. But it's a food that a lot of people around the world eat.
," McGill
said. people use insects to make food caused a lot of controversy. They point out that insects are high in protein and calcium, invest less in the environment and produce less waste than other protein sources. Even the United Nations agrees.
The meat imitation industry the thought of a bite of Mexican rolls is still a bit of a pain in the ass for consumers who support meat substitutes. Despite attempts by these companies to change consumer tastes and persuade consumers to eat insects, there is still an industry that quickly produces products that taste and look similar to traditional meat products. you'll find food scientist
Devon Bruntz
in the experimental kitchen of
Rodelle,
. His team set up
company,
a production line of imitation meats, all beef and breakfast sausages made from soybeans. At the same time, he made brown soybean puree into meat pie. "
we don't just dye it brown. We've also added pink and other different shades to dye it the color you want.
," Bruntz
. considering meat imitation technology,
Bruntz
that there is no point in reinventing the wheels. It's easier said than done to provide consumers with foods that taste and taste the same as beef. "
all the failures you can think of have been experienced. Making a weird sound when consumers eat what you think is right never makes things any easier.
," Bruntz
. Rodelle
joined
meat imitation industry in 2012
after some of the largest retailers demanded meat imitations. Since then,
has
more products, including meat substitutes for mountaineers and campers. joined the increasingly crowded field of plants to mimic beef and chicken. Many companies are beginning to take a position in the market. Pillar companies and industry veterans like
Boca
and
Morningstar
will become mainstream enough to occupy all shelves of frozen food. The newly established Missouri
Beyond Meat
company has made a breakthrough in texture and taste, making plant burgers into burgers that can
'

'
blood." according to
Lux 2015
study, soybeans have become a major alternative to protein and have promising prospects. Analysts predict that soybean consumption will continue to climb over the next years, with soybean products accounting for
80 percent of the protein substitute market by
2
024
, a lot of soybeans are needed to make up for the lack of demand for traditional meat products. "
soybeans replace pork, chicken or beef? Not in my lifetime,
" Bruntz
points out,
"
but is it to be a bigger part of the pie chart, yes.
” Experiments to train burgers
Dutch
research team in 2013
, the first time a lab-trained burger has been launched, to the surprise of foodies around the world. There is a piece of fresh animal meat that can be roasted without harming any livestock.
When a team of Dutch researchers debuted a lab-grown hamburger in 2013, it was enough to give foodies all over the world a bit of pause. Here was a piece of meat, grillable animal flesh, where no livestock was harmed. same time,
Mark Post
, the team's leader, told the New York Times that the purpose of the burger was to make it greener and more ethical for people who eat it.
” The first burger cost up to $
325,
million. The researchers say they refined the production process to reduce the cost of experimental beef to $
80,
a kilogram or a medium-sized hamburger for about $
11,
. But scientists say it will take a long time for commercial production to take place.

, a professor of meat quality and safety at Colorado State
Keith Belk
that
"
is extremely expensive to produce enough burgers in the lab to meet consumer demand."
” So consumers can't buy in-body cultured meat. It will take scientists a long time to cultivate laboratory-cultured beef to taste the same as actually slaughtered beef. the rise of the protein substitution market, other researchers are exploring how laboratory-cultured meat is environmentally friendly. Some evidence has shown that methane emissions and water demand will decrease. Some have suggested that experimental burgers are the answer to the questions now and in the future for meat producers. "
fundamental changes in cultivation and climate will mainstream laboratory-grown meat, and planting and climate causes will politicize meat production and increase economic costs.
," Maureen Ogle
points out. Ogle
that savvy entrepreneurs are trying to shake up the idea of traditional meat products in American history. Few people succeed. But she points out that protein substitutes are now on the rise, with a lot of money going into plant burger companies and the lab-trained chicken and beef industry. "
we're at
the fore of the shift, " Ogle
that consumers won't end up consuming much meat.
”