Cultured Meat Startups Are The Trend To Watch

Heads up, meat lovers. Biden’s climate plan isn’t the biggest threat to the beef and chicken products you love so much. Neither is plant-based “fake meat”. The biggest threat to traditional meat is the “meat” being developed by new technologies right now. 

Rep. Lauren Boebert (R-Colo.) wrongly tweeted this week that “Joe Biden’s climate plan includes cutting 90 percent of red meat from our diets. They want to limit us to about four pounds a year.” 

She wasn’t the only politician raising a fuss. Rep. Marjorie Taylor Greene (R-Ga.) dubbed the commander in chief “the Hamburglar.” 

Hey, guys, there’s no meat on these bones. Their beef stems from a University of Michigan study that said if hypothetically we reduced our meat consumption by dramatic proportions, hypothetically we could lower greenhouse gas emissions on a similarly significant scale.

Limiting American’s real meat intake to four pounds a year is not on anybody’s political agenda.

But here’s something to chew on. Five years from now, you may not even care what’s “real” meat. We’re in the early stages of developing tasty alternative proteins. The space is only 7-to-10 years old. If faux-meat product companies Impossible Foods and Beyond Meat don’t do it for you, there’s plenty more alternatives nipping at their heels. 

 Cell culture is an intriguing technology that could challenge traditional meat. It allows meat “to grow” from cells obtained from animals. And the process to get the cells doesn’t kill the animals. 

Cell-cultured meat is already on grocery market shelves outside the U.S. And it’s getting close to reaching the U.S. 

There’s also academic research and startups working on sophisticated cuts of meat and chicken alternatives, as well as fish substitutes.

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