I don’t think it’s about one or the other. It’s just about having more options. For certain insects, compared against certain plants, they may require less water, land, or feed to manufacture. Compared against other sources of food, they may be less ecologically competitive. I don’t believe that eating is a race to an environmental bottom nor that…
Thanks for the comment! Looking into it some more it seems like the hops definitely play a role in beer preservation and can even be effective on C. botulinum growth. From some more researching it seems like most beers are actually below pH 4.7, those below 4.6 would technically be acidified foods which would explain there preservation as well, with or without the alcohol.
Hi Felix, thanks for your reply! Your post is a nice and thorough review of water footprints and it’s definitely something we could all do better to consider in our diets. It’s funny that you chose Bolognese to compare water footprints with, my other company, One Hop Kitchen, makes a line of Bolognese sauces with insect protein that have a dramatically reduced water-footprint. I guess we think alike!
There’s a good chance that salt is there to increase the “meat’s” elasticity and chewiness rather than mask a flavour. Salt increases the elasticity of gluten and soy networks which both deliver texture in this burger. Thanks for the insight and review on this, hoping they get in Toronto soon.