How the Failing Fake Meat Industry Is Making Room for Healthier, More Sustainable Plant-Based Food
This is good news for everyone, vegan, vegetarian or omnivore
I tried an industrially-made, plant-based Scotch egg the other day and it was disgusting.
Dry. Tasteless. And with a weird texture.
I thought of this sub-standard eating experience as I read that plant-based meat is on the decline. Kelp burger startups are shuttering. Mycorena, a producer of fungi-based proteins and fats has filed for bankruptcy.
On the ground, sales of plant-based meat have dipped by 19% in the last year.
As someone who defines themselves as a plant-heavy omnivore — and spends a good portion of their professional life creating recipes, many of them vegan or vegetarian — I can’t help wonder if this is such a bad thing.
The fake meat industry was never the saviour of Big Meat. It may have positioned itself that way but it was always an expensive, unpleasant-tasting, processed foodstuff.
That’s not just me talking, that’s what the general public thinks.
Besides, there is a better path for plant-based food.
