What is the Future of Fake Meat?

What is the Future of Fake Meat?


Well, it looks like it’s that
day that all turkeys fear: Thanksgiving. Are You thankful for something this year? I can tell you turkeys are
thankful for Tofurkey. You herbivores out there are probably
sick of getting looks from people around the dinner table, and questions
like “how can you EAT that?” Looks like it’s on chemistry’s shoulders
to make sure that fake meats meet the standards of our carnivore masses, and maybe give planet Earth something
to be a little thankful for itself. (Splash Intro) Today’s episode was sponsored
by ACS Central Science. By 2050 there’s going to be around 9.6
billion human stomachs to fill, and at current consumption rates, we’ll need an estimated 73% increase in livestock to do it, according to a recent report. Livestock currently produce about 15%
of greenhouse gasses on the planet. Also it’s been estimated that one pound of beef can require up to 24,000 gallons of water to produce. Long story short, with the way we’re headed, meat production is
anything but sustainable. How unsustainable? Some researchers believe that ending beef production will reduce our carbon footprint more than
cutting out driving cars. So, why not go fake? Well, because the real thing
just taste too darn good. Meat gets its flavor from the thousands
of molecules that are released during muscle and fat cell destruction. After slaughter, enzymes in meat tissue break it down into simpler amino acids, sugars, and fatty acids that create a cocktail of delicious meaty flavor. When cooked, the heat makes the sugars and amino acids undergo the Maillard reaction, which is to thank for
a lot of the amazing meat smells. An important part of red
meat flavor is an oxygen carrying protein called myoglobin. When meat is cooked, myoglobin releases an iron bearing compound called heme that helps produce aromas and
flavors specific to meats. This iron in myoglobin is also
what makes uncooked meat red and cooked meat turn brown. So if you want to get fake meat right, you’ve got to cover these
reactions and you’ve got to nail meat’s soft, fibrous texture. Take turkey’s imitation brother Tofurkey. This like many other fake meats is
made up of tofu or seitan. Seitan is produced from gluten, the
primary proteins found in wheat. Yes, THAT gluten. Another common substitute meat is Texturized Vegetable Protein,
or TVP for short. While these products can have umami flavors added to help them taste like meat, they are just kind of spongy
and don’t have the same mouth feel. For this reason, new techniques have emerged that help massage a meat-like
texture into the plant proteins. High-moisture extrusion is a process that heats and twists a mix of water
and powdered proteins on a screw. As the proteins unfold, they start aligning in the direction of the moving
screw, and once cooled, maintain a fibrous texture quite similar to meat. New conditions are also being set up to grow this style of fake meat using
a plant version of myoglobin, to improve both its taste and appearance. But what if plant proteins
are the wrong idea? What if the best fake meats could be
grown from cell cultures in the lab? Back in 2013, a lab in the Netherlands offered up a $325,000.00 burger
grown from cow stem cells. Well guess what, that same burger
now costs a whopping $11.00. While that was real meat, the lucky
first tasters noticed the flavor to be a little lean, as it was only
muscle cells grown, and had no fats. As this process becomes more economically viable, and as labs work hard at tailoring this style of fake meat to be more
nutritious, it’s starting to look like a serioues option for
the future of fake meats. One study even suggests that this process of cellular agriculture could be
significantly better for the environment that growing cells in cows. As for that Tofurkey on the table,
look folks, it may not be good as the real thing, but at least it’s a start. We just wanted to say thanks to ACS Central Science for
making this video possible. If you want to learn more about
the future of fake meats, check out their article “A Fresh Take on Fake Meats, produced in collaboration
with Chemical & Engineering News” A link’s down in the description. As for you thanksgiving gluttons, check out this video on what happens when you eat too much, also check out this video to find out what chemical compounds our friends over at Speaking
of Chemistry are thankful for. Hit the thumbs up button
and subscribe on the way out.

36 Replies to “What is the Future of Fake Meat?

  1. I'm really looking forward to the day that meat from cell cultures is overall better than "natural" meat. πŸ™‚

  2. I don't need the best tasting food. I'm more of a 20% work for 80% of the taste kinda guy. And it's totally possible to eat tasty enough food without meat. Fake meats can be a help with that, but it's not really needed. There are so much reasons why not to eat meat, and only really one to do it (it taste's nice). So why not join the "without meat food is tasty enough" group and get creative with all the foods you have never tried. make going meatless an interesting experiment where you try all the veggies and other foods you have never tried. happy eating πŸ™‚

  3. I'm allergic to gluten πŸ™
    But hey, if people don't want to eat gluten for their "healthy diets", that's fine with me because it lowers the prices of the foods I can eat! πŸ˜€

  4. I think it would help a lot as a start to mix imitation meat with real meat. Right now there's meat and vegetarian alternatives. Mixing some real meat in would be fine for meat eaters that want to get meaty taste at a lower price.

    I don't think the time of that idea has come yet, though. I think it might when people face insects as their most affordable source of meat.

  5. I can see myself eating meat culture in the future, but only after the meat somehow finds a way to work out before I eat it. I prefer to eat dark meat rather than fatty tender meat.

  6. What about putting atoms in a 3D printer and making the 3D printer arrange the atoms so that they do everything exactly the same as normal meat? It will need 3D printers we don't have this year (2015), but they probably will in the year 3200 if not 2105. This comment will be super outdated in the year 3200.

  7. If fake meat looked the same, tasted the same and had the same health benefits, there would be literally no reason to not eat it

  8. So no suggestions about eating insects?

    I watched some guys eating a fly burger sometime back and the expressions on there faces was interesting, suspect some more flavouring needed or just don't tell people what there eating.

  9. This guy is too eclectic. He draws from too many sources. So many things inaccurate here I have no time to get into. We have an overproduction of food yet millions are starving because it has to be turned into profit for the billionaires who ruin our lives and are the puppet masters of our "elected officials". But we have to listen to this nonsense about the future of "fake meat"?

  10. "Cellular agriculture"… Now THERE'S a concept right there. If we can figure out how to get that right we could probably even end world hunger!

  11. Your facts are incorrect livestock produces about 46-55 percent of greenhouse gases because cows emmit methane which is 15x more powerful then co2.

  12. The future of fake meat is: 1) sick Ex-Vegans, and 2) more money for the Luciferian medical death system, and the Big Food producers cashing in on the ignorance.

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