WORDS MARISA CUTILLAS
HOW IS
SUSTAINABILITY
SHAPING THE
Chlorella
centuries. Technology is making veganism a simpler, more appealing choice than ever before thanks to brands like Beyond Meat. The latter makes burgers with flavours and textures that are very similar to ‘the real thing’ using a technology that heats, cools, and pressurises plant-based products until they obtain the fibrous texture of meat. Other ingredients are then mixed with this base – including fats, minerals, fruit, spices, and vegetable colours – all of which help mimic the juiciness and appearance of meat. Of
FUTURE OF FOOD?
course, vegan products now extend way beyond burgers, with the list of tempting items including vegan chicken strips, plant-based cheese, and vegan bacon (made by dehydrating zucchini with smokey spices that lend the treat the characteristic crunch and smokiness of bacon).
PRECISION FERMENTATION AND SYNTHETIC BIOLOGY Precision fermentation and synthetic biology are two trending technologies aimed at producing alternative protein sources. According to Eatable Adventures, these
technologies are predicted to match ‘and even surpass’ animal sources. Precision fermentation involves programming microorganisms to produce complex organic molecules such as protein. Synthetic biology, meanwhile, relies on cell-based alternatives to create entire cuts of meat (including chops, steak, and other traditional meats) with nutritional values similar to those of the ‘originals’. Cell-based technology can even imitate the marbling appearance of meat, as well as its colour and structure. ›
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