Yesterday, Bloomberg Businessweek published an article on in-vitro meat and how new technology developments might make it possible to reduce livestock consumption. Listing animal welfare, environmental, health, and space restrictions for reasons why cutting meat intake is a smart idea, the news outlet reported that tech entrepreneurs, software developers, butchers, farmers, and other food and health professionals will gather in New York to discuss the problems facing the meat industry currently. Food application and research company Foodpairing shared its progression in finding flavor molecules, with co-owner Bernard Lahousse revealing, “The flavor of chicken contains about 20 important flavor molecules, some of them you can find in coffee, bread, potato, mushroom, etc.”
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