Beyond meat is beyond hope.Its stock decreased from $14 billion (2019) to $1.6 billion. The potential is still there but may not be realized until alternatives become cheaper and healthier than alternative proteins. They are still about twice Expensive here but really Cheaper in the Netherlands.The Wall Street Journal says,
- Give or take, there are 630,000 head of cattle, 2,675,000 pigs, and 179,000,000 chickens slaughtered weekly in the United States (source: NASS).
- The world population It is expected to grow by 2 billion people in the next 30 years, from 7.7 to 9.7 billion.
- take cattle up to 80% of the world’s farmland but produces only 20% of the world’s caloric supply. The cow alone takes 127.4 acres of land for pasture and forage in the United States (about 41% of the total land of the United States).
- It takes 100 times the land area to produce calories from beef or lamb versus vegetarian alternatives.
- Uses of antibiotics in farm animals is still a major threat to humans.
There is not enough land to provide animal protein to the world’s growing population. In addition, the whole idea that alternative proteins are “fake” compared to animal protein is a misconception.
Cows were too I was born To adapt to drought and changing food supplies. The first cattle were bred somewhere in the Fertile Crescent about 10,500 years ago. Before Chillingham cattle (pictured above), cows were originally many Bigger and tougher Which makes it difficult to capture. In the end, however, a British farmer had to raise the cattle to be larger and more meaty.
Europeans started pig farming 11,000 years ago to get rid of their tusks and coarse fur and produce fatty, tender meat.
For chicken, Tom Standage points out at edible human history, “…Chicken as we know it does not exist in nature, and would not exist today without human intervention… The simple truth is that farming is highly unnatural.”
People love the taste of meat and that alone explains why vegetarian meat and other alternative forms exist. Threatened by these new forms of food, producers and others call them “fake” meat. Although if human intervention makes it fake, all foods are fake. In addition, the ingredient list, the actual chemical ingredients, between the hamburger and the Impossible Burger, displays a long list of chemicals in Both.
Here’s another interesting fact: We won’t be going back to work the way we did, and many office buildings, restaurants, and possibly malls may be as well. abandoned. What are we going to do with them? One possibility is to use this space to grow proteins and other macronutrients using micro-fermentation and other new food technologies. Some may also be used for vertical farms. This accomplishes several things at once. Our food is more likely to be free of pathogens, it is better for the environment and can be produced close to local communities where Food insecurity its a problem. In the end, food should also be cheaper, and can be manipulated more quickly to be more nutritious.
Big food companies can see what at They are investing in a lot of emerging food brands using new technologies. it’s called “creative destruction,This is how humanity progresses. Yes, this means that some traditional functions will no longer be available, just like Event For those who developed Kodak camera images, manufacturing workers were replaced with 3D printers, agricultural workers replaced with automation, and job holders replaced with Indeed. Go back and see how those who made the buggy brokers lost their buggy to vandalism.
Understandably, incumbent manufacturers and ranchers will try to scare people away from new technologies and denigrate foods as “fake” or “unnatural,” but, as Sisyphus, They will roll that rock up a hill forever only to see it roll downhill. Between the economy, feeding more of the world’s population, environmental concerns, and eating safe and healthy, I wouldn’t suppose that alternative proteins and other new foods “beat hope.”
Richard A. Williams is an economist and author. He is Chairman of the Board of Directors of the Center for Truth in Science and on the Advisory Board of the Institute for the Advancement of the Science of Food and Nutrition. He served as Chief Social Scientist at the Food and Drug Administration’s Center for Food Safety and Applied Nutrition for 27 years. visit His website and follow him LinkedIn