I'm all for it. Even things like eggs and milk that aren't specifically chunks of some animal's body are produced against a background of immense suffering. I'm really looking forward to the day...
I'm all for it. Even things like eggs and milk that aren't specifically chunks of some animal's body are produced against a background of immense suffering. I'm really looking forward to the day when milk extracted from a living cow who was induced to lactate through some combination of injected hormones and repeated pregnancies is no longer the standard. I've had ice cream from milk that was produced in a lab (Brave Robot, quite nice) and it was indistinguishable from other ice creams. The future can't come soon enough.
Agreed. For a lot of things, the fake stuff should be near indistinguishable: Ice cream, cream cheese, milk as a drink, all those things can be faked - maybe not with the exact same substance for...
Agreed. For a lot of things, the fake stuff should be near indistinguishable: Ice cream, cream cheese, milk as a drink, all those things can be faked - maybe not with the exact same substance for all 3, but probably only small alterations here and there.
I do wonder though whether seriously aged cheese will be as easy. I imagine the chemistry involved is so complicated, you can't just produce synthetic milk that will handle the same in all of the myriads of ways we mess with milk to make cheese. Of course that's a niche market compared to all the stuff where the chemistry is simple, and we might even get away with relatively extensive and humane farming methods for that market, if we wanted to.
As an aside, cheese is one of the few animal-based foods where I haven't managed to reduce my consumption substantially yet - fake cheese isn't very available over here, and I love me my cheese.
Yeah, I write this as I drink coffee with milk in it, so I'm not coming from a place of ideological purity either. As far as aged cheeses go, there's hope? While they're just producing the...
Yeah, I write this as I drink coffee with milk in it, so I'm not coming from a place of ideological purity either.
As far as aged cheeses go, there's hope? While they're just producing the proteins, the proteins are most of what makes it into the finished cheese. I'm pretty confident that this one will be cracked, if only because of the immense demand for cheeses.
Please no. However, I would love to see this as a mandatory replacement for fast-food meats/cheeses/etc. Once you eliminate the subsidized and heavy demands from them, it leaves a lot more room...
Please no. However, I would love to see this as a mandatory replacement for fast-food meats/cheeses/etc.
Once you eliminate the subsidized and heavy demands from them, it leaves a lot more room for more sustainable and less cruel ranching and small-scale farming.
I've always thought fast food burgers (or any meat products) should be the first to go away and be replaced by meat substitutes. It would make a large initial impact, and lets face it - no one is...
I've always thought fast food burgers (or any meat products) should be the first to go away and be replaced by meat substitutes. It would make a large initial impact, and lets face it - no one is really going to notice on those types of sandwiches - there's so much other stuff slapped on them, and it's all drowned in sugar, salt, and sauces the quality or type of meat barely even matters.
Precisely. I recall hearing somewhere that McDonalds alone factors for half of the beef demand in the USA. Case in point: At Burger King, the difference between an Impossible Whopper and a beef...
Precisely. I recall hearing somewhere that McDonalds alone factors for half of the beef demand in the USA.
Case in point: At Burger King, the difference between an Impossible Whopper and a beef Whopper is miniscule. They should make Impossible the default and charge an extra $4 for the meat-based version.
I'm all for it. Even things like eggs and milk that aren't specifically chunks of some animal's body are produced against a background of immense suffering. I'm really looking forward to the day when milk extracted from a living cow who was induced to lactate through some combination of injected hormones and repeated pregnancies is no longer the standard. I've had ice cream from milk that was produced in a lab (Brave Robot, quite nice) and it was indistinguishable from other ice creams. The future can't come soon enough.
Agreed. For a lot of things, the fake stuff should be near indistinguishable: Ice cream, cream cheese, milk as a drink, all those things can be faked - maybe not with the exact same substance for all 3, but probably only small alterations here and there.
I do wonder though whether seriously aged cheese will be as easy. I imagine the chemistry involved is so complicated, you can't just produce synthetic milk that will handle the same in all of the myriads of ways we mess with milk to make cheese. Of course that's a niche market compared to all the stuff where the chemistry is simple, and we might even get away with relatively extensive and humane farming methods for that market, if we wanted to.
As an aside, cheese is one of the few animal-based foods where I haven't managed to reduce my consumption substantially yet - fake cheese isn't very available over here, and I love me my cheese.
Yeah, I write this as I drink coffee with milk in it, so I'm not coming from a place of ideological purity either.
As far as aged cheeses go, there's hope? While they're just producing the proteins, the proteins are most of what makes it into the finished cheese. I'm pretty confident that this one will be cracked, if only because of the immense demand for cheeses.
Please no. However, I would love to see this as a mandatory replacement for fast-food meats/cheeses/etc.
Once you eliminate the subsidized and heavy demands from them, it leaves a lot more room for more sustainable and less cruel ranching and small-scale farming.
I've always thought fast food burgers (or any meat products) should be the first to go away and be replaced by meat substitutes. It would make a large initial impact, and lets face it - no one is really going to notice on those types of sandwiches - there's so much other stuff slapped on them, and it's all drowned in sugar, salt, and sauces the quality or type of meat barely even matters.
Precisely. I recall hearing somewhere that McDonalds alone factors for half of the beef demand in the USA.
Case in point: At Burger King, the difference between an Impossible Whopper and a beef Whopper is miniscule. They should make Impossible the default and charge an extra $4 for the meat-based version.