It is fascinating to see chef’s maybe serving meat alternative to diners in under two years.
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American chefs are betting on Cultivated Meat as the Holy Grail of Meat Alternatives. With meat alternatives on the rise, chefs eagerly await cultivated meat as a greener, healthier, and more sustainable option that will meet diners’ demand for the taste and experience they love.
With regulatory approval expected soon, followed by product commercialization in 2024, chefs may be serving this meat alternative to diners in under two years – and they are ready. By 2040, 30% of worldwide meat consumption is expected to be sourced from cultivated meat. To prepare for this coming reality, many chefs are considering making cultivated meat part of their regular menu offerings.
Cultivated meat holds many advantages over traditional meat. The growth process uses far less land and water, creating less pollution; cultivated meat also poses less risk for foodborne illnesses; by virtue of being created in a controlled environment, cultivated meat tends to be more consistent as well, with higher quality and a longer shelf life. SuperMeat, an Israel-based food-tech company, has been producing cultivated chicken with a nutritional and organoleptic profile comparable to conventionally produced chicken. With its proprietary technology, food companies can now source any type of meat tissue through cellular agriculture: from chicken breast to liver and thighs.
This process has the potential to provide chefs and their customers the full and complete experience they have been able to achieve so far only through using traditionally produced meat.Following the opening of SuperMeat’s first farm-to-fork facility “The Chicken,” in Israel, SuperMeat hosted the world’s first blind tasting event, demonstrating that cultivated chicken was virtually indistinguishable from traditionally sourced chicken.
Understanding chefs and restaurants are often the first to welcome new innovations on the market, SuperMeat conducted an industry-first survey to assess US-based chefs’ sentiment on cultivated meat. They asked 251 chefs across United States, spanning fine dining to fast food, how likely they are to embrace cultivated meat once it becomes available.