Touch the Soil News #690 (photo courtesy of Beyond Meat)
Rabobank, the world’s largest agricultural lender, recently reported that Americans eat 193 pounds of meat annually – 3.7 pounds per week. Of the meat we eat, 45 percent is chicken, 28 percent is beef and 27 percent is pork.
In terms of dollars, purveyors of meat are competing for a piece of the roughly $185 billion a year Americans spend on meat. However, the purveyors of meat are starting to break into pieces. Yes, meat from animals is the primary source of meat. However, small as they may be, meat from plant proteins and meat from lab-cultured meat cells are setting their sights high for a piece of the $185 billion meat market.
A couple of weeks ago, we did a news piece “From Medical Doctor to Meat from Plants – News #663” on meat from plant proteins. Today, meat from lab-cultured meat muscle cells is again hitting the news.
A California start-up called Memphis Meats has cracked the code on not only raising beef cells in the lab, but now they are doing the same for chicken. It takes four to six weeks to grow out the muscle cells at a cost of about $6,000 per pound of meat. However, Memphis Meats says it’s ready to dramatically lower this cost by up to 20 fold over the next 18 months. That would bring the price of cultured meat down to around $300 per pound – still a far cry from the $4.00 pound for animal meat. Seems that lab-cultured meat may still have a ways to go.
However, plant proteins as a replacement for animal meats are already on grocery store shelves. It looks like plant protein substitutes for animal meats is starting to get converts from animal meats on a larger scale. You can visit Beyond Meat here: http://beyondmeat.com/ Beyond Meat is selling product in over forty (40) states through hundreds of grocery outlets.