Since consumers have mostly rejected veggie burgers based on beans and vegetables, the food engineers have come up with faux meat patties that are pink on the inside and leach a red juice when cooked. The bioengineered burger is the brainchild of university professor and mad scientist Patrick Brown, whose start-up company, Impossible Foods, has received millions in financial backing from Bill Gates, Google, and others. An individual patty costs twenty dollars to produce so more research is needed to get the price down to one the average vegetarian can afford. Other laboratories have been experimenting with growing and culturing meat from animal cells, but the Impossible Burger has been developed using plant compounds only (huffingtonpost.com, December 3, 2014). On a related note, bioengineers in the U.S. are developing the world’s first artificial cow’s milk made from genetically engineered yeast “in an effort to put a sustainable option on the market.” According to the developers, vegans Perumal Gandhi and Ryan Pandya, synthesizing cow’s milk will be a relatively simple process because milk has got “less than twenty components and consists of about 87 percent water” (www.sciencealert.com, Oct 29, 2014).
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2014