Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.
Well, maybe I’d miss bacon.
I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.
Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.
That vegan fake meat is one of the most processed foods ever.
Lab grown meat will, for the foreseeable future be hamburger at most. Maybe we’ll see lab-grown bacon or steak in the next century.
If I do something vegan, I do real vegan dishes. There is a lot you can do with mushrooms, fruits, and veg without acid regulators, thickeners, emulgators, stabilizers, and artificial aromas and colors.