Inside the Race to Formulate a Viable, Ethical, Edible Fake Beef - Pacific Standard

Inside the Race to Formulate a Viable, Ethical, Edible Fake Beef

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So many of the woes of our current food system can be traced back to large-scale cattle farming, and, despite the animal rights, local food, and vegetarian movements, meat production is still on the rise globally. Human habits are hard to change, so scientists are trying to engineer our way out of this predicament. Which means the race is on to create a meat substitute that the masses will actually want to eat. One Silicon Valley start-up thinks it has found the answer, which is to make burgers that ooze with “blood” derived from plants. In our upcoming September/October issue, Rowan Jacobsen goes inside the labs of Impossible Foods and meets—and tastes—the Impossible Burger. How does it compare to more traditional patties? Subscribe now to read the story in print.

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