What is the Future of Fake Meat?

This week Reactions takes a look into the science behind fake meat and where the chemistry might lead us in the future of this industry. That's right folks, we're on a new horizon of creating fake meats that taste and feel just like the real thing. So while some of you carnivores out there might cringe over the sight of a Thanksgiving tofurkey opposed to a real turkey, just remember that just a little bit down the line the artificial replacement could be just as good as the real thing (and way better for the environment).

Check out the Central Science article, A Fresh Take on Fake Meat - http://pubs.acs.org/doi/full/10.1021/acscentsci.5b00307


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Writer/producer:
Kirk Zamieroski

Executive Producer:
Adam Dylewski

Scientific consultants:
Melissae Fellet, Ph.D.
Miranda Paley, Ph.D.
Sophia Cai
Darcy Gentleman, Ph.D.

Music:
Roberto Daglio - Com Todo Meu Amor
Smidi - Cadillac Candy

SOURCES:

Future population - https://www.un.org/development/desa/en/news/population/un-report-world-population-projected-to-reach-9-6-billion-by-2050.html

Climate change through livestock - http://www.fao.org/3/i3437e.pdf

Carbon footprint of livestock - http://iopscience.iop.org/article/10.1088/1748-9326/10/3/034005/pdf

Giving up beef better than giving up cars - http://www.theguardian.com/environment/2014/jul/21/giving-up-beef-reduce-carbon-footprint-more-than-cars

On seitan - http://cen.acs.org/articles/91/i23/Seitan.html

The most expensive burger - http://www.fastcoexist.com/3044572/the-325000-lab-grown-hamburger-now-costs-less-than-12

Environmental effects of cultured meat products - http://pubs.acs.org/doi/abs/10.1021/es200130u

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