A modern-day gold rush of entrepreneurs is racing to build a better piece of fake meat.
. With so many new products on the market and others waiting in the wings, it was the perfect time for the Food section to document this modern-day gold rush of entrepreneurs.Corie Brown, a former member of The Times’ Food and Business staffs, immersed herself in the “fast-expanding array of meat mimics — plant-based, cultured and fungi-based — that are quickly evolving as producers push to match the nutrition, taste, look, feel, smell and cost of conventional meat.
”Alternative proteins “are an entrepreneurial approach” to curbing greenhouse gas emissions and dismantling industrial animal agriculture, Corie explains, and the people behind the new products are, typically, “dedicated vegans.” In the meantime, some of the globe’s largest purveyors of conventional meat are getting in on the act too.have been around for a while, and they dominate the alt-protein category — as evidenced by all the products you can find at the grocery store.
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