BEYOND TOFU

JORDAN KRETCHMER explores the world of meat alternatives and plant-based proteins.

- JORDAN KRETCHMER

As the demand for different centre-of-plate proteins increases, a growing array of alternative products has infiltrated our supermarket shelves. “As a planet, we’re faced with the challenge of having an estimated 10 billion people to feed by 2050,”  says Thomas King, founder of alternative protein think tank, Food Frontier. “Food and agriculture is the second largest source of emissions after fossil fuels and we’re running out of land and water,” says King. “This means we need new ways of producing our favourite foods.”

PRODUCTS OF BIOMASS FERMENTATION (MYCOPROTEINS)

Such as Quorn, Nature’s Fynd and Enough In simplest terms biomass fermentation uses microbes to produce funghi or mycoproteins. “These products are really sustainable,” says King. “It’s similar to brewing beer – with fermentation tanks – where it’s fed nutrients, which will make it ferment.” The naturally occurring fungus has a meat-like texture, lending itself to pies, pasta or slow-cooked sauces.

PLANT-BASED MEATS