Instead of spend­ing bajil­ions cre­at­ing fake meat, why not take a meat that’s con­sid­ered not very paletable e.g. kan­ga­roo, and use some food sci­ence to trans­form the taste to some­thing more like beef? 

This is based on a lit­tle arti­cle about how casein binds to things in fats that prob­a­bly give it that gamey flavour and smell. So if this start­up can use food sci­ence meth­ods to essen­tial­ly “trans­form” the taste you can end up with burg­ers that are eco­log­i­cal­ly sus­tain­able (kan­ga­roos are very green) but still mean based, but taste great. 

It’s actu­al­ly pret­ty crazy that we have to cull kan­ga­roo’s so they don’t over­pop­u­late. There’s no need to even farm them. They don’t emit methane. They’re ide­al if we can make it a pop­u­lar meat. But we haven’t been able to do that, so it’s time to trans­form kan­ga­roo meat into some­thing else.

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