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Spinning plant-based protein fibres into steak – The end of Cowcatecture? 41% of our land is dedicated to cows.
January 1, 2024 /
The innovative method helps to create a vegan steak that rivals the taste, texture, and mouthfeel of its beef counterpart
Over the past 50 years, the production of meat worldwide has more than tripled, and the production of beef in particular has a negative impact on the environment.
As well as the deforestation and soil erosion associated with the rearing of cows, beef production is particularly damaging to the environment because of the extra methane emissions generated in cow’s stomachs. Cattle are responsible for 65 per cent of all livestock-related greenhouse gas emissions, with beef generating nearly 300 kilogrammes of CO2-equivalent emissions per kilogramme of protein produced.
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