Currently browsing posts about: Meat substitutes

Artificial meats constructed from animal muscle cells are in the works but not yet on the market.  Much less is being written about them than about plant-based meats, but occasionally a few items surface.

• Cell-based meat products are years away, so why are states making so many laws about them?  Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.
• From Capital News Service, an example:A Republican-backed bill in the Maryland state Senate would bar cell-based meat or products made with plant or insect protein from being sold as “meat.”
• Cell-based meat in focus: In conversation with Meatable, Finless Foods, New Age Meats:  While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free meat still a pipedream, or something that can really work on an industrial scale?…Read more  
• Cell-based meats approaching scalability:  While barriers to commercialization remain, there are signs cell–based meat may soon be a reality in the marketplace.
• Memphis Meats Raises $161 Million: Memphis Meats, a startup company that has just raised $161 million, says it has a “clear path” to bringing cell–based meats to market. 

Coming soon to a supermarket near you?  We shall see.

I’ve been collecting items on what’s happening in the plant-based food world.  Lots.  It’s the hot new topic, as demonstrated by a recent Rabobank Talking Points survey.

For starters, do not miss the competing 30-second, spelling bee videos.  The first is from the Center for Consumer Freedom,  the discredited PR firm that never reveals who pays for their campaigns, although this one is pretty easy to guess; it aired in Washington, DC during the SuperBowl.  The 30-second rebuttal parody is from Impossible Foods, the inventor and marketer of Impossible Burgers.  CNBC has an exceptionally clear account of what this is all about.

Next, check out the February edition of Scientific American, which has a page titled “Meat the Imitators.” This lists the ingredients of four imitation meats, including Impossible Burger, in comparison to a burger made with real beef.  Worth a look.

Then, see The Guardian on how all this happened (with a long section on cell-based meat, as well).

And now to the industry perspective:

• • • Violife makes US (re)debut into plant-based cheese category:  Popular among vegan circles, plant-based cheese brand Violife is breaking into mainstream US grocery channels where it can go head to head with the likes of Daiya Foods and Kite Hill…. Read more
    • Nestlé and Merit Functional Foods enter joint development agreement to scale pea and canola proteins supply:  Under a new joint development agreement, Nestlé will help Merit Functional Foods and its technology partner, Burcon NutraScience, scale and commercialize its portfolio of plant proteins with the goal of using the startup’s novel ingredients in foods and beverages produced by the world’s largest food company…. Read more
    • Folded, frozen, and faster: JUST Egg is now more convenient, and cheaper, to enjoy:  Eat JUST, Inc, known for its JUST Egg liquid plant-based egg replacement made from the mung bean, has debuted a folded product that requires novice culinary skills to make, said co-founder and CEO Josh Tetrick, whose preferred method of preparation is the standard toaster…. Read more
    • Harmless Harvest moves into plant-based yogurt: ‘We’re making it pretty differently than just about anyone else’  Harmless Harvest – which has carved a distinct niche in the coconut water category via its use of micro-filtration (instead of thermal pasteurization) – is promising to bring the same commitment to novel processing methods, organic ingredients, and clean labels, to the plant-based yogurt market…. Read more
    • Roquette ‘significantly increases’ pea protein supply deal with Beyond Meat:  Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator…. Read more
    • Plant-based seafood brand Good Catch raises over $32m in Series B financing round: Gathered Foods, parent company to plant-based seafood brand Good Catch, has closed a series B funding round led by several industry players including Greenleaf Foods and 301 INC, the venture arm of General Mills…. Read more
    • Cool Beans targets shoppers seeking plant-based whole foods, not ‘processed’ meat analogs: The quest to precisely mimic the taste and texture of meat and dairy is driving innovation in the next generation of ‘plant-based’ foods. But there is also growing demand for less ‘processed’ products made from whole foods, says the CEO of Cool Beans…. Read more
    • Where next for plant-based in 2020? ADM shares top trend predictions for the category: The total retail market for plant-based foods in the US was worth nearly $4.5bn* in 2019 with dollar sales growing at 31% over the past two years compared to 4% for US retail total dollar food sales. And according to global ingredients supplier ADM, 2020 is “going to be another breakout year for the category.”… Read more  
    • Bubble burst? Researchers question long-term health and environmental effects of plant-based diet: Plant-based products have recently come under fire for potential negative health and environmental effects, but much of this has so far gone more or less unnoticed and/or unmentioned by its proponents, it has been claimed…. Read more 
    • Displaying entire nutrition profile of animal protein could protect sales from plant-based competition:  So far, the health halo surrounding plant-based products has led many consumers to overlook characteristics of newer versions of meatless products that might be a turnoff in other food categories, including longer-ingredient lists and less favorable nutritional profiles, suggests new research from the International Food Information Council Foundation… Read

I don’t know about you but I am having a hard time keeping up with what’s happening in the market for plant-based meat and dairy substitutes.

For one thing, they are under attack from meat producers.  Here’s the latest on the politics.

Why the attack.  Just take a look at what I’ve collected on this topic in the past couple of weeks.  You can see at a glance why this trend is taking off.  Everyone wants to get into this act in every way they can.

• • • • Could yeast be a viable alternative to soy and pea protein? ‘It has all the essential amino acids, is readily available and affordable’:  Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator… Read
      • Walnuts: The next big thing in plant-based meat in foodservice?  Foodservice operators bored of textured soy protein for meat-free tacos, filled pasta, bruschetta and other dishes are experimenting with a new plant-based meat alternative from walnuts that “mimics the taste and texture of ground beef,” says the California Walnut Board… Read
      • Disrupting the meat industry: Global Food Industries ready to launch plant-based burgers:  UAE food firm Global Food Industries (GFI) has announced plans to launch its plant-based ‘not-chicken and not-beef burgers’ in November.— 
      • Introducing the NaSu Burger: ‘The basic idea is totally different to Impossible or Beyond’:  FoodSolutionsTeam (FST) is a company built around the mission to tackle food waste through the development of natural and sustainable products. With so much interest in vegan product development, the company is bringing out the NaSu Burger – a clean label and sustainable alternative for finished product manufacturers… Read
      • Foodservice an underveloped channel for plant-based cheese, says new Daiya Foods CEO:  ‘Next-generation’ plant-based burgers are rapidly gaining traction in fast casual restaurants. But they don’t all come with plant-based cheese (yet), highlighting a key area of opportunity for Daiya Foods, one of the early pioneers in dairy-free, says new CEO Michael Watt… Read
      • Sacha Inchi: A super seed ready for prime time? Amazon Health Products debuts Starseed brand:  Sacha Inchi could be the next hot plant-based superfood, but how much is known about its nutrient content? And can the supply keep up with future demand as the ingredient takes off in popularity?.. Read
      • Oatly developers ready for repeat success with patented quinoa milk: ‘We can do it again with Quiny’:  The business developer behind Oatly and a team of Bolivian scientists have developed Quiny, a patent-protected and naturally sweet quinoa powder for plant-based milks, and are gearing up for a Latin American launch… Read
      • Survey: A rising generation of food consumers embrace new food technologies:  As new food technologies emerge, such as cell-cultured meat and new fermentation-based ingredients, younger generations such as Gen Z and millennials are more open and quicker to embrace these new advancements, according to a consumer perception survey conducted by global communications consultancy firm Ketchum… Read more
      • Plant-based protein bar with less than seven ingredients targets female consumers:  Japanese natural snacks subscription service company Snaq Me has launched its second-generation plant-based protein bar, CLR Bar, nationwide. Read more
      • The next fake meat? Pork (Bloomberg): Impossible Foods, the maker of plant-based faux meat, is looking to expand into pork, and hopes to move into the Chinese market.
      • Nestlé to develop plant-based products from microalgae:  Global food giant Nestlé is partnering with ingredients firm Corbion to explore the use of microalgae in plant-based products… Read
      • Chobani goes all oat with new yogurt and milk launches:  After disrupting the category 12 years ago with its Greek offering, the company is now using the cereal grain to strengthen its market dominance, while adding milk and a dairy creamer.
      • Disrupting the meat industry: Global Food Industries ready to launch plant-based burgers: UAE food firm Global Food Industries (GFI) has announced plans to launch its plant-based ‘not-chicken and not-beef burgers’ in November.  Read more 
      • Introducing the NaSu Burger: ‘The basic idea is totally different to Impossible or Beyond’:  FoodSolutionsTeam (FST) is a company built around the mission to tackle food waste through the development of natural and sustainable products. With so much interest in vegan product development, the company is bringing out the NaSu Burger – a clean label and sustainable alternative for finished product manufacturers… Read  
      • Plant-based protein bar with less than seven ingredients targets female consumers:  Japanese natural snacks subscription service company Snaq Me has launched its second-generation plant-based protein bar, CLR Bar, nationwide. Read more  
      • BLC taps palm and shea fat to mimic ‘palate-appealing’ behaviour of meat:  Bunge Loders Crocklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’….Read more  
      • There’s a cadre of highly trained flavorists trying to make plant-based meats taste like meat. The Washington Posts has the intel. 

I’ve been seeing lots of books about meat lately.  Here are two recent ones.

Josh Berson.  The Meat Question: Animals, Humans, and the Deep History of Food.  MIT Press, 2019.

The author is an Australian social scientist, a vegan, who has produced a deep dive into the history of the use of meat as food and as cultural symbol.  As he puts it,

The aim of this book is to unpack what I’ve come to call the Meat Question–Should humans be eating meat, and if so who, and what kinds, and how much?–in the most comprehensive way possible.  The perspective…is deep deep in that it encompasses the history of human meat eating and human relationships with other gregarious vertebrates over a span of more than 2 million years.  (p. 2)

This [book’s] perspective is centered on my conviction that the economic violence of meat has less to do with who can and cannot afford it than with how meat serves to prop up a system of asymmetric benefits from all forms of human activity, not just that related to food.  Growing demand for meat is not simply an outcome of growing affluence.  It is a symptom of the inequality and oppression that have accompanied that affluence. (p. 294)

Benjamin Aldes Wurgaft.  Meat Planet: Artificial Flesh and the Future of Food.  University of California Press, 2019.

This book examines the brand-new industry creating lab-based meat.  These products are not yet on the market but are of such enormous public and economic interest that they are well worth book-length treatment.

This book tells the story of what I found, and what I did not find, in the course of my time in the small, strange world of cultured meat, during what seemed to be the early years of an emerging technology.  I expected to spend time in laboratories…This did happen in some measure, but for the most part I found myself with very little laboratory science to observe and a great many public conversations about cultured meat to participate in and sort through.  (p. 15)

But cultured meat, too, raises moral questions.  Not questions about our moral regard for harvested cells, but questions about the implications cultured meat may hold for our moral regard for animals….It is relatively easy to see how cultured meat would or would not suit different philosophical arguments for animal protection….But assuming that cultured meat leads to abolition of animal agriculture, it will change our sense of what these creatures, these nonhuman animals, are doing in the world. (p. 133)

Both of these books deal with the moral, philosophical, cultural, historical, and socioeconomic implications of meat-eating, although from quite different perspectives.

No lab-based meat or dairy product is yet on the market, but lots of people are working on such things.  Here are some recent examples, starting with my favorite.

• • Grant offered to lab-grown kangaroo meat start-up: Australian lab-grown meat business has been awarded AUS$25,000 to help with its research into cell-cultured kangaroo meat products… Read
  • Kraft Heinz venture fund invests in startup making real cheese… without cows:   San Francisco startup New Culture – which is making animal-free dairy cheese with casein proteins made from microbial fermentation (instead of cow’s milk) – has closed a $3.5m seed round led by Evolv Ventures, a $100m venture fund backed by Kraft Heinz… Read
  • First products from Motif FoodWorks’ fermentation-based protein platform ready to launch in 2021:  The first three proteins from Motif FoodWorks’ fermentation-based food ingredient platform will be ready for launch in early 2021, says the company, one of a new breed of synthetic biology companies using microbes as microscopic factories capable of producing animal proteins… without animals… Read
  • Sustainable Bioproducts gears up for 2020 launch of consumer brand built around new-to-the-world protein source:  Sustainable Bioproducts – which is developing new-to-the-world protein-packed whole food ingredients from microbes – plans to launch a consumer brand to help familiarize Americans with a new fungal food source that could be used in everything from meat and milk alternatives to snacks… Read
  • Perfect Day gives fans first taste of animal-free dairy with limited edition ice cream release:  Perfect Day, a start-up producing whey and casein via microbial fermentation (minus the cows) is giving fans a first taste of its animal-free proteins via a limited edition release of ice cream sold directly to consumers via its website… Read
  • Clara Foods completes Series B, joins forces with Ingredion to commercialize egg proteins… minus the chicken:  What came first, the chicken or the egg? Clara Foods, a San Francisco-based startup producing egg proteins via microbial fermentation, has ditched the chicken in favor of yeast, and teamed up with ingredients giant Ingredion to develop and commercialize its animal-free wares after completing a Series B funding round… Read
  • ‘Cultivated’ meat could be the most-consumer-friendly term for cell-cultured meat, suggests Mattson/GFI research: The term ‘clean meat’ is confusing (and carries the tacit implication that regular meat is ‘dirty’), while ‘cell-based meat’ – a more neutral term favored by some startups – doesn’t poll well with shoppers. ‘Lab-grown’ is a food marketer’s nightmare. But ‘cultivated meat’ might just tick all the boxes when it comes to describing growing meat from animal cells, without slaughter, suggests new research. Read more  
  • Five startups form alliance to provide clear path to market for cell-based meat:  BlueNalu, Finless Foods, Forke & Goode, JUST Inc., and Memphis Meats have formed a coalition called the Alliance for Meat, Poultry & Seafood (AMPS) Innovation to carve out a clear path to market for cell-cultured meat, poultry, and seafood. Read more  
  • Selling plant-based and cell-cultured meat will be about ‘benefits for me’ says Hartman Group:  While ending factory farming and reducing GHG emissions are top priorities for start-ups such as Impossible Foods, most shoppers are primarily motivated by ‘benefits for me’ – be it taste and discovery, or health and wellness, when it comes to plant-based meat and dairy, according to a new report from The Hartman Group. Read more  
  • FDA and USDA shed more light on how cell-based meat will be regulated, but don’t weigh into naming debate… yet:  The USDA and the FDA have provided more clarity on who will be responsible for what when it comes to regulating cell-cultured meat, but have not – yet – offered their thoughts on appropriate terminology with which to describe it on food labels. Read more
  • Future Meat Technologies raises $14m to commercialize cell cultured meat: ‘We see a path to reality here, it’s not just something on a Power Point presentation,’ says S2G Ventures:  Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support the construction of a pilot scale production facility south of Tel Aviv, Israel… Read
  • MycoTechnology unveils texturized fermented vegetable protein for plant based meat applications: As the race to expand protein options for plant-based meats heats up, Colorado-based MycoTechnology has thrown its hat into the ring with a texturized version of PureTaste, a vegetable protein produced via the fermentation of pea and rice proteins with Shiitake mushroom mycelium (roots)… Read  
  • Future Meat Technologies raises $14m to commercialize cell cultured meat: ‘We see a path to reality here, it’s not just something on a Power Point presentation,’ says S2G Ventures:  Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support the construction of a pilot scale production facility south of Tel Aviv, Israel…Read

Just in time for Halloween, the zombie is back.

I can hardly believe that the deeply discredited Center for Consumer Freedom (CCF)is on the attack again with another one of its snarky full-page ads in the New York Times (Monday, October 28).

The Center is infamous for secrecy about who pays for such things.

In this case, it’s easy to guess that the meat industry must behind it.  The most likely candidate is the National Cattlemen’s Beef Association (NCBA) on the basis of its already aggressive campaign against plant-based meat alternatives (see below).

If beef producers are hiring the Center for Consumer Freedom, you know that their industry is in real trouble.

If they are employing the CCF, they deserve to be in trouble.

NCBA Lobbying

• Introduction of legislation against plant-based meat alternatives
• Summary of “The Real Marketing Edible Artificials Truthfully (MEAT) Act of 2019”
• The NCBA ‘‘Real Marketing Edible Artificials Truthfully Act of 2019’’ or the ‘‘Real MEAT
  Act of 2019.’’

CleanFoodFacts.com:  Does it exist?  I can’t find it online.

FoodNavigator-USA has a report of the press release for this, and the Center’s vague discussion of where the funding comes from.

I’ve been collecting items related to plant-based meat and dairy foods from the various newsletters I read.  I am having a hard time keeping up.  This is a super-hot topic with investors pouring money into these products.

Things are moving so quickly that Food Dive has established a plant-protein tracker to help readers keep up.

Even a quick scan of just the titles of these articles will make clear just how hot this area is.

Let’s start with the in-fighting.

• Impossible Foods CEO: Plant-based competitors ‘suck’ and stifle industry growth: Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options “are terrible.”

Here’s what he’s talking about.  I’ll bet they don’t agree.

• Nestlé’s Awesome Burger debuts in crowded plant-based meat space: Sweet Earth founders Kelly and Brian Swette discuss their relationship with the Swiss food giant, the creation of the product and why it will beat its competitors.
• Chickpeas: The next big protein source for plant-based meat? Nutriati unveils TVP:  Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes, and could also simplify ingredients lists by removing the need to add methyl cellulose… Read 
• Ripple Foods launches ‘superfood’ milks, relaunches yogurts (‘we messed up’), explores new low-cost plant protein sources: Ripple Foods has debuted a new, improved line of creamy plant-based yogurt alternatives (following an abortive launch of a Greek-style product last year); unveiled a new line of ‘superfood’ plant milks infused with matcha, turmeric and acai; and built some IP around the extraction of protein from ‘secondary’ feedstocks such as sunflower meal… Read 
• What’s next beyond soy, pea, and wheat for plant-based meat? In conversation with ADM:  Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM, to talk plant proteins… Read  
• Parabel USA unveils neutral-tasting, beige-colored protein hydrolysate from water lentils:  Parabel USA – best known for its green-hued ingredients from the ‘water lentil,’ a micro aquatic plant also known as duckweed/Lemna/Lemnaceae – has unveiled a neutral-tasting, beige-colored protein hydrolysate suitable for a wide range of applications from plant-based burgers to sports nutrition products… Read  
• Conagra Brands talks plant-based meat: ‘In 7-10 years we’re talking about a $30bn opportunity in the US’  Gardein has quadrupled in size over the past four years and is now the second largest brand in the meat-alternative space behind Morningstar with annual retail and foodservice sales topping $170m. And there is still a significant opportunity to grow in both channels, says brand owner Conagra Brands… Read  
• Atlantic Natural Foods: Shelf-stable is area of untapped opportunity for plant-based meat, poultry, seafood:  While the shelf-stable market for plant-based meats and eggs is small compared with the frozen and chilled segments, it represents an area of significant untapped opportunity, says Atlantic Natural Foods (ANF), which is gaining traction in this market with its Loma Linda and neat brands… Read  
• PowerPlant Ventures partner: ‘The plant-based milk market didn’t take off until they solved the taste issue; the same applies to plant-based meat’  Insect protein remains frustratingly niche, and cell-cultured meat – while groundbreaking – could be a tough sell. But plant-based meat is something mainstream consumers can understand and embrace, provided products truly deliver on taste and price, argues a co-founder of PowerPlant Ventures… Read  
• The ‘clean taste and smooth texture of almond protein are unparalleled in the protein space,’ says Blue Diamond:  Plant-based protein is a hot ingredient in the food industry right now, as formulators experiment with everything from mung beans to sacha inchi. But how does almond protein square up vs the competition?.. Read  
• Vegan start-up takes on mozzarella, parmesan and brie: ‘It’s all about the classics’:  Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator… Read  
• MycoTechnology unveils texturized fermented vegetable protein for plant based meat applications:  >As the race to expand protein options for plant-based meats heats up, Colorado-based MycoTechnology has thrown its hat into the ring with a texturized version of PureTaste, a vegetable protein produced via the fermentation of pea and rice proteins with Shiitake mushroom mycelium (roots)… Read
• Tyson expands presence in plant-based sector with New Wave Foods investment: US processor Tyson Foods has completed an investment in plant-based shellfish business New Wave Foods… Read
• Tyson Foods launches plant-based range:  US processor Tyson Foods has launched its first range of plant-based and blended products… Read
• Hormel Foods unveils plant-based range: Hormel Foods has become the latest producer to enter the plant-based meat alternatives market with the launch of the Happy Little Plant brand… Read
• Plant-based and cell-based investment skyrockets: Investment in plant-based and cell-based meat alternative companies has grown significantly in the past two years, new research has shown… Read
• Cargill increases investment in pea protein business: US food giant Cargill has invested $75m in pea protein producer Puris to help it double capacity at its Minnesota site… Read
• Smithfield Foods enters plant-based market with Pure Farmland range: Smithfield Foods has thrown its hat into the US plant-based ring with the launch of a new soy-based portfolio… Read
• Thurston Butchers becomes the first in the UK to sell plant-based meat: Thurston Butchers in Suffolk has partnered with THIS to become the first UK butcher to sell plant-based meat alternatives… Read
• US plant-based market now worth $4.5bn: US retail sales of plant-based foods have grown 11% over the past 12 months, according to new data… Read
• Is plant-based reaching saturation? Innovation opportunities in a meat-free market: While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s… Read

As for what the meat industry thinks of all this…

• Meat industry needs to ‘restore pride’: The meat industry has become a ‘pharmakon’ and needs to communicate its benefits to the public, according to a leading food expert… Read 

And the New York Times’ take on Big Meat’s getting in on this action.

A group called RethinkX has produced an attention-getting report: “Rethinking Food and Agriculture 2020-2030.”

Its press release argues that new lab-based technology will thoroughly disrupt dairy and cattle farming.

By 2030, the dairy and cattle industries will have collapsed as animal-derived foods are replaced by modern equivalents that are higher quality and cost less than half as much to produce. The rest of the livestock industry will suffer a similar fate.

Furthermore, the new products will be “ever cheaper and superior – more nutritious, healthier, better tasting, more convenient, and more varied.”

The press release says that via a process of “death by a thousand cuts,”

different parts of the cow (meat, milk, collagen, and leather) and the markets they serve will be disrupted separately and concurrently by different technologies and business-model innovations that overlap, reinforce, and accelerate one another…The key to understanding the disruption of the cow is that PF [precision fermentation] only needs to disrupt 3.3% of the milk bottle – the key functional proteins – to bring about the collapse of the entire cow milk industry.

The report predicts that by 2030:

• The number of cows in the U.S. will have fallen by 50%.
• Production volumes of the U.S. beef and dairy industries and their suppliers will be cut by more than half.
• The market for ground beef by volume will have shrunk by 70%, the steak market by 30% and the dairy market by almost 90%.
• The U.S. dairy and cattle industries will have collapsed, leaving only local specialty farms in operation.
• The volume of crops needed to feed cattle inthe U.S. will fall by 50%…causing cattle feed production revenues, at current prices, to fall by more than 50%.
• Half of the 1.2 million jobs in U.S. beef and dairy production (including supply chain), along with their associated industries, will be lost

Really?  Is the technology that good, approved, and acceptable?

It’s hard to take this seriously at this point, but the trends are worth watching.

I’m wondering what the cattle and dairy trade groups and lobbyists have to say about all this.