3D printing differs from other methods companies have used for reproducing meat taste and texture. Both Impossible Foods and Beyond Meat use combinations of plant-based proteins, oils and binders, like methylcellulose and potato starch, to achieve a realistic texture for their ground beef and patties — though the texture of ground beef is arguably easier to achieve than that of steak. Atlast Food uses mushroom fibers to emulate animal tissue in its meatless bacon.

Whether it be for health, environmental or ethical reasons, consumers are buying more meat alternatives. Last year, market analysts at Barclays estimated the global market for meat substitutes could reach $140 billion by 2029, according to a June 2019 article from the research firm Statista. Recent data seems to support that trend, as Forbes reported in early May that alternative meat sales grew since the start of the pandemic.

Redefine Meat isn’t the only company attempting 3D-printed meat alternatives. Spanish company NovaMeat is working on 3D-printed steak and pork substitutes. NovaMeat CEO Giuseppe Scionti told Reuters his company’s product will be available “in selected top restaurants” in Europe this year, and will have a wider release in 2021. 

This small company is turning Utah into a surveillance panopticon
Jason Koebler, Emanuel Maiberg, and Joseph Cox
Motherboard

If you think Clearview’s AI-powered facial recognition is a major problem, buckle up. An artificial intelligence company called Banjo has agreement with Utah that gives it real-time access to traffic cameras, CCTV/public safety cameras, 911 systems and other data. Banjo says it can combine all of that with info from social media, apps and satellites to “detect anomalies.” Basically, the company claims it can alert law enforcement to a crime while it’s happening. It also says the system strips all personal details so it’s able to assist without sacrificing privacy. Motherboard has more on the agreement and how it’s working so far.

The lab-grown, plant-based meat trend is a product of science and tech, but it’s also driven by a growing awareness of the environmental impacts of meat production. Earlier this year, Starbucks said it was committed to a “resource-positive future,” which includes expanding plant-based options and creating a more environmentally friendly menu. The upcoming egg, cheddar and Beyond Meat sausage breakfast sandwich is the first major step in that direction. The company has also pledged to phase out plastic straws.

While the Starbucks-Beyond Meat partnership is limited to Canada for now, it’s a major win for Beyond Meat, as Starbucks is one of the largest chains in the world and Beyond Meat faces tough competition from Impossible Burger. Yesterday, Disney dubbed Impossible Burger the “preferred plant-based burger” of Disneyland, Disney World and the Disney Cruise Line, and the alternative meat patty is already available at Burger King and grocery stores in the US.

Meanwhile, Europeans are getting a soy-based sausage in Bratwurst and Chorizo variants. While soy is its main ingredient, it also uses beetroot, carrots, peppers and rapeseed and coconut oils. It will be released as part of the “Incredible” meat alternative lineup under the company’s Garden Gourmet brand and will be available for purchase in 11 European markets, including Austria, Belgium, Germany, the Netherlands, Norway, Sweden and Switzerland, starting in April.

Wayne England, head of Nestlé’s food business, said:

“After the huge success of our plant-based burgers and grounds, we’re now adding another favorite. These plant-based sausages really deliver on flavor and texture. Their juiciness and firm bite means you can cook and enjoy them any way you like, including grilling, roasting or pan-frying.”

Nestlé says it will also release restaurant/food service versions of both sausages after their retail launch, so they may eventually be offered as a menu item. Those who aren’t exactly fond of sausages may prefer a new range of products Nestlé plans to launch in the future, though: plant-based deli meats, which will be sold in stores and from deli counters.