Meat substitutes are on the rise. Will that include ... fly larvae?
“Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts?”
Chicken that contains 15% larvae still tastes good and has the same juiciness, tenderness and aroma, he said. Insect protein is already sold in some health-food stores, but people need to get real and start incorporating these meatless alternatives into existing food products, he said. “Poultry is a massive industry worldwide and the industry is under pressure to find alternative proteins that are more sustainable, ethical and green than the grain crops currently being used,” Hoffman said.
Food companies are also growing meat in labs. Last year, German drugmaker Merck MRK, +0.60% and European meat processing group Bell Food Group invested $8.8 million in Netherlands-based Mosa Meat, which makes beef by growing cattle cells. Finless Foods’ bluefin tuna is grown from tuna cells grown in a lab. It won’t come cheap and the Berkeley, Calif.-based startup plans on selling the lab-grown meat to high-end restaurants, The Wall Street Journal reported.
Food production comes with a steep environmental cost. Meat is the worst food product for producing greenhouse gases due to its production, packaging, transportation and consumption, data from the Environmental Working Group concluded. Lamb is the worst offender, causing 39.2 kilograms of carbon dioxide emissions for every kilogram eaten. To put that in context: Lentils produce less than 1 kilogram of carbon dioxide for every kilogram eaten.
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