The Race to Become the Beyond Meat of Fish

https://finance.yahoo.com/news/race-become-beyond-meat-fish-080036449.html

by spking • 7 years ago

84 188 7 years ago

finance.yahoo.com

It took 100 million years for evolution to design cows and 400 million years of evolution have been impacting fish, so it will take approximately 4x as much investment or time to develop a "Further Than Fish" replacement

fredsir4• 7 years ago

It doesn't have to be better than fish in every way. Just in the ways that consumers care about.

projectramo2• 7 years ago

Evolution wasted its time making fish move around, vision, reproduction, gills and so on.

The replacement just has to taste very similar, not hurt animals, be reasonably priced, sustainable to produce and healthy or neutral for health.

comex• 7 years ago

Also, the meat substitutes that currently exist are all based on plants, which also went through all those years of evolution – they’re not chemically synthesized from the ground up. And they seem set to be supplanted in the future by meat grown artificially from real animal cells, which will make the whole point moot.

SketchySeaBeast3• 7 years ago

I don't think those numbers have any relationship to taste, but if you insist - life first appeared on earth 3.5 billion years ago, so the majority of that will be the exact same, it should take a minor modification to get to fish.

steve_adams_86• 7 years ago

Food science isn't a linear process based on the evolutionary complexity of the organisms we eat.

Arguably cows have been impacted by as much evolution as any organism. It's not as though cows spontaneously generated 100M years ago - there were hundreds of millions of years leading up to cows becoming what we recognize today.

ThomPete12• 7 years ago

Id rather see someone become the Beyond Bread/Pasta with zero carbohydrates, that i believe would be a much bigger market.

fredsir4• 7 years ago

Why zero carbohydrates?

cpursley2• 7 years ago

Carbohydrates get quickly stored as fat if not used as energy. Carbs and sugar are the culprit behind the obesity epidemic, not meat.

jniedrauer• 7 years ago

You can already make low carb pasta dishes using zucchini and various flour replacements, and there are plenty of low carb tortilla brands.

stronglikedan2• 7 years ago

But none of those taste and feel like real pasta, whereas the impossible burger tastes and feels like a real burger.

projectramo2• 7 years ago

Cauliflower bread. Not quite there, but its a great start to a healthier alternative.

noloblo2• 7 years ago

good idea

ThomPete12• 7 years ago

It's far from good bread.

I love good bread, grew up with proper bread. I have tried most substitutions they just don't do it.

flick• 7 years ago

Are you Famine [1]?

1: https://wiki.lspace.org/mediawiki/Famine_(Good_Omens)

mattnewport7• 7 years ago

Since you can live without carbohydrates but not without protein and fat it seems like the opposite.

BOBOTWINSTON• 7 years ago

Spaghetti Squash really surprised me. You need to figure out how to cook it right or else it gets a bit too "wet/oily", but it can really be quite amazing.

matwood• 7 years ago

I prefer it over regular pasta because it adds flavor and has a better texture for my tastes. Nutrition is just a bonus.

dawnerd• 7 years ago

Oh man, with a little bit of butter mixed in, perfect.

Falling33• 7 years ago

For the sake of the planet and animals, I'm thrilled with the fact Beyond is focusing on animal product replacements.

SketchySeaBeast3• 7 years ago

As someone who enjoys meat, I'm excited to be able to finally get options that don't involve killing something to get there.

ThomPete12• 7 years ago

I am not sure what you mean.

pasta-driven• 7 years ago

What is the problem with carbohydrates? If it is the refined grain part in pasta and bread, then there are already solutions: whole wheat products.

Who do you thing would go for the beyond wheat products?

i_cant_speel• 7 years ago

There are plenty of people who are on low/no carb diets. Keto being a notable example.

cpursley2• 7 years ago

People who want to be healthy. I get fat if I even look a piece of bread or bowl of pasta. But I sure do miss the taste and would love a substitute.

mattnewport7• 7 years ago

People who know that it is a myth that whole grains are healthy?

nategri• 7 years ago

Me, for one. I was burdened by about 80 pounds of excess weight before I realized that I had no safe level of consumption for carbohydrate-rich foods.

ThomPete12• 7 years ago

Whole wheat is still carb heavy.

ClassyJacket• 7 years ago

Eating carbohydrates spikes your blood sugar and therefore insulin response, which has several problems: one, it makes you hungry again very quickly, and makes your energy levels spike and dip more than if you avoid them. Enough simple carbohydrates cause diabetes.

It is also very easy to eat a large number of calories via carbohydrate. Essentially, carbs make you fat.

I can personally observe in myself that if I eat a chocolate bar in the morning, I will be more hungry in an hour or two than if I had eaten nothing at all.

smileysteve• 7 years ago

Cauliflower! Coming to pizza, wings, pasta near you

mcv6• 7 years ago

My wife sneaks cauliflower into everything. Not just for less carbs; it's also a great way to sneak some extra vegetables into the kids.

HillaryBriss• 7 years ago

I can't wait to open a can of the Beyond Meat of the Chicken of the Sea

makerofspoons4• 7 years ago

That would be fantastic- no mercury or by-catch to worry about.

bduerst3• 7 years ago

Nope - they're creating beyond dolphin meat and adding to the cans to mimic the real thing.

HeyImAlex2• 7 years ago

You can already buy vegan canned tuna at whole foods. Compared to the real thing I'd give it 6/10.

astura8• 7 years ago

Was it the same fake tuna The Wolfe Pit reviewed?

https://youtu.be/pQtSgL6Wwbw

muraiki• 7 years ago

I wonder what effects these foods have on the microbiome and health? I read an article this morning about two studies that linked ultraprocessed foods to cardiovascular problems and early death: https://www.vox.com/science-and-health/2019/6/11/18652653/di... It seems like these foods fit in the category of "ultraprocessed", unfortunately.

mc32• 7 years ago

I think that depends on the process. Is it removing nutrients, replacing them with mostly additives and fillers to improve taste color and texture? What are they derived from?

creaghpatr• 7 years ago

I agree, what does 'processed' and 'ultraprocessed' mean in practice? Are there objective categorizations besides distinguishing between organic food and everything else?

alecco• 7 years ago

Sure, but I bet ultra-processed meat is worse than ultra-processed beans.

notyourwork• 7 years ago

I think in this context you mean ultra-processed "meat".

bduerst3• 7 years ago

The human body is pretty resilient for most foods. While fortifying "ultra-processed" foods with simple sugars and hydrogenated fats have negative health effects, people have been consuming processed proteins for a while now without that much negativity.

Problems arise when these faux meats are themselves over-fortified with simple sugars and trans fats, in order to mimic real meat. Then you're losing health benefits of eating the real thing, and you should be careful.

sowhatquestion• 7 years ago

This is the Soylent hypothesis. "Processed food" as such is not the problem—it's processed food used as a delivery vehicle for as many addictive sugars, fats, and simple carbs as possible. I would guess that the bad kind of processed food is much more common because it's both easier to make and more profitable (flour is cheap; oil is cheap; protein is expensive).

The same hypothesis (that we can reclaim the idea of processed food for nutritionally complete foods) is also on display in a product like Vite Ramen which explicitly patterns itself after a nutritionally dubious staple food (i.e., instant ramen). I would expect to see more startups in this space in the next few years.

rjf723• 7 years ago

Does the current state of society not give you pause when you state that our bodies are so resilient to most foods? US obesity rates have nearly tripled in way less than a single generation, there are skyrocketing rates of mental illness, reduced academic achievement, and even evidence of a decline in IQ in developed nations.

I find it challenging to attribute this entirely to lifestyle changes and the internet. In the mean time we have been increasingly introducing manufactured substances and products into our food systems that fit the timeline extremely well. Of course perhaps one problem is that we've introduced so many things that it's become impossible to discern cause from effect. Because while I find it difficult to attribute all change to lifestyle changes, that's undoubtedly played and is playing some role.

makerofspoons4• 7 years ago

Not mentioned in this article, but the Gardein brand vegan fish fillets and crab cakes are excellent and already available at grocery stores.

vga805• 7 years ago

Yes! These things are some of the best faux-meats out there.

Abishek_Muthian2• 7 years ago

Hi, how does it compare to the nutritional value?

I saw that that the 'The Impossible Burger' contains near equal nutritional value of real meat; does the veg fish fillets and crab cakes you speak of contain Vitamin D3 and other essential vitamins seen mostly only in sea food?

inapis• 7 years ago

Humans mostly synthesise Vitamin D. Plus foods like eggs contain them and milk in a lot of countries is fortified with vitamin d. Seafood is not the only source of that essential vitamin.

makerofspoons4• 7 years ago

Unfortunately there is no Vitamin D3 in these products, here is one of the nutrition labels: https://www.nutritionix.com/i/gardein/fishless-filet/5460edc...

hirundo• 7 years ago

Here are the ingredients of a Beyond Burger from their website:

Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruit Powder, Beet Juice Extract (for color)

Here are ingredients of a regular burger:

Beef

I avoid seed oils and starches. Otherwise the Beyond Burger ingredients don't sound too bad. But clearly it's a highly processed food product compared to ground beef. That will also be true of a fish version compared to fish. The artificial versions will be relatively deficient in other nutrients like B-12, omega 3 fats, vitamin D, heme-iron, zinc and some amino acids.

In terms of nutrition rather than ethics it looks like an inferior substitute.

tdb7893• 7 years ago

Yeah they are different, it's not gonna be the exact same. Also if you need to add a specific vitamin or mineral it's easy to just add it

danans• 7 years ago

Beef is not a homogeneous substance. It contains many constituent substances, just like the Beyond Burger contains ingredients, and many of the constituents are analogous to Beyond Burger ingredients, which is why the taste is so close.

It's also made of whatever the cow consumed, and depending on the source of the beef, that can vary a great deal.

Also, the human body is very resilient as to the source of its nutrients, as long as it gets those nutrients in sufficient quantity and balance.

flukus• 7 years ago

Have you ever made a burger? There's a lot more in your average beef patty than just beef, here are the ingredients for one of the local burger chains:

Beef Mince, Relish (Diced Tomato (50%), Sugar, Onions, Vinegar, Tomato Paste, Herbs And Spices, Salt, Thickener (1422), Food Acid (330), Firming Agent (509)), Salt, Parsley

And if you're avoiding starches why would you be getting a burger, the bun is a starch. And lets not even start on what's likely to be in the rest of the ingredients.

mcv6• 7 years ago

Here are ingredients of a regular burger:
Beef

That's not very informative. It doesn't specify what kind of food went into the beef, whether it walked on grass or was locked in a cage, whether it contains traces of growth hormone, etc.

dawhizkid• 7 years ago

Are there any private companies actually working on commercializing lab grown meat? Or is it still way too early for that?

I'm much more bullish on lab grown meat - the company that can build that will be $100b+ company for sure.

InterimNew• 7 years ago

Memphis Meats is one company I'm aware of that's working to commercialize cell cultured meats. I haven't really checked up on them since their demo day, but a cursory glance suggests that they seem to be going strong.

ndiscussion• 7 years ago

Just curious.. how can you be bullish about lab grown meat without knowing if any companies are involved in it?

It may be a 100b+ company, or it may be that producing lab grown meat costs 100x as much and there is no way to reduce that.

Have there been any initial figures? If so, why is no business capitalizing on it?

This is mostly hypothetical but if you have a response I'd like to hear it.

ushshshs• 7 years ago

He didn't say he didn't know of any companies involved.

dwaltrip• 7 years ago

it may be that producing lab grown meat costs 100x as much and there is no way to reduce that.

This may or may not be true in the short term, but it seems unlikely to me in the long run. There are physical processes occurring inside the cow which don't require many resources. I can't see what would stop us from _eventually_ being able to mimic the key aspects of those processes and to do so somewhat efficiently. Of course, it may end up taking quite a long time to develop this capability.

hkyeti2• 7 years ago

Am an investor in both cell-cultured meat and plant-based meat. Personally I'm more bullish about plant-based meat, though cell-based is an important plan B

wtmt• 7 years ago

How exactly do you become an investor in these? Could you elaborate or provide an email in your profile (temporarily, while I check often for a day or two) for further contact?

JMTQp8lwXL3• 7 years ago

https://ourworldindata.org/meat-and-seafood-production-consu...

Seafood consumption is far higher than meat-- good luck to these folks, it could be highly profitable.

Update:

Worldwide meat consumption (first graph): 317,000,000 tonnes.

Worldwide seafood consumption (later down): 154,850 kilotonnes, or 154,850,000 tonnes.

Seafood is roughly half of meat. That's still a large market.

buzzdenver• 7 years ago

That does not seem right. According to https://www.nationalchickencouncil.org/about-the-industry/st... beef/pork/chicken consumption is much higher than fish.

JMTQp8lwXL3• 7 years ago

Your source is based on USDA data, which I assume is per capita US consumption. Meat and seafood consumption are quite different in other parts of the world.

ilikehurdles3• 7 years ago

To me, seeing YuppieVCFoodStartup brand names in a restaurant is akin to the restaurant advertising they’re selling me Lays(tm) chips as the side to my burger. While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway), I think these products belong in a grocery or convenience store, not a dining establishment. It feels to me like paying a premium to eat frozen store-bought dinners, and as bonus points, they’re the vegetarian equivalent of over processed mystery meat. Can’t wait for this hype to level off or for the trend to go the way of shilling Soylent.

Sorry to be a downer, but anything remotely touching alt-food startups on HN is hyped with positive sentiment to the point where any criticism gets discouraged.

core-questions2• 7 years ago

Absolutely. It's one thing for fast food service to do this, quite another for a real restaurant - which is presumably making their own burgers from ground beef, maybe butchering sides of beef, etc. - to be advertising retail-grade consumer products.

astura8• 7 years ago

Do you also object to the entire concept of ordering a Budweiser™ beer at a restaurant or bar? I mean... You can drink that at home for a quarter of the price.

Somehow I don't feel the urge to tell someone enjoying a Budweiser™ beer at a bar that their drink "belongs" for sale only at a grocery/convenience store for at-home consumption only.

I buy sandwiches from a place that advertises they use Boar's Head meat. Shrug

onion2k• 7 years ago

Do you also object to the entire concept of ordering a Budweiser™ beer at a restaurant or bar?

Yes. Budweiser is terrible beer.

ljcn• 7 years ago

That's not a fair comparison, unless the restaurant also brews its own beer.

A better drinks comparison would be choosing from the menu between a 'Jose Cuervo Authentic Margarita' and a margarita mixed fresh by the bartender.

I agree with the OP - in a restaurant I would always order a made-from-scratch dish (the house margarita) than a factory-made burger (the premixed margarita).

cwyers• 7 years ago

Nothing different than extolling that you're using Wagyu beef, or anything else where you're citing a specific supplier.

nikkwong• 7 years ago

On the contrary, to me it would be a net positive if a restaurant was going to advertise their sources. I for one am highly skeptical of the perverse incentive between restaurantees and restauranteurs—restauranteurs being incentivized to buy the cheapest ingredients possible to minimize cost. That doesn’t align with my goal as a consumer to nourish myself with the best quality food. If the restaurant can assure me they only use organic/high quality ingredients that gives me some peace of mind and is a +1 in my book.

And this isn’t just fearmongering. For most restaurants it is uneconomical to cook with anything but the cheapest vegetable oils which are guaranteed to oxidate/become carcinogenic at the temperatures required to cook the food they’re serving. So if you eat out often, being informed about a restaurants sourcing and cooking habits is definitely worth knowing about.

p1necone2• 7 years ago

Sure, but I still expect the things a restaurant is sourcing to be ingredients, not products.

_vuqm• 7 years ago

What about ordering Mary’s free range chicken? Lots of restaurants advertise that on the menu. Sounds better than a normal chicken sandwich. Or Coca Cola braised short ribs from your favorite food truck? Sounds better than cola braised short ribs.

Some people wouldn’t even consider a veggie burger on the menu, but an impossible burger? Sure. It’s about _branding_.

The first time I tried impossible meat I was eating dinner with my old boss and he’d asked if I had heard about impossible meat. I’d heard about it but never tried it, so I ordered it and it was honestly better than I expected.

I never would have tried it if it wasn’t for word of mouth marketing because it was on the menu. Restaurants are in the business of selling food. It’s their job to make items on their menu sound appealing. Just like those Michelin star restaurants including ingredients I’ve never heard of, let alone can’t pronounce. I could never find that ingredient at my local store. Maybe I should try it.

Based on your tone it sounds like you’ve never tried “imitation meat” as you describe it but i can see why people are hyping it. I eat plenty of meat but have started buying beyond meat patties at the store every now and then. It’s magnitudes better than your run-of-the-mill black bean veggie burger.

saurik• 7 years ago

Honestly, that branding for actual meat also makes me feel like I am getting a commodity product: I start to associate the food item together with all of the other food items I get which are "this same thing with different condiments" as opposed to "this unique meal that is notable for being from this restaurant". I actually really like the Impossible Burger, but it now feels like I am ordering the exact same product from every single restaurant... and this is not at all helped by how, to maintain the strength of their brand, they insist on certain kinds of preparations of their patties.

Vinnl2• 7 years ago

I eat plenty of meat but have started buying beyond meat patties at the store every now and then.

Pretty off-topic, but a question: after seeing so many mentions on HN, I was pretty interested to give it a try after seeing Beyond Burgers appear in my Dutch grocery store recently. One thing that struck me, though, was that they were twice as expensive as the A brand plant-based burgers we already had, and over three times as expensive as the cheap ones. How expensive are they in the US? (i.e. are they just this expensive because they're from outside the EU?)

mcv6• 7 years ago

It's not just about branding, it's also about knowing what you eat. And also about restaurants not being able to make every possible piece of food from scratch.

If they made their own veggie burger, I love that. If they bought the best veggie burger on the market, that's also great.

There are plenty of brands involved in restaurants, in meat, in fake meat, in the preparation of the food (Big Green Egg for example). It's rarer to come across brands in vegetables or non-meat/meat-like products, but it happens. Sometimes their bread comes from the best bakery in town and they want you to know that.

Making everything from scratch is a lot of work for a small restaurant. There's nothing wrong with outsourcing it to a specialist.

And they also sell branded drinks, don't they? They don't brew their own cola or beer (well, some do[0]), and they will tell you what brand they've got.

[0] I recently had lunch at https://deproefzaak.nl/en/ which brews their own beer and serves branded veggie burgers.

p1necone2• 7 years ago

Agreed, all other things being equal - a restaurant serving me a product that someone else made, rather than something they created from ingredients is strictly worse.

Things like beer are a bit more understandable - not every restaurant can have a brewery out the back. (although the ones that do are pretty nice)

nonrecursive• 7 years ago

Are you a vegetarian? I am! And as a vegetarian, I can tell you that I love it when restaurants sell Impossible Burgers. First, I don't cook (unless you count making a bowl of cereal cooking), so it's not like I'm going to make it for myself. Second, restaurant dining is about more than just calorie intake - sometimes I want to go to a restaurant, and as a vegetarian I appreciate when they have tasty things for me to eat. Third, if I'm going to a restaurant as part of a larger social gathering, or as a company outing or whatever - in other words, if I'm at a restaurant when I would not have otherwise chosen to (which I'm sure doesn't happen to just me!), then I appreciate it when there are options for me.

randomsearch3• 7 years ago

I’d add to that: big brands make vegetarianism more palatable to everyone. If I’m stuck ordering a salad at a bad restaurant, I’m more likely to be mocked by meat eaters than if the restaurant sells good burgers (esp in the US). When I was in the states recently and the restaurant had an impossible burger, instead of people saying “why are you vegetarian? Where do you get your protein?” people said “oh, the impossible burger, yeah I tried that recently and really liked it”. It was a very pleasant change.

jogjayr2• 7 years ago

I think these products belong in a grocery or convenience store, not a dining establishment

I heard somewhere that the fake burger companies sold to restaurants first because the parameters for cooking it well are much narrower than a regular burger (for now). They didn't want to ruin their products' reputation because of mistakes people made cooking the burgers at home, whereas restaurants will probably do a better job.

ilikehurdles3• 7 years ago

You're probably right, and I do expect at some point to see Impossible on grocery store shelves. I tried it in a restaurant once and liked it, and wouldn't mind having it as a quick option at home, but until it shows up in the freezer section I'll probably stick with the stuff the restaurant makes from scratch.

looeee• 7 years ago

While I have no urge to eat food for its ability to imitate meat (so I’m not the target audience anyway)

That's a very short sighted view. This isn't about vegetarianism. It's about the environmental crisis, and the overfishing crisis, that we're currently experiencing at a global level. I don't care whether you are vegetarian or not, we are all in the target market for solutions to these problems. That's what replacement meat and fish are about.

vibrato3• 7 years ago

I disagree, and I’m worried that this view will prevent adequate nutrition for children more and more frequently (meatless Monday etc). The next step is then preventing adequate nutrition for myself from special taxes or regulations on meat.

toper-centage• 7 years ago

On the other hand, beyond meat has quickly become a household name and the trademark is losing meaning quickly.

cnda• 7 years ago

I think "Ycombinator" funds one of these. It is amusing that the U.S. discovers soy etc. burgers 20 years late.

The only tasty vegetarian food is Indian and Italian anyway.

empath75• 7 years ago

I’ve got news for you — a significant portion of food you get from chain restaurants is from Sysco, a lot of it prepackaged.

bduerst3• 7 years ago

Tangential question for HN vegetarians: Would you eat lab-grown meat if it was affordable?

phyrex• 7 years ago

There are many reasons why people are vegetarian. Environmental, spiritual, ethical, health, digestion issues, etc. So it very much depends on the reason, and on the specifics. Speaking for myself, I'm an ethical vegan and I would probably eat lab-grown meat.

HuShifang2• 7 years ago

Yes. Albeit probably infrequently.

My motivations are primarily ethical and environmental, though I have grown more sympathetic to certain of the health arguments too. If it were ethically and environmentally acceptable, then I'd have no moral compunction about eating lab-grown meat (aka "cellular agriculture" products). But I don't "miss" meat, after about six years of (ostro-)veganism, so I'd probably only eat lab-grown poultry and seafood on occasion, and skip red meat altogether insofar as it has (according to my understanding) deleterious health impacts that poultry and seafood probably don't.

makerofspoons4• 7 years ago

That would mostly depend on the environmental impact of such a product, for me.

ikeyany• 7 years ago

Depends on the vegetarian. As a meat eater, lab-grown meat would convert me into a vegetarian in the sense that'd I'd be fine not eating animals.

SmellyGeekBoy3• 7 years ago

I'm the same. I've been reducing my meat consumption and buy as ethical and local as I can. I could never see myself going vegetarian / vegan but I'd definitely switch to lab-grown meat.

astura8• 7 years ago

I've been a vegetarian my entire adult life. As a child I would describe my diet as flexitarian.

I probably wouldn't.

I have personally categorized meat, especially fish, into "eww gross" so I don't think I'd enjoy it and I don't really feel like I have a nutritional need for it.

corysama• 7 years ago

Similarly, my GF is veg not for any ethical reason, but simply because for some reason she can't stand the taste of meat. The improvements to veg meat have been good for her so far. But, if they get much better it will actually be a turn-off for her. So, there's no way she's eating vat meat.

HeyImAlex2• 7 years ago

I see the "I don't crave meat" take a lot from people who have been vegan for a long time, but among my friends who have all become vegan in the last three years we eat an absolute _ton_ of gardein products. I'd say I buy around three fake meat products a week. I'd definitely eat lab grown meat if it were relatively healthy.

the_pwner2242• 7 years ago

I'm mostly vegetarian - rare chicken consumption only. Last week my company cafeteria had beyond meat burgers as the vegetation option. From what I've read on HN they're reasonably close to the taste of meat, and similar in terms of texture.

I don't think I've missed out on anything by restricting myself to a vegetarian diet.

shaklee3• 7 years ago

You really should cook your chicken thoroughly and not rare.

I kid!

greglindahl• 7 years ago

No, never. I have veggie friends who would.

mcv6• 7 years ago

Very likely. It would have to be good of course, and it might get some getting used to, but much of our food is already far more artificial than that, and lab-grown meat might well end up being healthier, more economical, and certainly more animal friendly than real meat.

b_tterc_p• 7 years ago

Beyond Rhino, Whale, and Mammoth would be nice. Beyond Human. Beyond Jeff Bezos. I mean, while we’re doing simple nutritional approximations with plant matter, I don’t see why we wouldn’t get more ambitious.

tiles• 7 years ago

The copy writes itself: eat the rich.

King-Aaron• 7 years ago

Beyond:Soylent

HuShifang2• 7 years ago

There was actually a group of biohackers working on producing lab cheese a while back ("Real Vegan Cheese" IIRC) that included producing narwhal cheese as a stretch goal in their crowdfunding campaign. Sadly I don't think they've gotten even as far as cow thus far.

m3kw92• 7 years ago

I eat fish because of the actual nutrition of fish is well known. The substitute usually just mimic taste and not both which would be orders more difficult.

m3kw92• 7 years ago

Later on they gonna make alternative to the alternatives

asaph• 7 years ago

This is a growing space. Besides WildType[0] (mentioned in the article), there are at least 2 other companies working on lab grown fish: Finless Foods[1] and BlueNalu[2]. None of these companies have a product in the market yet, but things appear to be moving fast.

[0] https://www.thewildtype.com/

[1] https://finlessfoods.com/

[2] https://www.bluenalu.com/

skierbum• 7 years ago

Odd that they made the comparison to Beyond Meat since they talked about cell culture fish, not really comparable to Beyond Meat which uses plants which we already know how to grow at scale. I think if they are looking for the Beyond Meat of salmon Terramino Foods (I think they rebranded as Prime Roots) is a much closer pick https://www.fastcompany.com/40559474/this-salmon-burger-tast...

sammorrowdrums• 7 years ago

If you do this, please call it Beyond the Sea

kmlx• 7 years ago

knowing that the US has very low quality of food, as well as extremely low food health, i would put any food that comes from the US as suspicious and warranting more tests before anything else.

https://www.fastcompany.com/3025173/the-countries-with-the-b...

https://www.google.co.uk/amp/s/www.psychologytoday.com/us/bl...

The Race to Become the Beyond Meat of Fish

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