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[–] 4 points 1 year ago (2 children)

Peppou is more blunt: “Hey, do you want a worse burger at a higher price so the planet benefits? … Not really. If I want to eat a beef burger, I’ll eat a beef burger, which tastes really good. And if I don’t want to eat a beef burger, because I want to eat sustainably, I’ll eat a carrot.”

I'm still fucking bewildered by the fact that Beyond and Impossible chose to price their products higher than meat. Dipshits could've taken over the market if their CEOs realized they had the price competitive edge.

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  • [–] 2 points 1 year ago (1 child)

    I bought faux-meat burger patties at an Aussie supermarket recently which were cheaper than the cheapest real-meat products. Was actually really really surprised to see the inflection point was reached.

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  • That's really encouraging to hear. In Amerikkka everything has a thousand middlemen who all want their share. And we use tax money to subsidize wealthy ranchers. So we've got this bizarro situation where a product made from pea powder and some fats is more expensive than dedicating huge swaths of land and labor to raise then murder and butcher animals.

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  • 12 comments in c/australia@aussie.zone view that post
    [–] [S] 16 points 1 year ago (1 child)

    The CEO of Vow, George Peppou, is taking a very different approach from these competitors. Rather than asking customers to pay $71 a kg for frozen shredded “chicken”, he says the company is embracing the high cost of cultivating cells by creating products to match the price.

    “We selected going with these very high end products, very high end positioning … as a way of trying to shape and influence food culture as much as possible,” he says. While foie gras prices fluctuate significantly, at the time of writing Vow’s Forged foie was cheaper than the real deal.

    I like this, just like how Tesla's first release was a roadster - it's not supposed to replace a Camry, why make a Camry with half the range and 4 times the price?
    Start at the expensive end, match the quality and then work down.

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  • [–] 8 points 1 year ago (1 child)

    Good to see some progress there, it's not going to make a huge difference at this stage but if it helps progress a more ethical meat option it will be useful in the long run.

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  • [–] 1 point 1 year ago

    I feel there will be a way in the future to market lab grown meat as plastic free meat. You know all these living things we farm probably have just as many micro-plastics in them as we have in us.

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  • [–] 9 points 1 year ago (1 child)

    Bets on when this breaks free and starts terrorising the countryside? This IS Australia, after all...

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  • [–] 4 points 1 year ago (3 children)

    Anyone tried it? How does lab grown compare with veggie? Beyond wasnt that great.

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  • [–] 4 points 1 year ago (2 children)

    I have tried a tiny sample of what was meant to be a hamburger pattie/mince thing. It was not big enough to really judge - but it gave an idea.

    It tasted different, the texture was definitely different to what you know. But it wasn't bad. I think we'd get used to it. They said they were nowhere near making a steak be similar.

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  • [–] 2 points 1 year ago (1 child)

    Cool, how long ago was this? It seems like there will be a fair bit of time between strange mince and familiar steak. The exotic faux gras is a smart move in this early game if they can pull it off, because the texture doesn't have to match a structured muscle.

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  • [–] 4 points 1 year ago*

    I'm for lab grown meat, but as we transition to it, somebody will have to get rid of all those extra cows, pigs, chickens etc, and I will make the sacrifice and volunteer to help do it, one steak, chop, sausage and wing at a time.

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  • [–] 2 points 1 year ago* (last edited 1 year ago)

    This is the first time I've heard of lab grown meat actually being consumption ready. All the other stories pictured it more as a proof of concept, which I guess it still kinda is but it is important to do some field testing.

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