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Technology Stocks : Impossible Foods and Beyond
BYND 109.99-6.3%Oct 18 12:00 AM EDT

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To: Alex MG who wrote (53)6/14/2019 10:18:27 AM
From: zax  Read Replies (1) of 149
 
Not sure that I buy into the conclusion of this study, but here it is, nonetheless...

Lab-Grown Meat Will Overtake Plant-Based Alternatives By 2040, Study Says

Cultured meat could overtake plant-based alternatives like Beyond Meat and Impossible Burger as early as 2040, according to a new report. The research, from consultancy firm AT Kearney, finds that meat grown in a lab from cells will ultimately become more popular than vegetarian food that replicates the taste of animal products. By then, most of the world's burgers will be entirely meat-free. The report claims that, over the next 15 years, the market will shift toward lab-grown meat as alternatives struggle to maintain their momentum from early innovation. Consumer preferences will also drive a shift to the lab-based approach, as the researchers argue that the similarity to meat drives commercial potential and that, ultimately, lab-grown meat will still taste and feel much more like the real thing.

These products will drive down meat consumption even as the whole industry expands, but scientists are unsure whether this will be good for climate change. University of Oxford research found that, while methane-producing cows are lambasted as a major source of greenhouse gases, the methane they produce only stays in the atmosphere for around 12 years. Carbon dioxide, which a lab would in theory produce in spades to power the production of cultured meat, can last for thousands of years. However, this week's report pushes back on this notion, and finds that meat alternatives are far more resource-efficient than conventional meat. When taken as a grain-to-meat ratio, animals only operate at around 15 percent efficiency. Cultured meat only needs around 1.5 kg of crops like soy, pease and maize to produce 1 kg of beef, resulting in a 70 percent conversion rate. Plant-based products need around 1.3 kg per kilo of "meat," resulting in a 75 percent conversion rate.

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