Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.
Well, maybe I’d miss bacon.
I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.
Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.
Imitation meats have never impressed me. They get close, but they inevitably fall just enough short of tasting and feeling like real meat that it feels to me like a wasted effort. I think I’d like them better, oddly enough, if they didn’t even pretend to be meat - if they were marketed as something else entirely.
I love the concept of lab-grown meat, and it seems as if it should be without issue, since it basically is meat in all senses, except that it’s grown in a vat instead of inside an animal’s skin. But since I haven’t had a chance to try it, I can’t say.
That’s basically the approach of gardien. You can tell it’s not the real deal but it’s so good you don’t care