The Core

>veggy since

Generation Z is creating a $5 billion market for fake meat and seafood

http://www.businessinsider.com/generation-z-is-eating-fake-meat-2017-10

They better watch it, 99% of all Soya is now GM. Quorn is good, just mycoprotein.

'flexitarians' - oh dear ...

I like some of the Morning Star burgers, too bad they are full of sodium.

Never heard of Quorn.

I don't care if it comes from mycoprotein, but some do.

http://www.foodsafetynews.com/2017/09/quorn-agrees-to-change-labels-to-reveal-main-ingredient-is-mold/

they thought “mycoprotein” was made from “mushrooms, truffles and morels.”

Quorn’s packaging describes mycoprotein as “mushroom in origin” and a “small, unassuming member of the mushroom family,” when according to fungus experts, Quorn’s vat-grown fungus is only distantly related to mushrooms.

Which is slightly amusing (not the people going to the emergency room part) because I didn't look that closely at the package and I assume it was made from some vat-grown fungus that was not a mushroom, in part because I generally dislike mushrooms, but actually do like Quorn.

This does highlight a problem for all the fake meats though: there is a basic market problem
 - they are pricier now than real meat, so people on a budget are not going there
 - they aren't meat, so people who like meat and have no issue with eating it aren't going there
 - they are highly processed food, so people who want a more whole foods diet aren't going there (describes a very large number of vegetarians)

Who's left? The small set of vegans who eat Oreos and all manner of crap, but won't eat animal products. And in the case of Quorn, which has some egg in it, they lose even that market.

Which brings us back to local farmers raising pigs sustainably and butchering them in the public square (which would make meat super expensive, BTW, something not yet mentioned)

Yeah, you will spend a LOT more than you would at the grocery store

A friend grew up in a household where they had tight budgets and did some subsistence farming to stay afloat. They had cattle and every year would slaughter a steer. When he was 16, he was invited to a friend's house and they served some sort of meat. John asked "What kind of meat is this?"

His friend said, "Hello. That's steak." John thought they were pulling his leg. Store meat (factory farmed store meat) tasted so different from the beef he was raised on, he couldn't believe it was the same animal. In the years I've told that story, a few other people who were raised similarly confirmed that was their experience as well when they first had factory-raised, grain-fed beef.