As vegan meat companies lose revenue, one company is trying a new packaging approach to bring in new consumers. But this step is unlikely to help end the ‘Meat Culture War.’
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Articles sur Impossible Foods
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New research shows that consumers are more likely to choose a plant-based meat option if they’re informed of their social benefits – or the environmental costs of beef consumption.
Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
The Impossible Burger contains an ingredient made by genetically modified yeast. So is this new veggie burger organic? Vegan? A GM product?
There are clearly changes happening in meat consumption. But it’s not being fuelled by an increase in veganism and vegetarianism.
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Professor, Food Economics, University of Guelph
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Research Associate, University of Guelph
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Professor and Chair of Biochemistry, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Marriott Professor of Lodging Management, Penn State
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Doctoral candidate, The University of Texas at Austin
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Assistant Professor: Communication Studies, Texas State University
