The Alt.Proteins conference convened by Melbourne based think-tank Food Frontier, was the scene of an exclusive novel food tasting, where a select group of 40 attendees experienced the 'taste and texture' of alternative proteins, cultivated meat, and non-dairy inventions.
The invitation-only gathering showed-off the rapid advancements within the alternative protein sector, featuring products developed by cellular agriculture and precision fermentation technologies.
Among those on the menu (shown left) was cultivated meat by Australian company Magic Valley and precision-fermented dairy alternatives, including a standout non-dairy cream developed by New Zealand's ANDFOODS, based on fermented lentils. This event not only offered a glimpse into the future of food but also clearly illustrated the potential for these technologies to revolutionise our food systems with sustainable and ethical alternatives.
Source: PFN - Magic Valley cultivated meat balls in tomato sauce - ANDFOODS Non-Dairy lentil cream - GoodMeat cultivated chicken
Scott Mathias, Editor at PlanetFood.news, says the tasting was 'extraordinary'.
"PlanetFood.news was privileged to attend the tasting and can state unequivocally the progress being made with both cultivated meat and non-dairy products using precision fermentation is astounding. The meat tasted and felt like its old-world animal cousin, and so too the chicken and the astonishing ANDFOODS lentil-based fermented non-dairy cream was 'uncanny'. The Magic Valley meatball in tomato sauce was true to form. The chicken was very chickeny, but then again we hadn't tasted chicken for more than 30 years. But the cream was quite magical and a tribute to its inventor, Alejandra Acevedo Fani, Founder of ANDFOODS".
Source: PFN - Editor Scott Mathias tasting cultivated meat - Trepidation - Curiosity - Extraordinariness.
The event coincided with the AltProteins 24 conference, an annual gathering of industry experts, researchers, and innovators dedicated to alternative protein solutions. Dr. Simon Eassom, CEO of Food Frontier, says the event was quite historical in may ways. "If you had suggested to me just five years ago that we would be hosting an event that included plant-based meat and dairy alternatives so close to their conventional counterparts, alongside finished products grown from meat and dairy proteins that had the same taste and texture as our traditional products, I’m not sure I would have thought we could be here so soon."
As these innovative products await approval from FSANZ (Food Standards Australia New Zealand), the event served as a powerful demonstration of what really is not only possible but indeed is already occurring, with Magic Valley planning to bring their products to retail stores within five years.
Thank you Food Frontier.
For more information about Food Frontier CLICK HERE.
Note: Scott Mathias has been a vegan for more nearly 40-years and this was the first time he had tasted any form of animal meat or dairy products in this time. "It was a mildly confronting experience. Meat eaters and flexitarians will not detect any difference, suffice to say NO animal was involved in this food tasting!
ENDS
Comments