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When grow a trial run - tube burger still costs one C of thousands of dollar mark , going with 100 percent veg may prove more economical for fake kernel . A European project has already jell up a phony meat factory capable of creating an " endless " long piece of vegetarian marrow .
The lab mill churn out 130 to 150 pound ( 60 to 70 kilograms ) of vegetarian nub per hour from a system no larger than two Ping River - niff tables . Its long slabs offake meat — about 1 centimeter thick — have the succulency and chewy eubstance of literal meat cutlets . Perfecting the taste sensation remains the main challenge for make headway over meat lovers , said Florian Wild , a researcher at the Fraunhofer Institute for Process Engineering and Packaging IVV in Germany .
The ingredients in this cutlet are 100 percent vegetable.
" Our finish is to recrudesce a vegetable replacement for meat that is both juicy and fibrous , but that also has a pleasant flavor , " Wild tell . " The product should have a foresighted ledge life , it should not be more expensive than meat , and be suited for vegetarians and allergic reaction sufferers . "
Weaning the world off of real kernel could do much more than just tighten the environmental damage of industrialanimal farming — it could also make much more nutrient usable for the world ’s growing universe . The cow and pigs that terminate up as juicy burgers or pork chops must eat 5 to 8 pound of cereal just to make 1 pound of meat .
The European squad has already show how it can make fake centre out of straw , pea , lupin dome and soybeans . By demarcation , other investigator have triedgrowing meat in the labbased on shank electric cell muscles .
" We are intentionally not tying ourselves down to one type of plant because many the great unwashed get an allergic reaction to the one or other marrow , " Wild explain . " In the outgrowth , we have develop a variety of recipes . They are the basis for a production spectrum that offers a broad survival to people who suffer food intolerance or allergies . "
Making ameat substitutethat has the texture and taste of tangible sum requires the talents and know - how of both donnish investigator and meat - processing fellowship . The squad slay upon the answer of simmering H2O and flora protein and then slowly cooling them down — a process that appropriate the plant protein to commence shape chains which lead to a fibrous construction interchangeable to that of meat .
researcher from the Fraunhofer Institute work with the University of Natural Resources and Life Sciences in Vienna , the University of Wageningen in the Netherlands , and 11 small- to medium - size company that do business in food or food ingredients . The team also includes one Dutch and two Austrian company that have only work out with sue centre , and anorganic foodproducer in Spain .
The fake meat is expected to be ready to strike the market within one year . The experts will present their new product at the Anuga FoodTec trade fair from March 27 through March 30 in Cologne , Germany .
