"Blending Plant-Based Meat with Animal Fat: The Future of Alternative Protein"
Originally Published 1 year ago — by The Washington Post
Start-ups are planning to incorporate animal fat into plant-based meats to improve flavor and texture, aiming to attract mainstream consumers. Lab-grown fat is being cultivated as a key component, offering advantages over standard muscle tissue grown in the lab. Some companies are also blending animal byproducts with plant ingredients to create hybrid protein products, with the goal of appealing to a wider market beyond vegetarians and vegans. While challenges remain, such innovations could address the unsustainable nature of traditional meat production.