Plant-based meat
Streaky plant-based bacon and succulent faux-chicken fillets could soon satisfy the hunger of environmentally conscious Singaporeans, now that a local start-up has ventured into creating meat textures for alternative proteins.
This comes as a slew of plant-based products launched in Singapore over the past two years has placed the country in the spotlight as an alternative proteins hub, amid a growing global awareness of the massive carbon footprint of rearing livestock for food.
The livestock sector produces about 15 per cent of all global greenhouse emissions, according to the United Nations Food and Agriculture Organisation.
