Quotes from Vegconomist, February 2, 2024
The company that creates innovative food solutions hosted a major sampling event for influencers and locals after opening its experimental plant the previous year.
While the World Economic Forum conference at Davos was hosting high-profile discussions among global leaders, experts, and entrepreneurs on January 16, a nearby event at Sonas Irish Pub was also making history. Fork & Good, a food startup, invited 40 diverse participants to try out hybrid cultivated meat without knowing its origin and share their opinions. This was the first blind tasting of its kind in the city.
The study involved giving each participant two small plates marked with blue and yellow labels. One plate had dumplings made with only conventional pork, while the other had dumplings made with a mixture of 30% cultured and 70% conventional pork. (Vegetarians who agreed to participate also got to taste dumplings made with a combination of plant and cultured pork)
One of the benefits of combining conventional meat with cultivated meat is that it can address the growing challenges of meat production and environmental impact, according to Fork & Good’s Chief Scientific Officer Gabor Forgacs. He also said that this approach can help consumers adopt cultured meat more easily by offering products that they are familiar with.
** To access the complete text, please click here **
