Meat Alternatives

I have been following with curiosity the development of meat alternatives for many years. The assumption normally is because we run a meat company, we must be against meat alternatives and vegetarians. Nonsense, live and let live! There is room for all of us. A lot of work that vegetarians have done to highlight intensive cruel farming practices, over many decades, has helped, together with the drive of progressive farmers, to improve animal welfare, husbandry and meat quality.

Generally, meat quality and good farming practices go hand in hand as a well-reared, unstressed animal produces a much higher quality meat that is more tender and flavourful. Well produced meat can cost a bit more, but I would much prefer to eat a better quality product less often rather than a poorer quality product every day.

That brings me back to meat alternatives. Believe it or not, there are some scientists working on 3D meat printing techniques and who knows where this will lead. I have tried some of the new brands of meat alternatives and the taste and texture have come a long way, especially with burgers and mince, and the investment pouring into this new sector is phenomenal. This sector will only grow, and as we do for our existing offering of exceptional meat, we will carry on our search for products with outstanding taste and texture. As and when we find meat alternatives that will ‘wow’ your customers with taste and texture, we will bring these products to you. Whilst there are improvements, we are yet to be wowed ourselves. Until then, we will keep our minds and taste buds open to what is out there and welcome open conversation with producers, farmers, our customers and consumers.  Let’s see where this leads…

John

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John Bengue is the managing director of both Freedown Food and Meat Me at Home. He has co-founded the company and oversees the business for the last 25 years.