Australia’s V Meat has begun its planned crusade into Asia. The brand was established in October 2019 as part of a strategy in place under the partnership of JAT (Jatenergy Limited) and Oppenheimer Pty Ltd, with a plan to capitalise on the massive market potential in Asia for alternative protein.
How Would You Like Your Wagyu Beef? 3D-Printed, Cell-Cultured, or Plant-Based?
Scientists from Osaka University claim to have created the world’s first 3D-printed wagyu beef in Japan this week, using bovine satellite cells and adipose-derived stem cells isolated from Wagyu cows to 3D-print a realistic steak piece containing muscle, fat, and blood vessels. Wagyu can be translated literally to “Japanese cow,” and is famous around the globe for its high content of intramuscular fat. Known as marbling or Sashi, this fat provides the beef with its distinctive flavors and texture. As Wagyu beef has become an interesting and vibrant niche in the alt meat innovation landscape, vegconomist takes a look at the biggest alt Wagyu developments to date. Alt Wagyu – 2018 to present December, 2018: Eat Just, producer of JUST Egg, was one of the …
