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Halloween Thoughts 2020: Vege-Meat Hannibal Lecter Body Parts?
Posted by: Steve G.
Date: October 22, 2019 10:47AM
Looking for a truly gruesome dinner party for Halloween 2020? Then keep reading.


Available 2019


Our Founder-since 1988

So I'm reading this lengthy article on vegetarian artificial meat products. Naturally, Halloween comes to mind (at least to my mind).

There are enough silicon molds available now to produce some pretty accurate veggie-meat body parts from Impossible Burgers (at your grocers now.) But let's take this a bit further. All you have to do is spin longer fibers and make tasty casings and you can have arms, legs (and other body parts which shall go unmentioned here) in time for Halloween 2020.

Who's with me on this project? Fund-raising starts now.


Invite your friends!


ain't science wonderful?



Edited 1 time(s). Last edit at 10/22/2019 11:13AM by Steve G..
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Re: Halloween Thoughts 2020: Vege-Meat Hannibal Lecter Body Parts?
Posted by: Steve G.
Date: October 22, 2019 06:43PM
Hey, it's already being made in The Netherlands! Now an arm and a leg won't have to cost you an arm and a leg!

WUR’s fake steak, he says, even sizzles in a pan, like a thick slice of bacon. The breakthrough? Shear cell technology.

Many artificial meat companies, such as Impossible foods, with its famous bleeding burger, employ a technology called high-moisture extrusion — essentially, the heating and then cooling of the meat substitute mixture, to create texturisation.

With WUR’s "meat", the texture is achieved through unaligned, or shearing forces. The mixture is pumped under mild pressure into the shear cell cylinder, which contains two nested compartments: one spinning, the other fixed. This movement pulls and weaves the strands of soy and gluten together, creating a fibrous structure that the WUR technicians regard as superior to that achieved through extrusion. Both the energy input and the cost of investment for shear cell are lower than those of any available extrusion technology: respectively, 25-40 per cent less, and 40-60 per cent less.

And it is catching the eye of big investors. Plant Meat Matters, a project led by Van der Goot looking to scale up the shear cell method, has partnered with several food companies in the Netherlands, France and Germany, and the multinational consumer goods company Unilever. But shear cell could also provide a more democratised method for producing plant-based products. In the near future, Van der Goot believes that every restaurant, grocery store and kitchen can be equipped with a fake-meat machine.
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