As the demand for different centre-of-plate proteins increases, a growing array of alternative products has infiltrated our supermarket shelves. “As a planet, we’re faced with the challenge of having an estimated 10 billion people to feed by 2050,” says Thomas King, founder of alternative protein think tank, Food Frontier. “Food and agriculture is the second largest source of emissions after fossil fuels and we’re running out of land and water,” says King. “This means we need new ways of producing our favourite foods.”
PRODUCTS OF BIOMASS FERMENTATION (MYCOPROTEINS)
Such as Quorn, Nature’s Fynd and Enough In simplest terms biomass fermentation uses microbes to produce funghi or mycoproteins. “These products are really sustainable,” says King. “It’s similar to brewing beer – with fermentation tanks – where it’s fed nutrients, which will make it ferment.” The naturally occurring fungus has a meat-like texture, lending itself to pies, pasta or slow-cooked sauces.
PLANT-BASED MEATS
This story is from the June 2023 edition of Gourmet Traveller.
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This story is from the June 2023 edition of Gourmet Traveller.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
