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Enter plant-based and lab-grown meats—products designed to bridge the gap between consumer desire and sustainable practices. Nicole Manu from The Good Food Institute emphasizes the importance of matching cost, convenience, and taste to mainstream preferences. She points out that the goal is to make these alternatives just as appealing as traditional meat, if not more so.
Companies like Beyond Meat and Impossible Foods have pioneered a new generation of "veggie" burgers that look, taste, and smell like meat, thanks to cutting-edge ingredients and production techniques. Interestingly, some vegetarians find these products too meaty, evidencing how closely these new foods mimic real meat.