Sgaia vegan meats

Sgaia is a super company, founded by two foodie Italians who now live in Scotland. Their company creates ‘vegan meats’ made from seitan, which is a meat made from wheat! Sounds odd, but it works! Used by Buddhist cultures for centuries, it’s made with gluten so obviously not for gluten-intolerance or allergies, but good for most other people.

For now, recycle the plastic packaging at supermarket bag bins. Keep vegan meats away from pets, due to unsafe ingredients like onion, garlic etc. Read more on food safety for people & pets.

It’s really easy to cook and tastes like-for-like with meat, also in texture. Although it’s advised to cook to bring out better flavours, you can also eat Sgaia meats cold in sandwiches etc, as they are pre-cooked (once opened, keep in an airtight container in the fridge, and eat within a few days). The products are also suitable for freezing. The range (which includes family/catering size packs) includes:

  1. Garlic & rosemary stuffed roast
  2. Smoky vegan rashers or pancetta cubes
  3. Vegan steaks, burgers & pastrami
  4. Pepperoni & Lorne-style sausages
  5. Summer BBQ & taster boxes

making ‘meat’ with 3D-printed techology

redefine vegan meat

Redefine Meat may sound like Frankenstein technology, but in fact it’s likely the most realistic way to stop animals being slaughtered for the meat industry, which is also good for the environment, due to the livestock industry being responsible for most co2 emissions. This brand is loved by chefs including Michelin-star-award-winning Marco Pierre White, who not only uses it in his restaurants, but eats it himself a couple of times a week. It’s also sold at Ocado (a UK online supermarket).

Before cooking, read up on food safety for people & pets (many human foods are unsafe around animal friends). Don’t eat raw, and recycle packaging at supermarket bag bins, if your kerbside does not collect.

3D meat is also being used to produce some ‘meat pet foods’. Note this is not the same as ‘3D or 4D meat from ‘downed, dying, diseased or dead’ animals’ to create more profits for companies producing cheap pet foods.

This company uses the oft-heard ‘3D printing technology’, which sounds like putting cells through a photocopier. But in fact it’s kind of like using natural ingredients to create the most realistic meat alternatives (some companies use animal cells, this company uses plants). It’s the ideal answer to people who would like to go vegan, but ‘can’t give up the taste and texture of real meat’. It even has fibrous cells and muscles, so tastes exactly the same, and cuts the same with a knife and fork.

Launched in Israel, the company has grown rapidly with over 100 employees. Replacing one monthly beef steak with Redefine Meat could save the annual equivalent drinking water of China and India combined (or eaten weekly, the same as an entire year’s drinking water for the global population). And as making beef uses 60% of agricultural land, replacing one beef meal with Redefine Meat would free up land 1.5 times the size of Spain (or 13% of the Amazon rainforest). And remove equivalent co2 emissions of 86 million family-sized cars from the world.

It would be nice if everyone lived on home-cooked meals of lentil risottos. But in a world of almost 8 billion people (most of whom meat), it’s simply not a reality. Alternatives need to be found to satiate meat-eating appetites. And this company appears to be one of the best.

The range is sold in a dozen countries including The Netherlands, Germany and the UK (including in top steakhouses and butcher shops). Most items are made with soy and wheat, along with beetroot (for the ‘blood’), yeast extract, coconut fat and rapeseed oil:

  1. Pulled lamb, beef and pork
  2. Sausages & Bratwurst sausages
  3. Beef flank & beef mince
  4. Lamb kebab mix
  5. Premium burger patties

Tender is a similar company, which vegan actress Natalie Portman has invested in. Again it takes plant ingredients to ‘shape into muscle fibres’ to mimic pork, steak, chicken breast, burgers, sausages and crab meat, promising that eaters would never know the difference.

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