A study in Nature suggests that eating meat made from microbes could stave off half the world’s deforestation — but at a certain point, the land-saving effect is diminished.
The alternative protein market is still emerging. It accounts for about 1.5 percent of total meat consumption in the United States, and microbial proteins are just a small fraction of that, according to Liz Specht, vice president of science and technology at the Good Food Institute.There are obstacles beyond consumer tastes, such as how much steel fermenting equipment is available. But the industry has been growing rapidly, Specht said.
Some of that is companies focusing on making the protein biomass — the substitute meat itself — while other are using microbial cells as hosts for specific ingredients: milk proteins, egg proteins or proteins that contribute to the flavor of meat substitutes. The model that Humpenöder and his team used to estimate how using meat substitutes might impact deforestation was unique, he said, because it didn’t rely on life cycle assessments, a way to compare the environmental impact of different products.
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