When you think of plant protein you immediately think of vegan food, right? Yet plant protein is also being used to make meat products healthier and more sustainable. Producing animal protein requires considerably more resources than plant protein. Using plants to enhance the meat most people already enjoy is a great way to reduce the meat products’ carbon footprint. In this episode of Table Talk we join Paul Shapiro, CEO, The Better Meat Company, to discover how plant protein can be used effectively in meat products as well as in 100% plant-based applications.
“If you contemplate that the best tasting frozen chicken nugget in America is only 50% chicken, just imagine what we could do if every chicken manufacturer in the country were utilising these products,” said Paul Shapiro, co-founder and CEO of The Better Meat Co. “We’re using a combination of plant protein, fibre, fat and flavours that when combined in proprietary ways help to seamlessly blend directly into meat and improve on taste. That’s the real key for us. We are not subtracting from taste or texture. We’re actually enhancing it.”
Join us for a fascinating look at how plant protein is being used in new and innovative ways to increase sustainability on Table Talk.
Paul Shapiro, CEO, The Better Meat Company
Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (published by Simon & Schuster’s Gallery Books in 2018). He’s also the CEO of The Better Meat Co., a four-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.
He’s been interviewed by hundreds of news outlets from CNN to StarTalk Radio with Neil deGrasse Tyson as an authority on food and agriculture sustainability. He’s also published hundreds of articles in publications ranging from daily newspapers like the Washington Post to pop-sci publications like Scientific American to magazines like FORTUNE to academic journals.