Animals farmed: join us for monthly updates Read moreAnd the meat industry appears to be well and truly rattled. But the way it is produced for the burger shows how the new food tech companies are harnessing techniques first developed for biomedical uses. Food journalist Joanna Blythman recently criticised the Impossible Burger: “It’s the very antithesis of local food with a transparent provenance and backstory. “From our perspective, health is not the point,” says Bruce Friedrich, at the Good Food Institute, which supports the alt-protein sector. “You can’t patent nature and we don’t want to lock up our products,” says Elizondo, who points out that existing food companies like Kraft already have huge numbers of patents.

Source: The Guardian April 30, 2018 06:56 UTC