Adapted from Company website profile and content. Over 70% of US crops are used to feed animals we eat. 70% of antibiotics produced are administered to animals we eat. Nearly a third of the world's freshwater devoted to raising the animals we eat! he need is to find a better way of producing meat -- healthier for planet and consumers; humane for animals, and - critically - that people want to eat. Efforts have been made to change things but "alternative meat" productsw orldwide still only account for less than 1% of total meat sales.Touted by many as the next frontier in alternative meat production is "texture" -- recreating long-range fiber texture and anatomy found in whole muscle meat. Muscle is a complex hierarchical fibrous structure that current texturizing technologies cannot adequately replicate. Bridging this technological gap will be relevant for plant-based meat and cell-based meat -- the meat grown using laboratory techniques -- and it will enable to convey the full experience of eating whole muscle cuts like steaks, pork chops and chicken breasts. Boston Meats - recently spun-out of Harvard - has developed technologies that are enabling creation of the true texture in meat through a sustainable and scalable process.
