Nobody can say whether it’s vegan, vegetarian or human-derived substitutes that are changing the way we consume meat. What they agree on is that we are, in effect, trying to eradicate a whole animal’s attributes with a dietary change.
What to eat? One of the big advances in animal welfare in recent years has been the breeding of breeds and animals that can tolerate multiple feed pellets and a mass of antibiotics, ensuring a higher quality of meat. For carnivores, this means less need for steak, this is not necessarily ideal but has also changed perceptions of what constitutes “high quality” meat.
Keeping meat free may see us eating a lot more vegetables and grains and this means vegans may eat less chocolate but instead add an avocado or a spicy hummus to an omelette or warm lentils to oatmeal. “If you’re removing all the fat, every fibre and dietary fibre from meat, food enters your body the same way, as much as 10,000 times its original amount of dietary fibre,” says Sasha Leonard, Chair of the Food Processors and Craft Traders Guild.