The food industry has been taken by storm by the biggest food obsession since the dawn of refrigerators allowed gelatin to be used every meal. This obsession is lab-grown meat, known largely by the name ‘The Impossible Burger.’ many fast-food companies have taken to the ‘fake/real’ meat as an alternative for vegans, vegetarians, and the like. Americans, on average, eat 16 pounds of seafood each year. This number is consistently rising as people seek out alternative, environmentally friendly protein options. However, fisheries across the globe have presented an alternative problem in over-exploitation or destruction.
Enter the impossible fish.
According to the New York Times, Impossible Foods is entering the seafood industry. The company, behind the eponymous burger, has begun the process of adding seafood to its plate. The company has already seen a notable amount of popularity through its work with Burger King, which began selling the ‘meatless meat’ meat alternative in the past year, launching a fascination with the concept.
But the question is whether or not the popularity of the meatless burger will transfer to fishless seafood. Many of the fans of faux-meat call themselves ‘flexitarians,’ individuals who are interested in reducing meat consumption, not for the interest of vegetarianism, but for health benefits. These foodies are primarily motivated by personal benefits, rather than concerns of environmentalism or moral concern for animals.
The ‘health benefits’ that are seen in faux-meats is from the concern (founded or not) that red meat affects cancer rates. This is questionable, but in regards to fish, there is much less of this concern. Largely, the biggest health concern of fish is mercury levels, which are often negligible.
Despite the lower interest, Impossible Foods and Good Catch – another plant-based faux food business – continue to pursue move towards perfecting their fish-free tuna.
For many, beef-free beef was a novelty, an exciting display of our scientific prowess and development. This was a unique and amazing example of what the human race can produce. But keeping that novelty up through the years of development that are still needed in producing fish-free fish could be the biggest hurdle that the faux-food industry will face. Until then, we’ll just have to keep eating the dolphin-safe tuna we know and love.