Meat Matters: Butchers, Politics, and Market Culture in Eighteenth-Century Paris (Changing Perspectives on Early Modern Europe)

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Axel Katalan, founder of Julienne Bruno says of the challenges of having the brand’s products in restaurants and retailers: “We set out to create collection 01 of dairy free products with the chef and home cooks in mind. Therefore, naturally when the products became available, we received a super positive response from the F&B side of things, which helped accelerate the adoption. On the retail front, the challenge has been a mix of being able to connect with the right buyers, as well as the natural lengthy process that is to get on the shelf. These are long term relationships, thus we understand the value of investing in it and working our way through the onboarding process to the best of our abilities. Plant Meat Matters aims to make the technology available not only to industry but also chefs and consumers cooking in the home.

Plenty of R&D is going into plant-based fats that deliver succulence. As highlighted by Aoife Marie Murphy PhD, Sustainable Nutrition Manager at global ingredients, taste and nutrition company Kerry during her keynote speech at Food Matters Live’s Inspiring Nutrition event in May, one of the key trends of the year is healthy plant-based fats that deliver a satisfying mouthfeel. The teams’ commitment to ‘buying local’ has ingrained a determination to support and sell local wherever possible and invite you to take a look round their shop in Ebrington to see their carefully selected premium quality meats. Speaking about his beef appearing on the menu at the Beach House in Oxwich Bay, Olly said: “Within the first three months of us opening, we were on the menu of the Beach House. That was one of my proudest moments and one of our defining moments as a business because there were no places to hide - our product had to be bang on. This is a true innovation to develop a sustainable product that can compete with real fresh meat, opening up new markets for vegetarian products appealing to meat lovers and flexitarians alike.”​The technology has not been patented so far and the Wageningen researchers publish most (but not all) of their work . “That gives companies a head start compared to [those] that do not participate in the consortium. [But] the reason why we publish is because we aim for the technology to be used as a route to contribute to a more sustainable diet world-wide. The companies participating in the consortium will benefit first from the results.”​ Next step: Say cheese​ All courses use motivational techniques to gently guide participants towards change. Out in the community we deliver both face to face and online sessions. An important statistic reported by the LMC funded Meat Matters initiative indicates that there have been more than three positive stories about red meat published by the Meat Matters team in the UK press for every one negative story. LMC, together with other levy bodies from the UK, RoI and internationally contribute funding to this initiative. Van der Goot sees the ingredient as complimentary to other plant-based meat alternatives such as Impossible Foods vegetable heme-bleeding burger or Mark Post’s lab-grown meat. After a selection of restaurants started offering plant-based food products from well-known brands on their menus, I predicted this trend was going to grow. Gauthier Soho started using Bute Island’s Sheese in the filling of its tortellini, and the brand’s cream cheese in the tiramisu at Gauthier Soho’s sister restaurant 123V. German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar, and some of Marco Pierre White’s restaurants put Redefine Meat’s 3D printed Flank Steak on their menus, with Meraki, 91 Living Room, Le Petit Beefbar, Stake Haus Camden Market, Unity Diner, Three Cheers group, Parlour Kensal Rise and The Breakfast Club following suit soon after. London’s plant-based and gluten-free restaurant and pizzeria Plant Club uses Honestly Tasty and Julienne Bruno’s vegan cheeses in their dishes and pizzas. Soho House, Gail’s Bakery, Pizza Pilgrims and Big Mama Group have also opted for Julienne Bruno‘s plant-based BURRELLA, CREMATTA and SUPERSTRACCIA, which is part of the brand’s collection 01.

Fibrous, tissue-like texture in plant-based meat has been hard to achieve, with most analogues on the market being made of a mixture of blended ingredients. However new technologies are starting to achieve a more meat-like texture in vegan steaks, fillets and other products. Nutrition & Nature and The Vegetarian Butcher will use the technology to develop the next generation meat substitutes.These courses can be run face to face or online with people inside and outside the criminal justice system. Find out more