How Israel Became the Global Center For Alternative Meat Tech
At the annual Food Tech Israel conference held in Tel Aviv on Nov. 7, exhibitioners offered samples of hydroponically-grown vanilla, reduced-sugar sugar, protein bars with all the benefits of breast milk, and a kind of modified pond scum with the texture of caviar and a whiff of wheatgrass—the taste of a futuristic food-scape. But by far the biggest lines could be found in front of the stands offering up more traditional expo fare: lamb kebabs, pulled beef pitas and burger sliders. Those with invitations to private tastings dined on steaks, roast beef with potatoes, chicken sausages, and triangles of gooey grilled cheese sandwiches. It was enough to make even the most committed carnivore crave a salad.
Read the full article in TIME magazine