During our research we made some interviews to learn how well the respondents were informed on the subject and how they relate to artificial meat as the future of meat products and, most importantly, if they would eat it supposing it was cheaper but still with similar quality as conventional industrial meat. However most of them seemed to be ready to taste it, we found almost consistent rejection among the respondents.
It was interesting to see that they blamed this “future meat product” with the same things which are common practice in today’s meat industry like the use of harmful chemicals and issues like GMO and non-humane animal husbandry came up as well. At first, this attitude may seem strange because if we look optimistically to the future, in-vitro meat will serve a solution to these and several other global problems. We think we know which way the wind blows, basically people might have developed a skeptical attitude towards the food industry and science, and the denial we found is just about that.
What do you think? Would you eat artificial meat?
The next part in the BoP Labor series on strawberrys was held publicly in the framework of Gourmet Festival Budapest. This time we had two volunteer testers from the audience, Enikő and Vilmos, you can read their opinions in our BOP Labor 14. Prezi. A blind test again but surprisingly they managed to guess by flavour if it was a Hungarian strawberry or not. Vilmos summarized the lessons learnt: “None of them taste like sunshine.” Thanks for the help András Jókuti and Zsófia Mautner and thanks for the invite Gastro-színpad.
At the 13th BoP labor we tested lettuces, red and green lollos, butterhead, romaine letuces and chichory with the help of Tamás Koltai (GreenFortune). The lettuces were bought from an open market, a hypermarket, a supermarket and we also had one bio lettuce. The test took place again at the kitchen of KIOSK.
The results: we tasted bitter and terribly bitter salads, some tasted like chemicals, but we also had some pleasant, sweet and slightly tart-tasting ones. Of course the perception of bitterness is the question of personal taste and type, but what makes a salad (sometimes extremely) bitter?
We started exploring this month’s new topic: (dried) beans and lentils for passing winter time. We meet with these foods at the chamber shelf commonly in pre packed form. We know particulary less about the lentil plant itself and the processing method. We will present these methods in a new series and discuss weaknesses in applied procedures.
We made our most extensive research and analysis of supply and availability ever, thanks to our voluneers. This months’ lab will be done with Eszter Fűszeres, the results will be available via Prezi as usual.
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