From: 491miley@gw.wmich.edu (Tim Miley)
Newsgroups: rec.food.veg
Subject: Re: Beef minus the cow
Date: 10 Apr 92 20:15:33 GMT
Article-I.D.: gw.1992Apr10.151533.3782
Organization: Western Michigan University

In article <53992@hydra.gatech.EDU>, gt4646a@prism.gatech.EDU (Rob Beauchamp) writes:
> From today's USA TODAY, Life section, page 1:
> 
> 	 Next on the menu:
> 	 Beef minus the cow
> 
>   SAN FRANCISCO -- Tofu that tastes like T-bone steaks and veggie burgers
>   with intense ground beef flavor could be staples on the future U.S.
>   menu, a scientist predicted Tuesday.
>     The natural substance that gives beef its meaty taste has been
>   identified and even synthesized in the lab, says researcher Arthur
>   Spanier, U.S. Department of Agriculture. [...]
>     The substance, a chain of eight amino acids, is called BMP, for
>   "beefy-meaty-peptide." Tasters find it "quite meaty, very savory,"
>   Spanier says. Further tests will be done before seeking FDA safety
>   approval, but no toxic effects are expected, he says. In dry form,
>   shelf life is at least two years. Among potential uses: [...]
>     > BMP can trick the taste buds so vegetarians or those who want
>   to cut dietary fat still can get beef's satisfying flavor.
>     [Other potential uses omitted.]
>     Two U.S. retail food firms have expressed possible interest in
>   commercial development, Spanier says.
> 
> Any comments? My own impression is that, if this DOES eventually get
> to market, it'll have both good and bad repercussions for vegetarians.
> Assuming that (A) the BMP on supermarket shelves will be synthesized 
> (if not, it wouldn't be vegetarian), and that (B) it passes the FDA
> safety tests without any problems, I can see the following benefits.
>   1. It'll be that much easier to entice dedicated omnivores into 
>      trying an occasional meatless meal. 
>   2. People whose only objection to going vegetarian is that they like
>      the TASTE of meat, will no longer have any excuses.  
>   3. Vegetarian meat analogues containing BMP will sell better; 
>      consumer support for these companies will enable them to grow,
>      introducing economies of scale that will help bring down prices
>      and improve distribution of these products.
> As for disadvantages, the only real one I can think of is that use of 
> BMP might make it harder for some vegetarians (the ones who still like
> the taste of meat) to stay away from the real thing, in the same way
> that a recovering alcoholic can get tripped up by anything reminiscent
> of alcohol. To me, though, that scenario doesn't seem likely.
>   So I'll go on record here as saying: This is gonna be a Good Thing for us.
> 
>  Comments? 
> 
> -- 
> Rob Beauchamp                           \  It's better to be rich and healthy
> Georgia Institute of Technology           \    than poor and sick.    
> Disclaimer: Back off, man. I'm a scientist. \    -- Dave Barry's mother  

Darn!  If I only had some investment capital.  My only problem with it is that
it will be tested on animals, so it won't be cruelty free.  That's the trouble
with the US FDA.

I think it will be a great thing, because people will be more inclined to pick
up cholesterol-free and low-fat meat and will avoid the real thing, which will
help animal rights activists, ecologists, and pro-veggie medical doctors
convert the population-at-large to a saner, healthier diet-style.

Tim
-- 
****************************** "My situation is a solemn one: Life is offered
* 491MILEY@GW.WMICH.EDU      * me on the condition of eating beefsteaks...My
* or                         * will contains directions for my funeral, which
* X91MILEY@GW.WMICH.EDU      * will be followed not by mourning coaches, but by
* Tim Miley                  * oxen, sheep, flocks of poultry, and a small
* Western Michigan University* traveling aquarium of live fish, all wearing
* Kalamazoo, Michigan        * white scarves in honor of the man who perished
****************************** rather than eat his fellow-creatures..."- GBS