London-based food designer Leyu Li unveiled three conceptual products during Dutch Design Week this year, blending together lab-grown meat with vegetables. As a result, she unveils Broccopork, Peaf, and Mushchicken -- these are seen as a part of the Future Farmer Market which imagined food products as a part of the Embassy of Food.
She explains, "People share their plant-based food reviews everywhere and anytime at TikTok. These findings make me more curious about how people will react to cultivated meat products in the future. The supermarket shelves are filled with plant-based meat and cultivated meat is on the horizon. What debates and dialogues will happen around lab-grown meat? How might in-vitro biotech change people's daily lives and food culture?"
Image Credit: Leyu Li
What Makes This Trend Stand Out
- Lab-grown Meat
- Blend lab-grown meat with vegetables to create new hybrid food concepts like Broccopork, Peaf, and Mushchicken.
- Plant-based Food
- Explore the reactions and potential dialogues around cultivated meat products as they join the plant-based meat options on supermarket shelves.
- In-vitro Biotech
- Consider the impact of in-vitro biotechnology on people's daily lives and food culture as it introduces lab-grown meat into the market.
Sectors Adopting This
- Food Design
- Food designers can experiment with blending lab-grown meat and vegetables to create innovative hybrid food products.
- Agriculture
- The agriculture industry can potentially benefit from the development of new hybrid food concepts that incorporate lab-grown meat.
- Biotechnology
- The biotechnology industry can explore the potential of in-vitro biotech in revolutionizing the way people consume and interact with food.
