Switzerland’s Federal Supreme Court has issued a final ruling that prohibits the use of animal-derived terms such as “chicken” and “pork” on the labels of
Part of the problem is with discoverability. If you make a completely new word, people have no idea what your product is like, so they’re unlikely to try it.
I think the best solution for them is to use words similar to the animal product, but obviously different, like “chick’n” or “chickenless” for example. I prefer the latter because it’s more explicit about not being chicken.
But yeah, getting some standardization on it would be a big step in the right direction.
I very much agree, but having these “substitutes” was something that facilitated cutting out meat for me, as all cooking I used to know revolved around meat as the main ingredient. In that sense these product serve a usefulness in reducing the threshold to move away from meat in the first place.
I guess it makes sense from a transitional perspective and I imagine they’ve gotten better over time. The last time I remember having a substitute it was much worse than the actual thing though.
I keep saying the meat alternative producers need to come together and make new words and all use the same ones
Part of the problem is with discoverability. If you make a completely new word, people have no idea what your product is like, so they’re unlikely to try it.
I think the best solution for them is to use words similar to the animal product, but obviously different, like “chick’n” or “chickenless” for example. I prefer the latter because it’s more explicit about not being chicken.
But yeah, getting some standardization on it would be a big step in the right direction.
I had vegan bacon at one point, and it was NOT bacon, not even close. But it WAS good, it just needs an entirely different name.
In my experience vegan food is a lot better when it’s not trying to pretend to be meat
I very much agree, but having these “substitutes” was something that facilitated cutting out meat for me, as all cooking I used to know revolved around meat as the main ingredient. In that sense these product serve a usefulness in reducing the threshold to move away from meat in the first place.
I guess it makes sense from a transitional perspective and I imagine they’ve gotten better over time. The last time I remember having a substitute it was much worse than the actual thing though.
Bakon, Börger, Chicin, Laam, Mætbølls, Shnittsel
Absolutely fine with that idea.