Guest blog — Making meat better: In defense of meat enhancement

Consider the following thought experiment: Imagine if, in addition to admirably offering the Impossible Whopper, Burger King were also to enhance its conventional Whopper — currently solely beef — with 10% mycoprotein or plant protein. The sustainability impact would be an order of magnitude greater than just offering the Impossible Whopper. The public health advancement would also be substantial, as the conventional Whopper would benefit from having less fat, cholesterol and calories, while boasting more fiber. …