I’m not just talking about plant-based diets here; I’m talking about advances in biotechnology that allow high quality protein to be created from micro-organisms (fungi, algae, protozoa), resulting in the biggest threat that modern agricultural has ever faced.

Independent think-tank, RethinkX, in their report entitled “Rethinking Food and Agriculture 2020-2030” report that these new proteins will be superior to animal proteins in every way – “more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety”. They also predict that as early as 2030 these proteins will be five times cheaper than existing animal proteins, causing a drop in demand for beef and dairy by 50% – with other livestock markets following suit.

The technology known as precision fermentation would mean that ‘anywhere you can brew beer, you can make food’, regardless of climate, geography or topography, making low price, high quality, nutritious food available even in developing countries with the potential to ameliorate world hunger and malnutrition.

It’s easy to dismiss these technological advances as a vegan fantasy or a passing trend, but the reality is that the number of vegans in Britain quadrupled from 2014-2019. A survey by supermarket giant, Waitrose, found that one in three Brits have stopped or reduced their meat consumption and the consumer research group, Finder, predict that 12 million people in the UK will be meat-free by the end of 2020.