Australia’s plant-based meat market is booming, with increasingly sophisticated production techniques aimed at earning a place on carnivores’ platesOn an industrial road in Coburg, in Melbourne’s north, there’s a tale of two facilities. Both are filled with razor-sharp industrial slicers, grinders, hundreds of long needles to pump marinades, and machines that fill and twist silky alginate casings, made from refined seaweed, to produce up to 400 sausages a minute.One turns out beef patties and butterflied lamb legs, mainly destined for national supermarkets. The adjacent, newer plant has almost identical equipment but no meat at all. Continue reading… Source – Full Article https://www.theguardian.com/food/2021/sep/11/how-the-sausage-gets-made-the-serious-business-of-fake-meat