Australia’s plant-based meat market is booming, with increasingly sophisticated production techniques aimed at earning a place on carnivores’ plates
On 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.
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