According to Wired, 23 billion chickens currently live on our planet, with a combined mass exceeding that of all other birds on Earth. In terms of food, poultry now accounts for more than 36% of the meat consumed, up from 15% half a century ago. At the same time, beef consumption has halved …
The numbers are staggering: Today, chickens are raised and fed to become five times bigger than in the middle of the last century, says the American site. The organs of battery-raised animals often do not withstand shock, so their life expectancy is generally very low.
The Finns of SuperGround have been looking at how to get the most out of each chicken, apparently for a more environmentally friendly than productivist purpose. For the founders of this start-up, raising fewer chickens would allow them to be raised better, thus promoting the famous “animal welfare” (an expression that is always debatable knowing that animals still end up being killed to be eaten).
But the goal would also be ecological, therefore, reducing the number of animals to be raised will reduce the carbon footprint of livestock. Rest assured, it’s also about money: with chicken prices skyrocketing, it’s also about saving money.
The idea is that grinding the bones of birds would result in an ultra-fine powder, which could then be integrated into the chair used to make dumplings or nuggets. This increased the volume of usable chicken meat, naturally (at least without the addition of questionable substances) and without changing anything, either in taste or in the quality of the finished products.
Le principe, explained by co-founder of SuperGround Tuomas Koskinen, is as follows: A mixture of vegetable protein, chicken bone and meat residue is subjected to a thermal shock before being compressed to create a paste. which can be mixed with chicken meat. “Bone becomes indistinguishable from other components, even under a microscope”, concludes Koskinen. Chicken meat processed in this way may contain between 5 and 30% of the pre-prepared mixture: beyond this percentage, the grinding apparently becomes too difficult to carry out correctly.
Appetizing, isn’t it? SuperGround executives do not see the problem, saying that since some of us already eat bone marrow, the presence of bones in our food is not a particular concern. On the other hand, the effects tests with a lambda clientele show that they are full of satisfaction with the proposed products.
The demand for chicken meat should continue to grow in the coming years: on the part of the Food and Agriculture Organization of the United Nations, it is estimated that poultry consumption should be increased by 17.% over the next ten years. At SuperGround, which currently only works on reasonable quantities, there is talk of moving to a higher gear soon so that we can weigh in on the poultry market as early as 2023.