La Vie

Intensive animal farming is a huge contributor to climate change: 14.5% of total CO2 emissions, 27% of land use, and 77 billion animals culled in 2021. Drastically reducing the demand and supply of traditional meat-based protein could have a significant impact on the effects of climate change.  But despite the progress of plant-based alternatives as meat substitutes, there was an essential element missing to replicate the taste and culinary experience of meat: fat. It gives meat its characteristic taste, one that’s been sought after for thousands of years.

Out of their Parisian laboratory, La Vie’s three years of R&D focused on taste, making it possible to develop a unique recipe that reproduces animal fat with plants. Their technology recreates ‘lean bacon’ without texturing agents before a proprietary process combines it with their plant-based fat technology to give their bacon a signature ‘crispy-yet-juicy’ profile.