Flexitarian:
Flexitarian is a term coined to describe individuals who mainly eat a plant-based diet with the occasional meat or dairy added in. The word flexitarian has been around for a while but hit the mainstream in 2008 with the publication of the book “The Flexitarian Diet” by nutritionist Dawn Jackson Blatner. [The Spruce Eats]
Noted in “Real milk, no cows needed: Lab-made dairy products are now a reality,” Graham Lawton, NewScientist (14 August 2021, paywall):
Formo ferments caseins and whey and then uses standard cheese-making to turn them into mozzarella and ricotta. Like many in the industry, its founders are driven by a desire to replace ethically and environmentally troubling animal products with guilt-free replicas. “In the Western world, the demand for dairy products is kinda limitless,” says CEO Raffael Wohlgensinger. Demand is rising in Asia too. All this is putting unsustainable pressure on the environment, but many consumers are loath to give up cheese. “The biggest consumer pain point for flexitarians who want to get rid of animal products is cheese because plant-based products are not performing well,” says Wohlgensinger.
