Demand for ‘fake meat’ has undeniably taken the world by storm.
Fuelled by a deluge of alarming reports into the dangers of eating too much red or processed meat, supermarket shelves and restaurant menus are now littered with vegan sausages, bacon and burgers.
Manufacturers insist their plant-based creations are just as succulent as real meat, not to mention healthier.
But as Martin Freeman’s recent admission that he has ditched vegetarianism after 38 years has highlighted, not all is as it