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Future of Food #26

  • Moldy jam controversy
  • Asia embraces fake meat
  • Urban farming in Paris
  • Community fridges in NY
Published every Tuesday

Nikkei Asian Review

Coronavirus accelerates demand in Asia for plant-based meat

Plant-based faux meat makers in Asia are seeing sales soar as consumers seek safe and healthy alternatives in the wake of the coronavirus outbreak.

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Editor’s Note:

The ongoing pandemic has helped the plant-based food industry in making new inroads around the world. This article from Nikkei Asian Review tracks the growth of the Japanese company Marukome and a few other players in the Asian market.

Guardian

The future of food: inside the world’s largest urban farm – built on a rooftop

In Paris, urban farmers are trying a soil-free approach to agriculture that uses less space and fewer resources. Could it help cities face the threats to our food supplies?

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The Cut

The Secondhand Refrigerators Feeding New Yorkers

As the city has weathered a tumultuous four months, convulsing under the weight of a pandemic and protests against police brutality, a group of New Yorkers, united not organizationally but rather by a passion for food and justice, has begun establishing “community fridges” across the boroughs, from Harlem to Brownsville, Astoria to Bed-Stuy.

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Guardian

Hunger could kill millions more than Covid-19, warns Oxfam

Millions of people are being pushed towards hunger by the coronavirus pandemic, which could end up killing more people through lack of food than from the illness itself, Oxfam has warned.

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EURACTIV

Kyriakides: Investments will match EU’s ambition on sustainable food systems

The EU’s determination to become a global leader in sustainability will be matched by investments in solutions to deliver on the commitments set out in the EU’s new food policy, Commissioner Stella Kyriakides told EURACTIV.com in an exclusive interview.

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Food Ingredients First

Loryma develops wheat-based binding system for plant-based convenience products

Wheat ingredients specialist Loryma has developed functional binders that can individually adjust the consistency and texture of meat alternatives. The Lory Bind range includes binders with different properties that match the application and production process. The move comes amid heightened demand for meat-free products with an authentic taste, smell and appealing mouthfeel.

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Editor’s Note:

Loryma is a company that is active in the wheat ingredients space. This article from Elizabeth Green focuses on a new technology developed by the company that enables it to individually adjust the consistency and texture of meat alternatives.

Mashable

Yes, Alternative Meat Can Help Stop Climate Change And Here’s Why

We live in a rapidly-warming world that is saturated in meat. Even in the wake of a pandemic that shuttered processing plants, raised prices, and boosted sales of alternative meat, the $1.7 trillion global animal meat industry didn’t go anywhere. Beef is still a staple at supermarkets, restaurants and family tables across the U.S. (Pork remains the most popular meat in most of Europe and Asia).

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Washington Post

After LA’s Sqirl cafe sold moldy jam, its owner cited a mycologist to defend it. But he doesn’t approve.

On Sunday, the chef and owner of the trendy Sqirl cafe in Los Angeles released a statement responding to a controversy that had been fermenting all weekend in the petri dish of social media. In the missive, Jessica Koslow — whose Instagrammable brunch food regularly draws out-the-door lines of patrons and who built a retail empire out of jars of preserved fruit — addressed the topic at hand: moldy jam.

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Reuters

Exclusive: U.S. government’s boxed food aid promise falls short

CHICAGO – The U.S. government delivered far less food aid than it had pledged by the end of June, according to food bank managers and data from the agriculture department sent to Reuters, after it hired inexperienced companies to box food during the pandemic.

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Editor’s Note:

A few weeks ago, the US government had pledged to deliver boxed food to people who had lost their jobs amidst the pandemic. However, the actual delivery of these food boxes has fallen well short of the target set for June, Christopher Walljasper reports.

IANS

The growth of cloud kitchens in India

New Delhi: There is a certain distinction in the concept and coinage of the term ‘cloud kitchen’; the concept of takeaway or delivery only, without dining, has been around for over half a century globally. While pizza and burger delivery points were prevalent in the West, in India we have the long standing tradition of tiffin/dabba services; these are essentially cloud kitchens and have been around for decades.

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