#4
single distill image banner
  • BIOMILQ tackles breastmilk
  • The impact of Dry January
  • New alternative sweetener
  • Better way to check for disease?
Selection and ranking powered by deepnews logo
Story Source
The Jerusalem Post
Israel has secured its place as an early and leading player in the fields of plant-based culinary innovation and cultured meat, grown in the laboratory from extracted animal cells. The rapidly-growing market for meat substitutes is driven by an increasing combination of health and environmental concerns. Dozens of leading Israeli start-ups and well-established firms showcased their innovations at Tel Aviv Port at the first conference for plant-based culinary innovation on Monday, targeting professionals and suppliers from the food industry.

Editor’s Note: It’s like a street fair mixed with a tech conference. Here the Jerusalem Post explores the Israeli side of food tech from an event in Tel Aviv, including a company trying to prove “that chickpeas are for more than hummus alone.”

The Guardian
Supermarket sales of no- and low-alcohol beer jumped nearly 40% in January as Britons challenged themselves to a month off booze.

Editor’s Note:

Food Ingredients First
Motif FoodWorks, an animal-free ingredient innovation company, has partnered with the University of Massachusetts Amherst (UMass), US, to optimize the process of characterizing functional properties of food proteins, including their solubility, stability, color and other properties critical to the production of successful plant-based products.

Editor’s Note:

AP
ANNAPOLIS, Md. — Foods made of animal tissues cultured from cells outside of the original animal, or made from plants or insects could not be labeled “meat” in Maryland under a Republican-backed bill in the Maryland General Assembly.

Editor’s Note:

The Spoon
Overconsumption of sugar is responsible for illnesses such as heart disease, diabetes and some cancers, a problem that’s hard to avoid because American food is full of the stuff. Many people and companies lean on alternatives to avoid sugar, but while research has proven that consumption of aspartame, sucralose and others is safe, many people have concerns about them. Stevia is another sugar alternative that’s made from leaves, but its odd aftertaste disqualifies it for use in many products.

Editor’s Note:

Marketwatch
Easing up on animal products might strike fear into some avowed meat lovers’ hearts, but environmental, home-cookery and nutrition experts say the undertaking is both worthwhile and achievable.

Editor’s Note:

Visual Capitalist
The quantity of greenhouse gases (GHGs) generated by our food can vary considerably across the global food supply chain.

Editor’s Note:

Food Business News
KANSAS CITY — While the number of consumers who claim to lead a vegan lifestyle has remained small and steady, the number of food and beverage products making a vegan claim has risen. The difference highlights the changes taking place in the market for plant-based products and demonstrates how manufacturers are trying to develop points of differentiation in the market as it achieves mainstream status.

Editor’s Note:

CNBC
Burger King’s Impossible Whopper may have built up buzz, but the plant-based burger wasn’t enough to lift the chain’s same-store sales growth as high as Wall Street estimates in the fourth quarter.

Editor’s Note:

PanDaily
Since we aren’t infectious disease experts, we’re going to do what we do best, which is to help you understand the virus’ impact on China tech, especially consumer internet, using our unique blend of industry expertise and bilingual and bicultural fluency.

Editor’s Note:

Food Navigator
Speaking to FoodNavigator-USA as the GFI released its third annual restaurant scorecard, GFI foodservice and supply chain manager Zak Weston said all the leading chains are closely monitoring the plant-based trend, although some still have concerns about pricing, supply chain issues, space constraints and demand (if you have a limited menu and food preparation space, each menu item must carry its weight).

Editor’s Note:

Press Association
Surging demand for non-alcoholic drinks and the increasingly popular Veganuary trend failed to halt sales declines among Britain’s biggest supermarkets, new figures have shown.

Editor’s Note:

The Spoon
A new startup called BIOMILQ today announced that it had successfully produced human casein and lactose, the predominant components found in breastmilk, through their new patent-pending process. In short, they’ve grown the key elements of human breastmilk in a lab.

Editor’s Note: While they’re not quite ready to call it “breastmilk,” a company has announced that it is close to getting the basics produced in the lab. Here The Spoon looks at BIOMILQ and a competitor.

Food Ingredients First
Consumer perceptions on the clean label are changing as food science evolves, the company says

Editor’s Note:

Quartz
Christie Lagally spent much of her childhood peering into the dark through the lens of a telescope. But she never found the answers she sought in the chilly vastness of outer space.

Editor’s Note:

Purdue University
WEST LAFAYETTE, Ind. – Foodborne illness hits about one in six people in the United States every year. The Centers for Disease Control and Prevention estimates that 48 million people in the U.S. get sick due to one or more of 31 recognized pathogens, including E. coli O157:H7, a particularly harsh strain of E. coli.

Editor’s Note:

Reuters
LAGOS – When Nigerian chef Olasore Osidele became a vegan six years ago, people warned him that cutting out meat was questioning God’s plan.

Editor’s Note:

Mail on Sunday
Aldi is marketing sweet potato soup sprinkled with algae to give a vitamin boost

Editor’s Note:

The Takeout
Anyone in the mood for scrambled mung beans this morning? No? How about scrambled plant-based egg substitute? Is that a little better? Well, buckle up. Just, a San Francisco-based start-up that makes plant-based egg substitutes, has just partnered with Sodexo, a massive international food service. That means you might be eating mung bean “eggs” sooner than you think.

Editor’s Note:

Mediapost
Natural and organic meat marketer Applegate’s new brand positioning has kicked off with a post-Super Bowl campaign aimed at “conscientious carnivores.”

Editor’s Note: Beyond making the future of food, there is the matter of selling it. A couple of articles this week deal with the effort to change people’s perceptions about what they should be putting in their bodies.

Fast Company
As more and more companies look to curb food waste, fruit scraps and ugly pieces of produce that once went into the compost bin or trash can are finding second lives. Juice pulp has been turned into popsicles, wonky veggies into soups, and now Dutch company Fooditive is turning leftovers from apples and pears, along with the pieces of fruit that are unfit for supermarkets, into a chemical-free sweetener.

Editor’s Note:

Bloomberg
Chipotle Mexican Grill Inc. is being pulled quickly into the plant-based movement that’s taken hold across America with high-profile faux burger sellers Beyond Meat Inc. and Impossible Foods Inc.

Editor’s Note:

Ad Week
Del Monte Foods, maker of canned fruits and vegetables, got both good and bad news in a report commissioned by the company.

Editor’s Note:

Israel 21c
The world’s central address for supporting research, development and commercialization of plant-based and cultivated meat protein alternatives is the Good Food Institute, founded in 2016.

Editor’s Note:

Mercury News
A Marin woman’s Petaluma vegan-foods company is suing California food regulators after being ordered to stop using the word “butter” on its packaging.

Editor’s Note:

($) = This source has a hard paywall. You will need to suscribe to view this article.