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  • Green tea reduces liver fat
  • Kellogg’s launches alternative meat
  • Meat in China after coronavirus
  • Scientists explore crunch time
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The Globe and Mail ($)
Dairy farmers are pushing back and current regulations are a roadblock, but proponents say the future is already here.

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Bloomberg
Inside the mass firings at Zume, one of Masayoshi Son’s latest investment debacles.

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Pennsylvania State University
The combination of green tea extract and exercise reduced the severity of obesity-related fatty liver disease by 75% in mice fed a high-fat diet, according to Penn State researchers, whose recent study may point to a potential health strategy for people.

Editor’s Note: A new study has revealed the true benefits of green tea extracts. Scientists from Penn State University explore whether this new research could help in minimizing instances of fatty liver disease.

The Spoon
Reports from the Food and Agricultural Organization of the United Nations, World Health Organization, and others emphasize the critical role of plant-based diets in creating a sustainable food future for all. Plant-based diets are also key for human nutrition, highlighted in diet guidelines the world over including US, Canada, and Brazil.

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Food Ingredients First
Bühler and Givaudan are joining forces in Singapore to open a unique Innovation Center dedicated to plant-based food. Planned to open later this year, the new facility will be jointly run by the two companies, bringing together a pilot plant featuring Bühler extrusion and processing equipment with a kitchen and flavor laboratory by Givaudan.

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Washington Square News
Who knew the potential solution to global crises would take shape in the form of a hamburger? Well, not your average hamburger. Clean meat, cultured meat, lab grown meat: while experts argue about the terminology, it’s all the same.

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Food Navigator USA
While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free meat still a pipedream, or something that can really work on an industrial scale?

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CNN
Move over, kale. There’s a new celebrity in the produce aisle: mushrooms. People are scooping up mushrooms so quickly that producers are scrambling to keep pace with burgeoning demand.

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Arkansas Online
Food products that resemble meat and are marketed as “plant-based” continue to take up more retail space, landing this year on an increasing number of store shelves and restaurant menus.

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The Times ($)
Nearly one in four new food products put on supermarket shelves last year was vegan as demand continued to grow apace. Almost two thirds of Britons now choose to eat meat substitutes, up from half two years ago, research shows. Over the same period the proportion of meat eaters reducing or limiting the amount of meat they consume has risen from 28 per cent to 39 per cent.

Editor’s Note: Ever wondered why vegan foods are gaining popularity at such a rapid pace? Andrew Ellson analyses the link between meat eaters and the rise of vegan foods.

The New York Times
Even as Americans mass in cities and their suburbs, the range-roaming cowboy has endured as a national symbol, along with the cholesterol-laden diet he represents: heavy on steaks, hamburgers, sausages and the like.

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WSJ ($)
Restaurant Brands International Inc. QSR 1.27% has taken an early lead in the race to build a better chicken sandwich. The fast-food company said Monday its sales at Popeyes Louisiana Kitchen far exceeded expectations for the quarter ended in December. Its spicy chicken sandwich was rolled out nationally in November after it sparked a social-media sensation during tests last summe

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Deccan Herald
For some, certain foods leave a comforting aftertaste but for others, it’s gnawing guilt. To help the latter half Bengaluru-based food startup has concocted chocolates that aim to take the guilt out of their favourite indulgence.

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Fox Business
Kellogg’s is taking a bite out of the alternative meat market, competing with the likes of Impossible Foods and Beyond Meat. The food giant debuted Incogmeato under its vegetarian product line, Morningstar Farms, last year with burgers and chicken made to mimic the flavor and texture of real meat.

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The Verge
More than nine in ten Americans “are willing” to eat more fruits and vegetables, and more than half are open to giving up some red meat and chowing down on more plant-based meat alternatives, according to a new survey of more than a thousand adults in the US by Yale and the nonprofit Earth Day Network.

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iNews
At the beginning of the month, shoppers complained that British supermarkets had run out of Quorn mince and chicken nuggets, two of the veggie and vegan brand’s most popular products.

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Forbes
Food technology and vertical farming are both growing markets. In 2018, vertical farming was worth $3bn globally and it is predicted to grow to $22bn between 2019 and 2026.

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Quartz
The textures and aromas of our foods trigger reactions in our brains that control how full we feel. And as scientists continue to learn just how, some are seeking to figure out if food textures also play a role in how much we eat.

Editor’s Note: Would your food be more satiating with a little extra crunch? Quartz looks at a new study from the University of Otago and the Riddet Institute in New Zealand that tried out how participants felt after different degrees of crispiness.

Media Post
Plant- and cell-based seafood has a long way to go to catch up with meat substitutes, but private equity firms and grocery stalwarts like Conagra, General Mills and Tyson are hoping seafood substitutes are the next wave of consumer uptake.

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Fast Company
Most fake meat products get protein from a small group of plants. In the case of the Beyond Burger or Nestle’s Awesome Burger, the main ingredient is pea protein; the Impossible Burger gets protein from soy and potatoes. Kellogg’s “Incogmeato” line is made with soy. But one new Bay Area startup relies on fungus instead — specifically, koji, the fungus used to make sake.

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South China Morning Post
Move to benefit large state-owned meat importers and a catalyst to producers of plant-based meat substitutes

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Stuff NZ
If you end up binning food because you just can’t face last night’s leftovers, then you’re not alone.

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Food Business News
Information may be a bigger barrier to adopting plant-based foods than taste, according to a national survey by the Yale Program on Climate Change and the Earth Day Network. Approximately 55% of Americans said they are willing to eat more plant-based meat alternatives, and 54% said they are willing to cut back on red meat consumption.

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University of Illinois
CHAMPAIGN, Ill. — A new study of 55 women found that two of the most popular forms of bariatric surgery – Roux-en-Y gastric bypass and laparoscopic sleeve gastrectomy – may dramatically change patients’ sensitivity to and absorption of alcohol.

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Veg News
Northern California chain Pizza My Heart is the first to offer the brand’s nut-free Cultured Vegan Pizza Mozz, which is now available to food service providers.

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