Jump to content

admin

Beyond meat: The end of food as we know it?

Topic Summary

Created

Last Reply

Replies

Views

admin -
Health and Medicine -
5
1400

Top Posters


Recommended Posts

With the latest breakthroughs in artificial intelligence a whole new concept of food may soon radically change what we eat. And at the same time, some experts believe, it could reduce global warming.No longer based on animal ingredients, this is a food entirely based on plants - although it looks and tastes like the classic food based on ingredients derived from animals.This is not a new idea, it has been around for about 10 years.But the breakthrough has been delayed, perhaps one of the reasons is that many consumers still prefer locally produced food, they want to trust the supply chain, and not simply depend on big manufacturers.However, a group of young scientists in Chile are working on alternatives for a sustainable and meatless future.Commercial engineer Matias Muchnick and Harvard research associate Karim Pichara are two of the founders of the Not Company. Together with biochemist Isidora Silva they are developing new plant-based food and are determined to bring it to people in their local market.Part of what motivates them is what they consider to be the biggest drawback of classic animal farming: It requires massive amounts of land and it affects global warming.According to the United Nations Food and Agriculture Organization, livestock contributes both directly and indirectly to climate change through the emissions of greenhouse gases such as carbon dioxide, methane and nitrous oxide.Livestock is also a major driver of deforestation, desertification, as well as the release of carbon from cultivated soils. Overall the livestock sector is contributing 2.7 billion tonnes of CO2 emission according to the UN."When you get behind the scenes of the food industry, you don't like what you see. There is a lot of things that we should be knowing... but we are blindsided by a whole industry that is making it really hard for us to see what we are really eating," says Matias Muchnick. The main scientist of the Not Company team is a computer, an artificial intelligence algorithm programmed to become the smartest food scientist in the world.It uses deep learning parameters to understand food at a molecular level, helping the team to deliver tasty and affordable nutrition while using less water, less land, less energy, and without the need to cultivate harmful bio systems like animals.It's a complicated process but it's designed to understand human perception of taste and texture which allows it to suggest clever recipes for sustainable and tasty plant-based foods. And it even understands the availability and use of resources for every single plant in the company's database."We want people to eat better, but without even knowing, that's the main objective of the Not Company," Muchnick says. But does the new model of food production really work? Will it be popular among consumers? What does it mean for the future of food? Are we at the tipping point of a food revolution? The team behind the Not Company talks to Al Jazeera to discuss their work, their goals and their vision for the future of the food industry.

Share this post


Link to post
Share on other sites

images?q=tbn:ANd9GcRG9jo3EN3ZThcmkxynt1U
New York Times

Plant-Based, the Beyond Burger Aims to Stand Sturdy Among Meat
New York Times
Ethan Brown, the founder of Beyond Meat. The company will begin selling the Beyond Burger at a Whole Foods in Boulder, Colo. — alongside the case where beef, poultry, lamb and pork are sold. Credit Ángel Franco/The New York Times. For the handful of ...
Beyond Meat's burger drips canola oil not bloodKCCI Des Moines

all 3 news articles »

Google

Share this post


Link to post
Share on other sites
Guest Nicole

It’s probably time people learned the name Veggie Grill, a fast-casual chain that’s going gangbusters in Southern California and also happens to be entirely vegan. It announced Wednesday that investors who are liking what they’re seeing have sunk another $22 million into the company so it can finally expand in earnest beyond the West Coast. The chain received $20 million in 2013, money it used to double the number of stores it was running to 28. The investment should be enough to double the chain’s size again by 2019, it predicts, and the spots it’s eyeing for expansion are primarily urban areas all over the country. The plan is to widen Veggie Grill’s footprint in California, but also to “move out of the West Coast region,” CEO Steve Heeley tells Nation’s Restaurant News. “We’re still evaluating markets, but we’re looking at the Midwest and the East Coast.”

The chain’s seasonally rotating menu offers a mix of burgers, salads packed with superfoods, Asian-inspired bowls, and even a few main-and-two-sides-style entrées, all made without any meat, dairy products, eggs, cholesterol, or trans fat. Some people may never know it, though: Dishes include several with fried “chickin’” plus veggie versions of everything from crab to beef.

NRN says there are also plans to occupy airports and university food courts. The chain seems emboldened by its own market research, which it says shows “a large number of what we call ‘veggie positive’ people” out there who still like meat, but “want to move vegetables to the center of the plate.” Veggie Grill will add even more bragging rights soon, too, as it’s about to become the first chain to serve Beyond Meat’s plant-based patty, a close competitor of the Impossible Food “bleeding” burger beloved by David Chang and other chefs right now.

http://www.grubstreet.com/2016/10/veggie-grill-vegan-chain-expansion.html

27-veggie-grill.w190.h190.jpg

Share this post


Link to post
Share on other sites

Beyond Meat, a startup that makes plant-based meat products, has filed for an IPO. The size of the offering? $100 million, but that number's just a placeholder.

A quick appetizer of some financials: The company said that net revenue in the first nine months of 2018 came to $56.4 million, a 167% bump from the same period last year.

Now, it's true that not every IPO filing gets top billing in the Brew—no hard feelings, Glucose Biosensor Systems (Greater China) Holdings. But this isn't just any IPO filing.

It's got a buzzy product

While Beyond Meat sells a variety of plant-based products from beef to pork to poultry, its bread-and-butter is the Beyond Burger, which is designed in a lab "to look, cook and taste like traditional ground beef." Why couldn't that have been our Chem 332 final project?

Let's talk distribution.

Retail: It's sold in large supermarket chains including Albertsons, Kroger, Wegmans, and Whole Foods.

Restaurants: You can see the Beyond Burger on menus at Bareburger, TGI Fridays, and a few others.

It's in a buzzy industry

Consumers are increasingly shunning meat over concerns of environmental impact, health, and animal welfare. And the meat substitutes industry is poised to take advantage—it's estimated to grow to nearly $6.5 billion by 2023 (up from $4.6 billion this year).

So it shouldn't surprise you that Beyond Meat is locked in a bruising battle with competitors. Not only is it duking it out with the like-minded Morningstar Farms and Impossible Foods, but there's also the traditional giants of Big Meat (the animal variety) to worry about.

Finally, it's got high-profile backers

Leonardo DiCaprio is a brand ambassador, and Beyond Meat counts Bill Gates as one of its investors. These celeb endorsements show how plant-based protein has worked its way to center stage.

And there's no brighter spotlight than the one on the public markets.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now





  • Topics

  • Posts

    • Live: Chinese officials brief the media on novel coronavirus control   Asymptomatic man infects 14 medics with coronavirus. They are calling him "超级传播者" (Super-spreader), he took more than 15 days to start feeling symptoms, even though he was able to infect the doctors and nurses. In 12/25/2019 Zhao, 69, was admitted to the Union Hospital of Huazhong University of Science and Technology in Wuhan. He was suffering from pituitary tumors, he didn't have a very good cardiac function, coronary heart disease, sinus bradycardia and other illnesses. He stayed in the hospitals for 12 days for preoperative examination and evaluation (until January 6th). Before the brain surgery, he had no respiratory symptoms, normal body temperature, normal white blood cell and lymphocyte values. Preoperative x-rays showed he had some shadows on his left rib cage due to a long history of smoking. He was full of gas, good mental state, the doctors didn't have any reason to doubt he had an sort of viral pneumonia. December 30, 2019 the hospital received an internal notice about cases of pneumonia of unknown causes and January 7th, 2020 the hospital staff started wearing protection clothes. Zhao's surgery was done January 8th during the morning, it was done successfully and the patient was in stable conditions. January 9th the hospital was informed that the unknown cause of pneumonia was a virus called coronavirus. But Zhao didn't have any symptom whatsoever. January 11th Zhao suddenly got fever, but it was extremely difficult to determine the clinical reason since he made an cranial surgery, it could be changes in the body's stress, cerebral vascular irritation, changes in intracranial pressure... Meanwhile a neurosurgeon issued a lung CT scan, image display showed multiple lung opacities sheet with right pleural effusion, interstitial pneumonia. Significant pulmonary infection performance has emerged. Also, leukocytes increased significantly, elevated neutrophils, lymphocytes low, these changes are not typical virus infection. Doctor immediately reported the case and specialists did RNA tests confirming the patient got the virus and infected 14 people from the hospital staff. He was classified as "Super Spreader", that's when a person infects a large amount of people. The hospital doesn't know how many people were infected by the patient and the staff since hundreds of patients, medics and students go to that hospital daily and as observed the infected person might take 15 days to feel symptoms, but can infect others even before the symptoms appear. Source: China Press    
    • If half your international workers are down with the flu (I'm "just" going off the flu symptoms here)... your company grinds to a halt. What worries me is that the world's increasingly-interdependent medical goods supply chains operate very leanly and with comparatively lower stockpiles than we used to. And any given country, the US for example, is less self-sufficient than ever before (in terms of established supply chains currently in use). So any major disruption in the production and global distribution of medical goods will be very readily felt by hospitals. And no one is prepared for that with adequate contingencies in place. Huge amounts of basic medical supplies are manufactured in Asia. China- masks, PPE, some fluid/ fluid bags, scapals/ instruments, wound dressings, IV machines/ mobile xray/ other machines; South America- Certain IV fluids, medications, some anti viral/ antibiotic meds; India- outer protection bag that some IV fluids are packed in If the supply chain were to be interupted- at any point in the world where medical equipment is produced- that is almost unfathomable. Germany gets 80% of it's pharmacies from foreign countries, most of it from China and India...... Outsourcing (globalizing) medicine is a disaster recipipe beyond pandemics, when you actively make yourself dependent.
    • China's CDC report says Coronavirus "has higher pandemic risk than SARS" | Can be transmitted without symptoms within incubation period [from renowned Harvard scientist Dr. Eric Ding] About 100,000 people could be infected with the new coronavirus around the world, experts have warned, as the UK government faced calls to reassure people that the NHS is ready to deal with any British cases within days. In spite of the rigorous containment measures China has taken, its ban on flights and the UK checks on travellers from China at Heathrow, experts say it is only a matter of time until there is a case in the UK, given the ease with which the new coronavirus is now believed to pass from one person to another - possibly transmitted by people with mild or even no symptoms at all. Secondly, there are reports from China of people who have infected others before they have experienced any symptoms.
    • Dr. Liang Wudong, a surgeon who was treating patients in Wuhan, become the first doctor to die from the new Coronavirus at Hubei Xinhua Hospital. A reminder that while everyone else is trying to avoid it, frontline medical staff are risking their lives to cure it and help others.
    • Rumour from Wuhan that at one hospital over 70 patients died in just one hour This post says someone working in a hospital in Wuhan said that all the doctors and nurses of two departments died within 3 hours, and that over 70 died within one hour in No. 5 hospital last night.     Date unknown. Rough translation of the chat (from SleepyKitto on the discord server): White: I just got through my comrade's office line W: He wailed and told me no one left from the two departments within 3 hours W: All dead W: Last night 70 something patients died in Wuhan Fifith Hospital within an hour Green: Were those doctors? W: DO NOT take this lightly W: Doctors, nurses W: Whole section department, no one left G: My god, where are the resrouces? G: (where is) the Government?
  • Popular Now

  • Recently Browsing

    No registered users viewing this page.

  • Who's Online (See full list)

×
×
  • Create New...

Important Information

Terms of Service Confirmation Terms of Use Privacy Policy Guidelines We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.