Beyond Meat CEO 'It's Just Not the Moment for Plant-Based Meat' After Rebrand
https://plantbasednews.org/news/alternative-protein/beyond-meat-not-the-moment-rebrand/
#HackerNews #BeyondMeat #PlantBasedMeat #Rebrand #AlternativeProtein #FoodIndustry #Innovation
It seems meat produces are really afraid of plant based alternatives, that this is the best idea they can come up with makes me laugh.
https://www.theguardian.com/world/2026/mar/05/eu-ban-meaty-names-vegetarian-vegan-food
How does plant based meat compare in taste with regular meat. NECTAR, a nonprofit initiative working to accelerate the alternative protein transition, conducts an annual "Taste of the Industry" sensory analysis of plant-based meats within the US. You can find the one page summary here.
Scientists have developed a sustainable, non-GMO "vegan meat" from sunflower protein that is not only packed with essential minerals like iron and zinc, but also has a mild flavor and fibrous texture that makes it a perfect meat substitute. When can I buy it? 😋
👉 https://www.sciencedaily.com/releases/2025/11/251104013006.htm
A collaboration between Brazilian and German researchers has led to a sunflower-based meat substitute that’s high in protein and minerals. The new ingredient, made from refined sunflower flour, delivers excellent nutritional value and a mild flavor. Tests showed strong texture and healthy fat content, suggesting great potential for use in the growing plant-based food sector.
Digesting Food Studies (the CFS podcast)—Episode 101: Introducing Meat Studies.
https://rss.com/podcasts/digesting-food-studies/2172561/
Carnivores, herbivores, omnivores unite! Meat Studies has something for everyone (including #pescatarians, #vegans and #frugivores. But is meat a product, a process, or both?
This episode features Élisabeth Abergel and Ryan Phillips, guest editors of the Meat Studies themed section in Vol. 11 No. 1 of Canadian Food Studies. Alexia Moyer talks about the tools we use when eating meat—and how they have evolved over the year—and in the After Taste, grad student Emma Paisley responds to the article, “Meat politics at the dinner table” by Emily Kennedy, Shyon Baumann, and Josée Johnston.
#DigestingFoodStudies
#MeatStudies
#Veganism
#Vegetarianism
#PlantBasedMeat
#FoodStudies
#FoodPodcast
#FoodSystems
🦆 Foie Gras without the duck.
Vow’s cultivated foie gras debuts in select high-end restaurants, turning production challenges into a premium feature.
Vow’s foie gras is 51% quail cells mixed with plant-based ingredients, served at $15 snacks to $186 tasting menus.
https://undark.org/2024/11/26/future-lab-grown-meat-luxury-products/
#labgrownmeat #food #culinaryscience #luxury #culinary #science #future #undark #restaurant #premium #foiegras #plantbased #plantbasedmeat #biology
It's nice to read a hopeful essay about the future of #PlantBasedMeat. 🌱 And the author is right: It's a marathon, not a sprint.
👉 Positive trends on alternative proteins, by Lewis Bollard
https://farmanimalwelfare.substack.com/p/positive-trends-on-alternative-proteins
"Why do vegans have foods that look like meat?"
Wrong question! The right question is:
"Why do meat eaters change their food so it doesn't look like an animal?"
Lidl introduceert ook als eerste Nederlandse supermarkt gehakt dat deels dierlijk en deels plantaardig is. Deze gehaktmix bestaat voor 60% uit rundergehakt en voor 40% uit erwteneiwit en smaakt hetzelfde als 100% rundvleesgehakt. Lidl wil het hiermee voor de vleesliefhebber gemakkelijk maken om gehakt te kiezen met een lagere milieu-impact. Ook dit product is een stuk goedkoper dan het reguliere gehakt.
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BenjaminK
Erwin Rossen 🔸
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Canadian Association For Food Studies
Undark
