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Cell-based disruption: How many factories, and at what capacity, are required to supply 10% of the meat market? foodnavigator.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from foodnavigator.com Daily Mail and Mail on Sunday newspapers.
The companies at cutting edge of cell-based protein product development just-food.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from just-food.com Daily Mail and Mail on Sunday newspapers.
Close Authorship Just as it did with our work schedules, exercise routines and social engagements, the pandemic has impacted our dietary habits. More than 80 percent of consumers said their food habits have changed since the outbreak: One in five are making healthier choices to support their own health, with many turning to plant-based proteins and 57 percent of respondents from another survey eating fewer animal products. Yet as the demand for both sustainably produced and healthy foods grows, many companies offering such options still find themselves offsetting the positive carbon benefits of cutting animals out of the loop by packaging their products in plastic or using synthetic additives. One innovative company, for example, provides a great plant-based alternative to eggs made primarily from mung beans unfortunately, it’s currently sold in plastic bottles. ....
Off The Menu: Lab-grown meats, seafood on the horizon Updated Mar 06, 2021; Posted Mar 06, 2021 Memphis Meats shows chicken it produced in a laboratory from chicken cells in Emeryville, Calif. A growing number of startups worldwide are making cell-based or cultured meat that doesn t require slaughtering animals. (AP Photo/Terry Chea)AP Facebook Share The animal proteins meat, poultry, seafood, and eggs that have always been a focus of the restaurant dining experience have been undergoing a metamorphosis over the last several years, with plant-based substitutes and now lab-grown alternatives becoming increasingly available and, more importantly, competitive in terms of both eating quality and price. ....