It looks, smells, tastes and feels like a beef burger, but it’s made entirely of plant products. Last week’s sizzling launch of the meatless “Impossible Burger” at New York’s Momofuku Nishi restaurant shows just how far the faux meat industry has progressed beyond the tasteless hockey pucks of its early years. It’s also part of a shift towards more meat-like vegetarian food, a move driven by the search for healthy, sustainable sources of protein that taste good and mirror the experience of eating meat. read full article
His own collection of restaurants, named The Kitchen and Next Door, aim to shake up food distribution by sourcing ingredients locally and providing fresh, natural food at sensible prices. His company, also called The Kitchen, builds hundreds of school gardens to teach children in low-income communities about healthy eating. read full article
Imagine using plants to make “meat”. One California-based company is doing just that.
Ethan Brown is the founder and CEO of Beyond Meat. It produces a 100% plant-based protein with the taste and texture of chicken and beef. Brown believes replicating animal meats with plants offers consumers a sustainable protein option while helping to address one of the most important environmental issues facing society today. read full article
Ripple Foods, a maker of dairy-free milk, has been served up $30 million in Series B funding led by GV.
Emeryville, Calif.-based Ripple Foods, formed by Adam Lowry and Neil Renninger, is the developer of a plant-based, milk-like beverage that offers more read full article
In Seth Goldman’s vision of the supermarket meat case of the future, he doesn’t see a meat case at all. He sees a protein case. And only some of the proteins in it will come from animals. “I want to see chicken protein, plant protein, beef protein,” he says. “Just like what has happened in the dairy case.” read full article