Page 6 - Impossible Meat News Today

This week, sip on some delicious cocktails inspired by a literary legend and indulge in a Japanese sweet treat arriving in Singapore for the first time. On the savoury side of things, there’s a new Sichuan buffet (it’s not hotpot) and plant-based meals delivered to your doorstep if you prefer to stay home. Looking for a pick-me-up after a hard...

Alternative beef burgers made of plant-based materials by Redefine Meat. (Courtesy, Redefine Meat) In recent years, Israeli tech has been carving a name for itself in the alternative protein field, coming up with varied ways to replace real meat, the production of which is a key contributor to global warming. In the main, meat substitutes are being made either from plant-based materials or from the multiplication of real cells taken from animals without causing them harm. As a vegetarian since ...

Chris Shepherd’s One Fifth Transforms Into a Classic Italian Red Sauce Joint Plus, new restaurants slinging gyros and vegan “chickn” are heading to Houston Share this story Taylor Hall Welcome to AM Intel, a (mostly) daily round-up of Houston’s hottest bits of dining intel. Trying to stay on top of Space City’s endlessly vibrant dining scene? Keep up with the hottest new openings, essential eateries, and more by subscribing to the Eater Houston One Fifth’s next iteration will be ...

Legendary State Fair of Texas Funnel Cake Purveyor Wanda ‘Fernie’ Winter Dies at 95 Plus more Dallas-Fort Worth dining intel Share this story State Fair funnel cake maven Wanda ‘Fernie’ Winter has died Wanda ‘Fernie’ Winter, the State Fair of Texas fixture known for serving up powdered sugar-dusted funnel cakes from her concession stand at The Dock, passed away this past weekend, her family has announced. She was 95 years old. Winter first started working at the State Fair with he...

A high-flying plant-based fast-food chicken concept is spreading its wings — and sandwiches, wraps, and nuggets — in Houston. San Antonio-bas

A high-flying plant-based fast-food chicken concept is spreading its wings — and sandwiches, wraps, and nuggets — in Austin. San Antonio-base

Meat.The End reinvents traditional extrusion tech: ‘Texture is the most problematic bottleneck in plant-based’ Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how. The plant-based meat market is well and truly established. Valued at more than $4.3bn, the sector is expected to reach $8.3bn by 2025, according to MarketsandMa...

Nestlé has confirmed to MARKETING-INTERACTIVE that it is working on a company-wide project to update its pioneering nutrition and health strategy. This comes after the Financial Timesquoted a Nestlé internal presentation in its report, stating that the FMCG brand recognises that over 60% of its mainstream food and drinks products are unhealthy. Nestlé also allegedly said in its internal presentation that certain categories “will never be healthy” no matter how many changes it makes, ...

Thank you, Yves, for republishing James Galbraith’s beautiful 2009 essay “Who Are These Economists Anyway?” — in which we read: “Leading active members of today’s economics profession… have formed themselves into a kind of Politburo for correct economic thinking. As a general rule—as one might generally expect from a gentleman’s club— this has placed them on the wrong side of every important policy issue, and not just recently but for decades. They predict disaster where non...

Buns & Bubbles, 162 Tacker Drive, has opened serving a Vietnamese- centric menu including bánh mì, bao buns, spring rolls, milk tea and Vietnamese coffee. The cafe is owned by Halina and Bao Le. Recipes are courtesy of Halina’s mom and grandmother. Her mom comes to the cafe to prepare many of the dishes several days a week. Halina bakes bread daily for the bánh mì, the star of the menu, with 13 combinations from which to choose. There’s the classic Vietnamese-style combina...