Page 12 - Impossible Meat News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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 MarketsandMarkets. The market research firm puts this down to significant investments in the space, as well as g...

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, FT reported. This assessment is said to have covered about half of Nestlé’s overall portfolio ...

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 none occurs. They deny the possibility of events that then happen. … They oppose the most basic, dece...

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 combination bánh mì ($6.50), which has Vietnamese-style ham, sausage and barbecue pork topped with fr...