Tag: plant-based

alternative protein, taste test

What Does 3D-Printed Meat Look and Taste Like? We Tried Redefine’s

“Wow, this is succulent as f***” That was the first thought that popped into my mind after my first bite of Redefine Meat’s 3-D-printed flank steak. Redefine Meat is a Israel-based start-up that produces a robust line of 3D-printed plant-based meat alternatives, called New-Meat. The company did a live cooking demo and was sampling its beef flank steak and pork bratwurst at Plant-Based World in … Continue reading What Does 3D-Printed Meat Look and Taste Like? We Tried Redefine’s

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plant-based, taste test

Future of Cheese: Taste Testing Vegan BabyBel

We’ve come a long way with vegan cheese – remember when all we had was orange bricks of Follow Your Heart and bags of shredded Daiya? It’s 2022, and now, the Bel Group, a French cheese manufacturer has released a plant-based version of its iconic Babybel mini cheese wheels. We found a bag at Whole Foods and gave it a try – check it out … Continue reading Future of Cheese: Taste Testing Vegan BabyBel

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alternative protein, Climate Change, cultivated meat, news, plant-based, round-up

Future of Meat: Vegan Flank Steak, Cultivated Chicken in Grocers

Welcome to the future of meat. Vegan flank steak – Israeli-based Redefine Meat announced that its’ 3D-printed vegan flank steak will soon be available at five restaurants in London: Mr. Whites, German Gymnasium, Chotto Matte, and Gillray’s Steakhouse and Bar. The plant-based steak alternative uses Redefine’s 3-D printing technology to create a realistic texture and infuse meaty, umami flavor. Cultivated chicken in grocery stores – … Continue reading Future of Meat: Vegan Flank Steak, Cultivated Chicken in Grocers

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alternative protein, fungi, taste test

We Tried Bacon Made From Mycelium (and You Should Too)

Vegan bacon sucks. Until now. We are entering the plant-based 2.0 phase where meat alternatives are becoming more realistic, more nutritious, and tastier than the first products that rolled into the market. MyForest Foods is one of the companies making much better meat alternatives. Using mycelium, the root-like structure of mycelium, MyForest Foods produces a plant-based bacon product made with six simple ingredients (mycelium, beet … Continue reading We Tried Bacon Made From Mycelium (and You Should Too)

Ashlen Wilder5 Comments
alternative protein, plant-based

Fish of the Future: 3D-Printed Salmon & Jackfruit Fish Fillet

A misconception exists that seafood is the more sustainable option over red meat and four-legged animals. While fish and crustaceans are wild and do not release greenhouse gases like cattle and other livestock, many fishing methods cause habitat destruction and create plastic pollution. On top of this, due to extreme overfishing, many ocean-dwelling species are now threatened or endangered. When an ecosystem loses too many … Continue reading Fish of the Future: 3D-Printed Salmon & Jackfruit Fish Fillet

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alternative protein, plant-based

Aqua Cultured Foods Announces First Product: Mycoprotein Calamari

Aqua Cultured Foods, a food-tech startup based in Chicago, unveiled its first product this week: vegan calamari fries made from a base of mycoprotein. This will be the company’s first commercially available product, which will officially launch sometime later this year. To create calamari from mycoprotein (protein derived from fungi), Aqua Cultured uses a technology called microbial fermentation, which means microorganisms are used to create … Continue reading Aqua Cultured Foods Announces First Product: Mycoprotein Calamari

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