Food Substitute Battle (2 Viewers)

[guidomerkinsrules]

People who already don't eat meat didn't really need meat substitutes. So fake meat was designed to appeal to carnivores. Problem is even the best fake meat doest hold a candle to the real thing. Add in high costs and it was a market that was pretty much doomed from the beginning.

agree and makes me think that this should be handled like how replacing freon and asbestos, et al was
which obviously would take a lot of govt mandates and restrictions with a govt loathe to do that sort of thing
which probably means that if freon and asbestos and ddt had only recently become a scientific concern, there would be some religious carveout for their use

 

[Optimus Prime]

The Food and Drug Administration on Wednesday declared a lab-grown meat product developed by a California start-up to be safe for human consumption, paving the way for products derived from real animal cells — but that don’t require an animal to be slaughtered — to someday be available in U.S. grocery stores and restaurants.


Dozens of major food companies are jostling to debut cultivated meat to the American public. As of now, Singapore is the only country in which these products are legally sold to consumers.

The FDA’s announcement that cultivated chicken from Emeryville-based Upside Foods is safe to eat is likely to open the floodgates in the United States in the coming months…..

https://www.washingtonpost.com/business/2022/11/16/fda-lab-meat-approval/

 

[Optimus Prime]

More on lab grown meat
===================
It was a confronting moment for a vegetarian. First, a pork meatball and then slices of bacon, balanced in a sort of mini BLT, were served to eat by beaming, expectant hosts. The meat even came from a named pig, an affable-looking swine called Dawn.

With some trepidation, I sliced into the meatball and ate it. I then took a nibble of the bacon. It was my first taste of meat in 11 years, a confounding experience made possible by the fact that Dawn, gamboling in a field in upstate New York, did not die for this meal.

Instead a clump of her cells were grown in a lab to create what’s known as “cultivated meat”, a product touted as far better for the climate – as well as the mortal concerns of pigs and cows – and is set for takeoff in the US.

“A harmless sample from one pig can produce many millions of tons of product without requiring us to raise and slaughter an animal each time,” said Eitan Fisher, founder of Mission Barns, a maker of cultivated meat that invited the Guardian to a taste test in an upscale Manhattan hotel. The meatball was succulent, the bacon was crisp and, even to a vegetarian, both had the undeniable quality of meat.

“We got that sample from Dawn and she’s living freely and happily,” said Fisher, whose company has identified a “donor” cow, chicken and duck for future cultivated meat ranges. “This industry will absolutely be transformative to our food system as people move toward consuming these types of products.”

Mission Barns is one of about 80 startup companies based around San Francisco’s Bay Area now jostling for position after one of their number, Upside Foods, became the first in the country to be granted approval by the Food and Drug Administration (FDA) in November, a key step in allowing the sale of cultivated meat in the US.

More than $2bn has been invested in the sector since 2020 and many of the new ventures aren’t waiting for regulatory approval before building facilities. In December, a company called Believer Meats broke ground on a $123m facility in North Carolina it claims will be the largest cultivated meat plant in the world, set to churn out 10,000 tons of product once operational.

So far cultivated meat – the nascent industry settled on this name over lab-grown or cellular meat – has only started selling in Singapore, where another Bay Area contender, called Eat Just, was given the green light to sell chicken breast and tenders in 2020. But the “world is experiencing a food revolution”, as the FDA put it, with the rise of cultivated meat holding the promise of slashing the meat industry’s ruinous planet-heating emissions and shrinking its voracious appetite for land, as well as sparing livestock the barbarity of factory farming………

This challenge is particularly stark in the US, the world’s largest producer of beef and chicken and the second largest producer of pork, a country where meat-eating is deeply embedded through ingrained habit or the lack of available, affordable alternatives to the point that each American eats more than 260lb of meat each year, on average, a figure that appears to be edging up.

An excited, yet brief, craze over Impossible and Beyond Meat has underscored American desires for actual meat, rather than plant-based imitations. “In consumer research a lot of people say, ‘I’m not eating that plant stuff, I don’t care how good it tastes,’” said Swartz…….

I tried lab-grown meat made from animals without killing them – is this the future of ethical eating?

A ‘harmless’ sample of cells from one pig can produce millions of tons of ‘cultivated meat’ and is touted as far better for the climate

www.theguardian.com

 

[Semper]

More on lab grown meat
===================
It was a confronting moment for a vegetarian. First, a pork meatball and then slices of bacon, balanced in a sort of mini BLT, were served to eat by beaming, expectant hosts. The meat even came from a named pig, an affable-looking swine called Dawn.

With some trepidation, I sliced into the meatball and ate it. I then took a nibble of the bacon. It was my first taste of meat in 11 years, a confounding experience made possible by the fact that Dawn, gamboling in a field in upstate New York, did not die for this meal.

Instead a clump of her cells were grown in a lab to create what’s known as “cultivated meat”, a product touted as far better for the climate – as well as the mortal concerns of pigs and cows – and is set for takeoff in the US.

“A harmless sample from one pig can produce many millions of tons of product without requiring us to raise and slaughter an animal each time,” said Eitan Fisher, founder of Mission Barns, a maker of cultivated meat that invited the Guardian to a taste test in an upscale Manhattan hotel. The meatball was succulent, the bacon was crisp and, even to a vegetarian, both had the undeniable quality of meat.

“We got that sample from Dawn and she’s living freely and happily,” said Fisher, whose company has identified a “donor” cow, chicken and duck for future cultivated meat ranges. “This industry will absolutely be transformative to our food system as people move toward consuming these types of products.”

Mission Barns is one of about 80 startup companies based around San Francisco’s Bay Area now jostling for position after one of their number, Upside Foods, became the first in the country to be granted approval by the Food and Drug Administration (FDA) in November, a key step in allowing the sale of cultivated meat in the US.

More than $2bn has been invested in the sector since 2020 and many of the new ventures aren’t waiting for regulatory approval before building facilities. In December, a company called Believer Meats broke ground on a $123m facility in North Carolina it claims will be the largest cultivated meat plant in the world, set to churn out 10,000 tons of product once operational.

So far cultivated meat – the nascent industry settled on this name over lab-grown or cellular meat – has only started selling in Singapore, where another Bay Area contender, called Eat Just, was given the green light to sell chicken breast and tenders in 2020. But the “world is experiencing a food revolution”, as the FDA put it, with the rise of cultivated meat holding the promise of slashing the meat industry’s ruinous planet-heating emissions and shrinking its voracious appetite for land, as well as sparing livestock the barbarity of factory farming………

This challenge is particularly stark in the US, the world’s largest producer of beef and chicken and the second largest producer of pork, a country where meat-eating is deeply embedded through ingrained habit or the lack of available, affordable alternatives to the point that each American eats more than 260lb of meat each year, on average, a figure that appears to be edging up.

An excited, yet brief, craze over Impossible and Beyond Meat has underscored American desires for actual meat, rather than plant-based imitations. “In consumer research a lot of people say, ‘I’m not eating that plant stuff, I don’t care how good it tastes,’” said Swartz…….

I tried lab-grown meat made from animals without killing them – is this the future of ethical eating?

A ‘harmless’ sample of cells from one pig can produce millions of tons of ‘cultivated meat’ and is touted as far better for the climate

www.theguardian.com

Cultivated Gumbo has a nice ring to it. Maybe they can do something with the fish and crab industry.

 

[bigdaddysaints]

I have been doing Keto for the last 5 or so months. I am down over 50 Lbs. The biggest thing i struggle with is the lack of bread. no Rice, Noodles, etc don't really bother me, but bread is my worse craving. The sugar is less of a craving than bread. At least with sugar, i can eat some whip cream and get that sweet taste, or i can get some ice cream made with sugar alchohol and it'll curb that crving for a while. But that damn bread.... So my sister told me she makes bread out of Lupin flour and Oat fiber. She said it only has about 1 carb per slice. Its not like those Mission brand tortillas with "modified wheat starch" or those "Keto breads" at the store that claims to be low in net carbs, those spike my blood sugar. But that bread out of Lupin flour doesn't do that. It taste a lot like wheat bread. Growing up, my dad only bought whole wheat bread, so that texture doesn't bother me. But man, it feels so nice to be able to put that burger on 2 pieces of bread or that piece of sausage on a piece of bread.
What other bread substitues have yall tried?

 

[Semper]

I have been doing Keto for the last 5 or so months. I am down over 50 Lbs. The biggest thing i struggle with is the lack of bread. no Rice, Noodles, etc don't really bother me, but bread is my worse craving. The sugar is less of a craving than bread. At least with sugar, i can eat some whip cream and get that sweet taste, or i can get some ice cream made with sugar alchohol and it'll curb that crving for a while. But that damn bread.... So my sister told me she makes bread out of Lupin flour and Oat fiber. She said it only has about 1 carb per slice. Its not like those Mission brand tortillas with "modified wheat starch" or those "Keto breads" at the store that claims to be low in net carbs, those spike my blood sugar. But that bread out of Lupin flour doesn't do that. It taste a lot like wheat bread. Growing up, my dad only bought whole wheat bread, so that texture doesn't bother me. But man, it feels so nice to be able to put that burger on 2 pieces of bread or that piece of sausage on a piece of bread.
What other bread substitues have yall tried?

I found tortilla shells that are made from egg whites. Tasted fantastic to me.

 

[Optimus Prime]

I have been doing Keto for the last 5 or so months. I am down over 50 Lbs. The biggest thing i struggle with is the lack of bread. no Rice, Noodles, etc don't really bother me, but bread is my worse craving. The sugar is less of a craving than bread. At least with sugar, i can eat some whip cream and get that sweet taste, or i can get some ice cream made with sugar alchohol and it'll curb that crving for a while. But that damn bread.... So my sister told me she makes bread out of Lupin flour and Oat fiber. She said it only has about 1 carb per slice. Its not like those Mission brand tortillas with "modified wheat starch" or those "Keto breads" at the store that claims to be low in net carbs, those spike my blood sugar. But that bread out of Lupin flour doesn't do that. It taste a lot like wheat bread. Growing up, my dad only bought whole wheat bread, so that texture doesn't bother me. But man, it feels so nice to be able to put that burger on 2 pieces of bread or that piece of sausage on a piece of bread.
What other bread substitues have yall tried?

Back at the height of the Atkins craze, when fast food places were selling bunless burgers and supermarkets had entire low/no carb aisles I tried some of the bread

It was hard to describe.

The texture was spongey and rubbery, the flavor couldn't even be described as "vaguely bread like" it was more like Styrofoam

 

[Semper]

I would like to try the keto diet but kind of concerned with how it would affect my blood sugar. Since my incident my doctor gave me a diet that called for 45-60 carbs per meal. Would really like to cut that number way down. I have for sure noticed a weight difference when I cut carbs and salt.

 

[bigdaddysaints]

I would like to try the keto diet but kind of concerned with how it would affect my blood sugar. Since my incident my doctor gave me a diet that called for 45-60 carbs per meal. Would really like to cut that number way down. I have for sure noticed a weight difference when I cut carbs and salt.

Keto is defenitly a diet that you either have to be stict on or not do it. You can't have random cheat days or it kicks you out of ketosis and it'll take you 4-5 days to get back into it. I'll only take off if there is something going on like Thanksgiving, Christmas, the Mardi Gras ball i just went to, etc, that i know i'll have a hard time controlling myself around. I have lost an average of 10 Lbs an month since i started. Thats why i try to find substitues that make it easier for me to stay on it. I am either on Keto, or i'm completely off it for a weekend. some people try to do Keto, but want to eat bread or a candy bar here and there and it throws them out, but they continue to eat the high fat part of keto, which at that point, they are eating high fat AND high carbs, which doesn't take a genius to figure out where that goes.. Then they get disappointed because they aren't losing weight and say Keto doesn't work for me...
But If you aren't on Keto, but are cutting your carb intake drastically, you will start to lose weight, just not as fast. I don't plan on doing Keto forever, just until i get right under my target weight, then the hard part starts with trying maintain, which includes eating less carbs, but not keto low. Most people don't realize how many carbs are in everyday foods...

 

[Optimus Prime]

Chick-fil-A is jumping on the plant-based bandwagon.

The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area. The test begins Feb. 13.

Chick-fil-A said its culinary team spent four years developing the sandwich after guests told the chain they wanted to add more vegetables to their diets. Chick-fil-A tested mushrooms, chickpeas and chopped vegetables formed into patties but kept returning to cauliflower for its mild flavor.

Like Chick-fil-A’s signature chicken sandwich, the cauliflower steak is marinated, breaded, pressure-cooked and then served on a bun with two pickle slices…….

Chick-fil-A tests its first plant-based sandwich

Chick-fil-A is jumping on the plant-based bandwagon. The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area.

apnews.com

 

[DaveXA]

Chick-fil-A is jumping on the plant-based bandwagon.

The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area. The test begins Feb. 13.

Chick-fil-A said its culinary team spent four years developing the sandwich after guests told the chain they wanted to add more vegetables to their diets. Chick-fil-A tested mushrooms, chickpeas and chopped vegetables formed into patties but kept returning to cauliflower for its mild flavor.

Like Chick-fil-A’s signature chicken sandwich, the cauliflower steak is marinated, breaded, pressure-cooked and then served on a bun with two pickle slices…….

Chick-fil-A tests its first plant-based sandwich

Chick-fil-A is jumping on the plant-based bandwagon. The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area.

apnews.com

I'd do a portabella mushroom sandwich.

 

[Semper]

Chick-fil-A is jumping on the plant-based bandwagon.

The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area. The test begins Feb. 13.

Chick-fil-A said its culinary team spent four years developing the sandwich after guests told the chain they wanted to add more vegetables to their diets. Chick-fil-A tested mushrooms, chickpeas and chopped vegetables formed into patties but kept returning to cauliflower for its mild flavor.

Like Chick-fil-A’s signature chicken sandwich, the cauliflower steak is marinated, breaded, pressure-cooked and then served on a bun with two pickle slices…….

Chick-fil-A tests its first plant-based sandwich

Chick-fil-A is jumping on the plant-based bandwagon. The Atlanta chain said Thursday that it’s testing its first plant-based entrée __ a breaded cauliflower sandwich __ at restaurants in Denver; Charleston, South Carolina; and the Greensboro, North Carolina, area.

apnews.com

I would eat this!

 

[Optimus Prime]

Soy, oat, almond and other drinks that bill themselves as “milk” can keep using the name, according to draft federal rules released Wednesday.

Food and Drug Administration officials issued guidancethat says plant-based beverages don’t pretend to be from dairy animals – and that U.S. consumers aren’t confused by the difference.

Dairy producers for years have called for the FDA to crack down on plant-based drinks and other products that they say masquerade as animal-based foods and cloud the real meaning of “milk.”

Under the draft rules, the agency recommends that beverage makers label their products clearly by the plant source of the food, such as “soy milk” or “cashew milk.”

The rules also call for voluntary extra nutrition labels that note when the drinks have lower levels of nutrients than dairy milk, such as calcium, magnesium or vitamin D.

They would continue to allow labels that note when plant-based drinks have higher levels. Fortified soy milk is the only plant-based food included in the dairy category of U.S. dietary guidelines because of its nutrient levels.

The new guidelines are aimed at providing consumers clear nutrition information, FDA Commissioner Dr. Robert Califf said in a statement. The draft rules do not apply to nondairy products other than beverages, such as yogurt…….

No cow needed: Oat and soy can be called milk, FDA proposes

Draft U.S. rules would allow soy, oat, almond and other drinks that bill themselves as “milk” to keep using the name.

apnews.com

 

[DaveXA]

Soy, oat, almond and other drinks that bill themselves as “milk” can keep using the name, according to draft federal rules released Wednesday.

Food and Drug Administration officials issued guidancethat says plant-based beverages don’t pretend to be from dairy animals – and that U.S. consumers aren’t confused by the difference.

Dairy producers for years have called for the FDA to crack down on plant-based drinks and other products that they say masquerade as animal-based foods and cloud the real meaning of “milk.”

Under the draft rules, the agency recommends that beverage makers label their products clearly by the plant source of the food, such as “soy milk” or “cashew milk.”

The rules also call for voluntary extra nutrition labels that note when the drinks have lower levels of nutrients than dairy milk, such as calcium, magnesium or vitamin D.

They would continue to allow labels that note when plant-based drinks have higher levels. Fortified soy milk is the only plant-based food included in the dairy category of U.S. dietary guidelines because of its nutrient levels.

The new guidelines are aimed at providing consumers clear nutrition information, FDA Commissioner Dr. Robert Califf said in a statement. The draft rules do not apply to nondairy products other than beverages, such as yogurt…….

No cow needed: Oat and soy can be called milk, FDA proposes

Draft U.S. rules would allow soy, oat, almond and other drinks that bill themselves as “milk” to keep using the name.

apnews.com

As long as whatever ingredient is in front of milk, I'm good with it. I just want to know what I'm buying at a glance.

 

[Semper]

I had a kid at the show I am at offer me a piece of plant jerky. It was not the same tasting as beef.