Latest news with #meatalternatives
Yahoo
a day ago
- Health
- Yahoo
Company makes game-changing breakthrough that could solve common issue with plant-based food — here's what you need to know
Let's be honest: Plant-based protein doesn't always taste great. Even if you love the idea of eating less meat for your health and the planet, the weird aftertaste of some plant-based meats can be hard to ignore. But that might be about to change. According to FoodNavigator USA, the flavor company T. Hasegawa USA has developed a high-tech, natural flavor that tackles the unpleasant "off" notes of plant proteins such as pea and soy. The whole technology (and science) behind it is pretty impressive. When meat sizzles in a pan or bread gets crispy in the toaster, the Maillard reaction creates craveable aromas and flavors. But plant proteins such as soy and pea don't react the same way during cooking, which can leave them tasting bland or, worse, beany and bitter. If companies want people to go for meat alternatives, there's a need to focus on options that taste good and have pleasant textures. As Mark Webster, vice president of sales and marketing at T. Hasegawa, said, "That is where the headwind is." The T. Hasegawa team tackled this problem by developing a natural flavor technology called Plantreact that increases Maillard reactions — the chemical processes that give so-called browned foods their flavors. This innovation doesn't stop with fake meats. The same flavor solution can also recreate creamy, dairy-like notes in alternative milks and other nondairy products. That's huge for people who love the idea of oat or almond milk but miss the full-bodied taste of cow's milk. Plantreact has been in the works for a while, but it's now ready to hit the market. T. Hasegawa is already working with food brands to roll it out in products. Better flavor means plant-based foods are more enjoyable, which makes it easier for more people to cut back on animal products and reduce pollution, conserve water, and shrink their carbon footprints. This tech is already being explored by plant-based brands looking to improve their products, and it may soon appear in alternative meat and dairy products at your local grocery store. Combined with the work of companies such as Meati and Perfect Day, this kind of innovation helps build a future in which eating more sustainably doesn't mean compromising on taste. Why do you eat plant-based foods? The health benefits It's cheaper It's good for the planet I prefer the taste Click your choice to see results and speak your mind. Join our free newsletter for easy tips to save more and waste less, and don't miss this cool list of easy ways to help yourself while helping the planet.
Yahoo
4 days ago
- Business
- Yahoo
Alternative meat start-up Rival Foods raises funding for expansion
Dutch alternative meat start-up Rival Foods has raised €10m ($11.4m) in Series B funding to 'scale up' its operations. The funding round was led by pension investor APG on behalf of ABP, as well as backers including existing shareholder PeakBridge. Founded in 2019 as a spin-off from Wageningen University & Research, Rival Foods is headquartered in Amersfoort, the Netherlands. The company has developed a platform that creates plant-based meat alternatives. Rival Foods said its products are 'fully plant-based', clean label, 'minimally processed' and 'free from artificial additives'. Birgit Dekkers, the CEO and co-founder of the Dutch start-up, described the funding as a 'major milestone' in its goal to make 'high-quality plant-based meat mainstream'. The capital will be used to 'double' production capacity at Rival Foods' facility in Geldrop and 'further scale' its manufacturing technology. Rival Foods added the investment allows the 'further optimising of production costs to achieve competitive pricing to animal meat – without compromising on taste, texture, or nutritional value'. Lodewijk Meens, a senior portfolio manager at APG, said: 'Rival Foods have built something special: a scalable process to turn standard plant proteins into exciting fibrous, meat-like structures. Rival Foods' products offer a satisfying bite with high protein content and a clean label.' The group operates on a B2B model, working with chefs, retailers and food brands throughout Europe. 'Real success in the alternative protein space demands three tough things to achieve: great taste, texture, and competitive prices. We're proud to see Rival Foods achieving all three," PeakBridge partner and COO Martina Pace said. The VC firm's portfolio includes investments in Standing Ovation, a French company that uses precision fermentation to produce non-animal casein proteins. PeakBridge has also backed Vow, the Australia-based firm that has developed a cell-based version of quail. Earlier this week, Australia's food regulator approved the sale of cultivated-meat products in the country. Vow outlined plans to launch into 'dozens of Australia's most exciting venues', including Sydney restaurant NEL and Italian outlet Bottarga in Melbourne. "Alternative meat start-up Rival Foods raises funding for expansion" was originally created and published by Just Food, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
The Guardian
27-05-2025
- Entertainment
- The Guardian
Sorry, but there's nothing as tasty as fried bacon
Could Barbara Stewart-Knox explain how, by stopping buying or eating meat, I would not be 'compromising on flavour' (Letters, 23 May)? I certainly would not like to buy expensive, additive-filled plant-based meat alternatives – and nothing tastes quite like roast chicken or fried LavenderNottingham Elon Musk's recent absence from Trump world (Whatever happened to Elon Musk? Tech boss drifts to margins of Trump world, 25 May) provides us with the latest example of the proverb: 'If you are invited to dine with hyenas, beware; you are likely to end up as the last course.'Christopher HouseHertford In the interview with Alan Alda ('My mother didn't try to stab my father until I was six': Alan Alda on childhood, marriage and 60 years of stardom, G2, 26 May), his wife, Arlene, is reported as saying that the secret of a long marriage is 'a short memory'. When the author Olivia Harrison was asked the secret of a long marriage, she replied: 'You don't get divorced.'Margaret CoupeBuxton, Derbyshire Tim Gossling (Letters, 23 May) suggests painting an errant tortoise's postcode on its back so it can be returned home. My grandfather, a policeman, painted 'Police' on the back of his tortoise so it was delivered to the nearest police station when it AffordTeignmouth, Devon Paul Copas (Letters, 26 May) regrets Lucy Mangan's failure to use the semicolon in her Digested week column. She more than makes up for that in her review of the Jane Austen documentary (26 May): five semicolons in one HollowsHyde, Cheshire Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
NHK
20-05-2025
- Science
- NHK
Quest to turn cultured meat into gourmet treat
Concerns about sustainability and animal welfare have driven development of meat alternatives. But it really comes down to taste. Researchers in Japan hope their lab-grown version of gourmet beef will please palates.
