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YOU’RE MEAT: Scientists have created an edible steak made from human cells

IAIN LEGGAT: Made by a group of American scientists, the Ouroboros Steak could, in theory, be grown by the diner in the comfort of their home, using their own cells, which are harvested from inside of the cheek. The steaks are then fed serum, derived from expired, donated blood... The prototypes were created without causing any harm to animals - something the creators are hoping makes a statement about the growing selection of cultured meat made from animal cells. The meat industry is becoming increasingly reliant on fetal bovine serum (FBS), which is a protein rich growth liquid for cell…

SEE NO EVIL: Veganism IS The Green Revolution, UK’s Boris Johnson must realise that

CLAIRE HAMLETT: Laying out his 10-point, £12 billion plan for Britain’s “green industrial revolution” in the Financial Times, Boris Johnson described a future filled with electric cars, carbon capture and storage technology, wind turbines and hydrogen-powered ships. This vision is heavy on the “industrial” and light on the “green”. What green there is may be undermined by other major sources of carbon emissions and environmental degradation in the UK, which are left unaddressed in the plan. Public transport will run on clean fuel, new cycle lanes will be built, and more low-traffic…

Increasing adoption of Veganism to fuel global plant-based meat industry through 2025

MARKET INSIGHT REPORTS: The plant based meat market landscape is anticipated to witness massive growth over the forthcoming timeframe owing to increasing environmental concerns and simultaneously the growing awareness about health benefits offered by a vegan diet. The practice of animal agriculture, which is focused towards producing meat is a key contributor to greenhouse gas emission and is also responsible for consuming copious amounts of water on an annual basis... A Global Market Insights Inc., research report projects plant based meat market to surpass a valuation of $320 million…

THE WHEAT AND THE CHAFF: Will ‘Vegans’ take the Coronavirus vaccine?

CHAS NEWKEY-BURDEN: The hunt for a coronavirus vaccine has been horrendous for some animals. As part of the drive to save human lives, thousands of cheeky monkeys, ferrets, cats, mice and hamsters have been deliberately infected and experimented on in labs. Pfizer and BioNTech, the big pharma companies behind the vaccine that caused excitement yesterday, have treated monkeys and mice with contempt. While their human researchers have been protected with elaborate PPE, the animals in their care have been trapped and deliberately infected. Some were injected with an inoculation first and some…

JUST LIKE US: ‘Gunda’, Joaquin Phoenix’s new ground-breaking animal rights documentary

JUDE DRY: Gunda is an experimental black-and-white film about the life of farm animals that took this year’s Berlin Film Festival by storm. “Gunda” is the latest in a trilogy of nature films from Russian documentary auteur Victor Kossakovsky, whose 2018 film “Aquarela” broke technological barriers to examine water in various shapes around the world. After viewing an early cut of “Gunda,” Oscar winner Joaquin Phoenix was so moved by the film that he came on as an executive producer. Phoenix has a long history of advocating for animal rights and related issues (including in his 2020 Academy…

GREEN & LEAN: Beyond Meat announces new ‘better-for-you’ plant-based burgers

CHLOE SORVINO: As demand for plant-based products surge, Beyond Meat is making sure it keeps its health-conscious consumers coming back. The company today announced it will be releasing two new lean burger lines next year. Beyond’s latest iterations will now have about 3 grams of saturated fat in its leanest version (55% less than 80/20 beef) and 5 grams in the other (35% less). That’s thanks to new (and proprietary) processing that helps Beyond better distribute the fat it uses to bind its pea and brown rice protein together. “We're trying to deliver more juice and more of that savory,…

Pizza Hut become first national pizza company to offer plant-based meat pizza coast-to-coast

PR NEWSWIRE: Pizza Hut – in partnership with plant-based leader Beyond Meat – is the first national pizza company to bring a plant-based meat pizza to the masses with the nationwide launch of new Beyond Pan Pizzas, the Beyond Italian Sausage Pizza and the Great Beyond Pizza. This first-in the-category national launch makes plant-based meat pizzas more widely available to pizza lovers everywhere, giving consumers more choices and even more reasons to love Pizza Hut. Packed with the bold flavor and savory satisfaction you'd expect in traditional Italian sausage, the plant-based Beyond Italian…

Bruce Friedrich: Will plant-based meat become the new fast food?

NEIL KING: McDonald’s introduction of the "McPlant" product line is further proof that meat alternatives are here to stay. But can they really replace meat in the long run? Bruce Friedrich is the founder and executive director of the Good Food Institute (GFI), an international non-profit organization based in Washington, D.C., that strives for alternatives to conventional agriculture products. DW's environment podcast team "On the Green Fence" spoke with Bruce about the future of food as part of a series on meat consumption: DW: What, in your opinion, is wrong with eating meat? Industrial…

BLOOD LUST: Pigs blood is being turned into protein powder by Danish scientists

MAEVE CAMPBELL: Danish researchers are turning pigs’ blood into a source of protein powder to be added to food... A team at the University of Copenhagen thinks it could act as a sustainable source of protein for humans. Currently, 60,000 tons of pig's blood is left over from pork production in Denmark and the majority is sold on the international market for animal feed. But due to its high nutritional value, at 90 per cent protein, scientists say it could be used as a supplement in a wide variety of foods instead. The protein powder the team has produced is white and neutral tasting, so it…

CARNISM: Three core myths about eating animals, and why food tech may vanquish them

SIGAL SAMUEL: In 1989, the social psychologist Melanie Joy became a vegetarian almost by accident. She ate a hamburger contaminated with campylobacter and became so ill that she couldn’t stomach the idea of eating meat again. So she set about learning new ways to cook for a meatless diet, reading cookbooks and doing research. In the process, she started to learn about the suffering of non-human animals, the suffering of workers on factory farms, and the environmental toll exacted by animal agriculture. This new knowledge shocked her. “But what shocked me in some ways even more than what I…