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Science

A FUNGI FUTURE: Why fermented meat analogs will steal the spotlight in 2022

MEGAN POINSKI: While plant-based food is almost synonymous with meat, dairy and egg alternatives, it isn't the only player in that game. GFI has called fermentation the "next pillar" of alternative protein. Through the process, companies can make protein material for meat and dairy analogs — known as biomass fermentation — as well as proteins identical to those created by animals that are used to create ingredients such as dairy and egg — known as precision fermentation. GFI tracks startups in the fermentation space, and issued a report on the state of the industry in 2020. Ignaszewski said…

The Meatless Mindset: A Retail Revolution?

JOVAN BUAC: The number of people turning vegan is on the rise, particularly amongst the younger generation, with a quarter of British millennials saying the Covid-19 pandemic has made veganism more appealing. Animal cruelty and a more sustainable, healthier lifestyle are just some of the reasons why many choose to become vegan. The non-profit organisation Veganuary has been a driving force in boosting the appeal of trying a plant-based diet, specifically around its January campaign which last year saw over five million people participate. As more people begin to explore veganism, there is a…

‘The Evil That Men Do Lives After Them’: Virtual Reality (VR) headsets show lush fields upping cow milk production in Turkey

RUPTLY: Turkish cattle breeder Izzet Kocak was seen using a Russian-inspired tech-savvy method to beat away the bovine blues and get as much milk from his cows as possible, as seen in early January at his farm in Aksaray. One cow was hooked up to a Virtual Reality (VR) headset, with the aim of visually transporting it to greener pastures. Classical music was also played to relax the cows whilst feeding. Speaking from his farm over the weekend, Kocak said that when his cows are happy it improves their milk production. "As producers, we were seeking alternative ways , particularly with the…

Rachel Konrad: ‘The plant-based meat market will quickly morph into the entirety of the meat market’

VEGCONOMIST: As one of Asia’s leading food-tech startups, NextGen Foods has been in the vegan news frequently following its $20 million fundraise as well as the US launch of its flagship TiNDLE plant-based chicken. The Singapore based brand also named former Tesla and Impossible Foods executive Rachel Konrad as its first independent board member. Vegconomist took the opportunity to speak with Konrad a few months into her new role and to find out more about why the future of meat is already here... V: What do you think the plant-based food market will look like in 5 years’ time? RK: Great…

As 71% of Americans dabble in plant-based, 2022 will be a high-stakes brand battleground

T.L. STANLEY: For home cooks, grocery channels from Walmart to Safeway now stock a wide variety of egg alternatives, frozen veggie-friendly meals, vegan cheese and meatless burgers, chicken and sausage. Tuna-free tuna and seafood-less crab cakes? They’re not just in specialty stores anymore. The abundant supply aims to meet a growing demand: 71% of U.S. adults reported trying at least one plant-based product in 2021, according to Datassential, and 48% look for products labeled “plant based,” per the Hartman Group, while 67% have tried non-dairy milk, says Morning Consult, citing that one in…

Antibiotic use on farms threatens pandemic ‘much bigger than Covid’, campaigners warn

HOLLY BANCROFT: Overuse of antibiotics on farm animals could lead to a pandemic “much bigger than Covid,” campaigners have warned. Health experts are calling for a ban on the use of low doses of antibiotics on healthy farm animals, saying the practice was breeding untreatable “superbugs” which could spread to humans. Farmers often give animals a preventative low dose of antibiotics as an insurance policy against disease. But from 28 January, new EU legislation will prohibit all forms of routine antibiotic use in farming, including preventative treatments. The government’s veterinary…

Meat and dairy gobble-up farming subsidies worldwide, which is bad for you and the planet

MARCO SPRINGMANN: The global food system is in disarray. Animal agriculture is a major driver of global heating, and as many as 12 million deaths from heart disease, stroke, cancers and diabetes are each year connected to eating the wrong things, like too much red and processed meat and too few fruits and vegetables. Unless the world can slash the amount of animal products in its food system and embrace more plant-based diets, there is little chance of avoiding dangerous levels of climate change and mounting public health problems. Agricultural subsidies help prop up a food system that is…

REPORT: A third of UK consumers are willing to try lab-grown meat

FOOD STANDARDS AGENCY: A survey into public perceptions of emerging alternative proteins has revealed that a third of UK consumers would try cultured meat... It also revealed a greater number - 6 in 10 of us - are willing to try plant-based products many of which are already on the market. The Food Standards Agency research also highlights how important food safety is to consumers with it being the top factor in encouraging people to try lab-grown meat or edible insects. Assurance around food safety is already the main reason people are willing to eat plant-based proteins. The survey comes…

8 plant-based doctors we think you should follow

HAPPY COW: Are you curious about going vegan for the coming Veganuary 2022, but often feel bombarded with conflicting nutritional advice from others around you? Do you feel overwhelmed with the various streams of information available online, each one with contrasting facts? We understand that navigating this can be tricky, and that you are looking for honesty and credibility in your search. In recent years, many more doctors, dieticians, and other health professionals are starting to advocate for a plant-based diet. This is largely because of the potential health risks associated with the…

ROBO-CHEF: Israel firm launches personalized 3D-printed plant based burgers

AFP: An Israeli fast food restaurant is serving up a veggie patty made and cooked by a robot that tailors ingredients and cooking time to customer tastes. “It’s the first time that a machine is making a personalized hamburger by itself,” said Racheli Vizman, CEO of SavorEat, an Israeli start-up that specializes in meat alternatives. Customers can use an app to choose the amount of vegetable protein or fat in their patty as well as its size and how they want it cooked, she said. The “robot chef”, which is the size of a large oven, can make three different steaks simultaneously — though a…