Cell-based meat could replicate and replace shrimp, lobster and crab

April 11, 2019 by  
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Companies around the world have been working on alternatives to replace meat products, and a new cell-based meat promises to be a viable substitute for seafood. Following in the footsteps of Impossible Foods and Beyond Meat, Shiok Meats is looking to replace a host of seafood options with cleaner, more sustainable alternatives. The company’s founders, Ka Yi Ling and Sandhya Sriram, are using their background as stem cell scientists to create the next generation of clean meats . The co-founders are currently in the research phase of their project and hope to use cell-based meat to replicate shrimp, lobster and crab. Related: How meatless shrimp could solve seafood’s sustainability problem According to CleanTechnica , Shiok Meats is still a few years away from releasing a product, which it hopes will be available to a large market. Although the company is targeting seafood , its goal is not to replicate the look and feel of the meat. Instead, Ling and Sriram want to get the flavors right and hope to release something along the lines of a dumpling filling. “Definitely we can’t make seafood look like seafood that you catch from the ocean,” Sriram shared. “We can’t make the fish as a whole.” With its research well underway, Shiok Meats has secured funding from multiple sources. This includes firms like Boom Capital, AIIM Partners and Ryan Bethencourt. If the company is successful in producing cell-based seafood, Shiok Meats hopes to release its product around the world, starting in Asia. Shiok Meats is concentrating efforts on producing a shrimp alternative first, as this is more affordable and an easier meat to work with. If all goes well, then it will look into replicating other crustaceans. The company estimates that it can replace shrimp for around $5,000 per kilogram. Although this might seem like a hefty price, it is actually much more cost-effective than some of the beef alternatives currently on the market. For those interested in cell-based seafood, Shiok Meats plans to release its product in stores over the next three to five years, starting first in Singapore before expanding to other markets in Asia. + Shiok Meats Via CleanTechnica Images via Vedat Zorluer

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Cell-based meat could replicate and replace shrimp, lobster and crab

We tried the new Impossible Burger at CES heres what we thought

January 8, 2019 by  
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The Consumer Electronics Show (CES) 2019 is in full swing in Las Vegas. While smart home technology, televisions and wearable tech takes center stage, many surprising innovations are grabbing media attention. Take, for instance, the latest iteration of an Inhabitat favorite — the Impossible Burger. We tried the newest recipe from Impossible at this year’s CES ; keep reading for our thoughts. Delicious in tacos or served as a classic burger, the Impossible Burger has become a favorite for vegetarians and vegans since its inception in 2016. Now, the company is debuting a new and improved recipe that boasts a flavor and texture identical to meat with a smaller impact on our planet than its animal-based counterpart. Related: Impossible Burgers to hit grocery stores in 2019 The new recipe is gluten-free and remains free of animal hormones or antibiotics. The kosher-and halal-certified “meat” will please a wide array of people with dietary restrictions. In addition to its striking resemblance in taste and texture to meat, a serving of the new Impossible Burger offers the same amount of bioavailable protein and iron as a serving of traditional ground beef. It also boasts 30 percent less sodium and 40 percent less saturated fat than the original recipe. The original recipe used wheat in its ingredients, while the new burger is made with soy. We tasted the first round of patties made with the new recipe at Las Vegas ’ Border Grill. Executive chef Mike Minor praised the meat substitute, mentioning the smell and flavor of the new Impossible Burger is “addicting” to himself and his fellow chefs. With this in mind, we couldn’t wait to dig in. Our burger was cooked medium well and looked shockingly identical to a real beef patty cooked the same way. We could already see the juiciness and charred bits before taking a bite, but we were still surprised with how delicious the burger was. It tasted like a high-end burger made from animal protein — it was juicy, tender and full of flavor. As we all know, meat has a huge carbon footprint . With a meat alternative that mimics real meat so closely, the Impossible Burger could transition hardcore meat eaters to a plant-based alternative that saves water, energy and animal lives without compromising the distinct flavor and texture that so many other alternatives miss the mark on. The new recipe is rolling out to select restaurants starting Jan. 8, 2019 and will hit grocery store shelves later this year . + Impossible Images via Impossible

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We tried the new Impossible Burger at CES heres what we thought

Missouri approves legislation to ban labeling plant-based ‘meat’ as meat

May 22, 2018 by  
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Plant-based meat substitutes or meat grown in a laboratory — think the Impossible Burger or the Beyond Burger — won’t be able to be marketed as meat under new legislation recently approved by  Missouri  lawmakers in a 125 to 22 vote. Representative Jeff Knight, a Republican who backed the change, told the St. Louis Post-Dispatch , “We’re not trying to mislead anyone. We’re just trying to protect our product.” Legislation outlawing companies from calling lab-grown or plant-based meat substitutes ‘meat’ is headed to the governor’s desk in Missouri. Senate Bill 627 is a package of changes to conservation and agriculture laws, including a provision stating, “This act also prohibits misrepresenting a product as meat that is not derived from harvested production livestock or poultry.” If the bill becomes law, Missouri will be the first state in America to address this issue. Related: TGI Fridays to sell Beyond Meat’s plant-based burger in hundreds of stores Mike Deering, the executive vice president of the  Missouri Cattlemen’s Association said in a statement , “This isn’t a Missouri issue. This is about protecting the integrity of the products that farm and ranch families throughout the country work hard to raise each and every day. I never imagined we would be fighting over what is and isn’t meat. It seems silly. However, this is very real and I cannot stress enough the importance of this issue…This legislation does not stifle technology , but it does ensure the integrity of our meat supply and reduces customer confusion.” Representative Deb Lavender, a Democrat, said we should be embracing the future, and that many people “are eating differently than they used to.” Representative Tracy McCreery, also a Democrat, said she found the bill somewhat disrespectful to consumers, saying, “You guys are just trying to protect your marketing money.” The bill did find bipartisan support. Democratic representative Greg Razer agreed with the policy and said, “I love me a pork chop.” Via the St. Louis Post-Dispatch and EcoWatch Images via Depositphotos (1, 2)

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Missouri approves legislation to ban labeling plant-based ‘meat’ as meat

First Vegan Butcher Shop in the U.S. Set to Open in Minneapolis

December 2, 2014 by  
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The first vegan butcher shop in the U.S. has just been successfully funded through Kickstarter . The brainchild of dynamic brother-and-sister duo Aubry and Kale Walch, The Herbivorous Butcher will be opening its doors in Minneapolis around April, 2015. After blitzing their Kickstarter goal, the siblings will set up a commercial kitchen and retail shopfront, and best news of all, their delicious-looking vegan ribs, sausages and deli meats will be available for delivery throughout the U.S. Read on for details. Read the rest of First Vegan Butcher Shop in the U.S. Set to Open in Minneapolis Permalink | Add to del.icio.us | digg Post tags: farmer’s market , first vegan butcher in the US , food , kickstarter , meat alternatives , Minneapolis , Minnesota , sustainable food , The Herbivorous Butcher , vegan , vegan meats , vegetarian

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First Vegan Butcher Shop in the U.S. Set to Open in Minneapolis

EnerGaia Grows Algae for Eating on Rooftops in Bangkok

August 27, 2013 by  
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Spirulina was a healthy green snack that the Incas used to enjoy, and now the edible algae is grown on Bangkok rooftops as a nutritious alternative to meat protein. EnerGaia representatives told AFP that rooftops are an excellent venue for growing the algae because the high temperatures and constant sunlight helps it to grow. And grow it does. While one kilogram of beef requires six months to turn into protein, just one week is all the spirulina needs. Read the rest of EnerGaia Grows Algae for Eating on Rooftops in Bangkok Permalink | Add to del.icio.us | digg Post tags: algae , bangkok rooftops , Botanical , edible algae , EnerGaia , green algae , health food , incas , meat alternatives , protein for vegans and vegetarians , rooftop farming , Spirulina , superfood , Thailand , Urban Farming        

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EnerGaia Grows Algae for Eating on Rooftops in Bangkok

Dopper’s Fashionable Net-Zero Carbon Water Bottle Offers More than Your Average Canteen

August 27, 2013 by  
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Of the 450,000 single-use plastic bottles used every minute in the U.S., only 20% are recycled ; the rest are dumped into landfills or find their way into our oceans. Using smart design to combat plastic waste, the Dopper Foundation developed the Dopper , a Dutch-designed net-zero carbon bottle that helps raise environmental awareness and fund clean water projects in Nepalese communities. Sustainable, practical, and fashionable, the BPA-free Dopper is also the perfect eco-friendly addition to Inhabitat’s 2013 Back to School Contest ! Read the rest of Dopper’s Fashionable Net-Zero Carbon Water Bottle Offers More than Your Average Canteen Permalink | Add to del.icio.us | digg Post tags: bpa-free bottle , clean water , Dopper , Dopper Foundation , net zero carbon , Plastic bottles , plastic waste , Rinke van Remortel , sustainable bottle , sustainable design , water bottle        

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Dopper’s Fashionable Net-Zero Carbon Water Bottle Offers More than Your Average Canteen

Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips?

August 18, 2013 by  
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This week we watched as taste testers sunk their teeth into the world’s first lab-grown beef hamburger , which cost $332,000 to grow and was funded in part by Google’s Sergey Brin. Meanwhile, there are plenty of affordable plant-based proteins, and companies such as Beyond Meat (in which Twitter co-founders Biz Stone and Evan Williams heavily invested) provide meat alternatives said to look, feel and taste like the real thing. But which would you rather eat – a burger made from 20,000 strips of muscle and lab-grown fat or chicken strips made mostly with soy protein ? Take our poll below! Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll. Read the rest of Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips? Permalink | Add to del.icio.us | digg Post tags: Beef Burger , Beyond Meat Chicken Strip , beyond soy , fake chicken , fake meat , Lab-Grown , lab-grown burger , meat alternatives , plant-based protein , protein alternatives , research , Sergey Brin , soy chicken strips , soy-based protein alternatives , stem cells , the netherlands , Twitter-Backed projects        

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Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips?

Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips?

August 7, 2013 by  
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This week we watched as taste testers sunk their teeth into the world’s first lab-grown beef hamburger , which cost $332,000 to grow and was funded in part by Google’s Sergey Brin. Meanwhile, there are plenty of affordable plant-based proteins, and companies such as Beyond Meat (in which Twitter co-founders Biz Stone and Evan Williams heavily invested) provide meat alternatives said to look, feel and taste like the real thing. But which would you rather eat – a burger made from 20,000 strips of muscle and lab-grown fat or chicken strips made mostly with soy protein ? Take our poll below! Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll. Read the rest of Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips? Permalink | Add to del.icio.us | digg Post tags: Beef Burger , Beyond Meat Chicken Strip , beyond soy , fake chicken , fake meat , Lab-Grown , lab-grown burger , meat alternatives , plant-based protein , protein alternatives , research , Sergey Brin , soy chicken strips , soy-based protein alternatives , stem cells , the netherlands , Twitter-Backed projects        

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Faux Meat Throwdown: Would You Eat Sergey Brin’s Lab-Grown Beef Burger or Twitter-Backed Beyond Meat Chicken Strips?

6 Of The Coolest, Most Innovative 3D-Printed Designs

August 7, 2013 by  
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Read the rest of 6 Of The Coolest, Most Innovative 3D-Printed Designs Permalink | Add to del.icio.us | digg Post tags: 3d printed , 3d printed bone , 3d printed food , 3D printed hand , 3D printed lamp , 3d printed shifter , 3D printers , 3D printing , 3d printing innovations , bone , food , lamp , prosthesis , prosthetic , Robohand , shifter , stick shift        

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6 Of The Coolest, Most Innovative 3D-Printed Designs

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