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Mass Production of Plant-Protein Burger Commences

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Touch the Soil News #800 (Feature photo – a sample of the “Impossible” burger – CC SA 4.0 Public Domain) Back in 2011, Stanford University Biochemistry professor Pat Brown founded Impossible Foods – a company that manufactures plant-based burgers. The meat is primarily made from wheat and potato protein and flavored with coconut fat and a synthetic hemoglobin molecule (gives blood color and taste) produced by genetically modified yeast cells. Impossible Foods has raised over $257 million from a broad group of investors including billionaire Bill Gates. These monies have helped fund a new plant that is projected to be able to produce enough of the Impossible (plant-based) burgers to…

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The Battle Over Meat is Growing

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Touch the Soil News #690 (photo courtesy of Beyond Meat) Rabobank, the world’s largest agricultural lender, recently reported that Americans eat 193 pounds of meat annually – 3.7 pounds per week. Of the meat we eat, 45 percent is chicken, 28 percent is beef and 27 percent is pork. In terms of dollars, purveyors of meat are competing for a piece of the roughly $185 billion a year Americans spend on meat. However, the purveyors of meat are starting to break into pieces. Yes, meat from animals is the primary source of meat. However, small as they may be, meat from plant proteins and meat from lab-cultured meat cells are…

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