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BYND Beyond Meat out of main
- Thread starter urarthur
- Start date
JRP3
Hyperactive Member
SageBrush
REJECT Fascism
Ya Sagebrush. Got better things to do than stay on the forum all day, like putting miles on my MS and eating garbage beef. Sorry if my posts don't meet with your approval.
JRP3
Hyperactive Member
They should at least advance the discussion. You've added nothing substantial. Raise your game.
cpa
Active Member
Quite impressive, Jerry! But since y’all are from Texas, why chickpeas instead of the regionally appropriate garbanzo beans? You say chickpeas in California, and no one knows what you are talking about!
Because most recipes list chickpeas, only a few list garbanzo beans.Quite impressive, Jerry! But since y’all are from Texas, why chickpeas instead of the regionally appropriate garbanzo beans? You say chickpeas in California, and no one knows what you are talking about!
ladysbff
Member
Americans-Shifting-Attitudes-Toward-Meat_Part-2_Meatless-Farm.pdf on Egnyte
American's Shifting Attitudes Toward Meat - study from The Meatless Farm Co. I think I've seen their products at Whole Foods before but have never tried. Has anyone here tried their products? How did you like them?
Between 13% and 24% of Americans never eat a meal without meat.
During the process of determining how likely Americans would be to eat one meat-free meal a week (as determined by their likeliness to consider doing so as a New Year’s resolution), we discovered that 11% of Americans would be very unlikely to eat even one meal a week that doesn’t contain meat and 13% of Americans are not likely at all. This means that up to 24% of Americans eat meat every meal of the day, despite growing concerns for the climate and personal health issues associated with meat.
Fifty-six percent (56%) of Americans are likely to consider reducing meat intake by one meal a week.
●Thirty percent (30%) are very likely and 26% are somewhat likely to make “eating one meat-free meal a week” a New Year’s resolution. ●By comparison, only 24% are not very likely (11%) or not likely at all (13%) to consider eating one meat-free meal a week.
Americans ages 25 - 34 are nearly four times more likely to reduce meat intake than to rule out meat-free meals completely.
For every four Americans ages 25 - 34 who is very or somewhat likely to eat one meat-free meal a week (68%) , only one is likely to rule out meat-free meals altogether (22%) .
20% of Americans don’t make New Year’s Resolutions
Americans’ likelihood to make new year’s resolutions is lowest among ages 55 - 64 and 65+ become less likely Age groups that are less likely to make New Year’s resolutions
There’s a noticeable correlation between people who make New Year’s resolutions and those willing to reduce meat intake.
The age groups that are most likely to consider reducing meat intake are also more likely to make New Year’s resolutions. For example, 70% of respondents ages 18 - 24 are likely to reduce meat intake, while only 5% claimed they do not make New Year’s resolutions.
Meanwhile, the age groups that are least likely to reduce meat intake are also the least likely to make New Year’s resolutions. For example, only 46% of respondents ages 55 - 64 and 40% of respondents age 65 and over are likely to reduce meat intake, while 25% and 34% respectively claimed they do not make New Year’s resolutions.
This suggests a relationship between self-improvement and eating less meat.
More than half of respondents in all U.S. regions--and nearly 60% in the Midwest--are likely to consider reducing meat intake.
There is less variance in responses when viewed by region than when viewed by age group. Nearly 60% of Midwest respondents would be willing to consider eating one meat-free meal a week, while 56% of respondents in the Northeast and South, and 54% of respondents in the South were either very likely or somewhat likely to reduce meat intake by one meal a week.
Americans associate less meat with personal health more than weight loss.
Weight loss is not a primary influencer of the decision to eat more meat-free meals. Only 13.7% of respondents claimed weight loss would encourage them to eat more meat-free meals. This might be because Americans associate meat protein with weight loss.
Americans’ decision to go meat-free is influenced more by personal health than the environment or animal welfare.
Personal health is the most influential factor with nearly 60% of Americans claiming it would encourage them to eat more meat-free meals.
●However, personal health becomes significantly more influential over the decision to eat more meat-free meals with age.
●Concern for the environment and animal welfare is highest among lower age groups and decreases steadily with age.
American's Shifting Attitudes Toward Meat - study from The Meatless Farm Co. I think I've seen their products at Whole Foods before but have never tried. Has anyone here tried their products? How did you like them?
Between 13% and 24% of Americans never eat a meal without meat.
During the process of determining how likely Americans would be to eat one meat-free meal a week (as determined by their likeliness to consider doing so as a New Year’s resolution), we discovered that 11% of Americans would be very unlikely to eat even one meal a week that doesn’t contain meat and 13% of Americans are not likely at all. This means that up to 24% of Americans eat meat every meal of the day, despite growing concerns for the climate and personal health issues associated with meat.
Fifty-six percent (56%) of Americans are likely to consider reducing meat intake by one meal a week.
●Thirty percent (30%) are very likely and 26% are somewhat likely to make “eating one meat-free meal a week” a New Year’s resolution. ●By comparison, only 24% are not very likely (11%) or not likely at all (13%) to consider eating one meat-free meal a week.
Americans ages 25 - 34 are nearly four times more likely to reduce meat intake than to rule out meat-free meals completely.
For every four Americans ages 25 - 34 who is very or somewhat likely to eat one meat-free meal a week (68%) , only one is likely to rule out meat-free meals altogether (22%) .
20% of Americans don’t make New Year’s Resolutions
Americans’ likelihood to make new year’s resolutions is lowest among ages 55 - 64 and 65+ become less likely Age groups that are less likely to make New Year’s resolutions
There’s a noticeable correlation between people who make New Year’s resolutions and those willing to reduce meat intake.
The age groups that are most likely to consider reducing meat intake are also more likely to make New Year’s resolutions. For example, 70% of respondents ages 18 - 24 are likely to reduce meat intake, while only 5% claimed they do not make New Year’s resolutions.
Meanwhile, the age groups that are least likely to reduce meat intake are also the least likely to make New Year’s resolutions. For example, only 46% of respondents ages 55 - 64 and 40% of respondents age 65 and over are likely to reduce meat intake, while 25% and 34% respectively claimed they do not make New Year’s resolutions.
This suggests a relationship between self-improvement and eating less meat.
More than half of respondents in all U.S. regions--and nearly 60% in the Midwest--are likely to consider reducing meat intake.
There is less variance in responses when viewed by region than when viewed by age group. Nearly 60% of Midwest respondents would be willing to consider eating one meat-free meal a week, while 56% of respondents in the Northeast and South, and 54% of respondents in the South were either very likely or somewhat likely to reduce meat intake by one meal a week.
Americans associate less meat with personal health more than weight loss.
Weight loss is not a primary influencer of the decision to eat more meat-free meals. Only 13.7% of respondents claimed weight loss would encourage them to eat more meat-free meals. This might be because Americans associate meat protein with weight loss.
Americans’ decision to go meat-free is influenced more by personal health than the environment or animal welfare.
Personal health is the most influential factor with nearly 60% of Americans claiming it would encourage them to eat more meat-free meals.
●However, personal health becomes significantly more influential over the decision to eat more meat-free meals with age.
●Concern for the environment and animal welfare is highest among lower age groups and decreases steadily with age.
JRP3
Hyperactive Member
Impossible pork. Can bacon be far behind?
Impossible Foods makes meatless pork now, and it's scary-similar to the real thing
Impossible Foods makes meatless pork now, and it's scary-similar to the real thing
mspohr
Well-Known Member
I've found that the vegan McCormick "Bac'n Pieces" have a remarkable similarity to actual bacon flavor. I use them in pea soup, etc. Also, "liquid smoke" is a very good bacon like flavor that is widely used in lots of processed foods.
ladysbff
Member
Liquid smoke is the best. I use it for chili and marinating tempeh.
Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat?
I did not know that China was the world's largest consumer of meat, just assumed it was the U.S. But makes sense that Impossible is trying to get pork right, especially considering China's issues with swine fever and contaminated pork.
ladysbff
Member
Having done a bit more research... the U.S consumes much more meat per person per year.
Even so, China still consumes more pork per capita than the U.S.
Agricultural output - Meat consumption - OECD Data
And if you feel like going through the trouble, I like to put an uncovered cast iron dutch oven full of veggie chili on my Big Green Egg smoker to make smoked chili. Always a hit.
mspohr
Well-Known Member
Such flours are likely soon to become the feedstock for almost everything. In their raw state, they can replace the fillers now used in thousands of food products. When the bacteria are modified they will create the specific proteins needed for lab-grown meat, milk and eggs. Other tweaks will produce lauric acid – goodbye palm oil – and long-chain omega-3 fatty acids – hello lab-grown fish. The carbohydrates that remain when proteins and fats have been extracted could replace everything from pasta flour to potato crisps. The first commercial factory built by Solar Foods should be running next year.
The hydrogen pathway used by Solar Foods is about 10 times as efficient as photosynthesis. But because only part of a plant can be eaten, while the bacterial flour is mangetout, you can multiply that efficiency several times. And because it will be brewed in giant vats the land efficiency, the company estimates, is roughly 20,000 times greater. Everyone on Earth could be handsomely fed, and using a tiny fraction of its surface. If, as the company intends, the water used in the process (which is much less than required by farming) is electrolysed with solar power, the best places to build these plants will be deserts.
Several impending disasters are converging on our food supply, any of which could be catastrophic. Climate breakdown threatens to cause what scientists call “multiple breadbasket failures”, through synchronous heatwaves and other impacts.
Research by the thinktank RethinkX suggests that proteins from precision fermentation will be around 10 times cheaper than animal protein by 2035. The result, it says, will be the near-complete collapse of the livestock industry. The new food economy will “replace an extravagantly inefficient system that requires enormous quantities of inputs and produces huge amounts of waste with one that is precise, targeted, and tractable”. Using tiny areas of land, with a massively reduced requirement for water and nutrients, it “presents the greatest opportunity for environmental restoration in human history”.
Not only will food be cheaper, it will also be healthier. Because farmfree foods will be built up from simple ingredients, rather than broken down from complex ones, allergens, hard fats and other unhealthy components can be screened out. Meat will still be meat, though it will be grown in factories on collagen scaffolds, rather than in the bodies of animals. Starch will still be starch, fats will still be fats. But food is likely to be better, cheaper and much less damaging to the living planet.
Lab-grown food will soon destroy farming – and save the planet
Lab-grown food is about to destroy farming – and save the planet | George Monbiot
We can’t afford to wait passively for technology to save us. Over the next few years we could lose almost everything, as magnificent habitats such as the rainforests of Madagascar, West Papua and Brazil are felled to produce cattle, soya or palm oil. By temporarily shifting towards a plant-based diet with the lowest possible impacts (no avocados or out-of-season asparagus), we can help buy the necessary time to save magnificent species and places while these new technologies mature. But farmfree food offers hope where hope was missing. We will soon be able to feed the world without devouring it.
The hydrogen pathway used by Solar Foods is about 10 times as efficient as photosynthesis. But because only part of a plant can be eaten, while the bacterial flour is mangetout, you can multiply that efficiency several times. And because it will be brewed in giant vats the land efficiency, the company estimates, is roughly 20,000 times greater. Everyone on Earth could be handsomely fed, and using a tiny fraction of its surface. If, as the company intends, the water used in the process (which is much less than required by farming) is electrolysed with solar power, the best places to build these plants will be deserts.
Several impending disasters are converging on our food supply, any of which could be catastrophic. Climate breakdown threatens to cause what scientists call “multiple breadbasket failures”, through synchronous heatwaves and other impacts.
Research by the thinktank RethinkX suggests that proteins from precision fermentation will be around 10 times cheaper than animal protein by 2035. The result, it says, will be the near-complete collapse of the livestock industry. The new food economy will “replace an extravagantly inefficient system that requires enormous quantities of inputs and produces huge amounts of waste with one that is precise, targeted, and tractable”. Using tiny areas of land, with a massively reduced requirement for water and nutrients, it “presents the greatest opportunity for environmental restoration in human history”.
Not only will food be cheaper, it will also be healthier. Because farmfree foods will be built up from simple ingredients, rather than broken down from complex ones, allergens, hard fats and other unhealthy components can be screened out. Meat will still be meat, though it will be grown in factories on collagen scaffolds, rather than in the bodies of animals. Starch will still be starch, fats will still be fats. But food is likely to be better, cheaper and much less damaging to the living planet.
Lab-grown food will soon destroy farming – and save the planet
Lab-grown food is about to destroy farming – and save the planet | George Monbiot
We can’t afford to wait passively for technology to save us. Over the next few years we could lose almost everything, as magnificent habitats such as the rainforests of Madagascar, West Papua and Brazil are felled to produce cattle, soya or palm oil. By temporarily shifting towards a plant-based diet with the lowest possible impacts (no avocados or out-of-season asparagus), we can help buy the necessary time to save magnificent species and places while these new technologies mature. But farmfree food offers hope where hope was missing. We will soon be able to feed the world without devouring it.
mspohr
Well-Known Member
Greggs to pay workers £7m bonus after vegan sausage roll success
Greggs to pay workers £7m bonus after vegan sausage roll success
Employees at Greggs are being rewarded with a £7m special bonus after the hugely successful launch of the bakery chain’s vegan sausage roll last year boosted sales and profits.
Greggs to pay workers £7m bonus after vegan sausage roll success
Employees at Greggs are being rewarded with a £7m special bonus after the hugely successful launch of the bakery chain’s vegan sausage roll last year boosted sales and profits.
ladysbff
Member
JRP3
Hyperactive Member
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