Fermentation is Cool, but People Prefer Pretty Food

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Good Monday, fellow nerds! We’re enjoying a stretch of almost summer-like weather here in Modern Health Nerd land 🌞 and deliberately avoiding the societal crazies by focusing on — what else? — food news!

 


Fermentation is the New (Old) Foodtech

Now that fermentation has been identified as the latest pillar 💈 in the alt protein category, companies like Motif FoodWorks are leveraging it to create ingredients that improve the taste and texture of plant-based products. It’s a ...

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The "Meati" Business of Mycelium [GreenGut Weekly Find 11/6]

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Happy Friday, my fellow nerds! Who else is up for a break from the crazy? 🙋🏻‍♀️ GreenGut Weekly Find to the rescue with a look at Meati Foods, a startup approaching alt protein from a truly unique angle. 🍄

 


Mycelium: The Meati Difference

Despite a significant amount of innovation with novel protein sources, the vast majority of plant-based products on the market today still rely on soy and pea ingredients. But the growing demand for alt protein ...

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The Meat Industry's Puzzling🧩Productivity Paradox

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Good (cold 🥶🧊) Monday, fellow nerds! Coming at you with the weekly news roundup as the wind howls past the windows, doing a surprisingly good impression of January. ⛄

But news around the food industry is still hot! 🔥 This week, we’re taking a look at how the meat industry is trying to adapt to pandemic challenges — while plant-based entrepreneurs are busy innovating their socks off 🧦 in a bid to transform the market.


Meat Industry Scrambles ...

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This App Makes Plant-Based 🌱 Eating Easy

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There’s “snow” news ⛄⛄ like plant-based news, especially with everything that’s going on in the industry. But what if you’re not really sure what this plant-based eating thing is all about? 🥗 How do you make the transition while ensuring you get balanced nutrition — and still enjoy a bunch of tasty food?

Say hello to 80/20 Plants, an app that puts “a plant-based nutrition team in your pocket.” It’s the highlight of this week’s GreenGut Weekly Find, fellow nerds, ...

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Taste, Texture and Culture: The Novel Protein Revolution Continues 🍗

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Good Monday, fellow nerds! ☕ Hope you’re staying warm and well wherever you are in the world. As those of us in the Northeast wonder what the heck happened to summer, 🥶 the future food space is buzzing with consumer trends, investor interests and new insights into the impact of indoor farming. 👨🏻‍🌾 Take a look while I go dig out a few more blankets…


Consumers Want to Sink Their Teeth into Taste, Texture and Health

It’s no ...

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Protein from Leaves? 🍃 [GreenGut Weekly Find, 10/23]

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Hope you’re enjoying your Friday, fellow nerds! 🌞😎 In this week’s edition of the GreenGut Weekly Find, we’re addressing the age-old question asked of and endlessly answered by vegans everywhere…

“Where do you get your protein??” 💪🏻

The Leaf Protein Company, located in South Australia, has a unique answer: leaves.

Yep, leaves. 🍃🍃 Pereskia leaves, to be exact. It’s a simple, yet wild, concept — and they’re harnessing it to create protein ingredients that have the potential to transform the health profile of ...

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The Next Wave (of Protein) is Here, and It's Plant-Based

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Good Monday, fellow nerds! Monday may not be a fun day (ouch, I know that was bad 😂🤣), but today’s news roundup should at least give you something to think about besides the fact that you’re out of coffee again.

Wait…are you out of coffee? That’s tragic! Go get some! ☕ Then dig into the plant-based headlines and trends of this week. We’re looking at the real drivers behind the surge in plant-based meat sales — and how companies around the ...

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