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16.2.10
Scientist work on new soy formula to achieve texture and "mouth feel" of chicken
Fu-Hung Hsieh, a University of Missouri professor, is finishing a project to create a soy product that looks, feels, pulls apart and, most
importantly, chews like real chicken. For more details, see
this article.
31.5.09
Less meat could save US$ 20 trillion (!!) of climate costs
Cutting back on meat could save US$ 20000 billion of climate stabilisation costs. This is the dramatic result of a multidisciplinary
study from the Netherlands Environmental Assessment Agency. Enough money, to build 200 million family houses at the price of US$ 150000
each, enough for all Europeans including whole Russia. For more details, see
New Scientist.
30.1.09
Future Food presents unique overview of vegetarian meat
Future Food presents a unique overview of vegetarian meat products:
a.) "Highly remarkable vegetarian meat products": Some top brands worldwide - an inspiration for the food-industry to join the development or an input for supermarkets to include these brands in their sales program.
b.) " Remarkable intermediate products for the production of vegetarian meats": Interesting information for the food-industry where to get starting material, that can be used to produce vegetarian meats, but also to strongly reduce the meat fraction in hamburgers or sausages.
A similar overview is presented at the Future Food page for non dairy milk drinks!
5.8.08
Meatless, an innovative ingredient for burgers and co
The seeds of sweet lupines can be used for vegetarian meat production, too.
Meatless
(a product by Meatless BV) is
made of 100% vegetable fibres, made from lupine or wheat. The fibres are produced in
different shapes, flavours and colours. Meatless is used for meat-substitute products
as well as for developing “hybrid products”, which are meat-products in which a huge
portion of the meat is replaced by Meatless. According to the company, Meatless
offers benefits concerning health, taste, sustainability and price!
24.7.08
Several new egg replacements for industrial
applications worldwide!
In the recent years and months, various egg replacement products for industrial applications
have been introduced, that wait to be used by the industry. Compared to egg products these products offer many benefits like longer shelf-life, cost-savings (!), health-benefits and better food-safety, as well as similar properties in the end product. And of course they offer advantages for the environment, the animals and world nutrition. Check out the interesting
links to these companies.
18.4.08
3 new egg-replacers for industrial applications introduced
by Gum Technology
Arizona based “Gum Technology” is introducing
a new line of hydrocolloid and stabilizer blends to replace eggs
in custards, doughs and baked goods, in an effort to help manufacturers
reduce the impact of high egg prices.
Gum Technologies is stepping up to the plate with the introduction
of its Cayote Brand line of egg replacers.
The company has developed three blends which it says can mean
a reduction or elimination of eggs without compromising the sensory
properties of the finished product.
1. The blend intended for use in custards consists of carageenan
and locust bean gum. It can be used to replace up to 100 per cent
of custard in instant custards for use in crème caramels and flans.
The company says it can avoid the problem of syneresis, or coagulation.
2. The Dough Egg Replacer, meanwhile, for use in breads and sweet
doughs, is a blend of konjac and soy lecithin, and can replace
up to 100 percent of egg.
3. The Baker's Egg Replacer mixes xanthan, guar and soy lecithin,
and is said to "improve texture, cell structure and increase
uniformity" in cakes and muffins and in cookies.
Gum
Tech Press Release
18.4.08
In Vitro Meat Consortium Symposium in Norway - a brief
summary
Borislav Dopudja and Kurt Schmidinger from
FutureFood attended the first In Vitro Meat Consortium Symposium
in Ås, Norway, from 9-11 April 2008, together with more
than fifty other research scientists and representatives from
NGOs and the industry. Scientists presented the status quo of
research and pointed out that funding of their research is the
main open issue. Their talks mainly focussed on the starter cells,
on ideas for a bioreactor design and mainly on the ingredients
that are required in the medium used to grow the cells. Sterility
of the production process was emphasized to be the key issue for
a potential success of a future plant for in vitro meat (cultured
meat). The scientists agreed that they should focus on the development
of processed meat like sausages, nuggets and burgers.
29.1.08
FutureFood will attend In Vitro Meat Consortium Symposium in
Norway in April
FutureFood's project leader Kurt Schmidinger
will attend the first In Vitro Meat Consortium Symposium, which
will be held at Ås, Norway, from 9-11 April 2008, to get
in contact with leading researchers on cultured meat. For more
information about this consortium and the meeting in Norway click
here.
29.1.08
FutureFood presents billboard in Linz/Austria at the "Congress
on Alternatives to Animal Testing"
Themed "Cultured meat; advantages of
manufacturing meat products through tissue-engineering technology",
Harald Balluch and Kurt Schmidinger presented the FutureFood-project
with a billboard at the "Congress on Alternatives to Animal
Testing" in Linz/Austria. It is the second biggest congress
on alternatives to animal-testing worldwide. Although www.futurefood.org
does not directly cover animal testing issues, it aims to replace
animal-usage on an evenmuch larger scale, the usage of animals
for food-production. The FutureFood-team took this good opportunity
to meet scientists, who are not yet working on the goals of www.futurefood.org,
but in similar fields.
The billboard, which focussed on cultured meat only and not on
vegetarian meat, non dairy milk products or alternatives to egg-products,
can be found here.
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