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Agriculture

Published on November 24th, 2017 | by The Beam

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Future Of Food: Reinventing The Burger

November 24th, 2017 by  


In a world where agriculture is still not economically, socially, and environmentally sustainable enough, the future of food depends on a lot of factors. Some companies are reinventing the way we eat and are working on innovations that could save the world from its biggest challenges: feeding its growing population. Two such companies that are competing to find an answer to that very challenge are Beyond Meat and Impossible Foods. Both produce meatless burgers, but each has taken a radically different approach to attracting the attention of consumers.

Order a juicy plant-based burger

If you recently became vegetarian and really, really miss the taste of burgers, we have something to share with you. The team of scientists at Impossible Burger spent five years researching what makes meat unique, working with farmers and chefs to find precisely the right ingredients from the plant kingdom to recreate the experience meat lovers crave. Made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes, the burger has a secret ingredient called heme which makes that unique meat sizzle smell. The end result? A completely meat-free burger that taste exactly like the best burger you’ve ever eaten. Try it out next time you’re in San Francisco, Oakland or Las Vegas.

It starts at the supermarket

Beyond Meat is committed to getting into supermarkets, where large numbers of shoppers rolling carts by the meat section can just as easily choose plant-based options. From burgers to chicken strips and beef crumble, shoppers can make their own burgers, tacos, or buffalo wings thanks to the recipes on the company’s website. The interesting thing here is to look at the comparative table between a Beyond Meat burger and a same size animal-based beef burger. The former is antibiotic free, hormone free, soy free, gluten free, 100% vegan, and GMO free, with more protein, less fat, less cholesterol, and less calories than the meat-based burger. Any more arguments needed?

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About the Author

The Beam Magazine is a quarterly print publication that takes a modern perspective on the energy transition. From Berlin we report about the people, companies and organizations that shape our sustainable energy future around the world. The team is headed by journalist Anne-Sophie Garrigou and designer Dimitris Gkikas. The Beam works with a network of experts and contributors to cover topics from technology to art, from policy to sustainability, from VCs to cleantech start ups. Our language is energy transition and that's spoken everywhere. The Beam is already being distributed in most countries in Europe, but also in Niger, Kenya, Rwanda, Tanzania, Japan, Chile and the United States. And this is just the beginning. So stay tuned for future development and follow us on Facebook, Twitter, Instagram and Medium.



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