Bug butter in Belgium

Bug butter in Belgium

Scientists at Ghent University in Belgium succeeded in replacing butter with Black soldier fly larva fat in waffles, cakes, and cookies.  Not only is the insect food higher in protein, vitamin, fiber and minerals, it is also more environmentally friendly and cheaper than animal products.


Video Spotlight: Scientists bake cake using insect ‘butter’ and folks can’t tell the difference (Feb 28, 2020, Breaking News)


This post is based on the Reuters article, Waiter, there’s a fly in my waffle: Belgian researchers try out insect butter, by Jakub Riha, February 28, 2020, and the YouTube video featured in the Video Spotlight. Image source: © 2/James Worrell/Ocean/Corbis.

Discussion Questions:

1. What operational issues are addressed by replacing butter with larva fat?

Guidance: It addresses economic and sustainability issues. Insect-based food is more environmentally friendly, and less expensive, than animal products.

2. In what ways is larva fat more sustainable than butter?

Guidance: Insects use less land and are more efficient at converting feed than cattle.  Additionally, less water is used to produce butter.

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Cargill Expands Into Plant-Based Burgers

Cargill Expands Into Plant-Based Burgers

Cargill is competing with Beyond Meat and Impossible Foods in the imitation meat market. The company is offering both pea and soy protein-based hamburger patties, and ground “fake meat” products, beginning in April 2020.

Cargill has invested $100 million in pea-protein producer Puris since January 2018, extending its role as a major crop supplier to a plant-based food producer.


Video Spotlight: New plant-based hamburger patties by food behemoth Cargill to launch soon (Feb 27, 2020, The Straits Times)


This post is based on the Reuters article, Cargill to challenge Beyond Meat, Impossible Foods with new plant-based burger, by Tom Polansek, February 24, 2020, and the YouTube video featured in the Video Spotlight. Image source: Shutterstock/rossella.

Discussion Questions:

1. What demand factors influence Cargill’s decision to be a plant-based food producer?

Guidance: The demand for plant-based foods is growing as consumers want meat alternatives for health reasons, and to show concern for animal welfare and environmental damage from livestock farming.

2. Comment on Cargill’s entry in the imitation meat from a supply chain strategy perspective.

Guidance: Cargill is developing an effective and efficient vertically integrated supply chain in imitation meat by supplying its own Continue reading

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Making Fast Food Pickup Faster

Making Fast Food Pickup Faster

March 19, 2020

Speed of service is increasingly becoming important to the quick food service industry.  Coupled with increasing sales coming from orders taken through digital systems, these restaurants are working on making the delivery of digital orders as easy and fast as possible.  This is especially true for digital orders that are paid for digitally.  In many cases, customers are forced to wait in line for the cashier to pick up their order.

Wingstop has put a heavy focus on digital orders.  Many of its orders, especially the vast majority of take-out orders, are digital.  Digital orders average $5 more. Wingstop is looking to keep these customers happy.  As a result, the company is testing delivery lockers, which allow take-out customers to bypass the cashier, avoid the wait in line, and go to the locker for their order.

Domino’s is also facing a similar problem with carry-out orders.  The Pie Pass allows customers that order and pay online, to confirm through their phone when they have arrived in the store’s parking lot.  This allows restaurant employees a head-start on finding the order, which can be handed to the customer as they enter the building. Continue reading

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