Fake Meat: Even a Chef Can be Fooled

Fake Meat: Even a Chef Can be Fooled

Making tasty fake meat is both an art and a science, and a new production method is key to mimicking protein in a precise fashion.

From aligning the plant fibers in look-alike muscles to creating satisfying texture and taste, plant-based food production has reached a new level. No longer limited to vegetarians, the market has expanded to include even the most discerning foodies.


Video Spotlights:


This post is based on the Bloomberg article, The secret to making fake meat you want to eat, by M. Ellwood, September 13, 2018; the CNBC article and video, The fight against ‘fake meat’ has officially begun, by J. Urbi, February 23, 2018; and the YouTube video, Jaap Korteweg I am a Vegetarian Butcher TEDxEde 2014 Legendado V2, by talhovegetariano, December 1, 2014. Image source: Tomacco/Getty Images.

 

Discussion Questions:

1. What are the environmental forces that led to the creation of this product?

Guidance: Forces include societal trends (animal rights movement, growing appeal of vegetarianism), technology (new equipment), weak competition in high-quality fake meat market, and expanding consumer markets with potential for new Continue reading

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Artificial Ingredients Removed from McDonald’s Hamburgers

Artificial Ingredients Removed from McDonald’s Hamburgers

October 14, 2018

McDonald’s continues to make changes to its product in response to customer-driven initiatives.

Recent changes include:

  • using fresh rather than frozen beef and cooking to order for Quarter Pounders.
  • removing artificial ingredients from Big Macs, Chicken McNuggets, and Egg McMuffins.

Now, almost two-thirds of McDonald’s burgers and sandwiches in the United States will contain no artificial flavors, no artificial preservatives, and no added color.  To accomplish this goal, artificial preservatives were removed from American cheese, Big Mac’s Special Sauce, and many hamburger buns.

Other initiatives include sustainably sourced McCafe coffee by 2020, and cage-free eggs by 2025.  McDonald’s is also looking at beef from producers that follow sustainability programs.


Video Spotlight: McDonald’s removes more fake ingredients from menu


This post is based on the Food Bev article, McDonald’s to remove artificial ingredients from its burgers, by Martin While, September 28, 2018; the McDonald’s press release, McDonald’s USA Reveals Changes to its Classic Burgers, September 26, 2018; and the YouTube video, McDonald’s removes more fake ingredients from menu, by Bloomberg Markets and Finance, September 27, 2018. Image source: © McGraw-Hill Education/Mark Dierker.

Discussion Questions:

1. What is driving this change?

Guidance: McDonald’s is obviously feeling Continue reading

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Edible Bar Codes on Beef: It’s What’s For Dinner

Edible Bar Codes on Beef: It’s What’s For Dinner

September 29, 2018

Soon you can aim your smart-phone at a piece of beef and have an app display the meat’s entire history, such as where it was raised, what it was fed, and when and where it was processed.

A new electronic etching procedure developed by Pricewaterhouse Coopers creates an invisible, edible barcode made of non-toxic silicon dioxide.  At first, tags will be embedded in the beef’s primary packaging only, but eventually even individual steaks could be tagged.

The technology will be launched first in Australia and China in the upcoming year.  Such measures will help protect branded names for beef as well as keep food supplies safer for consumers, using the new technology to avoid repeats of multiple past food fraud incidents.

This post is based on the Herald Scotland article, Rog Wood: Hi-tech ways to tell us where our food comes from , by Rog Wood, September 3, 2018; and the Telegraph article, Fake steaks to be exposed by invisible barcode scannable on smart-phones, by Henry Bodkin, August 13, 2018. Image source: Image Source/GIPhotoStock.

Discussion Questions:

1. How will the use of invisible barcodes make the supply chain for meat more transparent?

Guidance: In Continue reading

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