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.


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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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Tequila and Bacardi: An Unsavory Cocktail?

Tequila and Bacardi: An Unsavory Cocktail?

Francisco Alcaraz was a master distiller of tequila whose scientific knowledge, passion, and unconditional commitment to quality contributed to producing Patrón, one of the best tequilas in the world.


Video spotlightPatrón Tequila: Our Story


Along the way, the business success of Patrón has attracted many investors, including Bacardi.

Will Bacardi’s business model of favoring industrial over artisanal production pose a risk to the quality reputation of Patrón?

 

This post is based on the Bloomberg article, Patrón Made Tequila Top-Shelf. Will Bacardi Dilute It?, by T. Genoways, July 31, 2018. Image source: C Squared Studios/Getty Images.

Discussion Questions:

1. According to the Kano model, what type of quality does Alcaraz want to produce? Will there be a shift if Bacardi wants to boost volume?

Guidance: Review basic quality, performance quality, and excitement quality. Given Alcaraz’s insistence on premium quality as opposed to volume, he aims at producing tequila that will deliver excitement quality. The blind taste test at Spago provides further evidence of this approach to quality. Discuss the potential for a “downgrade” to performance quality if Bacardi wants to boost volume.

2. What are the pros and cons of Bacardi’s production methods?

Guidance: Continue reading

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