UK Company Unveils Veggie Bacon that Can Fool Carnivores

Rachel Graham wrote . . . . . . . . .

Plant-based startup This has unveiled a vegan alternative to bacon that it claims can “fool carnivores”.

Its soy and pea-based bacon alternative is set to roll out into Holland & Barrett chillers and Patty & Bun restaurants in the first week of June (rsp: £2.95).

The brand will also roll out two chicken alternatives – ready-to-cook sea salt & black pepper pieces (rsp: £4.55) and snack-ready tikka pieces (rsp: £2.95) – into Holland & Barrett at the same time.

The rest of its range comprises ready-to-cook pieces, soy & garlic pieces, breaded goujons and rosemary breaded goujons (all rsp: £4.55), in addition to ready-to-eat barbecue pieces and rotisserie pieces (rsp: £2.95), all manufactured in Europe.

Backed by venture capitalists, former restaurateur duo Andy Shovel and Pete Sharman founded This two years ago, in a bid to capitalise on their experience in the food industry while taking advantage of the booming market for plant-based foods.

Since then, the pair have partnered with texture scientists and flavourists to create next generation plant-based products it hopes will stand out among the glut of NPD in meat alternatives.

“Our acid test for all our products is that they must be able to fool meat eaters. That’s why we’ve spent so long developing the recipes,” said Shovel.

“We’re divorcing ourselves from tofu and traditional vegan foods to create something meat eaters will love.”

All its products feature high protein claims, packing 20g to 25g per 100g and are fortified with vitamin B12 and iron.

Source: Grocer

Grilled Portobello Burger


4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup chopped fresh basil
4 (1/2 inch-thick) slices red onion
4 kaiser rolls, split and toasted
1 ounce (1 cup) baby arugula


  1. Cut 1/16 inch-deep slits on top of mushroom caps, spaced 1/2 inch apart, in crosshatch pattern. Combine mushrooms, oil, vinegar, garlic, salt, and pepper in 1 gallon zipper-lock bag, seal bag, and turn to coat. Let sit for at least 30 minutes or up to 1 hour.
  2. Combine feta, red peppers, and sun-dried tomatoes in bowl. Whisk mayonnaise and basil together in separate bowl. Push 1 toothpick horizontally through each onion slice to keep rings intact while grilling.
  3. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Remove mushrooms from marinade, and brush onions all over with remaining mushroom marinade. Place onions and mushrooms, gill side up, on grill. Cook (covered if using gas) until mushrooms have released their liquid and are charred on first side, 4 to 6 minutes. Flip mushrooms and onions and continue to cook (covered if using gas) until mushrooms are charred on second side, 3 to 5 minutes.
  6. Transfer onions to platter and discard toothpicks. Transfer mushrooms to platter, gill side up, and divide feta mixture evenly among caps, packing down mixture. Return mushrooms to grill, feta side up, and cook, covered, until heated through, about 3 minutes.
  7. Return mushrooms to platter and tent with aluminum foil. Spread basil mayonnaise evenly over roll bottoms and top each with 1 mushroom and 1 onion slice. Divide arugula evenly among burgers, then cap with roll tops. Serve.

Makes 4 servings.

Source: America’s Test Kitchen

Vegetable Burger of Lotteria Japan

The burger has a strong aroma of spices and onions, and the texture of the soybean patty is meaty.

Each burger has 260 kcal calorie. The price is 390 yen (tax included).

Top New Plant-based Burgers in Beef-alternative Market

Candice Choi wrote . . . . . . . . .

If you want to skip meat, a new era of options is here.

Beyond Meat and Impossible Foods are among the companies racing to tap into the massive U.S. market of meat eaters by more closely mimicking the taste of beef than vegetarian patties of the past. Others are working to grow meat in labs.

So are the plant-based patties better for you or for the planet? Here’s what you might want to know before taking a bite:


As with many questions about diet, it depends. For better or worse, patties from Beyond Meat and Impossible Foods can be nutritionally similar to beef.

Beyond Meat’s 4-ounce patty is listed at 270 calories , while Impossible Foods’ is listed at 240 calories . Ground beef’s nutritional profile can range, but a similarly sized patty with 80% lean meat has around 290 calories .

Protein content is about the same, while other nutrients vary. Some may like that the plant-based patties have fiber, but dislike that they’re higher in sodium.

For overall diet, what matters more might be how the patties are served, whether it’s at Burger King , White Castle or elsewhere.

At Umami Burger in New York, for example, a burger with two Impossible patties, cheese and fixings tops 1,000 calories. Few would call it healthy, especially if served with fries and a soda.

“People are going to be fooling themselves into thinking these are not just better, but healthy,” said Yoni Freedhoff, an obesity expert at the University of Ottawa.

People also may not realize the saturated fat content can be similar to beef burgers, he said.


Beyond Meat’s ingredients include pea protein and canola oil. Impossible Food’s patties have soy protein and coconut oil. Impossible says its patties have a flavor and hue similar to beef partly because of soy leghemoglobin , a protein the company makes by genetically modifying yeast.

The meat industry, meanwhile, is appealing to people who prefer simpler ingredient lists.

“A beef patty is one natural ingredient: beef,” says the North American Meat Institute, which represents meat makers.


Taste is subjective, but reviews generally say Beyond Meat and Impossible burgers taste similar to meat.

Christian Acosta, who works in New York, said he’s had the Impossible burger several times and can’t tell the difference.

“It tastes exactly like meat,” he said, while waiting in line to get the burger for lunch.

Unlike with a steak, any discrepancies in taste between beef and the plant-based burgers may be masked by buns, cheese and toppings. Both Beyond Meat and Impossible Foods have also updated their recipes, and may keep doing so to get even more like meat.


The idea is to eventually make Beyond and Impossible burgers cost the same or less than beef. For now, expect to pay more.

At a Whole Foods in New York, two Beyond Meat patties cost $5.99, roughly double the price of two ground beef patties. Impossible burgers aren’t yet available in grocery stores. But at a Bareburger restaurant in New York, it’s an extra $3 for either of the plant-based patties.


Experts say reducing overall red meat consumption would be better for the planet. Beef is considered taxing on the environment because of the resources it takes to grow crops to feed cows. Cows also produce the greenhouse gas methane, mostly through burps .

Christopher Field, who is at the Stanford Woods Institute for the Environment and who knows the founder of Impossible Foods, noted people don’t have to give up meat entirely to make a difference, and that pork and chicken have much smaller environmental footprints than beef.


On the horizon is meat grown in labs by culturing animal cells, but it will be some time before people can get a taste.

Right now, the solutions used to help cells grow are expensive and limited since they’re mainly made for medical therapy purposes, said Bruce Friedrich, executive director of the Good Food Institute, which advocates for meat alternatives.

Still, regulators have taken notice and the meat industry is watching and mobilizing to “protect beef nomenclature.”

Already, Beyond Meat’s debut as a public company may be confirming the meat industry’s concerns. Years ago, a beef group had listed Beyond Meat as an issue to watch, according to public records obtained by the Associated Press.

Source: The Associated Press

Study Shows Safest Method for Prostate Cancer Biopsies

The Gale and Graham Wright Prostate Centre at North York General Hospital (NYGH) is advancing prostate cancer care with a new study that shows the benefits of transperineal prostate biopsies (TPBx) under local anesthetic.

Published online in the Journal of Urology the study, “Transperineal Prostate Biopsies Using Local Anesthesia: Experience in 1,287 Patients. Prostate Cancer Detection Rate, Complications and Patient Tolerability” provides evidence that the TPBx approach for testing and diagnosing prostate cancer is accurate and has significantly fewer complication rates compared to the traditional prostate biopsy method.

“After performing more than a thousand TPBx procedures under local anesthetic, the team at North York General has shown that it is the safest method of obtaining a biopsy for prostate cancer and patients tolerate the procedure well,” said Dr. Stan Flax, NYGH urologist and one of the study’s lead authors. “The clinical data provides the necessary evidence that the medical community needs in order to move toward a new standard of care for patients.”

In 2016, NYGH’s Gale and Graham Wright Prostate Centre became the first in Canada to use the TPBx approach, which involves obtaining the biopsy using a needle through the skin. Studies have shown that TPBx is a safer alternative for patients, as compared to transrectal biopsies, due to the lower risk of serious infections, which can result in hospitalization and admission to an intensive care unit.

In the very few settings where TPBx is performed, the procedure is done using general or spinal anesthetic, which typically requires more intensive resources. For the past three years, urologists at NYGH have exclusively used TPBx under local anesthetic and have tracked a total of 1,287 procedures as part of this study. The data shows this method of prostate biopsies has the same accuracy rate, if not better as transrectal, compared to the team’s previous series of transrectal biopsies.

Prostate cancer is the most commonly diagnosed cancer among North American men, with approximately one in seven men being diagnosed with this disease in their lifetime. It is also one of the more treatable cancers, if detected and treated in its early stages.

“Only one percent of testing for prostate cancer in North America is done using TPBx,” says Dr. Flax. “Given how often prostate biopsies are performed, there is a real opportunity to improve patient care with our research.”

Source: North York General Hospital

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