Nestlé to Launch Plant-Based Burger in US this October

Catherine Lamb wrote . . . . . . . . .

Sweet Earth Foods, a U.S.-based vegetarian brand owned by Nestlé, announced it would begin selling its plant-based Awesome burgers and ground meat in retail on October 1.

The burgers will launch at a variety of retailers across the country, including Safeway, Fred Meyer, and more. I connected over the phone with Brian and Kelly Swette, the co-founders of Sweet Earth Foods, who told me that pricing will vary at each location but would be competitive with other plant-based burgers in retail: likely around $5.99 for two quarter pounders.

Nestlé launched its cook-from-raw vegan Incredible burger in Europe this April. Unlike the Incredible burger, which is soy-based, the Awesome burger is made from yellow pea protein. According the Swettes, relying on yellow pea protein gives their burger a higher nutrient density than most of their competitors: 26 grams of protein and 6 grams of fiber per 4-ounce burger patty, to be exact. They may win the title of the most protein per plant-based burger, but the margin is slim. For context, Lightlife and Beyond’s quarter-pound burgers both have 20 grams of protein.

The Swettes told me they also have foodservice partners in the works, though they wouldn’t disclose who. Could it be that the Awesome Burger is headed to McDonald’s? After all, Nestlé’s Incredible burger is already on McDonald’s menus in Germany and Israel.

True, Micky D’s has been pretty vocal that it’s not ready to embrace faux meat on its menus yet, at least in the U.S. But if the Incredible Burger proves to be driving significant sales for McDonalds’ overseas, they could change their mind in the U.S. And since their competitors, such as Burger King and Carl’s Jr., and are already embracing Impossible and Beyond, respectively, the Awesome burger could be a logical choice — provided it actually tastes good.

The cook-from-fresh plant-based burger category is becoming more and more crowded by the day, as everyone from startups to grocery brands to Big Food debut their own take on a meatless burger. Within the past month alone, Impossible Foods, Kroger, and Hormel have all made an entrance into the refrigerated grocery aisle. But the Swette’s aren’t sweating it (sorry). “We think it’s an incredibly positive thing that the plant-based burger space is so dynamic,” Kelly Swette told me.

The Swettes believe that they can differentiate themselves from the competition because of the beefy taste and nutritional density of their burger. But I think the bigger advantage is their parent company, Nestlé. After all, being owned by one of the largest CPG companies in the world has its perks. Sweet Earth is able to take advantage of Nestlé’s massive R&D and manufacturing resources to bring their product to market quickly and on a large scale. They’ll also presumably be able to get into more grocery shelves by taking advantage of Nestlé’s preexisting retail partners. “It’s true — Nestlé will help give us an edge,” Brian Swette told me.

We’ll have to see if that edge is enough to help Sweet Earth edge out the other plant-based meat competition.

Source: The Spoon

Caramel Chicken with Old Ginger


Chicken wing (the middle part) 10 pieces


1 tbsp ginger juice
4 g sugar 4 g
2 tsp rice wine


1 clove shallot, peeled and sliced
2 tsp white wine vinegar
5 tbsp Italian black vinegar
80 g sugar
2 tsp ginger juice


  1. Rinse thoroughly the chicken wings. drain to dry, add marinade and marinate for 10 hours, shallow-fry to 80% done, and set aside.
  2. Heat a wok, add oil, and stir-fry the shallot until fragrant over a low heat.Add the white wine vinegar and stir-fry briefly. Add the Italian black vinegar and sugar and stir well. Cook until thickened.
  3. Put the chicken wings back to the sauce. Cook over a low heat until done. Add ginger juice and stir well to finish.

Makes 4 to 5 servings.

Source: Chicken Delicacy

In Pictures: Chicken Wing Dishes of American Restaurants

A Healthy Diet May Help Prevent Kidney Disease

Maintaining a healthy diet may help prevent kidney disease, according to an analysis of published studies. The findings appear in an upcoming issue of CJASN.

Making dietary changes can help slow the progression of chronic kidney disease (CKD), but it’s not clear whether a healthy diet is protective against the development of the disease. To investigate, Jaimon Kelly, PhD, Katrina Bach (Bond University, Australia), and their colleagues analyzed all relevant studies published through February 2019.

The analysis included 18 studies with a total of 630,108 adults who were followed for an average of 10.4 years. Healthy dietary patterns typically encouraged higher intakes of vegetables, fruit, legumes, nuts, whole grains, fish, and low-fat dairy, and lower intakes of red and processed meats, sodium, and sugar-sweetened beverages.

A healthy dietary pattern was associated with a 30% lower incidence of CKD. It was also linked with a 23% lower incidence of albuminuria, an early indicator of kidney damage.

“These results add to the accumulating evidence base supporting the potential benefit of adhering to a healthy dietary pattern — such as the Mediterranean, DASH diet, or National Dietary Guidelines — and the primary prevention of chronic conditions, including type 2 diabetes, cardiovascular disease, cognitive decline, cancer, and all-cause mortality,” said Dr. Kelly. “These results may assist in developing public health prevention programs for CKD, which may assist in reducing the burden of the disease.” Dr. Kelly noted that dietary approaches to kidney health that target individual (or multiple) nutrients can be difficult, but focusing on whole foods rather than nutrients can make it easier for clinicians to educate patients and easier for patients to carry out.

“Randomized clinical trials with sufficient follow-up time to ascertain meaningful kidney outcomes are necessary to determine whether a change in dietary patterns is causally related to favorable kidney health outcomes,” wrote the authors of an accompanying editorial. “Meanwhile, there may be sufficient observational evidence for clinicians to emphasize the importance of healthy dietary patterns to individuals who are healthy or who are at risk of developing CKD.”

Source: American Society of Nephrolog

More Hot Flashes Could Mean Higher Odds for Heart Trouble

Kayla McKiski wrote . . . . . . . . .

Women, if you’re bothered by frequent hot flashes, it may be more than a mere annoyance.

New research offers evidence that frequent or persistent hot flashes are linked to higher odds of heart attack and stroke. The finding stems from a 20-year study of about 3,300 women during menopause.

Of those women, 231 had a heart attack, stroke or heart failure.

Women who had frequent hot flashes had twice the risk of heart trouble during the study, researchers found. And those who had persistent hot flashes had an 80% higher risk over 20 years.

“The [heart events] were not explained by things like blood pressure, diabetes, obesity, exercise or smoking, which are our usual suspects,” said lead author Rebecca Thurston, director of the Women’s Biobehavioral Health Program at the University of Pittsburgh.

Much more remains to be learned, Thurston said.

Next up: Understanding the underlying mechanisms that link hot flashes to heart disease risk. Researchers also want to find out whether treating hot flashes has any impact on women’s heart health as they age.

Heart disease is the leading cause of death for American women, according to the U.S. Centers for Disease Control and Prevention.

About 75% of women report experiencing hot flashes (intense warmth, bouts of sweating) as their monthly periods become infrequent and finally stop, according to the North American Menopause Society.

“We don’t know the exact cause of hot flashes, but it relates to a part of the brain that regulates temperature,” said Dr. Stephanie Faubion, the society’s medical director. “The range of temperatures where women feel comfortable is narrowed compared to what it was before hot flashes started. Think of it like a broken thermostat.”

Not all women who experience hot flashes will develop heart disease, nor are hot flashes a cause of heart disease, experts said.

But menopausal women are still at a greater risk of other preventable chronic diseases like diabetes and high blood pressure.

“Women should understand their individual risks by knowing their numbers [blood pressure, cholesterol, glucose] and by taking action to maintain health,” Faubion said.

That includes getting appropriate screenings for breast, colon and cervical cancer and a bone density scan. Faubion also recommends regular exercise, a healthy diet, maintaining an appropriate weight, getting enough sleep, not smoking and paying attention to good mental health.

Thurston offered a similar prescription. “It is all too common that women put their health on the back burner in favor of the needs of others, such as their children or family members,” she said. “Now is the time to prioritize one’s own health.”

The study was to be presented Tuesday at a meeting of the North American Menopause Society, in Chicago. Research presented at meetings is typically considered preliminary until published in a peer-reviewed journal.

Source: HealthDay

Today’s Comic