Vegan 3D Printed Steaks are Launching in Restaurants This Year

Redefine Meat has unveiled the world’s first plant-based steak, Alt-Steak, created using innovative 3D printing methods.

The ground-breaking plant-based steak will be available to try in select high-end Israeli restaurants later this year with the company hoping to make it more widely available by 2021 following the market trial.

In recent years, there has been a significant increase in awareness of the sustainability issues deriving from our current meat consumption and its damaging impact on the environment.

Realistic

Rehovot-based company Redefine Meat understands that in order to create a meat alternative that can be enjoyed by all, including the most ardent of meat-lovers, it must mimic the texture, flavour, and appearance of beef steak.

In order to create a realistic steak that’s completely vegan, Redefine Meat has worked with leading butchers, chefs, food technologists to replicate the ‘texture, juiciness, fat distribution, and mouthfeel’ of beef.

The 3D printed steak might look, taste, and feel like beef but it’s made from soy proteins, pea proteins, coconut fat, and sunflower oil, plus natural colours and flavourings and contains no animal ingredients.

Tasty and affordable

Co-Founder of Redefine Meat, Eshchar Ben-Shitrit, said that the company has worked hard to create a ‘tasty and affordable plant-based alternative to steaks’.

Ben-Shitrit said Redefine Meat is proud to have created a product using technologies that will “accelerate the development of a wide range of alt-meat whole muscle products and create a sustainable alternative to raising and eating animals.”

Ben-Shitrit continued, “The importance of using precision 3D printing technology to achieve texture, color and flavor—and the combinations between them—cannot be overstated. By using separate formulations for muscle, fat and blood, we can focus on each individual aspect of creating the perfect Alt-Steak product.

“This is unique to our 3D printing technology and lets us achieve unprecedented control of what happens inside the matrix of alt-meat. Collaborating with an industry-leader like Givaudan has led to the creation of an Alt-Steak product that is not only healthy and sustainable, but also offers the satisfying flavors, textures and aromas of eating actual meat.”Redefine Meat’s Alt-Steak products will be put to the test at a limited number of leading chef restaurants later this year. Incorporating feedback from high-level chefs and butchers, the company will then ramp up production of its 3D meat printers and alt-meat formulations ahead of market distribution in 2021.

Source: Vegan Food & Living

Millet Cakes with Cilantro and Orange Zest

Ingredients

1/2 bunch fresh cilantro
1 orange
2 cups cooked millet
I egg
1/2 cup light cream
2 tablespoons bread crumbs
salt, to taste
white pepper, to taste
2 tablespoons olive oi

Method

  1. Coarsely chop the cilantro. Bring a small saucepan of tightly salted water to a boil.
  2. Using a vegetable peeler, peel off two strips of zest from the orange and add to the boiling water for 1 minute, to soften. Rinse the strips and cut them into thin slices. Cut the orange into slices and set aside.
  3. Put the millet into a bowl. Add the egg, cream, and bread crumbs.
  4. Add the orange zest and cilantro. Season with salt and pepper.
  5. Carefully mix together the ingredients and, with moist hands, shape into small patties. Press them together well so they don’t fall apart when sauteing.
  6. Heat the oil in a skillet over medium heat, add the patties, and saute on both sides until golden brown.
  7. Transfer the cakes to plates and serve with salad greens and the reserved orange slices.

Makes 4 servings.

Source: Vegetables

Lindt Announces New Vegan Chocolate in Germany

Swiss chocolate company Lindt, a global brand with a revenue of over 4.5 billion and subsidiaries including Ghirardelli and Russell Stover, announces is adding three vegan “milk” chocolate bars to its HELLO range in Germany.

The new bars will be made with oat milk and come in three flavours — Cookie, Hazelnut, and Salted Caramel. The brand hopes they will appeal not just to vegans but also to flexitarians, lactose-intolerant people, and milk allergy sufferers. The 100g bars will be packaged in cardboard for environmental reasons and marked with the vegan V-label.

The company is following in the footsteps of many dairy chocolate brands that have recently launched vegan alternatives. Endangered Species Chocolate, Barry Callebaut, and Galaxy have all released vegan “milk” chocolate bars within the last year, and Cadbury is developing a vegan version of its Dairy Milk bar. A 2019 market report predicted huge growth for the vegan chocolate market by 2027.

Lindt is planning both digital and TV advertising campaigns to promote the launch. The chocolate bars will be on the shelves from November, in time for Christmas.

Source: Vegconomist

Patients May be Exposed to Hormone-disrupting Chemicals in Medication, Medical Supplies

Health care providers may unintentionally expose patients to endocrine-disrupting chemicals (EDCs) by prescribing certain medications and using medical supplies, according to a perspective published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.

Exposure to EDCs, chemicals that disrupt the body’s natural hormones, is most often associated with industrial pollution, contaminated food and water, or personal and home care products. Less appreciated is the fact that some medications and medical devices also contain these harmful chemicals. This includes both prescribed and over-the-counter medications as well as medical equipment used in the hospital, including among the most vulnerable patients in the neonatal intensive care unit. Unfortunately, most health care providers are unaware of these risks, and patients are unaware of their exposure.

“Through the prescribing of medications and the use of medical supplies, health care providers expose patients to chemicals that can disrupt the body’s natural hormones,” said the study’s lead author, Robert Michael Sargis, M.D., Ph.D., of the University of Illinois at Chicago in Chicago, Ill. “In order to provide ethically sound medical care, the health care community must be made aware of these risks, manufacturers must strive to identify and eliminate endocrine-disrupting chemicals from their products, and patients must be empowered with knowledge and options to make informed decisions that limit their exposure to potentially harmful chemicals. As clinicians, we have an ethical imperative to act on this issue to protect our patients.”

The authors are calling on physicians to become educated about their role in exposing patients to these chemicals. They express the need for better patient education and a commitment on the part of physicians to live up to their ethical mandates to discuss the risks of EDC exposure. Regulatory agencies and manufacturers also need to identify and eliminate EDCs in medications and medical devices and develop safer alternatives.

“As health care providers, we need to do a better job of limiting the threats of chemical exposures to our patients’ health by ending our complicity in mediating those exposures,” Sargis said.

Source: Endocrine Society

Excess Sugar is No Sweet Deal for Your Heart

Too much added sugar can pile on dangerous fat around your heart and in your abdomen, a new study finds.

“When we consume too much sugar, the excess is converted to fat and stored,” said researcher So Yun Yi, a Ph.D. student at the University of Minnesota’s School of Public Health.

“This fat tissue located around the heart and in the abdomen releases chemicals into the body which can be harmful to health,” Yi said. “Our results support limiting added sugar intake.”

For the study, the researchers looked at long-term consumption of sugar-sweetened beverages (such as soft drinks) and foods with added sugar (for example, processed foods) and their association with fat stores around the heart and other organs.

The data was obtained from the Coronary Artery Risk Development in Young Adults study, which includes more than 3,000 healthy young American adults.

The findings showed that consuming higher amounts of sugar-sweetened beverages and added sugar over a 20-year period was tied to more fat stored around organs.

The report was published in the European Journal of Preventive Cardiology.

According to researcher Dr. Lyn Steffen, the new findings “provide more evidence that consuming too much added sugar and sugary drinks is related to a higher amount of fat tissue.” Steffen is an associate professor in the university’s division of epidemiology and community health.

“And we know that fat deposits are connected with higher risks of heart disease and diabetes,” she said in a news release from the European Society of Cardiology.

“Have water instead of sugary drinks and choose healthier snacks over foods rich in added sugar like cakes,” Steffen suggested. “Read food labels to check the amount of added sugar in what you are buying. Look for ingredients like syrups, glucose, fructose, sucrose and maltose. Being more aware of hidden sugar will help you cut back.”

Steffen also said that “on top of our individual efforts, governments, food manufacturers, restaurants, schools and workplaces have a role to play in increasing consumer awareness of the sugar content in foods and beverages and offering healthier alternatives.”

Source: HealthDay


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