Brazilian Company Launches Vegan Burgers that “Taste Like Vintage McDonald’s”

Future Farm, known as Fazenda Futuro in its native Brazil, is Latin America’s first food tech company producing animal-free meat products. The fast-growing startup announces today the launch of its first-ever diner concept, following its recent raise of US$22.5 million which elevated its market value to R$715 million (approx. US$134 million).

Launched in May 2019, the Fast Company’s World Changing Ideas 2020 company expanded rapidly throughout Latin America and is also present in the UK, mainland Europe, and in the UAE where its products outperform those of Beyond Meat. Last month Founder Marcos Leta revealed a new meat matrix, Future Burger 2030, which is according to the brand, healthier, and more sustainable, with a reduction of fat to 6.4 g per 80 g serving, and a sodium content which it says the lowest in its category globally.

Leto said, “People are saying that the new burgers taste like ‘vintage McDonald’s with fresh ingredients’”

Source: Vegonomist

Gatorade Launches First-to-Market Sweat Patch and App

Gatorade today announced the launch of the Gx Sweat Patch, a first-to-market wearable, and the Gx App that, for the first time, gives athlete’s everywhere access to Gatorade Sports Science Institute’s 35-years of research and insights. The expansion of the sports-fuel company’s Gx system, which also includes the previously launched Gx bottle and pods, is a manifestation of the company’s commitment to science-backed innovation and personalized nutrition strategies, and is also the first time Gatorade will provide athletes with intelligence, not just products. Both the Gx Sweat Patch and the Gx App will bring some of the advanced science and services Gatorade provides for professional and collegiate athletes to all athletes who are looking to better understand their body in pursuit of performance goals.

The Gx Sweat Patch is a one-time use, first-to-market wearable that uses lab-based sweat testing protocol to determine athletes’ unique sweat profile to help inform personalized hydration strategies. Hydration and sweat are key to athletic performance, and the sports fuel company is providing the knowledge needed to better understand personal needs to stay appropriately hydrated before, during and after exercise. To use, the patch should be placed on the left inner arm during a single workout, and the patch will fill up as the athlete exercises. Once the workout is complete, the sweat patch can be scanned in the Gx App to reveal the athlete’s unique sweat profile.

The Gx App combines aggregated data from health and fitness apps with 35-years of research by the Gatorade Sports Science Institute to create actionable recommendations that help athletes meet their training goals and perform their best. The app seamlessly integrates with Garmin Connect, Strava and Apple Health to share exercise data, and provides insights on training load, recovery and nutrition using a curated number scale, the Gx Score, to outline how well the user is tracking towards their individual activity goals each week based on established benchmarks. When used in combination with the Gx Sweat Patch, the Gx App can provide specific recommendations on hydration to ensure proper fueling before, during and after exercise.

The Gx Sweat Patch and Gx App are part of Gatorade’s Gx platform, which also includes the previously launched Gx Bottles and Pods. The Gx Bottle is a squeeze bottle with flipcap specifically designed to puncture the accompany pods that feature different concentrations of electrolytes and carbohydrates to optimize personal hydration and fueling strategies.

The Gx Sweat Patch retails for $24.99 and is now available at and in-stores and online at Dick’s Sporting Goods. The Gx App is available exclusively on the Apple App Store and is free to download.

Source: Gatorade

Upgrade Your Diet with 9 Easy Swaps

Veronika Charvatova wrote . . . . . . . . .

A plant-based diet tends to be healthier than others in general but it’s not a given. Potatoes and biscuits may be vegan but if you base your diet around them, your body will suffer. No matter what your motivation for going plant-based or vegan – ethical, health or environmental – safeguarding your health is important, not just to be heathy but also to make you a good role model, and more knowledgeable in conversations with family, friends, doctors and even strangers.

Making healthy food choices is about creating new habits – and they take about three weeks to stick so give these healthy swaps just a month for them to become your new normal.

1. Sweetened cereal for unsweetened muesli

Sweetened cereals pack an unnecessary dose of sugar and often only pretend to be wholegrain, so all you’re getting is sugar and some processed cereal stuff that also turns into sugar in your belly. Try natural muesli that’s made from oats, dried fruit, nuts and seeds. It packs a lot more nutrients and gives you longer-lasting energy than a bowl of sugar. If you’re thinking that muesli is too pricey, there’s an easy solution – buy a big bag of oats and mix it with raisins, cinnamon and some nuts and/or seeds and you have a healthy muesli for a fraction of the shop price!

2. Juice for a fresh smoothie

If you’re used to having a glass of juice, swap it for a home-made smoothie. A shop-bought juice doesn’t offer many nutrients and is little more than sweet water – unless it’s fresh and unpasteurised. You’re much better off with throwing your favourite fruits in a blender to make a delicious drink to have straight away or take with you.

3. Toast with jam for toast with nut butter and fruit

Jam tastes great but it doesn’t provide much of what you need. Try swapping it for a layer of nut butter (almond, peanut, cashew) sprinkled with chopped dried fruit and fresh fruit on top or alongside it. That way you’re getting healthy fats, protein, vitamins, minerals and fibre!

4. White rice and bread for wholegrain versions

This is a predictable one but also one that some of us stubbornly refuse. White rice and white bread have lost most of their nutrients in the refining process while brown rice and wholemeal bread offer healthy carbohydrates, fibre, some vitamins and minerals – protein too! Take a wholegrain plunge for a month and you might be surprised how much you’ll like it.

5. TVP for tofu sausages

TVP is textured vegetable protein, also called soya protein isolate. It’s made by hard-core processing of soya beans so only the protein is left and that’s then shaped into various forms – from mince to big chunks. Soya sausages or Sosmix (a dried mixture that you make sausages or sausage-filling from) made from TVP are usually cheap and a good source of protein but lack all the other great nutrients that soya contains, such as healthy fats, fibre, B vitamins and some minerals. Tofu sausages are a better choice because they offer all these nutrients. An easy swap!

6. Mock meat for tofu, tempeh, beans, chickpeas or lentils

Just as with TVP, try swapping some mock meats for less processed foods. No need to avoid them altogether but if you have mock meat every day, it’s time for a change. The good old beans, chickpeas and lentils are nutritional powerhouses and work well in curries, chillies and pasta dishes. Tofu and tempeh are both made from whole soya beans and so contain all their nutrients – a little bit of seasoning is all it takes to make them a star of your meals.

7. Vegan cheese for cashew cheese or home-made parmesan

This may be a tough one if you’re used to eating a lot of vegan cheese, especially the one based on coconut oil as they are fairly addictive. Vegan cheese tends to be very fatty and nutrient-poor – ok once in a while but not on a daily basis. Have some cheese-free days and then treat yourself to a more expensive but more nutritious cashew-based cheese. For parmesan-like sprinkles, mix equal parts nutritional yeast and ground almonds, then add salt to taste. If you don’t overdo it with salt, this vegan parmesan is actually a healthy, quick and cheap addition to your meals!

8. A pack of biscuits for a medley

Biscuits are sweet and fatty and that’s exactly why our bodies crave them and make us want to eat the whole pack. Try this – put a couple of biscuits in a small bowl, add some dried fruit, fresh fruit and a few nuts and browse between them. It satisfies the biscuit craving but fills you up with healthier food. You can also add a couple of squares of dark chocolate!

9. Crisps for nuts and olives

Just as with sweet and fatty, the savoury and fatty combination is also a trap for our taste buds. It’s so easy to just keep reaching into that crisp bag or to constantly have them with your meals. It’s a habit worth breaking because crisps are essentially just empty calories, offering nothing good to your body. Keep them for Saturday nights or for an occasional treat. Satisfy your crisp cravings with olives and nuts, which offer healthy fats and savoury taste but are free from added oils. Of course, there are also various chickpea, lentil and pea snacks which are healthier than regular crisps but pricier. If you come across wholemeal breadsticks, those are certainly a good option and go well with veggie dips!

Eating healthier doesn’t mean munching beansprouts! All it takes are some tweaks and your food will be nourishing, delicious and make you feel good!

Source: Viva

High Glycemic Index Diet May Up Risk for Cardiovascular Disease, Death

Diets with a high glycemic index are associated with an increased risk for cardiovascular disease and death, according to a study conducted on five continents published online Feb. 24 in the New England Journal of Medicine.

David J.A. Jenkins, M.D., Ph.D., from the University of Toronto, and colleagues examined data from 137,851 participants between the ages of 35 and 70 years living on five continents to examine the association between glycemic index and cardiovascular disease. Dietary intake was determined using country-specific food-frequency questionnaires, and glycemic index and load were estimated based on consumption of seven categories of carbohydrates.

During a median follow-up of 9.5 years, there were 8,780 deaths and 8,252 major cardiovascular events. The researchers found that a diet with a high glycemic index was associated with an increased risk for a major cardiovascular event or death after performing adjustments comparing the lowest with the highest glycemic-index quintiles, both among those with and without preexisting cardiovascular disease (hazard ratios, 1.51 and 1.21, respectively). A high glycemic index was also associated with an elevated risk for death from cardiovascular causes. The results with respect to glycemic load were similar for participants with cardiovascular disease at baseline, but not for those without preexisting cardiovascular disease.

“I have been studying the impact of high glycemic diets for many decades, and this study ratifies that the consumption of high amounts of poor quality carbohydrates is an issue worldwide,” Jenkins said in a statement. “Diets high in poor quality carbohydrates are associated with reduced longevity, while diets rich in high quality carbohydrates such as fruit, vegetables, and legumes have beneficial effects.”

Source: HealthDay

Tomato Casserole with Rosemary and Mozzarella Cheese


1 garlic clove
1/4 cup extra virgin olive oil
salt and pepper, to taste
4 tomatoes
1 fresh rosemary sprig
4 ounces mozzarella cheese
2 slices of toast


  1. Preheat the oven to 375°F.
  2. Peel the garlic clove and rub over the base of a casserole dish. Drizzle the dish with 1 tablespoon of the oil, and sprinkle with salt and pepper.
  3. Peel the tomatoes and cut them into 1/4-inch thick slices. Put them into the prepared casserole dish in layers and season with salt and pepper.
  4. Pluck the rosemary needles from the stem and finely chop.
  5. Slice the cheese and cut the slices in half.
  6. Cut the crusts off the toast and process in a food processor or blender to make fine bread crumbs.
  7. Distribute the cheese evenly among the tomato slices and sprinkle rosemary on top.
  8. Sprinkle the bread crumbs on top of the tomatoes and mozzarella and drizzle with the remaining oil.
  9. Bake in the preheated oven for about 30 minutes, until the cheese is golden.
  10. Serve straight from the casserole dish.

Makes 4 servings.

Source: Vegetables

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