Europe’s First Cultivated Seafood is Market-Ready

Germany’s Bluu Seafood has presented its first market‐ready products made from cultivated fish cells, positioned as Europe’s first cultivated seafood products. The company states the alt seafood products will soon be ready to enter the regulatory approval process across its target markets.

Bluu Seafood is concentrating on goods manufactured from fish cells that are developed in specialist facilities, based on the notion that conventional seafood production is nearing its limitations. Compared to cultivated meat, cultivated seafood has a less complicated structural makeup and is more temperature-tolerant, allowing for easier upscaling.

Europe’s first cultivated seafood

Founded two years ago, Bluu Seafood now becomes Europe’s first cultivated seafood startup to present market-ready cultivated seafood products. The first cell-based products developed by the startup are cultivated fish fingers and fish balls, which contain added plant proteins to enhance cooking behavior and texture.

In addition, Bluu Seafood has created early prototypes of more complicated goods including fillets and sashimi. Based on exclusive, non-GMO trout and salmon cell lines, the company’s goods are produced utilising animal serum-free growth media.

Ready to enter regulatory approval

Last month, Christian Dammann, PhD, Chief Operating Officer (COO) of Bluu Seafood, told vegconomist in an interview that cultivated seafood products will be on supermarket shelves by 2025.

Europe’s first cultivated seafood products are now prepared for market entry and will shortly enter the regulatory approval procedure. By the end of 2023, Bluu Seafood targets the first approval and market launch in Singapore, where the regulatory framework has already been established. Additionally, the business will apply for approval in the US, the UK, and the EU.

CEO and founder Dr. Sebastian Rakers states: “We can now show tangible and palatable results after less than two years of operational effort with the completion of our first products. As a result, we are now the first business in Europe to manufacture fish under cultivation. In order to prepare the way for a commercial launch, we are now collaborating closely with regulatory bodies while concentrating on scalability.”

Source: Vegconomist

 

 

 

 

It’s Time to Put Actual Veggies Back Into Veggie Burgers

Jaya Saxena wrote . . . . . . . . .

In recent years, Impossible and other “meatless meat” companies like Beyond Meat have accomplished full market saturation. After being praised by trendsetting chefs, the brands’ meat-substitute patties have moved to fast-food chains and grocery stores, earned billions in investments, and expanded from faux burgers to faux sausage and faux pork. As Beyond writes on its website, it’s achieved that success by “deliver[ing] the meaty experience you crave without the compromise.” That concession nods to the veggie burger’s place in many peoples’ minds: It’s often considered among the sadder replacement offerings at a cook-out.

It doesn’t need to be that way, of course. Plenty of cultures where vegetarianism is prevalent have come up with countless flavorful and nutritionally sound meals that don’t require meat substitutes. But the burger, a Western invention, was created with meat in mind, and while veggie burgers are complex and innovative and mouthwatering, to many, they will always be a simulacrum. It’s this assumption that a veggie burger must be meaty that has allowed a more modern, Western, and whitewashed wave of fake meat to capture stomachs over the past decade. The promise that omnivores won’t have to sacrifice the flavor and texture of red meat is a fine enough project in theory, and one that could live peacefully alongside people who don’t need imitation meat to be vegetarian. But restaurants have been catering only to the former, to the detriment of flavor. A good veggie burger is a beautiful thing. Restaurants and fast-food counters need to think bigger than fake meat.

When Divya Murthy moved to the U.S. from India, she says she remembers being surprised at the lack of veggie burgers at American chains “because the India McDonald’s had so many veg options.” About 20 to 25 percent of India’s population is vegetarian; America, by contrast, is only about 5 percent vegetarian, and so catering to that population has largely been viewed as unprofitable. “The way vegetarian options are presented like second-to-last on most menus is in itself a giveaway in terms of prioritizing vegetarian options,” says Murthy.

The rise of imitation meat has moved thet needle, somewhat. Some restaurants, like Carl’s Jr., are simply adding Impossible and Beyond to the menu as their first and only vegetarian sandwich option. Elsewhere, vegetarians have noticed the removal of existing veggie burgers in favor of imitation meat. Krista Navin has been a vegetarian since she was a teen, and says these imitation meats have been creeping onto more menus. It really hit home when Burger King replaced its veggie patty — made by vegetarian stalwart brand Morningstar Farms — with the Impossible Whopper. “I find those types of burgers uniquely off-putting,” Navin says. “I think they have actually done a really good job making them like the real thing and that is exactly the thing I don’t want.”

Murthy says she felt queasy the first time she tried an imitation meat product. “For someone looking for a shroom or bean burger, the [fake meat] version was just not appetizing at all.”

Unless a restaurant plans on making its name specifically around its veggie burgers — like Superiority Burger, Bareburger, Lekka Burger, or Burgerlords — imitation meat seems easier for restaurants to serve. In early 2021, Impossible slashed wholesale prices “in an effort to get closer to price parity with conventional meat products,” and because it cooks like meat, it won’t require extra training for restaurant cooks. (There’s also the fact that many of these menu items don’t even wind up being vegetarian — chains like Burger King, Carl’s Jr., and A&W have had to specify that their imitation meat burgers, unless specifically ordered as vegan, are cooked on the same griddle as meat, and could come coated in beef drippings.)

Impossible and Beyond have made it clear their products are not really for vegetarians — instead, as Alicia Kennedy wrote for the Washington Post, meatless meat is “engineered to resemble beef as closely as possible to entice carnivores to cut more beef from their diets because of its destructive impact on the environment.” But the ease in serving them means even vegan chains like Slutty Vegan and PLNT Burger rely on Impossible and Beyond, respectively, rather than creating their own blends. But it doesn’t need to be this way.

In 2015, Frederick Guerrero founded LA’s Burgerlords, a vegan burger restaurant which explicitly states “our intention has never been to create a burger that replicates meat.” Like many, Guerrero never liked the taste and texture of meat, and wanted to let the veggie burger shine. But when he opened, he says, they also had a beef burger on the menu. “I would have liked to open it to be completely vegan, but I was nervous,” he says. “It was a different time then as to where we are now with people’s acceptance of vegan burgers and veggie burgers.”

Guerrero equates what Impossible and Beyond are doing with the ubiquitous diner menu Gardenburger of the ’90s. “Impossible is a veggie burger now. Every veggie burger, when people see that on a menu, they expect it to be this fake meat patty,” he says. Which is certainly frustrating for his restaurant. But he has noticed its prevalence has coincided with greater curiosity about vegetarian and vegan food, such that Burgerlords no longer offers a beef burger. “There’s a lot of people that maybe were introduced to veggie burgers through an Impossible [or] Beyond and now they’re like, Oh, what else is out there?”

Perhaps your average diner or fast-food restaurant will continue replacing its veggie burgers with Beyond burgers, which would be a shame for many. But Guerrero hopes this becomes an opportunity for the places that do serve veggie burgers to get more creative: HiHi Room and Win Son Bakery in Brooklyn both have mushroom patties available, and Rippers continues to sell its beachside veggie patty. Tejal Rao wrote about the recent boom in vegetable patties in Los Angeles for the New York Times, like Spoke Bicycle Cafe’s beet and rice patty, and Stuff I Eat’s burger of nuts, rice, and portobello. Handlebar in Chicago makes a sloppy joe out of “carne de soya,” and Sweet Mustard HTX has soy and quinoa options.

That approach doesn’t have to be relegated to more “upscale” restaurants. Even White Castle has a veggie patty on its menu, alongside its Impossible slider. They’re proof that unlike the monoliths offered by Impossible or Beyond, the “veggie burger” doesn’t have to be just one thing. Veggie burger is “such a cool thing that someone can put their personality into,” says Guerrero. “There’s always going to be an audience for that. I’m obsessed with veggie burgers. I’m not the only person in the world that feels this way about it, you know?”

Source: Eater

 

 

 

 

Vegan Set Lunch at VegeCafe Lotus in Toyohashi, Japan

The main dish is Vegan Sweet and Sour Pork with Black Vinegar and Chestnut Sauce.

The price is 1,380 yen (plus tax).

 

 

 

 

Vegan? Weightlifting May Protect Your Bones

While a plant-based diet may be associated with lower bone mineral density and increased fracture risk, there might be a way to counteract that: pumping iron.

New Austrian research shows that vegans who lift weights or do strength training have stronger bones than vegans who only do other forms of exercise such as biking or swimming.

“Veganism is a global trend with strongly increasing numbers of people worldwide adhering to a purely plant-based diet,” said Dr. Christian Muschitz, of St. Vincent Hospital Vienna and the Medical University of Vienna. “Our study showed resistance training offsets diminished bone structure in vegan people when compared to omnivores.”

Generally, people who follow vegan diets eat only plant-based foods and avoid all meat, dairy and eggs.

To study the issue, researchers compared the data from 43 men and women who had been on a plant-based diet for at least five years with the data of 45 omnivores, people who ate meat and plant-based foods for at least five years.

The research team found that vegan participants who used weight machines, free weights or did body weight resistance exercises at least once a week had stronger bones than vegans who did no resistance training. Vegans and omnivores who did resistance training had similar bone structure.

The findings were published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.

“People who adhere to a vegan lifestyle should perform resistance training on a regular basis to preserve bone strength,” Muschitz said in a journal news release.

About 6% of people in the United States now follow a vegan diet, according to the study.

Source: HealthDay

 

 

 

 

Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


Today’s Comic