Hong Kong-based Mr Yeung is the founder of OmniPork, part of the environmentally focused venture Green Monday. OmniPork is a plant-based meat alternative that is now on the menu in many of Hong Kong's trendiest restaurants, hotels and bars.
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I did not realize how difficult it would be giving up pork in Singapore. After researching the negative health effects of pork, I savored my last bite of bacon back in March and vowed I would never eat it again. Little did I know the significance pork plays in Chinese cuisine.
BBC's Elizabeth Hotson asks how supply chain issues in China’s pork industry could help home grown meat alternatives go mainstream.
The multi-year partnership will see Quorn become the club’s Official Sustainable Protein Partner, helping LFC to contribute to greater food sustainability as part of its 'Reds Go Green' initiative.
Kim Jin-kyung first encountered “fake meat” several years ago, when she had a Korean course meal at a restaurant. The idea of “bean meat,” a brownish lump neatly laid on a plate, was fascinating, but the taste came short of her expectations.
Food is a fundamental human right. The pangs of hunger do not discriminate based on race, gender or faith. However, millions of people are unequally vulnerable to food insecurity because of systemic prejudices engrained in the world’s food supply systems.
Who will be first to market with a ‘clean meat’ product cultured in a lab from animal cells? And will chefs and consumers accept it?
To show how its new direct-to-consumer store works, Impossible Foods sent me a batch of their plant-based burgers, which arrived yesterday. Impossible isn’t available in stores up near us, so we’ve been eating a lot of Beyond Meat during our quarantine.
Fancy a burger made from meat grown in a laboratory? Lab-burgers are coming to a supermarket or restaurant near you soon and are going to be big business, predicts entrepreneur and author Paul Cuatrecasas. It’s certainly a bold statement, but not hyperbolic.
Given India’s (not entirely accurate) reputation as a country of vegetarians, you’d be forgiven for thinking that the chances of meat alternatives really taking off there are somewhat slim.
For the hamburger lover teetering between the joy of a juicy meat patty and a niggling guilt over greenhouse gases and slaughtered cows, the Impossible burger seems like the best of both worlds.
