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.
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.
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.
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.