Articles

Hybrid Burgers gain popularity (part 2)

The rapid global population growth puts pressure on the available food resources. Subsequently, innovative technology needs to be implemented to increase food and meat production without damaging the ecological infrastructure. Manufacturing hybrid-meat products is such an example of how to safeguard sustainability, nutrition, and affordability. [...]

Olie en Vlees (Dutch)

De wereldvoedselsituatie wordt niet zelden opgevoerd in de discussies over al dan niet duurzame vleesconsumptie. De voedselprijzen zijn sinds een piek in 2011 continu gedaald. In combinatie met dalende olieprijzen biedt dit zowel uitdagingen als kansen voor onze voedselsystemen [...]

McDonald's Fast Food has Slowed Down

McDonald’s is seen as the mother of all burger joints and together with Apple the most potent symbol of America around the globe. The US is by far the largest market for McDonald’s, where it has 14,200 of its 35,000 restaurants. McDonald’s is squeezed by competition; not only from a revitalized Burger King, but also from other fast food companies such as KFC, Chick-Fil-A, Five Guys, In-N-Out, Subway and Starbucks. [...]

Beyond The Future Of Lab-Grown Hamburgers

Besides reducing land and labour needs, impacts on environment, and the risk of animal-borne diseases, cultured beef can also help improve food security. There is a long way to go before it makes it way to restaurant menus, but this technology may well change the future. [...]

HAMBURGUESAS de carne creada en laboratorio

In "The World of Food Ingredients", a professional journal that presents itself as "a leader in nutrition" and it costs 25 euros a copy (!), I read that in August 2013 he had served for the first time in a living in London, created a hamburger meat fully grown. [...]

Easiness of preparation is a welcome bonus

Batter and breaded foods originated in northern England during the Industrial Revolution in the early 1820's. Cotton mill workers and other industrial labourers often had their main meal of the day in the factory canteens. These meals often consisted of battered, oil-fried fish in combination with potatoe fries. These "fish and chips" meals, wrapped in old newspapers, were a staple for generations and are the basic of today's modern convenience foods. [...]

The Cultured Meat Debut

It is obvious that cultured beef should be considered as a serious alternative in the future. However, many hurdles stand in its way before it arrives onto the consumer’s plate. [...]

Building a better hybrid burger

The rapid global population growth puts pressure on the available food resources. Subsequently innovative technologies will become paramount to increase food and meat production without further damage to the ecological infrastructure. Hybrid-meat products are a way forward to safeguard sustainability, nutrition, and affordability. Key remains consumer acceptance of quality, purchase price, and organoleptic preference. [...]

Restructured and protein-enhanced meat (Chinese)

A rapidly increasingly world population grows by some 70 million people a year, coupled with demographic changes and evolving social infrastructures in which more women enter the professional work place. All that greatly influences food production preparation and consumption patterns. [...]