Less meat is nearly always better than sustainable meat
https://ourworldindata.org/less-meat-or-sustainable-meat
#HackerNews #LessMeat #SustainableEating #MeatAlternatives #EnvironmentalImpact #HealthierChoices #FoodSustainability
#MeatAlternatives
Eggplant loaf recipe is a great meatless alternative, making it suitable for vegans, vegetarians or those looking to reduce meat. Eggplant is low in calories, high in fiber, and contains antioxidants that support overall health. I love eggplants as they are very versatile, for re I've Head to www.cookingwithmarchi.com
#cookingwithmarchi #vegandinner #veganmaindish #veganrecipes #eggplantrecipes #eggplant #meatalternatives #glutenfreefood #glutenfreevegan #glutenfreerecipes #veganloaf
https://www.alojapan.com/1248998/this-tokyo-lab-built-a-machine-that-grows-real-chicken-meat/ This Tokyo Lab Built a Machine That Grows Real Chicken Meat #bioreactor #CulturedMeat #FoodTechnology #HollowFiberBioreactor #LabGrownChicken #MeatAlternatives #news #RegenerativeMedicine #SustainableFood #SyntheticBiology #Tokyo #TokyoNews #東京 #東京都 Image credits: Nie et al (2025). At a lab in Tokyo, a machine that looks nothing like a chicken might just be the future of poultry. Cultured meat is already a proven technology, but the biggest p…
The future of meat is here! Plant-based lamb is revolutionizing the food industry with hyper-realistic textures and flavors. Sustainable, healthy, and guilt-free—find out why it’s the next big thing in alternatives! #PlantBased #MeatAlternatives #SustainableFood
https://posivi.com/unraveling-plant-based-lamb-as-the-future-of-hyper-realistic-meat-alternatives/
Just watched '1984' starring John Hurt, after reading the book.
The film is fantastic but lacks some book-only context. I was struck by a scene where a party drone joyfully accepts lab-created food. It's chilling to me amid the debates on lab-grown meat alternatives.
This scene is a poignant reminder of potential futures and that there's always an agenda behind everything pushed on us. #1984 #MeatAlternative #MeatAlternatives
What is EASAC's #Biosciences and #PublicHealth Programme up to at the moment? Programme Director Rosa Castro introduces the work on #MeatAlternatives and #AI in #healthcare 🔽https://easac.eu/programmes/biosciences/projects #ItsScience
🙄 🙄 🙄
State Rep. Tyler Sirois has proposed legislation that would make it a criminal offense to sell ”cultivated” meat in Florida, claiming that it’s an “affront to nature and creation” and the latest front in the “ESG agenda”
#Florida #ESG #Meat #MeatAlternatives
===
The steaks are high: Florida Republican wants to ban lab-grown meat
https://www.politico.com/news/2023/11/15/florida-republican-lab-grown-meat-ban-00127447
That's a very minimalistic product range of #PlantBased "meat", Countdown Timaru. 🤦♂️ There are more shelves and signs than stock. 😮
(not based on one visit, the presentation hasn't changed much these past weeks)
This development is marvelous! I'd try some now, fancy chef or no. Who's up for chicken Parm?
What makes the #StarTrek #Federation work as a post-money society is not the teleporter. It is the #replicator; with it, scarcity becomes a memory and creativity can flourish.
#meat #MeatAlternatives #food #cooking #restaurants #sustainability #climate #economics #USDA #FDA
U.S clears sale of cultivated '#NoKill' meat, grown from animal cells : Shots - #HealthNews : @npr
When worlds collide: fake meat mashup with clean H2
#hydrogen #hydrogennews #greenhydrogen #renewableenergy #energy #cleanenergy #greenenergy #meatindustry #meatalternatives #labgrownmeat #food #foodbusiness #agribusiness
https://cleantechnica.com/2023/06/19/lab-grown-meat-meets-green-hydrogen-whut/
When worlds collide: fake meat mashup with clean H2
#hydrogen #hydrogennews #greenhydrogen #renewableenergy #energy #cleanenergy #greenenergy #meatindustry #meatalternatives #labgrownmeat #food #foodbusiness #agribusiness
https://cleantechnica.com/2023/06/19/lab-grown-meat-meets-green-hydrogen-whut/
Today, ESN members and partners are meeting for one of our regular webinars. We are looking forward to a talk by Sirli Rosenvald from our member TFTAK and to a talk by Paula Varela Tomasco from our member Nofima.
I really like pea protein-based foods, and it sounds like a lot of work is going into breeding a suitable pea variety for expanding production in UK.
#GoodNews #Peas #Protein #Vegan #Vegetarian #MeatAlternatives
Investments in plant-based meat can help cut down carbon emissions: Report
#MeatAlternatives #climate #climatechange #climatecrisis
https://www.wionews.com/world/investments-in-plant-based-meat-can-help-cut-down-carbon-emissions-report-495568
Air Protein creates fake steak from CO2 that replicates taste and texture of meat
California-based startup Air Protein has developed a meat alternative called Air Meat, which is made using microbes that turn recycled carbon dioxide into protein.
Described by Air Protein as "the meat of tomorrow", Air Meat was designed to replicate the flavour and texture of real meat products such as steak.
"Our vision is to build the first carbon-negative meat company"
While beef generates 70 kilograms of greenhouse gas emissions for every kilogram produced, while also causing widespread deforestation, Air Protein founder Lisa Dyson claims that its protein production emits far less carbon and doesn't require land or animals.
"We look at the analysis from cradle to gate, prior to when the product is consumed," she told Dezeen. "On this basis, our vision is to build the first carbon-negative meat company."
Air Protein is among a number of companies, including Finland-based Solar Foods, that are making meat and dairy substitutes from captured emissions in a bid to mitigate the climate impact of agriculture.
However, Air Protein's process makes use of CO2 captured from factories rather than from the atmosphere.
Air Meat is a meat substitute that has the same texture and taste as animal meat
In the future, the company is planning to use direct air capture units to remove CO2 directly from the air.
But regardless of where it comes from, the carbon contained in the steak ultimately reenters the atmosphere after being eaten, as the consumer exhales it as carbon dioxide through the process of respiration.
This means Air Protein's meat alternative doesn't directly reduce the concentration of CO2 in the atmosphere. Instead, Dyson says its climate potential lies in avoiding emissions and resource use elsewhere.
"The amazing thing about our process is that it can be located virtually anywhere in the world, with no arable land required at all," she said.
Fermentation process mimics yoghurt production
Air Meat was developed using research on converting carbon dioxide into food for space travel that was conducted by NASA in the 1960s.
This found that certain microbes could convert carbon dioxide released by astronauts into a protein when combined with water and energy.
Air Protein makes use of this same process in its manufacturing facility, where the microbes are grown in bioreactors powered by solar and wind energy, hydrogen and oxygen and captured industrial emissions.
[
Read:
Making protein from CO2 can "remove the climate impact of food" says Solar Foods CEO
](https://www.dezeen.com/2021/06/29/carbon-solar-foods-pasi-vainikka-solein/)
The protein is then purified and dried, resulting in a "protein-packed flour" called Air Protein. The company likens the process to yoghurt, cheese or beer fermentation.
"Elements of the air are whisked together with cultures to produce protein – a process similar to how yoghurt and cheese are made," Dyson.
"Think of whey protein, a product of fermentation – we make a similarly protein-rich flour however, instead of using milk as an input, our inputs are air, water and renewable power."
"It features more protein per kilogram than any other meat source"
After the Air Protein is created, ingredients and flavours are added to the mixture to make it taste and feel like traditional beef, although the recipe can also be tailored to resemble chicken, pork or seafood.
According to Dyson, making an alternative that meat-eaters will like too is the main challenge for encouraging mass adoption. The company is currently refining how to make its options similar to traditional meats on supermarket shelves.
This includes experimenting with different oils and nutrients to alter taste and flavour.
[
Read:
World's first lab-grown steak is made from beef but slaughter-free
](https://www.dezeen.com/2018/12/18/lab-grown-steak-beef-slaughter-free-aleph-farms-design/)
"We have a mission at Air Protein to accelerate the world's transition to climate and rainforest-friendly meat and that mission requires us to make products that meat-eaters love," she explained.
"For that reason, we are focused on delivering taste, texture and nutritional outcomes that will make the environmentally-friendly choice the easy choice."
Dyson claims that the resulting alternative meat has additional health benefits in comparison to animal meat.
"The substance has no soy, hormones, pesticides, herbicides or genetically modified organisms," she said. "It features more protein per kilogram than any other meat source and is rich in vitamins, minerals and amino acids."
Agriculture emissions to grow by 80 per cent
Air Protein's parent company Kiverdi has more than 50 patents granted or pending for its technology and is currently working on scaling up production of the air-based protein to make the product commercially available.
The development of Air Meat comes as meat consumption continues to increase. Agriculture and forestry make up about 24 per cent of global greenhouse gas emissions and these are predicted to grow by 80 per cent by 2050, as demand for meat and dairy increases.
Meanwhile, an Intergovernmental Panel on Climate Change report from August 2021 concluded that although carbon dioxide is the most important contributor to human-induced global warming, methane is the next most significant.
Cows and other ruminant livestock are the single largest source of methane, accounting for around a quarter of emissions.
Due to growing environmental concerns over mass animal farming and its effects on the planet, more companies are racing to develop meat alternatives.
Food-tech startup Aleph Farms has developed a lab-grown steak made from cow cells while Novameat has created a 3D-printed steak from vegetable proteins.
The post Air Protein creates fake steak from CO2 that replicates taste and texture of meat appeared first on Dezeen.
#all #products #technology #news #design #productdesign #food #meat #meatalternatives
Air Protein creates fake steak from CO2 that replicates taste and texture of meat
California-based startup Air Protein has developed a meat alternative called Air Meat, which is made using microbes that turn recycled carbon dioxide into protein.
Described by Air Protein as "the meat of tomorrow", Air Meat was designed to replicate the flavour and texture of real meat products such as steak.
"Our vision is to build the first carbon-negative meat company"
While beef generates 70 kilograms of greenhouse gas emissions for every kilogram produced, while also causing widespread deforestation, Air Protein founder Lisa Dyson claims that its protein production emits far less carbon and doesn't require land or animals.
"We look at the analysis from cradle to gate, prior to when the product is consumed," she told Dezeen. "On this basis, our vision is to build the first carbon-negative meat company."
Air Protein is among a number of companies, including Finland-based Solar Foods, that are making meat and dairy substitutes from captured emissions in a bid to mitigate the climate impact of agriculture.
However, Air Protein's process makes use of CO2 captured from factories rather than from the atmosphere.
Air Meat is a meat substitute that has the same texture and taste as animal meat
In the future, the company is planning to use direct air capture units to remove CO2 directly from the air.
But regardless of where it comes from, the carbon contained in the steak ultimately reenters the atmosphere after being eaten, as the consumer exhales it as carbon dioxide through the process of respiration.
This means Air Protein's meat alternative doesn't directly reduce the concentration of CO2 in the atmosphere. Instead, Dyson says its climate potential lies in avoiding emissions and resource use elsewhere.
"The amazing thing about our process is that it can be located virtually anywhere in the world, with no arable land required at all," she said.
Fermentation process mimics yoghurt production
Air Meat was developed using research on converting carbon dioxide into food for space travel that was conducted by NASA in the 1960s.
This found that certain microbes could convert carbon dioxide released by astronauts into a protein when combined with water and energy.
Air Protein makes use of this same process in its manufacturing facility, where the microbes are grown in bioreactors powered by solar and wind energy, hydrogen and oxygen and captured industrial emissions.
[
Read:
Making protein from CO2 can "remove the climate impact of food" says Solar Foods CEO
](https://www.dezeen.com/2021/06/29/carbon-solar-foods-pasi-vainikka-solein/)
The protein is then purified and dried, resulting in a "protein-packed flour" called Air Protein. The company likens the process to yoghurt, cheese or beer fermentation.
"Elements of the air are whisked together with cultures to produce protein – a process similar to how yoghurt and cheese are made," Dyson.
"Think of whey protein, a product of fermentation – we make a similarly protein-rich flour however, instead of using milk as an input, our inputs are air, water and renewable power."
"It features more protein per kilogram than any other meat source"
After the Air Protein is created, ingredients and flavours are added to the mixture to make it taste and feel like traditional beef, although the recipe can also be tailored to resemble chicken, pork or seafood.
According to Dyson, making an alternative that meat-eaters will like too is the main challenge for encouraging mass adoption. The company is currently refining how to make its options similar to traditional meats on supermarket shelves.
This includes experimenting with different oils and nutrients to alter taste and flavour.
[
Read:
World's first lab-grown steak is made from beef but slaughter-free
](https://www.dezeen.com/2018/12/18/lab-grown-steak-beef-slaughter-free-aleph-farms-design/)
"We have a mission at Air Protein to accelerate the world's transition to climate and rainforest-friendly meat and that mission requires us to make products that meat-eaters love," she explained.
"For that reason, we are focused on delivering taste, texture and nutritional outcomes that will make the environmentally-friendly choice the easy choice."
Dyson claims that the resulting alternative meat has additional health benefits in comparison to animal meat.
"The substance has no soy, hormones, pesticides, herbicides or genetically modified organisms," she said. "It features more protein per kilogram than any other meat source and is rich in vitamins, minerals and amino acids."
Agriculture emissions to grow by 80 per cent
Air Protein's parent company Kiverdi has more than 50 patents granted or pending for its technology and is currently working on scaling up production of the air-based protein to make the product commercially available.
The development of Air Meat comes as meat consumption continues to increase. Agriculture and forestry make up about 24 per cent of global greenhouse gas emissions and these are predicted to grow by 80 per cent by 2050, as demand for meat and dairy increases.
Meanwhile, an Intergovernmental Panel on Climate Change report from August 2021 concluded that although carbon dioxide is the most important contributor to human-induced global warming, methane is the next most significant.
Cows and other ruminant livestock are the single largest source of methane, accounting for around a quarter of emissions.
Due to growing environmental concerns over mass animal farming and its effects on the planet, more companies are racing to develop meat alternatives.
Food-tech startup Aleph Farms has developed a lab-grown steak made from cow cells while Novameat has created a 3D-printed steak from vegetable proteins.
The post Air Protein creates fake steak from CO2 that replicates taste and texture of meat appeared first on Dezeen.
#all #products #technology #news #design #productdesign #food #meat #meatalternatives
Client Info
Server: https://mastodon.social
Version: 2025.04
Repository: https://github.com/cyevgeniy/lmst