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Post by M. Hawbaker on Oct 9, 2019 15:56:15 GMT
OK, I know this may come across as being rather snarky, but I really am being serious.
Something that really amuses me about many vegans:
Most vegans go so far out of their way to avoid any food that came from an animal that even byproducts that are not really part of the animal like milk, eggs, or honey are off limits for most vegans. Yet it does not seem to bother them in the slightest that in order to avoid synthetic chemical fertilizers and pesticides, nearly all organic produce is grown using fertilizers that are made at least partly from animal manure. Also most of the soil used in organic farming has been enriched with bone meal, fish meal, and other animal based supplements. In other words, even most supposedly vegan foods contain at least trace amounts of animal proteins and enzymes.
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Post by M. Hawbaker on Oct 11, 2019 16:33:18 GMT
Judge declines to block Missouri's `fake meat' labeling law
JEFFERSON CITY — In a win for cattle ranchers, pig farmers and poultry producers, a federal judge has declined to block a Missouri law targeting fake meat.
In a 15-page decision issued last week, U.S. District Judge Fernando Gaitan Jr. said he would not issue a preliminary injunction to bar Missouri agriculture officials from enforcing a law requiring companies selling veggie-based meat substitutes to label their products as plant-based or laboratory-grown.
Missouri lawmakers approved the new law in 2018 as part of a package of changes to state agriculture and conservation laws. The meat provision states that if a product isn’t derived from an actual cow, chicken, turkey or some other animal with two or four feet, it can’t be marketed as meat.
Former Gov. Eric Greitens, a Republican, signed it into law.
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Post by barb43 on Oct 11, 2019 20:49:06 GMT
Whoo-hoo! Yay! I think this is a "win" for the average American in order to know what they're eating. If someone wants to go to Burger King and buy an "Impossible Whopper" for lunch, or to the grocery store and buy a package of "Beyond Meat" burgers, let 'em do it - but they have a right to know what that burger consists of. My personal opinion is that they have a need to know what the burger is made of.
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Post by M. Hawbaker on Oct 21, 2019 17:04:44 GMT
Startup Signs $100 Million Deal to Get Vegan Collagen to Market in 2020
This month, biodesign startup Geltor and leading collagen manufacturer GELITA signed a more than $100 million agreement to commercialize the world’s first animal-free collagen by late 2020. Since its launch in 2015, Geltor has been developing vegan proteins that replace their animal-derived counterparts—such as collagen (a component of gelatin)—for the skincare, food, and dietary supplement industry through a proprietary process that relies on plant-based fermentation. “This pact further solidifies our view that we have entered a new era in how proteins are being utilized to improve products that consumers around the world use every day. Today, the market is ready and eager for premium offerings of protein ingredients, and this is the need that Geltor is serving,” Geltor CEO and co-founder Alexander Lorestani said. “We couldn’t be more excited to work with GELITA on delivering the next-generation of collagens to consumers. For a relatively young and rapidly growing company like Geltor, to be partnering with GELITA and their longstanding track record of success on a deal of this size and scope is a dream come true.” Last year, Geltor raised $18.5 million in Series A funding, with participation from GELITA, with the goal of scaling production to effectively replace animal-derived proteins such as collagen in confections, beauty products, vitamins, and more.
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Post by M. Hawbaker on Oct 21, 2019 17:10:59 GMT
Tech Startup Debuts Vegan Ice Cream That’s DNA-Identical to Dairy
Today, Silicon Valley technology startup Perfect Day unveiled a first-of-its kind, lactose-free vegan ice cream made with real cow-milk proteins that are not derived from a cow. The 1,000-pint, limited-batch ice cream is available through Perfect Day in three flavors: Vanilla Salted Fudge, Milky Chocolate, and Vanilla Blackberry Toffee in a three-pint bundle for $60, plus shipping and handling. Ryan Pandya and Perumal Gandhi—Perfect Day founders and biomedical engineers—are vegans who met while aiming to solve the same problem: creating next-level vegan dairy products, particularly cheese, that would be indistinguishable from cow milk-based varieties. In 2014, the pair was accepted into acclaimed incubator IndieBio, where they began to decouple whey and casein (the proteins responsible for much of the textural and behavioral elements of milk) from the cow. To do so, they print a cow’s DNA sequence as a blueprint that is inserted into yeast-based microflora—tiny living organisms used to make everyday items such as vitamins and probiotics. The flora then takes the place of a cow and undergoes an acellular (without animal cells) fermentation process producing an abundance of milk proteins. The end result is a tasteless base that can be used to make a number of animal-free products that are so close to traditional dairy that Perfect Day is legally required to include a statement that reads “contains milk protein” on its labels to address allergen and regulatory concerns.
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Post by M. Hawbaker on Oct 21, 2019 17:13:33 GMT
Those last two stories have me a little freaked out. Going to have to get even more careful about checking those ingredient labels from now on.
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Post by barb43 on Oct 21, 2019 18:15:22 GMT
... ... I think we've just been told - point blank, right here - that a boatload of misinformation will be available in future product production. It's going to become more and more difficult to know what we're actually putting into our bodies.
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Post by barb43 on Oct 23, 2019 16:51:21 GMT
Wired magazine is offering a 1 yr subscription for $5. I remember it being a meaty, beefy intellectual and high-tech magazine, back prior to the year 2000 so was excited to get a subscription. They've been flooding my in-box with articles that aren't too interesting, and yesterday, the mailman dropped off the first hard copy magazine. What a disappointment. The big focus of this issue is a collection of 25 short interviews with people who are "Racing to Save Us from Ourselves." Pat Brown, Founder and CEO of Impossible Foods, is one of those interviewed. His little half page is titled,"Fleshed Out". I couldn't find it through Google, so this is a total ripped verbatim from the last paragraph on the page: Brown says he hopes his alt-meat will one day totally replace animals as food. He wants his company's burger to be better than the real thing. "We can continue to innovate forever," he says. "The cow stopped innovating years ago." -Meredith Fore (author of this interview; Wired, Vol. 27, No. 11, pg 73.)I just had to share Brown's comment on the cow with y'all. In my opinion, Brown has a very small focus. He's looking down instead of up and outward. He doesn't have any grasp of God having created this universe, and of God's principles. There is nothing in scripture that says God hopes one day somebody will invent a "better alternative" to the food He has provided for us.
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Post by barb43 on Oct 23, 2019 17:03:41 GMT
Why This Cardiologist Is Betting That His Lab-Grown Meat Startup Can Solve the Global Food Crisiswww.inc.com/magazine/201711/jeff-bercovici/memphis-meats-lab-grown-meat-startup.htmlPublished October 22, 2019 ... the startup has already cultivated and harvested edible beef, chicken, and duck in its bioreactors, a feat no one else has achieved. It's not clear which federal agency will oversee a foodstuff that's real meat but not from animals--the company expects to have a product in stores by 2021. "They're the leader in clean meat. There's no one else that far along," says venture capitalist Steve Jurvetson. It's interesting that the term "clean meat" is being used to describe this real meat that's not produced from animals, but rather in a lab petri dish. This entire article is good ... it goes on with a discussion of "cellular agriculture" and really brushes closely with "playing God" (my term, not used in the article). Valenti says this about his experience at the Mayo Clinic in 2005: This article also looks at the race to the market and consumer acceptance between lab-grown meat and plant-based products. They're in a pretty heated competition at present. But the lab-grown-meat crowd believes plants will never be the whole answer. Meat is simply too complex and culturally ingrained. This entire article is a good read covering many issues . . .
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Post by M. Hawbaker on Oct 23, 2019 21:26:53 GMT
Frankenfood.
How long after these lab produced meats hit the market will we start seeing commercials like: "If you ate "clean meat" and now have cancer call the law offices of ...."?
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Post by M. Hawbaker on Oct 30, 2019 10:43:41 GMT
Beyond Meat Stock Plunged despite Strong Q3 Results
Beyond Meat (BYND) stock fell 10.2% in after-market trading hours on October 28, even as the company reported better-than-expected third-quarter results. The stock was down 19.6% at 9:48 AM EDT today.
The plant-based meat maker generated revenue of about $92 million, ahead of analysts’ estimate of $82.2 million. Moreover, it was the first time that the company reported a quarterly profit. The third-quarter EPS of $0.06 beat analysts’ forecast of $0.03. Beyond Meat also raised its outlook for fiscal 2019. The company reported EPS of -$1.45 in Q3 2018.
Beyond Meat stock fell despite strong results as the company indicated that it would have to offer more store discounts. The company’s decision to offer higher promotional discounts reflects the impact of rising competition in the plant-based meat space. The sell-off on Tuesday also resulted from the expiry of its IPO lockup period
That makes 2 months in a row that their stock took a major drop.
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Post by barb43 on Oct 30, 2019 15:20:36 GMT
I think the market for faux meat is now flooded with competitors. Every time I walk past meat and cooler cases at the local grocery stores the displays are packed with these items - meat, poultry, and fish fakes. Hopefully it will all fade away except for a few items preferred by the hard core vegan crowd.
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Post by M. Hawbaker on Oct 31, 2019 0:36:31 GMT
New legislation in Congress would stop plant-based meat companies from using the word “meat” to describe their productsThe biggest beef lobbying group in the United States is backing new legislation in Congress that would stop popular plant-based meat alternative companies—including Beyond Meat and Impossible Foods—from using the word “meat” to describe their products. The bipartisan legislation was proposed today (Oct. 28) by House representatives Anthony Brindisi and Roger Marshall. The legislation will be familiar to those who follow the plant-based food space—which grew 11% between 2018 and 2019 to $4.5 billion in the US. For months, lawmakers in at least two dozen states have passed legislation barring plant-based milks and meats from using the terms “milk” or “meat” to market their products. The latest bill is an escalation, as it would impact products sold in every state in America if passed. qz.com/1737020/the-meat-lobbys-beef-with-beyond-meat-and-impossible-foods/
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Post by barb43 on Oct 31, 2019 0:47:58 GMT
This is the whole point - along with labeling to prevent misconception:
In the last several months, the naming debate has spilled into all three branches of government: U.S. Dept of Agriculture, US Food and Drug Administration, and Congress.
Years ago, it was settled that Pringles could not claim to be potato "chips" because of the way they are made. This is more-or-less the same sort of a deal, except these items are not made of actual meat, poultry, fish, or mammalian milk. It really should NOT be so hard to name a product accurately.
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Post by barb43 on Nov 10, 2019 4:57:47 GMT
Okay . . . the madness surrounding the production of fake food and frankenfood continues. Beyond vegan burgers: next-generation protein could come from air, methane, volcanic springsnews.trust.org/item/20191106063148-co2y1/A new generation of products in the works melds cutting-edge technology with age-old fermentation processes to turn otherwise harmful or everyday elements into essential food ingredients, with the aim of reducing agriculture's massive carbon footprint. The above is just one example in the article. There are more, and they are more gross than Solein. Basically the bottom line is this:
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