It’s hard to maintain a healthy diet. Everyone eats, but they also feel like they can eat better. The food we eat has a big effect on our health and quality of life.
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Although eating healthy can be fairly simple, the rise in popular “diets” and dieting trends has caused confusion.
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If you find it hard to diet and love meat so much that you find it so hard to resist, here’s a list of future meat alternatives that could be the solution to your problem:
Most of us have been taught that eating insects is a bad thing. People tend to find the idea a bit disturbing. But you will be surprised when I say that one of the most nutritious and sustainable protein sources in the world are insects. The idea was born of an attempt by college students at Rhode Island’s Brown University, to make food products out of insects that actually taste good. With 2000 crickets, Lewis and his co-founder created a protein bar that makes insects edible.
By combining cricket flour (slow roasted milled crickets) with organic and all-natural ingredients such as raw cacao, dates, almond butter and coconut, they created a bar that is high in protein, low in sugar, incredibly nutritionally dense and packed with omega 3 fatty acids, iron and calcium. Lewis and Sewitz admitted that getting people to consider insects as a food source is a challenge but the idea of the protein bar is about to change the world.
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If you’re a burger lover then you will probably frown when you hear the world “healthy burger”. A burger without the real actual meat of the cow may not sound delicious for meat lovers. Impossible Foods wants to change that. Their scientist spent five years to finally complete their studies from cow to bun. They identified methods and ingredients to naturally create everything exactly like the real thing. The result is the impossibly a delicious game changer of a burger. They use 0% cows and use a fraction of the Earth’s natural resources.
Compared to cows, the Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions. And it’s 100% free of hormones, antibiotics and artificial ingredients. While the process is a secret, Impossible Foods says the “heme” is what makes the burger taste like meat. It is found in large quantities in animal muscle. The company says they discovered a way to extract heme from plants and ferment it using a process similar to how the Belgians make their beer. The burger is only the beginning and they already have plans for another concept.
Why do you need an animal to create meat? Why can’t you eat it directly from plants? This is the question that Beyond Meat wanted to answer. On the entire list in here, only Beyond Meat has been successful on a wide scale rollout and in offering their products in stores. They hope that their plant-based meats can allow you and your family to eat more, not less, of the traditional dishes you love but feel great about health.
“The flavors in meat are the results of a reaction of about 600 different molecules” The Beyond Meat said. “We’ve studied those molecules to identify similar molecules in the plant kingdom and combine them in the same way, so they give you that aroma and flavor”. They hope that they can bring exciting change to the plate, and beyond.
Even if you made a perfect veggie burger that tastes just like meat, it is still a veggie burger. We love meat but we don’t love the negative impact it brings on the environment. So Memphis Meats built a future where you can eat the meat you love without the downsides. What makes it more amazing is that, no animals are slaughtered in the process. They are developing real meat grown from animal cells without the need to raise and slaughter the animals. The cells are extracted from a living animal and fed a mixture of vitamins, minerals and plants.
For about two weeks, the meat is then harvested when it reaches the desired tenderness. This is much better than raising and slaughtering livestock that takes about six months to complete. “As we scale up, we are confident we will be able to produce meat at a price that is cost-competitive with, and ultimately more affordable than, conventionally produced meat.” Memphis Meats said. They also announced a chicken and duck substitute and will be grown in the same way they did with meat. It is said to be widely available later this year.
In 2013, 24-year-old Rob Rhineheart and co-founders Matt Cauble, John Coogan and David Rentelnb created a powered drink mix that met all of the nutritional requirements for an average adult. The team originally planned the Soylent to be a nutrition drink like any other but changed directions and is now actively promoting the “Development of a world where access to affordable, complete nutrition is no longer a challenge.”
Soylent Drink is a ready-to-drink meal in a bottle that provides 20% of your daily nutritional requirements at the twist of a cap. Each Soylent product contains a complete blend of protein, carbohydrates, lipids, and micronutrients. According to them, with the Soylent Drink, you can get a balanced meal at a lesser time than it takes to boil or microwave a burrito. They said that life is busy enough but they can make things a little less complicated.
Clara Foods is a Bay area venture capital-backed company working towards a disruptive advance in food technology. The company joins a new generation of entrepreneurs, activists and scientists who recognize that the decades-old factory farm model cannot sustain the dietary needs of 7 billion people and counting.
To that end, Clara Foods is working towards a completely animal-free egg white substitute. As much as the growing market demands for egg production exert pressure on hatcheries to improve their efficiencies and outputs, there is also growing public distaste for the environmental, animal welfare, and health compromises of industrial-scale egg production. Clara Foods aims to subvert this moral and economic deadlock by taking the chicken out of the equation. They are bringing an egg white to the table that is produced completely animal-free, uses less land and water inputs, while matching the taste, nutritional value, and unique culinary properties of hen-borne egg whites. There is no immediate release yet for the market-ready product. The company is hiring for several positions and recently completed $1.75 million seed funding.