Smart Drugs. Beyond Meat puts real flavor into plant-based protein. Beyond Meat has launched plant-based protein strips that emulate the flavor and texture of chicken meat A new brand of plant-based protein food that promises to look, feel, taste and act like chicken meat has hit the stores in the US with a promise to offer a tasty alternative to animal-based food. Beyond Meat is the brainchild of Ethan Brown, an entrepreneur who was brought up on a dairy farm in Maryland USA, whose first-hand experience with animal agriculture led him to adopt a vegan lifestyle. Frustrated with the options available, he decided to search for a better plant-based, processed vegan option to replace meat. His mission to decrease the number of animals slaughtered for food with innovative plant protein led him to cross paths with Fu-hung Hsieh and Harold Huff at the University of Missouri.
Together they developed a process that has been licensed exclusively from that university. Source: Beyond Meat, Obvious Corporation About the Author Post a CommentRelated Articles. What’s really in your steak? The Kuru-Kuru Nabe self-stirring saucepan. The Kuru-Kuru Nabe uses its sculpted spiral sides to stir its contents and cook them more efficiently Some inventions are born of necessity while others arrive as a result of an individual having a Eureka!
Moment. The Kuru-Kuru Nabe is, to some degree, a mixture of both. The name is Japanese for "Round-Round Pot" and is highly descriptive. The Kuru-Kuru Nabe is, in essence, a self-stirring saucepan, and it was invented by a humble Japanese dentist. Hideki Watanabe lives in Iyo, in south-west Japan. Firstly the contents stir themselves; as they warm up, the spiral sides direct the flow in a circular fashion. The Kuru-Kuru Nabe uses basic thermodynamics, but it's a unique design that no one has previously thought of applying to cookware.
Watanabe is currently seeking investment in order to put the Kuru-Kuru Nabe into production. Source: Watanabe via InventorSpot About the Author Dave is a technology journalist with a ravenous appetite for gadgets, gizmos, and gubbins. Sound Barrier: Can High-Power Ultrasound Protect Produce from Pathogens? Perfectly sanitized dimpled spinach leaves or tender greens like baby lettuce has been high on the wish list of the $3.1-billion bagged salad industry since its inception. The race to develop better wash systems for cleaning took off in earnest in 2006, after the high profile E. coli O157:H7 outbreak linked to bagged spinach killed five people and sickened more than 200, leaving the leafy green industry with a black eye and an ego-bruising $350-million price tag in recalls and lost sales. Advances to date in cleaning salad greens have mostly centered on chlorine-based washes and plenty of testing throughout the supply chain. But for organic salad producers, such as Earthbound Farm, a wash additive may not be an option because it has not been approved for organic use.
So the company teamed up with the Institute for Food Safety and Health (IFSH) at the Illinois Institute of Technology to look for solutions outside the bag. One of the most promising: high-power ultrasound.