Mike Meyrick’s Post

Could scrap fish and invasive sea species be the sustainable key to flexitarian diets that fully satisfy our evolutionary craving for umami? 🦐 🥗 Gastrophysicist Ole G. Mouritsen argues that it is - and in a new study he has calculated the power of umami in a wide range of seafoods to show the enormous taste potential that's present also in underused foods of the sea. "We overlook the most readily available, and in many cases, most sustainable food sources with umami taste in them – namely fish, seaweed, shellfish, molluscs and other seafoods. If the right species are chosen, we can use them as climate- and environmentally-friendly protein sources that are also effective umami flavourants for vegetables," says Ole G. Mouritsen. Read more about the study here: https://lnkd.in/ezKeyGmU #foodscience #sustainability #seafood #food #flexitarian

In the world of sustainable and innovative food sources, edible ants are taking the culinary scene by storm! Researchers have uncovered the diverse aroma profiles of four edible ant species, revealing unique flavors that can enhance our dishes. This study not only sheds light on the culinary potential of ants but also emphasizes their nutritional and environmental benefits. Embrace the future of sustainable food with edible ants and insects! #edibleants #sustainablefood #innovation #culinarycreations https://lnkd.in/dRj77NF3

The UN Food and Agriculture Organization estimates that food production is responsible for a quarter of global carbon dioxide emissions. This is why our food does not only need to be delicious and healthy, but also better for the planet. 🌍 And that means a lot of things. From improving cheese yields by 10% with our Pack-Age® cheese ripening product. To sugar reduction solutions such as EverSweet® with an 81% lower carbon footprint than sugar. To supporting the development of sustainable, plant-based proteins. As we mark Sustainable Gastronomy Day, our Director of Sustainability for Taste, Texture & Health, Fatima Zoundri, reflects on the importance of embedding sustainability throughout the food supply chain. 👇 #webringprogresstolife

We don't cry over spilled milk! We believe our food can change the world, especially if it's organic plant-based milk 😉 Oats, coconut, almonds, cashews, millet, spelt, buckwheat... a symphony of flavors and nutrients throughout your day! At ECOTONE, we're committed to not just offering alternatives, but celebrating the richness and variety that nature provides. Each of our plant-based milks brings its own unique flavor and nutritional profile to the table, making every sip a discovery. 🥛 But it's not just about taste—it's about impact. Choosing plant-based milk is a step towards a more sustainable world. Yes, a vegetable drink emits 19 times less CO2 than milk! Join us in making every pour a toast to the planet, to health, and to the beauty of biodiversity! #FoodForBiodiversity

Insects: A Comprehensive 16 List of Edible Insects in Singapore - Discover Singapore's edible insects craze! Learn about nutritious bugs, culinary uses, and the future of sustainable food. https://lnkd.in/g9BYMsUV

Forthcoming sustainable cooking class Quality: macrobiotic organic, vegan https://lnkd.in/gGrjXJea

We are in desperate need of making ultra-processed food (UPF) sustainable. UPFs are accountable for up to 39% of total diet-related energy consumption, 45% of total diet-related biodiversity loss, and one-third of total diet-related greenhouse gas emissions, according to a study cited in an article published by Nature Portfolio. UPF represents a hallmark of the modern food industry. These flavor-enhanced foods, such as ice cream, cookies, and soda, contribute to 58% of the energy intake in the United States. This scenario presents a significant opportunity for the food processing industry to adopt novel technologies that can diminish the environmental impact of food production. Relocalize stands as a pioneer in this field, striving to hyperlocalize and decarbonize food and beverage manufacturing through the utilization of autonomous micro-factories. Take a look at our blog on relocalization to delve into how we are revolutionizing food processing: https://lnkd.in/ghfKC6Em #processedfood #foodprocessing #UPF #foodsystem #foodmanufacturing #foodsupplier #climatechange #foodemissions

In the ever-changing world of culinary delights, 2023 has marked a paradigm shift in the way we perceive and consume meat alternatives. As we eagerly step into 2024, the momentum shows no signs of slowing down. Unlocking Sustainability in the Food Industry: Embracing Upcycled Valorised Agricultural Waste; As we navigate the path towards a more sustainable future, it's exciting to witness the increasing interest in innovative solutions within the food industry. One such avenue that holds immense potential is the upcycling of nutrient-rich agricultural waste, particularly grape skins from wineries. Why Grape Skins? Wineries generate a significant amount of grape skins during the wine-making process. Instead of treating them as mere byproducts, these nutrient-packed skins can be upcycled into valuable ingredients, contributing to a circular economy and reducing overall waste. Nutrient-Rich Goodness: Grape skins are rich in antioxidants, polyphenols, and fibre, offering a natural boost to the nutritional profile of food products. Brands have the opportunity to harness this goodness and create products that not only taste great but also contribute to consumers' well-being. Environmental Impact: By incorporating grape skins into food production, brands can make strides in reducing their environmental footprint. It's a win-win situation – addressing waste concerns while promoting sustainable practices. Calling on Brands: The time is ripe for brands to explore and embrace the potential of upcycled valorised agricultural waste. By incorporating grape skins into their products, they not only align with consumer demands for sustainable practices but also showcase a commitment to innovation and a healthier planet. Red grape skins, traditionally associated with winemaking, have transcended their role as mere byproducts, becoming a transformative ingredient in the realm of alternative proteins. Beyond adding a burst of colour to the plate, these skins bring forth a wealth of fibre and essential nutrients, redefining how we approach meat alternatives. Reach out to the team at Extracta and let's create a future where sustainability and flavour seamlessly come together. 🌿🍇 #Sustainability #FoodInnovation #CircularEconomy #Upcycling #GrapeSkins ✨ If your brand is already on this journey or if you're considering it, share your thoughts and experiences below.

Hey LinkedIn fam! 👋🌟 𝐇𝐚𝐯𝐞 𝐘𝐨𝐮 𝐄𝐯𝐞𝐫 𝐈𝐦𝐚𝐠𝐢𝐧𝐞𝐝 𝐑𝐢𝐜𝐞 𝐁𝐞𝐢𝐧𝐠 "𝐌𝐞𝐚𝐭𝐲"? 🥩 "Meaty" rice is here, and it's not your regular grain! 🍚🥩 𝐖𝐡𝐚𝐭'𝐬 𝐭𝐡𝐞 𝐁𝐮𝐳𝐳? 🤔 Scientists have cooked up a revolutionary hybrid food - "meaty" rice! Imagine rice grains packed with lab-grown beef muscle and fat cells. 🤯 The magic happens with a fish gelatine coating, followed by a stint in a petri dish for up to 11 days. Voila! We've got a new player in the protein game. 💪🔬 𝐖𝐡𝐲 "𝐌𝐞𝐚𝐭𝐲" 𝐑𝐢𝐜𝐞? 🍚🌍 This isn't just about creating a trendy food item. Researchers suggest it could be a game-changer for combating famine, serving in military rations, or even fueling space explorations in the future. 🚀🌏 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐒𝐭𝐚𝐭𝐬! 🌱📊 This hybrid rice isn't just a fancy experiment; it's a nutritional powerhouse. Compared to regular rice, it boasts 8% more protein and 7% more fat. 📈 But here's the kicker - it has a smaller carbon footprint than traditional beef production. 🐄➡️🌾 For every 100g of protein, "meaty" rice releases under 6.27kg of CO2, while beef production clocks in at a whopping 49.89kg! 🌍💨 𝐖𝐡𝐲 𝐭𝐡𝐞 𝐇𝐲𝐩𝐞? 🚀🎉 Sohyeon Park from Yonsei University in South Korea shares her excitement: "Imagine obtaining all the nutrients we need from cell-cultured protein rice. I see a world of possibilities for this grain-based hybrid food." 🌐🤯 𝐉𝐨𝐢𝐧 𝐭𝐡𝐞 𝐂𝐨𝐧𝐯𝐞𝐫𝐬𝐚𝐭𝐢𝐨𝐧! 🗣️🌐 👉 What do you think about "meaty" rice? Would you be ready to embrace it on your plate? 👉 Could this be the key to a more sustainable and protein-rich future? 👉 How might "meaty" rice impact the way we approach food security, especially in challenging environments? Drop your thoughts below and let's spark a delicious conversation! 🚀🌾🍔 For more details: https://lnkd.in/d7_cA_fE. Source: Phys.org #foodinnovation #sustainableeating #meat #rice #futureoffood 🌱🌍✨

Not sure I'm sold on fortified coffee but there are some intriguing #trends predicted by Whole Foods Market in today's post from Food Business News. On the #sustainability front, it's awesome to see: 🌿 Mushrooms, walnuts, tempeh and legumes are seen replacing complex meat alternatives, 🌊 Water conservation: including regenerative organic certified grains and beans, and hydroponically grown greens, and ♻ Buckwheat, a sustainable seed containing protein and fiber, is cropping up in a variety of applications #foodtrends #trendpredictions #2024trends #cpg #retail