NOT TO SOUND CORNY: TODAY'S 'NEW' FOOD
- Have a Burger. Jacobson, Michael F. // Nutrition Action Health Letter;Mar2002, Vol. 29 Issue 2, p2
Presents information on healthful alternatives to replace meat in the U.S.
- Protein shake-up. // Meat Trades Journal;Dec2012 MTJ Extra, p40
The article focuses on the remarks from an associate professor in Wageningen University in the Netherlands regarding the negative impact of using plant-based meat alternatives for possibly wiping out any environmental benefits.
- The Shifting Border of Food Perceptions and Cultural Identity in Maghrebi Muslim Migrants. History and the Contemporary Experience of Cultural Mediators in Northern Italy. Giovine, Roberta Rosa // Acta Universitatis Danubius. Communicatio;2014, Vol. 8 Issue 1, p25
In recent decades, Italy has become a point of entry to the EU and, for many migrants from the Southern shores of the Mediterranean, a final destination (IOM Report, 2011). As massive inflows have often caused emergencies, the pressing needs of these populations in the areas of housing,...
- A new meat substitute. // Consumer Reports;Jul2002, Vol. 67 Issue 7, p8
Evaluates Quorn, a brand of meat substitute found in supermarkets. Comparison of the product to chicken and other meat; Description of Quorn, which originates from a fungus found in soil; Nutritional value.
- The Dangers of Red Meat: How to Incorporate Healthier Alternatives. // Healthy Years;Sep2013, Vol. 10 Issue 9, p3
The article focuses on the incorporation of healthier alternatives to red meat. It attributes the danger of red meat to factors like heavy metals and saturated fats and toxins. It suggests substituting red meat with fish and chicken and roasting or broiling the meat rather than sautÃ© or...
- Does it always have to be meat? Krause, Eva // Wellness Foods Europe;Oct2008, Issue 3, p40
The article offers information on meat substitutes. It states that to qualify as a meat substitute, a foodstuff has to be similar to meat in taste, texture and protein content without actually being made from. It mentions that aside from soya products, some options include mushrooms, vegetables...
- Texturization of Plant Proteins–The New Frontier. Keeler, Laurie // Prepared Foods;Sep2004, Vol. 173 Issue 9, p45
Focuses on the development plant-derived protein food products as an alternative to meat. Categories of plant-derived proteins; Methods for processing plant proteins; Examples of protein sources that can be texturized.
- Revival for meat substitutes? Lublin, Joann S. // Quintessence International;Jul1979, Vol. 10 Issue 7, p84
The focuses on the soybean-based substitutes for meat developed by Miles Laboratories Inc. in the U.S. It states that the company is producing soybean-bean meat substitute that has the same taste of a real meat. The sampling of the new Morningstar Farms line of vegetable-protein products are now...
- There's a fungus among us. R. B. // Alive: Canada's Natural Health & Wellness Magazine;Jan2007, Issue 291, p85
The article focuses on the potential of mycoprotein as a meat alternative food source. Derived from the fungi family fusarium venenatum, it is being fermented with the addition of nitrogen, glucose, vitamins and minerals and then textured to resemble meat. Despite the manufacturing process,...