Localised ‘clean meat’ alternatives are gaining popularity in Asia, giving us hope for a more sustainable future.
Impossible Foods' new facility will allow its plant-based burger to be served in 1,000 restaurants by the end of the year.
"If you tour a meat factory in the future, it will look like a brewery—basically with big meat fermentors," says Bruce Friedrich of the Good Food Institute, an organization that helps to fund research and policy initiatives to develop cultured meat...
The Good Food Institute, which funds research into cultured and plant-based animal products, hopes to change consumer perception of lab-grown meat by rebranding it as “clean” food.
Unlike its distant cousin the brown bear, who are omnivorous and eat berries, mushroom, and the occasional human, the cave bear may have been a little too selective for their own good.
Pat O. Brown, CEO and founder of Impossible Foods, was joined by Momofuku founder and chef David Chang—along with Matt Rudofker, executive chef of Momofuku Ssäm Bar, and host Charlet Duboc—to cook the burger to juicy perfection in the MUNCHIES kitchen.
David Chang's crew cooked up game-changing cuisine for serious vegans and curious omnivores alike, from kimchi sliders to Korean rice cakes.
Tonight at 6 PM EST, tune in to the MUNCHIES Facebook page to see Momofuku put the Impossible Foods burger into action, right in our very own test kitchen.
Eat your heart out, Sergey Brin.