‘Virus Spurs Chinese Interest in Vegan Eggs as Protein Source’

Deena Shanker for Bloomberg News:

“Some of the biggest companies, larger food manufacturers, including some that are backed by the state government, are proactively reaching out to me personally, our executive team, our board, and the team in China, about now wanting to partner,” he said in an interview. China’s producers are viewing the current climate as a time for more quality-controlled food, he said.

While Tetrick declined to name the companies, he said that authorities are trying to think about how to reduce the risk of future outbreaks by curbing China’s reliance on meat from confined animals. The country’s wet markets, where freshly slaughtered, unpackaged meat is sold, have been identified as a possible source of the deadly outbreak that’s claimed more than 3,100 lives and disrupted businesses amid its global spread.

I do wonder if outbreaks like this will end up being the largest driver of plant-based cuisine.

‘China bans human consumption and trade of wild animals’

From the AFP via CTV News:

China on Monday declared an immediate and “comprehensive” ban on the trade and consumption of wild animals, a practice believed responsible for the deadly coronavirus outbreak.

The country’s top legislative committee approved a proposal “prohibiting the illegal wildlife trade, abolishing the bad habit of overconsumption of wildlife, and effectively protecting the lives and health of the people,” state television reported. […]

The coronavirus epidemic had highlighted “the prominent problem of excessive consumption of wild animals, and the huge hidden dangers to public health and safety,” said the report by China Central Television (CCTV).

Chinese health officials have said the virus likely emerged from a market in the central city of Wuhan that sold wild animals as food.

It’s interesting to see China become more involved with the regulation and trade of animals. I do wonder what effects outbreaks like this can have on a population. Will people trust meat less as a product? Will they be more open to plant-based meat alternatives?

‘The Next Big Thing From Korea Isn’t KPOP, But Plant-Based Meat Unlimeat’

Unlike other plant-based meat, which is found mostly in the form of hamburger patties, Unlimeat comes in the form of thinly sliced fillets. […] Created from “ugly produce” that is often discarded, the company spent many years developing and cultivating a sustainable, alternative-meat product. 

As the world gets flooded by vegan burgers made by beef companies, it’s nice to see a product with a new utility. I’m ready to go eat some Korean BBQ with friends.

‘Why is vegan shōjin ryōri cuisine so deeply compelling?’

This is a really nice breakdown of one of the most celebrated veggie-focused meals on the globe. And, yes, it’s the opposite of the extreme. It’s the anti-Doritos. I’ve only had meals like this a few times, and the flavors were soft and subtle in way that I’ve probably never had before or since.

‘Impossible Foods Debuts Its First Plant-Based Pork Products’

Deena Shanker for Bloomberg:

Impossible Foods Inc., maker of the eponymous “bleeding” soy-based burger, is debuting two faux-meat products at CES in Las Vegas: Impossible Pork and Impossible Sausage, ramping up the rivalry with Beyond Meat Inc.

Impossible, based in Silicon Valley, plans to give away about 25,000 samples at the consumer electronics show this week, and its sausage will be rolled out starting in late January at 139 Burger King locations in five test markets.

Hello, Asia and the morning breakfast community!

I’m not surprised that pork was the next product. It’s similar to beef in certain ways. Nothing happens easily though and I assuming making this product wasn’t a stroll through the park, but I’d bet it was much easier to make than beef was initially.

With the Impossible burger, it debuted in very select restaurants across the America. It’s fascinating that in America for their pork product, they’re opening with a limited amount of Burger King locations.

I’m still hoping we’ll see a fish replacement in the next year or two. But that’s nothing like beef or pork.