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Technology June14

Eating Artificial Meat Burger

June 14, 2019 -- Imagine you’re sitting in Mcdonald and about to bite into the burger for protein rich meal. You are drooling to take a quick juicy bite and smelling the aroma of the meat. Its perfect but your friends says it is the veggie burger he has ordered for you as quick treat. The new disruptive food companies such as impossible foods and beyond meat are using meat analogues. The meatless burger is designed to “bleed” like a conventional burger. The possible use of AI and computers, is advancing research efforts in plant identification and formulation that makes for delicious and highly nutritious foods. The terms ‘cultured burger’ and ‘cultured meat’ were foregrounded in the 2013 event, in place of the scientific term ‘in vitro’ meat. They claim to make vegan burgers that would satisfy even a sworn carnivore. They also aim to save the planet by reducing the environmental impact of cattle farming. And, they’re becoming big business.

You’re not going to make anything that appeals to a hardcore meat lover by mushing together a bunch of vegetables,” Pat Brown, founder and CEO of the plant-based food startup Impossible Foods, told in California last month. “So we had to do a deep, molecular investigation into what it is that accounts for the desirable properties — texture, juiciness, the aromas, how it cooks.”
  • Scientists have used AI to find right ingredients to build right textured meat
“The way we eat today is, mostly, crazy,” says Josh Tetrick, the founder and CEO of food start-up Hampton Creek, who are among those using AI to develop new foods. “Six billion people are just eating really bad food.” Despite being a strict vegan who would prefer a kale salad rather than a muffin, Tetrick is convinced that today a “healthy and sustainable food only works for a tiny slice of the population”. He imagines a future where choosing to be vegetarian or vegan is not something only open to the better off in society. He wants to reach those who don’t get to choose. His quest started in a very unsophisticated fashion – he just scouted for plant-based food, adding them to a basic database. “I had no idea of what machine learning was,” he says. “I had no idea of what computational biology was.”

    At The Nordic Food Lab in the department of Food science at University of Copenhagen, Denmark, culinary entrepreneur, professor and co-founder of one of the world” best restaurants Noma in Copenhagen Claus Meyers explores the edible potential of the Nordic region to promote seasonal flavours and local ingredients.”Using local produce, reducing meat and food waste does not mean giving up on flavour. A cuisine must speak truly of its birthplace and be created using local ingredients produced using environment-friendly farming and production methods,” said Meyers.

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