Meatless Moo-vement; Impossible Foods Readies Burger Launch

Over the past four years, a small, well-funded startup has been developing a new burger just a few miles from Stanford University.  It’s not meat, and it’s not just a veggie burger.  What Impossible Foods is trying to do is create a meat replacement that looks, tastes, feels, and cooks like regular ground beef.

Like most other Silicon Valley startups, Impossible Foods is looking to disrupt an existing industry.  For the founder, Patrick Brown, that is the inefficient, international meat supply, which relies on a huge carbon footprint to maintain.  Industrial animal farming uses a third of the planet’s land, destroys millions of trees per year, and consumes a third of the global water supply.  “We’re getting into this very scarily unstable area where we’ve never gone before in terms of pushing the boundaries of a stable planetary system,” Brown says. “We’re driving toward the cliff with our foot on the accelerator—and nobody was working on this as a solvable problem.”

Brown is working on this problem by approaching the “veggie burger” from a different angle: less quinoa and beets and more “proteins, fats, amino acids and vitamins derived from wheat, the roots of soybean plants, coconuts, potatoes and other plant sources.”

And now the chefs are talking.  Tracy Des Jardin, chef-owner of Jarindiere in San Francisco, will be the first to put the product on her menu, and she’s excited.  “I equate this to when grass-fed beef first hit the market. Initially consumers were skeptical, but now some prefer it.”  Later this summer, select New York restaurants will launch the burger, as well.  We will keep you posted when it comes to town!

To read more, click here.

The Coffee Pendulum Swings Again

Rejoice! Coffee is good for you again; as usual, the tide has shifted and your favorite morning beverage is back on the table.  The World Health Organization has concluded that coffee does not pose a cancer risk, and a regular habit of drinking coffee might even have a positive health effect.

Coffee is no stranger to the spotlight–good or bad.  In 1991, the WHO’s International Agency for Research on Cancer listed coffee as a possible carcinogen based on “limited evidence” that coffee was associated with a higher risk of bladder cancer.  However, the past 25 years have changed the evidence in a new direction.  Researchers reviewed more than 500 studies on over 20 different types of cancer and concluded that coffee might actually help prevent against uterus and liver cancers, and reduce the risk of colorectal cancer.

Consider replacing your pour-over with cold brew, though; research is also turning up some connection between consumption of very hot beverages and the risk of esophageal cancer.

To read more, click here.