Scientists Are Using AI To Improve Vegan Meat Alternatives

From plantbasednews.org

Scientists are combining AI machine learning with mechanical testing to improve plant-based meat 

Researchers at Stanford University are joining their mechanical testing with artificial intelligence technology in a bid to take plant-based meat alternatives to the next level of realism. The team is aiming to bridge the gap by closely analysing the texture of meat products and using one of the most scientific approaches yet seen to mimic the tastes and textures of meat using plants.

The Stanford engineers have set about comparing the mechanical properties of a number of meat products, with the goal of identifying key areas where meat alternatives can have taste and texture improved upon. An example finding is that plant-based sausages and hot dogs have done well to mimic their meat counterparts, whereas vegan turkey alternatives need more work.

The method sees the group using a three-dimensional mechanical test that measures the texture of meat and vegan food samples. The foods undergo stresses including pushing, pulling, and shearing, to quantify the textures and properties.

Plant-based meat and machine learning

Kurt Hickman/Stanford UniversityPlant-based meat is considerably more sustainable than animal meat

A critical part of the research project is to utilise machine learning techniques for data processing from the tests. This AI technology enables the team of scientists to go deeper in identifying patterns in the foods’ properties and how this affects taste and texture. “Instead of using a trial-and-error approach to improve the texture of plant-based meat, we could envision using generative artificial intelligence to scientifically generate recipes for plant-based meat products with precisely desired properties,” the authors wrote.

The researchers believe this new approach will speed up the creation of plant-based meat products that will set a new precedent for textures and flavours that are the closest to animal products yet. The Stanford scientists intend to share the workings, methodology, and data with the scientific community at large in the name of food science and collaboration.

https://plantbasednews.org/news/alternative-protein/stanford-scientists-ai-meat-alternatives/

10 Famous Italian Dishes Made Vegan

From onegreenplanet.org

Pasta is a great go-to for fast, filling, and easily veganized meals. While lots of Italian and Italian-inspired dishes contain cheese, there are wonderful cheese substitutes that help to fill in the gap.

That said, lots of Italian dishes are and always have been entirely vegan all along. That doesn’t mean that we can’t tweak some of the meatier, creamier, and cheesier recipes to fit a plant-based diet.

Here are ten traditional and Italian-inspired dishes for you to try that will break you away from the run-of-the-mill pasta and tomato sauce (not that that doesn’t hit the spot at times).

1. Arancini: Fried Risotto Balls

Arancini: Fried Risotto Balls by Kristen Genton     Source: Arancini: Fried Risotto Balls

More famously known as arancini, these Arancini: Fried Risotto Balls by Kristen Genton are a magical food that everyone needs to make at least once in their life! They are quite time-consuming, but it’s well worth the effort.

2. Portobello Pumpkin Ravioli With Sage and Walnut Pesto

Source: Portobello Pumpkin Ravioli With Sage and Walnut Pesto

Pumpkin and sage is a classic flavour combination that can’t be beat. These hearty Portobello Pumpkin Ravioli With Sage and Walnut Pesto by Medha Swaminathan are packed with portobello mushroom filling and topped with a chunky sage and walnut pesto!

3. Homemade Spicy Italian Sausage

           Homemade Spicy Italian Sausage by Rhea Parsons     Source: Homemade Spicy Italian Sausage

These Homemade Spicy Italian Sausages by Rhea Parsons are crispy on the outside, tender on the inside, and filled with spicy Italian flavour. Put them on a hero with sautéed peppers and onions, or cut them up to use in other recipes! You can also shape them into links or patties! Using black-eyed peas instead of pintos removes the “beany” taste and provides a neutral background for the spices to shine through.

4. Balsamic Grilled Tofu Crostini

Source: Balsamic Grilled Tofu Crostini

Tofu is marinated in olive oil, balsamic vinegar, and plenty of fresh Italian herbs and garlic before being beautifully grilled. Keep things simple by putting the grilled tofu on a lightly toasted crostini with a splash more marinade and a dash of salt. These Balsamic Grilled Tofu Crostini by Marta Ansaldo and Mimma Sangiorgio are perfect for serving as an appetizer!

5. Spicy Mushroom and Walnut Bolognese

Spicy Mushroom and Walnut Bolognese by Rita Parente and Andre Nogueira

Source: Spicy Mushroom and Walnut Bolognese

Sliced Cremini mushrooms and chopped walnuts alone provide all the texture this hearty Spicy Mushroom and Walnut Bolognese by Rita Parente and Andre Nogueira needs. The sauce is packed full of flavor, thanks to the balanced mix of herbs, spices, and condiments. Apart from being quick to make, it is also a great freezer-friendly recipe that’s a life-saver when you work late or don’t feel like cooking.

6. Spaghetti Carbonara

Spaghetti Carbonara by Kirsten Kaminski        Source: Spaghetti Carbonara

Here is a veganized, healthy version of a classic spaghetti carbonara. Imagine the creamiest non-dairy sauce, slightly flavored with a cheesy and eggy note, paired with little bits of smokey and crunchy plant-based ‘bacon’ – yum! What’s great about this Spaghetti Carbonara by Kirsten Kaminski, in particular, is that you can adjust the sauce according to your taste and add more or less cheesiness, spices, or egg flavour!

7. Eggplant and Bell Pepper Caponata

Caponata, a Sicilian vegetable dish consisting of eggplant and bell peppers, is easy to make, considering that you have just to chop everything up, add it to the pot in steps, and let it cook. You get this creamy richness from the eggplant, slight sweetness from the peppers, salt from the capers, and a ton of freshness from all the herbs! This Eggplant and Bell Pepper Caponata by Kristen Genton is a delicious and simple dish that anyone can make … Yes, anyone!

8. Homemade Basil Fettuccine

Homemade Basil Fettuccine by Medha Swaminathan    Source: Homemade Basil Fettuccine

Homemade pasta has a softer, chewier texture than the dry pasta bought in a store. If you’ve never made your own, then this is the place to start. This comforting Homemade Basil Fettuccine by Medha Swaminathan is the perfect Sunday night dinner.

9. Pesto Gnocchi with Olives and Sun-Dried Tomatoes

Source: Pesto Gnocchi with Olives and Sun-Dried Tomatoes

Mmm, gnocchi … who doesn’t love a big bowl of fluffy little potato dumplings covered in pesto? Not many people, that’s for sure. You can make your own gnocchi at home or take a shortcut and buy your own from the store. We won’t tell anyone, though! Have a go at making this Pesto Gnocchi with Olives and Sun-Dried Tomatoes by Maria and Alyssa.

10. Creamy Thai Pesto Linguine

                                                               Creamy Thai Pesto Linguine by Jess Hoffman     Source: Creamy Thai Pesto Linguine

This Creamy Thai Pesto Linguine by Jess Hoffman is delicious comfort food at its best. This dish is made with chewy, soft rice noodles; creamy, thick coconut milk; and fragrant Thai basil pesto. It’s the perfect fusion of Thai and Italian.

https://www.onegreenplanet.org/vegan-food/10-famous-italian-dishes-made-vegan/

UK: Demand for vegan options at events rises by 280 percent sparking a plant-based Christmas boom

From newfoodmagazine.com

New data suggests major five-year growth in UK demand for plant-based options at events, with festive vegan recipes also gaining popularity ahead of Christmas 

The UK’s appetite for vegan cuisine is on the rise, with a 280 percent increase in demand for plant-based options at events over the past five years, according to recent data from Togather, an event booking platform.

As the nation marks World Vegan Month this November, the figures highlight how veganism has transitioned into a mainstream dietary preference.

This growth is underpinned by shifting consumer attitudes, with approximately 2.5 million people in the UK now identifying as vegan.

Younger generations, particularly Gen Z, are leading this charge. According to Togather’s research, 26 percent of Gen Z adults in Great Britain plan to avoid meat in 2024, with an equal proportion already living meat-free. This generational shift is reshaping food trends and influencing decisions in homes and workplaces across the country.

A Vegan Christmas on the horizon?

As the festive season approaches, the demand for vegan-friendly holiday menus is expected to soar.

Tesco’s Annual Christmas Report estimates that 25 percent of UK households will cater for plant-based preferences this year, including vegans (six percent), vegetarians (14 percent), and other plant-based eaters (five percent).

Event organisers are responding to this shift, incorporating plant-based options into Christmas party menus to accommodate vegan employees and guests.

The rising interest in festive vegan alternatives is mirrored in online behaviour too, with search demand for vegan Christmas recipes up 108 percent in the past week alone.

A shift that is here to stay

In 2020, vegan requests accounted almost seven percent of food orders at events. By 2021, this had surged to 24 percent, stabilising at 25 percent from 2022 onwards. The steady demand demonstrates that plant-based eating is no longer a passing trend but a permanent feature of the UK’s culinary landscape.

Abby Gliksman, Sales Executive at Togather, reflects on this evolution: “World Vegan Month really highlights just how much things have changed in the UK when it comes to plant-based eating. With vegan food requests up 280 percent in the past five years, it’s clear that veganism isn’t just for the few anymore—it’s something we’re all embracing in one way or another, especially around the holidays.”

“From office parties to family dinners, more people are looking to include vegan options, whether they’re vegan themselves or just exploring new, healthier, and more sustainable choices. And with Gen Z leading the way, it feels like plant-based eating is becoming the norm rather than the exception. “

https://www.newfoodmagazine.com/news/245866/demand-for-vegan-options-at-events-rises-by-280-percent-sparking-a-plant-based-christmas-boom/