Your 'Healthy' Diet Could Lack Nutrients. Here's How to Fix That, According to Science

From sciencealert.com

Vegan and vegetarian diets are certainly trendy, with more people than ever before making the switch. While some people are choosing to go plant-based for environmental reasons, others are adopting these diets because of their health benefits.

It's hardly surprising, given studies have linked vegetarian and vegan diets to a lower body mass index (BMI) and a lower risk of certain diseases – including cancer, type 2 diabetes, and heart disease. Vegan and vegetarian diets are certainly trendy, with more people than ever before making the switch. While some people are choosing to go plant-based for environmental reasons, others are adopting these diets because of their health benefits.

But while plant-based diets may have many health benefits, they can, without some planning, also result in nutrient deficiencies. In fact, one survey suggests around 28 percent of vegans and 13 percent of vegetarians show one or more nutrient deficiencies. This is because many plant-based diets don't contain high levels of certain nutrients, such as vitamin B12, omega-3 fatty acids, iodine, calcium, selenium, iron and zinc.

Research shows that veganism in particular is linked with significantly low intakes of vitamin B12 and calcium – especially in people who aren't taking any vitamin supplements. Intakes of selenium, zinc, vitamin D and iodine are also low in this group.

While vegetarian diets may contain slightly higher levels of amino acids, B12, calcium and protein compared to vegan diets, intake may still be lower than when following an omnivorous diet.

Proper planning

Vitamins and minerals are important for good health. For example, vitamin B12 is important for brain function and producing red blood cells. But our body doesn't naturally produce many important vitamins and minerals (including vitamin B12, iron, selenium, and iodine) which is why it's essential to get them from the foods we eat.

But not getting enough of these important vitamins and minerals can lead to deficiencies. These can have a range of side effects, including excessive tiredness and brain fog. If left untreated, over time, this can lead to serious nervous, skeletal and blood disorders. 

If you're someone who's thinking of making the switch to a vegetarian or vegan diet, here are a few things to consider to avoid vitamin deficiencies:

1. Seek expert advice to help you plan your diet to ensure that it contains all the essential nutrients you need, especially if you're transitioning from a vegetarian diet to a vegan diet, if you are or may become pregnant, or if you're older than 60 years of age.
2. Focus on your nutrients. Aim to pick plant-based food products that have been fortified with important vitamins and minerals, or foods that naturally contain high amounts of important nutrients. For example, Brazil nuts are rich in selenium, while seaweed is a good source of vitamin B12 and iodine.
3. Eat a varied diet. This is especially important when it comes to the plant-based proteins you eat to ensure you get all the essential amino acids from your diet. Some foods that contain these include lentils, pulses, beans, soy, tofu, nuts and seeds.
4. Pair certain nutrients. Certain nutrients can help others be better absorbed into the body. For example, vitamin C can increase iron absorption. Vitamin B12 supplements should also be taken with food to help the body absorb it more easily.
5. Keep an eye on your health. If you start experiencing fatigue, memory problems, or even low mood, it might be a sign of a vitamin deficiency. Be sure to consult a doctor before taking any supplements to be sure you're taking the right ones.

If you need to use a vitamin supplement, be sure to look for supplements that are labelled GMP certified, as these will contain proper nutrition. But long-term supplement use may have its downsides, such as being costly or interacting with certain drugs.

There is also a danger of over-supplementation, which can lead to an accumulation of certain unmetabolized nutrients in our body. It's currently unknown how common this is and what the long-term effects might be. For all of these reasons, it's important to consult a GP before taking any supplements.

A well-planned, plant-based diet can be good for both your health and the planet. But it's important to keep an eye on what foods and nutrients you might be eating to avoid deficiencies of essential nutrients.

https://www.sciencealert.com/a-scientist-explains-how-to-get-all-the-nutrients-you-need-on-a-vegetarian-or-vegan-diet 

Meera Sodha’s vegan recipe for kimchi and tomato spaghetti with sesame breadcrumbs

From theguardian.com 

Eaten raw, kimchi’s crunchy sourness can be borderline addictive. But cooked, the Korean staple takes on a whole new profile

Kimchi has a split personality. When I eat it raw, its crunchy sourness creeps towards my eyes, slapping them shut with a wince. It’s addictive, like sour sweets. But cooked to just shy of caramelised, as in today’s recipe, the cabbage softens, its inner sweetness is released and the rowdy sourness mellows to a point where it could only just raise an eyebrow.

Kimchi and tomato spaghetti with sesame breadcrumbs

Kimchi varies enormously in quality and saltiness. Buy the best you can (I like Eaten Alive and Kim Kong Kimchi) and adjust the seasoning to suit you. Gochugaru is Korea’s main squeeze when it comes to chilli. It smells sweet, like dehydrated strawberries, and has a low to medium heat. Look for it at your local Asian shop or online.

Prep 5 min
Cook 30 min
Serves 4

2 tbsp rapeseed oil
2 tbsp toasted sesame oil, plus extra to serve
3 fat garlic cloves, peeled and crushed
150g kimchi, drained and finely chopped
2 tsp gochugaru (Korean red pepper powder)
2 tsp agave or brown rice syrup
1 x 400g tin chopped tomatoes – I like Mutti’s polpa
Fine sea salt
400g spaghetti

For the breadcrumbs
50g dried breadcrumbs
15g black sesame seeds
15g pine nuts

Pour the rapeseed oil and a tablespoon of toasted sesame oil into a medium saucepan on a medium heat and, when hot, add the garlic and cook for two minutes, until pale gold. Add the kimchi and stir-fry for a few minutes, until all the water has been driven off and the oil has visibly separated.

Stir in the gochugaru and syrup, then add the tomatoes and bring to a bubble. Turn down the heat, three-quarters cover with a lid (as the sauce thickens, it may spit), and leave to cook for 15-20 minutes, stirring irregularly, until it has thickened nicely. Season to taste (the saltiness of kimchi will vary – I used three-quarters to a teaspoon of salt).

In the meantime, make the breadcrumbs. Put the remaining tablespoon of sesame oil in a small frying pan over a low to medium heat and, when hot, add the breadcrumbs, pine nuts and sesame seeds, and stir-fry until the breadcrumbs are crisp and golden. Stir through a pinch or two of salt and transfer to a bowl.

Fill a very large pan with water, season with salt (I use a teaspoon of salt for every litre of water) and bring to a boil. Cook the spaghetti according to the packet instructions and, just before draining, scoop out a small mug of the cooking water and put to one side.

Tip the drained pasta into the sauce and toss using a spaghetti spoon or tongs, adding a little pasta water if the sauce needs loosening. Check for seasoning and adjust as you see fit.

Distribute the spaghetti across four places, sprinkle the sesame breadcrumbs liberally over the top and drizzle over a little more sesame oil, if you wish.

Meera Sodha’s kimchi and tomato spaghetti with sesame breadcrumbs. Photograph: Louise Hagger/The Guardian. Food styling: Hanna Miller. Prop styling: Jennifer Kay. Food Assistant: Holly Middleton-Joseph.

https://www.theguardian.com/food/2022/may/28/meera-sodha-vegan-recipe-kimchi-and-tomato-spaghetti-with-sesame-breadcrumbs

The Growing Trend of Vegan Vacations

From shondaland.com

Curious about embarking on a meatless holiday? These destinations are digging deep when it comes to plant-based escapes 

Forks around the world dropped when one of the world’s most lauded restaurants, Eleven Madison Park, reopened in New York after the pandemic with an entirely vegan menu. The restaurant’s chef Daniel Humm wanted to similarly transition to a plant-based smorgasbord at his restaurant Davies and Brook inside the famed Claridge’s in London. The hotel balked, prompting him to leave the business arrangement. Apparently, they didn’t get the message: Vegan cuisine isn’t going anywhere.

As the demand for plant-based fare continues to take root, veganism is now inspiring the travel industry to rethink its culinary approaches. For meat- and cheese-free travellers, finding restaurants in vacation destinations with compelling vegan options has usually been a tricky endeavour, sometimes resulting in totally unsatisfying meals or mistaken meat consumption.

“As people have taken steps towards a more vegan lifestyle, travel has needed to adjust as well,” says Vegans, Baby founder Diana Edelman, whose vegan food blog and tour company aims to make traveling as a vegan easier with special dining guides, events, and trips. In June, Edelman is leading a plant-based journey across South Africa with tour company Alluring Africa.

From major cities to far-flung beaches, hotels and resorts catering specifically to vegan travellers are sprouting up around the world. The vast majority emphasize sustainability and conscientiousness, and they span price ranges, allowing vegan travellers to opt for economical escapes or luxurious splurges.

                                                                                                  SHONDALAND STAFF

Vegetarian-friendly hotel database Vegan Welcome currently lists 135 hotels in 22 countries, according to its founder and CEO Thomas Klein, who also operates Veggie Hotels. Of those 135 venues, 18 are exclusively vegan. “The number of vegan hotels has grown a lot in the last five years,” Klein attests. “We get requests [to be listed] from hotels almost daily.”

The properties include La Vimea in the alpine region of Northern Italy. This adults-only, eco-friendly resort bills itself as the first vegan hotel in Italy. The 40-room property uses local produce and organic ingredients to create entirely vegan menus for breakfast, lunch, and dinner, including plenty of pasta.

Across the Atlantic, YO1 Health Resort boasts the only vegan restaurant in the upstate New York town of Monticello. Its kitchen is outfitted with a glass divider where guests can watch and learn how chefs create plant-based dishes, ranging from butternut squash chowder to eggplant rollatini.

In a country known for sausages and meat-heavy meals, Germany’s Lindenberg bucks tradition with a trio of vegan hotels in Frankfurt. (The brand is opening a fourth on the other side of the globe in Bali this year.) The company sources fruits, herbs, and vegetables from its own permaculture in the Taunus mountain range.

“We have decided to go purely vegan as a consequence of our own knowledge development as humans in the environment of a young hospitality business,” says Lindenberg managing director Denise Omurca. “As we collectively strive to be sustainable and conscious of what we do and how we do it, there are a variety of outcomes at the end of each day. Being plant-based is just one of them.”

Palmaïa, the House of AïA recently debuted in Mexico’s Playa del Carmen as an eco-friendly, vegan-only haven. From yoga to meditation, a wide range of wellness rituals are paired with dishes like smoked carrot toast and a piled-high meatless burger. The menu isn’t the only vegan offering; the bath products are as well.

The trend is catching on beyond boutique hotels. Mainstream travel industry behemoths are increasingly making moves to accommodate vegan travellers, including Royal Caribbean and Celebrity Cruises and Sandals resorts, which have greatly expanded vegan options on their menus in recent years. The ships of Virgin Voyages, which launched in 2021, feature the stylish veggie-focused eatery Razzle Dazzle.

Celebrity Cruises caters to vegan travellers with meat- and cheese-free culinary options.

CELEBRITY CRUISES/MICHEL VERDURE

While travellers should obviously be open to a meatless diet before booking a stay at a vegan-only venue, it’s not a requirement. “I have heard that the clientele of these resorts are often not vegan,” says Veg Jaunts and Journeys CEO Kim Giovacco. “They would like to try a healthier way of eating, and if they enjoy the food while on vacation, they might then feel comfortable trying to cook some vegan meals at home.”

There are a variety of reasons to adopt a vegan diet, including boosting nutritional value, avoiding animal cruelty, and decreasing ecological impact. As plant-based eating continues to spread, both vegans and the vegan-curious will have more options to travel wider and eat better.

For omnivorous travel journalist Ali Wunderman, who recently stayed at Palmaïa and NewTree Ranch in Healdsburg, California, a trip to such properties can act as a trial run. “Vegan-only resorts give vegan-curious travellers the chance to try on the vegan lifestyle for the duration of their stay,” she says, “so they go home with a deeper understanding of how versatile and delicious a vegan lifestyle can be.”

Katie Lockhart is a food and travel writer who has contributed to Travel + Leisure, Conde Nast Traveler, Robb Report, CNN, and Zagat. Follow her on Twitter at @fndyrhappyplate.

https://www.shondaland.com/live/travel-food/a40104204/the-growing-trend-of-vegan-vacations/

Dip into the new vegan hummus from Heinz – the new Beanz Houmouz range is now available

From veganfoodandliving.com

The popular brand Heinz Beanz has just announced a new product that you might not have been expecting - a new range of vegan hummus!

That’s right, Heinz Beanz, famously known for its tinned baked beans range, has just added a new range of hummus to its product line.

Traditionally, hummus is a food made primarily from chickpeas, garlic, tahini, and lemon.

However, this new hummus will also contain one of the trademark components of Heinz’s most iconic tinned products: haricot beans.

The haricot beans are blended into a smooth bean dip and mixed with herbs and seasoning to create a delicious hummus.

This innovative new product comes in two new flavours, a smooth Beanz Houmouz Original and a sweet Beanz Houmouz Roasted Butternut Squash.

For those who enjoy tangy flavours, an additional Chipotle Chilli flavour will also be coming out in summer 2022.

None of the varieties include artificial colours, flavours or preservatives and are suitable for vegans and vegetarians.

But what inspired the idea to mix beans with hummus?

The New Ventures Director for Beanz Liberation at Kraft Heinz, Lucila Ardalla, revealed the answer to Vegan Food & Living in a statement: “Since 1901, Heinz Beanz has become one of the UK’s favourite and most comforting meal choices and was one of the very first plant-based pioneering foods. But what many people don’t know, is just how much nutritional superpower our beans really hold.

“Here at Heinz, we’re in the midst of a Beanz revolution, finding new and exciting ways to liberate our beloved Heinz Beanz out of their can and into new formats, flavours and tastes.

“Our new Beanz Houmouz follows the success of our Beanz Burgers launch last year and is just one example of many more formats to come that will ensure future generations can enjoy this brilliantly British food”.

The British are full of beans

This launch comes as a result of the ever-growing popularity of hummus, which is expected to grow by more than 8.5% across Europe.

Britain looks to be the area with the biggest growth in hummus consumption.

Although the company was founded in America, the UK eats more Heinz beans than anywhere else in the world.

Specifically, 20 million cans are estimated to be consumed per week, with 140 tonnes eaten every day.

Beans are a great source of fibre and protein and are an essential aspect of a vegan diet.

In fact, swapping out a portion of beef for half a tin of beans still provides your daily protein intake and can reduce greenhouse gases significantly.

https://www.veganfoodandliving.com/news/heinz-release-new-bean-hummus/

 

This is the restaurant Irish vegans go to when they want to have fun

From irishtimes.com

By Corinna Hardgrave

The Saucy Cow is a joyful space where the emphasis is on vibey fun and vegan fast food

The Saucy Cow   Address: 19 Crane Lane, Dublin 2   Website: thesaucycow.com

I live with a fully-fledged vegan. And, yes, she’s used to the jibes. How can you tell if someone’s vegan? Because they’ll tell you … again, and again, and again.

It wasn’t always so. As the offspring of a food writer, she displayed “exhibit-number-one” potential from an early age, packing Cashel Blue cheese into her pink Barbie lunch box instead of the customary cheese strings. She soon learnt that eating stinky cheese is not the way to make friends, but retained her adventurous, eat-everything palate. Ultimately, like an increasing number of Gen Zers, concerns about climate change and animal welfare propelled her in the direction of what some view as the vegan high ground.

It’s dangerous territory, the high ground and who gets to own it, not helped by what academics describe as “the vegan paradox”. On the one hand omnivores view vegans as good and morally committed because they care for animals, but on the other hand they dismiss their arguments and defend their own dietary preferences by negatively stereotyping vegans as arrogantly overcommitted.

The Buckfast BBQ burger at The Saucy Cow. Photograph Nick Bradshaw

It is unlikely that anyone is battling for the higher ground on Crane Lane, a narrow, cobbled stretch in Temple Bar, Dublin 2, festooned with year-round Christmas decorations. It's too early for patrons of the Emporium Lap Dancing Casino, but just ticking the hour for lunch in The Saucy Cow, the bricks and mortar evolution of Roisin Lawlor's vegan food stall. It's where vegans go to have fun. To enjoy the dribbling pleasure of sauce-laden fast food, which has become so popular with vegans in New York.

Murals

I arrive with our resident vegan, who is already an established regular, and sit at one of the Ikea wooden tables that were relentlessly hunted down in Barcelona when availability dried up in Dublin.

It's an industrial room, dominated by a Robyn Carey mural. A black grill divides up the space unobtrusively, purple and orange chairs add splashes of colour, and a DJ booth has all the promise of an even livelier vibe in the evening. There is a newly-built accessible bathroom where there is another Carey mural.

                           The Saucy Cow on Crane Lane, Dublin. Photograph: Nick Bradshaw

The menu is divided into the familiar territory of burgers, wraps, loaded fries and sides, the big difference being protein substitutes. The popcorn chick bites (€6.50), seitan “chicken” in deep-fried breadcrumbs are an unexciting start, but I see that they have since been replaced on the menu with oyster mushroom chick bites which sound considerably more appetising.

But the big test, I reckon, will be the burgers, so I dive into the Buckfast BBQ (€15), which my daughter says is by far the best vegan burger in town. It’s a construction of fried onion rings, deep fried jalapenos and Baby Gem lettuce, adding crunch to the smashed Beyond Meat burger inside a toasted sesame seed bun.

Doused in Lawlor’s homemade Buckfast barbecue sauce, there is plenty of flavour going on, and while the burger does in some ways mimic the texture of a beef burger, I’m finding it hard to have a moment of true love with this bite of the sustainable future.

Chicken wings

The hot papi fries (€11.50) will appeal to fans of those famous chicken wings with lashings of Frank’s hot sauce and garlic mayo lacing across a bed of waffle fries, loaded with deep fried oyster mushrooms, shredded lettuce and diced pickles. They are eat-with-a-fork messy and it’s unlikely that you’ll be able to finish them – it’s most definitely a serving for sharing.

As a lighter lunch alternative we also try a Caesar wrap (€9), Caesar dressing being one of those sauces that is hard to get right for vegans. Again it is homemade, adding much-needed flavour to seitan “chicken”, vegan Parmesan and crunchy lettuce. From the short drinks list we have a Coke (€2) and a Zingibeer (€6), an Irish alcoholic ginger beer which is getting quite a bit of love around town.

This is a joyful space where the emphasis is on fun and saucy flavours. The temptation is to finger point and allude to the need for the metabolism of a 16-year-old. But that would be to miss the point. This is fast food made by vegans for vegans. It makes no attempt to be healthy and revels in the unashamed glory of being what it is. It may not hit all the right notes for carnivores, but for vegans it is a veritable treat.

Lunch for two with a beer and a Coke was €50.

THE VERDICT: 7.5/10. Fast food for vegans with lashings of sauce

Facilities: Functional and clean with a particularly smart accessible toilet

Music: Vibey music from CamelPhat to Polo & Pan

Food provenance: Not a strong point, from Musgraves, Sysco and Caterway

Vegetarian options: Everything is vegan, which may be a little too limiting for vegetarians who enjoy dairy

Wheelchair access: Room is accessible with an accessible toilet

https://www.irishtimes.com/life-and-style/food-and-drink/restaurant-reviews/this-is-the-restaurant-vegans-go-to-when-they-want-to-have-fun-1.4882034

Max La Manna’s Vegan Tofu Noodle Stir Fry Will Become Your Favourite Weeknight Dinner

From brightly.eco

By Jenna Mignano

"Max La Manna’s vegan stir fry recipe is sure to be the perfect solution for a quick weeknight dinner. Here's exactly how to make it." 

You can’t go wrong with a stir fry—especially when you find out the ingredients chef Max La Manna uses to make his recipe pop. This vegan stir fry is reliable and customizable—perfect for when you need to clear out those extra veggies in the back of the fridge.

Upcycling food scraps is one of the best ways to cut back on food waste. Instead of tossing leftovers or scraps in the trash (or compost bin!), why not utilize them to make an entirely new recipe? This keeps food out of landfills and helps you reduce your carbon footprint. 

La Manna knows all about cutting back on food waste. After all, each of his recipes is low-waste and plant-based. So if you’re looking for ways to step up your eco-friendly kitchen game, this vegan stir fry is a great place to start.

Max La Manna Created a Simple and Sustainable Meal

According to La Manna, his go-to dinner recipe is tofu noodles—aka this vegan tofu noodle stir fry, which can be found on his Instagram. All you need is cubed tofu, corn starch, noodles of your choice, oil, and baking soda.

In a recent episode of Good Together, La Manna told us exactly how he perfects his famous tofu noodles.

“I’ll press my tofu then chop it into cubes and cover it in [corn starch] to have a nice, dry coating on the outside,” he says. “In a frying pan I’ll add a little bit of vegetable oil, so it can get it nice and crispy on the outside. You’re trying to evoke or bring in crunch and flavours and textures into a lot of plant-based dishes.”

Here’s exactly how to make these delicious tofu noodles in less than 30 minutes, according to La Manna’s recipe.

Vegan Stir Fry Recipe

PHOTO: TIKTOK/@MAXLAMANNA_

Base Ingredients:

450 grams firm tofu, cubed (can replace tofu with chickpeas, tempeh, or mushrooms)
200 grams of noodles of your choice
2 Tbsp corn starch
2-3 Tbsp of oil
1 tsp baking soda

Sauce Ingredients:

2 Tbsp soy sauce/tamari
2 tsp sesame oil
1 Tbsp peanut butter (optional tahini or seed butter)
2 tsp rice vinegar
1 Tbsp fresh ginger
2 tsp maple syrup or brown sugar
1/2 tsp red chili flakes

Instructions:

1. Mix the cubed tofu and corn starch in a large bowl.

2. In a frying pan on medium-high heat, add oil. Once the oil is hot, add the tofu. Fry the tofu for 2 minutes on each side. And keep an eye on the tofu so that it doesn’t burn!

3. Boil water and add your noodles. Cook the noodles according to the packet’s instructions. (Bonus: If you want eggy noodles, add a teaspoon of baking soda to your boiling noodles—this even works for all kinds of pasta dishes!)

4. Drain the noodles, remove the frying pan from the heat, and add the noodles with the tofu.

5. Make the sauce and combine it with the noodles and tofu.

6. Add vegetables and other toppings as desired. Some good options are carrot, spinach, peas, broccoli, mushrooms, peppers, and chives. La Manna personally chose ribboned carrot, toasted peanuts, fresh coriander, cilantro, and pickled red onion as his toppings. And he recommends using whatever leftover veggies you have in the fridge.

7. Serve and enjoy!

To find more delectable recipes and eco-friendly kitchen insights from Max La Manna, check out his interview on Good Together. Plus, you can even check out his clever banana peel BLT recipe—we’ve broken down the recipe for you!

https://brightly.eco/max-la-manna-vegan-stir-fry-recipe/

3D printed vegan meat launches across the UK – Here’s where to find it

From veganfoodandliving.com

Legendary chef Marco Pierre White is launching innovative 3D printed meat from Redefine Meat in his restaurants across the UK

3D printed meat could be coming to a restaurant near you as Marco Pierre White has announced that his collaboration with Redefine Meat will be extended to 23 more restaurants this Spring.

Known for its premium animal-based meat dishes, the restaurants will now be able to offer a sustainable, plant-based alternative.

These innovative 3D printed meat products will enable chefs to continue to create authentic and traditional dishes without using animal products.

Diners at Marco Pierre White’s flagship restaurant, Mr White’s in Leicester Square, can now enjoy a realistic 3D printed vegan steak, complete with garlic butter or vintage balsamico dressing.

This venue will also be serving up a Redefine Burger, Redefine Macaroni Cheese, and a Redefine Salsicca Pizza.

Marco Pierre White restaurants can be found across the UK, and the new meat-free menu will also be available in London, Bristol, Liverpool, Plymouth, Swansea, and many more!

The Spring Set Menu across the other sites will also see vegan Ragu alla Bolognese and Mr Lamb’s Shepherd’s Pie dishes available.

Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat, told us: “It’s an honour for us to be working with Marco and now, to be featured on his restaurants’ menus.

“From the very beginning, we’ve worked alongside chefs with meat expertise and butchers, as they always provide the best feedback for us to better our products.”

The new Redefine Ragu alla Bologenese made with 3D printed meat is now available at Marco Pierre White restaurants across the UK. Image credit: Redefine Meat

New Meat from Redefine Meat

Plant-based meat company Redefine Meat has a clear goal: to create sustainable alternatives that can still deliver excellent quality and taste.

The food tech company has reached this standard by using plant-based ingredients and 3D printing the molecular make-up of standard meat.

Marco Pierre White is a fan himself, revealing he eats New Meat one or twice a week.

He also revealed that he was vegan himself for 9 months but reverted back to eating animal products, stating: “I didn’t feel satisfied. We didn’t have New Meat in those days. I was always hungry…”

His restaurant isn’t the only venue with this 3D printed meat on the menu. Upmarket high street shop Selfridges also has New Meat dishes available.

However, Redefine Meat is one of several companies that are developing cutting-edge tech to create innovative plant-based foods.

Plant-based company EVERY Co. has introduced the world’s first vegan egg whites by replicating the DNA of chicken eggs with yeast and sugar.

Natalie Portman also recently invested in the realistic vegan meat start-up Tender Foods, which makes plant-based meats by spinning fibrous textures together.

https://www.veganfoodandliving.com/news/marco-pierre-white-3d-printed-vegan-redefine-meat/