Net News

New York Becomes First State to Ban Sale of Giraffe Products

NEW YORK BECOMES FIRST STATE TO BAN SALE OF GIRAFFE PRODUCTSThe new legislation designates the giraffe as a vulnerable species and prohibits the sale of articles made from them.


DECEMBER 27, 2019

New York has become the first state to ban the sale of giraffe products. Assembly Bill A06606 and Senate Bill 5098, introduced by Assembly Environmental Conservation Committee Chair Steve Englebright (D-Setauket) and State Senator Monica Martinez (D-Suffolk), respectively, requires the New York State Department of Environmental Conservation to designate certain species as vulnerable and prohibits the sale of articles made from any part of a vulnerable species.

The legislation also requires the department to designate the giraffe as a vulnerable species. “This is a historic day for animal protection, and we applaud Governor [Andrew] Cuomo for signing this groundbreaking legislation to prohibit the sale of giraffe parts and products,” Brian Shapiro, New York senior state director for the Humane Society of the United States (HSUS), said.

“New York will now lead the way for other states to follow in protecting this iconic species. This bill was introduced last year after our undercover investigation revealed the abundant trade in giraffe products thriving in the Empire State.”

In 2018, HSUS’ undercover investigation found giraffe parts and products sold online and in stores by at least 51 dealers across the United States, including in New York. Giraffe bones used in knife handles and giraffe skins custom-made into jackets, boots, pillows, and even Bible covers, among other items, were being sold by New York-based businesses.

New York has also implemented legislation banning the sale and purchase of elephant ivory and rhino horns in 2014 and the sale of shark fins in 2013.

Source: New York Becomes First State to Ban Sale of Giraffe Products | VegNews


Plant-Based Food Tech Company Good Catch® Secures Over $32M In Series B Financing Round


Plant-Based Food Tech Company Good Catch® Secures Over $32M In Series B Financing Round

Rising global interest fuels robust investment in alternative protein products, highlighting significant shift in consumer behavior and mindset


Good Catch 

Jan 15, 2020, 09:55 ETNEW YORK, Jan. 15, 2020 /PRNewswire/ — Gathered Foods, makers of Good Catch® plant-based seafood products, today announced the closing of an oversubscribed Series B funding round, which includes two key strategic industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.

Gathered Foods, makers of Good Catch® plant-based seafood products, today announced the closing of an oversubscribed Series B funding round, which includes two key strategic industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.

Led by Stray Dog Capital and Rocana Ventures and including several prominent impact investors such as Almanac InvestmentsCPT Capital and New Crop Capital, the net proceeds from the investment, totaling over $32 million, will be used for significant expansion in distribution across North America, Europe and into Asia, the opening of its state-of-the-art manufacturing facility, and new product and food service channel launches in early 2020.

Valued at $4.5 billion, the U.S. plant-based foods retail market grew five times faster than the total U.S. retail food sales over the past year.

“Consumer demand of trailblazing plant-based alternatives is nearly insatiable, and this trend is led by taste and availability. This next phase for Good Catch is laser focused on meeting consumer desires with culinary applications across all channels,” said Chris Kerr, CEO and Co-Founder of Gathered Foods. “This round of investment emphasizes the food industry’s recognition of our strategy, our reception by consumers, and anticipation for more innovation to come.”

“When we met the Good Catch team, we were immediately captivated with their mission to develop more sustainable plant-based seafood products that taste as delicious as traditional seafood,” said John Haugen, Managing Director of 301 INC.

“Good Catch stands out as a strong, expandable brand with passionate leadership, and we’re excited to partner to grow.”

Behind the success of Good Catch are founding chef partners and brothers, Chad and Derek Sarno. They have worked tirelessly to help create the company’s proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans and navy beans), utilized as the base of these inaugural Good Catch products.

The added superior umami flavor from seaweed and algae extracts creates that real seafood flavor. All Good Catch products are free of dairy, GMOs, mercury, toxins, microplastics, microfibers and are safe and enjoyable for those with shellfish allergies. These products exhibit the same texture, flavor, and nutritional value as conventional seafood, without harming the environment.

“Good Catch is pioneering a new, promising sector of the fast-growing plant-based protein category and we’re thrilled to support their continued growth and progress as they deliver consumers great-tasting plant-based seafood products that support their brand mission—and ours, as well,” said Dan Curtin, President and CEO of Greenleaf Foods, SPC.

According to the United Nations, nearly 90% of the world’s marine fish stocks are now fully exploited, overexploited or depleted, with fisheries subsidies playing an integral part. Keeping startling statistics such as this in mind, Good Catch believes that the only truly sustainable seafood is one that allows fish to remain in the ocean, undisturbed.

Seafood is consumed globally and found within myriad culinary applications. From an environmental standpoint, Good Catch is hopeful that by creating delicious seafood alternatives, they’ll be able to make a real environmental impact.

“On the heels of widespread adoption of plant-based meat and increasing consumer concern about the environmental impacts of food production, the market is ripe for Good Catch’s next-generation plant-based seafood,” said Caroline Bushnell from the Good Food Institute, “Plant-based seafood provides a host of environmental benefits, including alleviating pressures on rapidly depleting fisheries, providing relief to fragile ocean ecosystems, reducing the impact of fishing nets on the ocean plastic problem, and reducing production-related GHG emissions.”

As the appetite for plant-based seafood continues to grow, the goal is to make Good Catch accessible and available for everyone. Good Catch products are now available in over 4,500 retail outlets across the United States, and will be launching in the UK in the coming weeks.

About Good Catch

Good Catch is a chef-driven revolutionary food company developing flavorful, 100% plant-based seafood alternatives. Founded by pioneering chefs Chad and Derek Sarno, Good Catch products offer the taste, texture, nutrition, and experience of seafood without harming the environment.

United by love of good food, plant-based eating, and animal welfare, Good Catch is on a mission to raise consciousness, reduce harm, and preserve environmental resources, all while delivering a great culinary experience. The team is dedicated to creating great tasting plant-based foods for everyone, from vegan to omnivore and everything in between.

Good Catch Plant Based Fish-Free Tuna is available nationwide in three versatile flavor offerings including Naked in Water, Mediterranean, and Oil & Herbs, with new products coming to market in Spring 2020.

The Good Food Institute (July 16, 2019) Plant-Based Food Retail Sales Are Growing 5x Total Food Sales. Retrieved from

United Nations (July 13, 2018) 90% of fish stocks are used up – fisheries subsidies must stop. Retrieved from

SOURCE Good Catch

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Are lupini beans set to conquer the plant-based protein market?

Are lupini beans set to conquer the plant-based protein market?

The nutrition-packed beans are a hit in Europe, but not well known in the U.S.

Leaders of Brami and Lupii tell Food Dive why the ingredient is important and where there is room for growth.


Megan Poinski@meganpoinski


Jan. 16, 2020

When Isabelle Steichen moved to the United States from Europe in 2013, people didn’t think it was so strange that she was a vegan.What they cared about, she told Food Dive, was where she was getting her protein. And now, Steichen and Alexandra Dempster are starting a brand that answers that very American question with a very European solution.

Steichen and Dempster’s new company, Lupii, makes protein bars from the lupini bean, which is traditionally grown and eaten in the Mediterranean basin. The ingredient is not well known outside that region of Europe, where it is commonly a pickled snack and flour ingredient to enrich baked goods. Steichen joked the bean seems to have been “born in the wrong place,” since Americans tend to be more concerned about getting a full nutritional experience when eating plant-based food.

A big year for flavor innovation

“It’s higher in protein than soy, which is generally considered the highest source of plant protein,” Steichen said. “… It’s low in carbohydrates, packed with fiber, all the minerals. And then in terms of an ingredient, it’s also super sustainable to grow … And so, from so many angles, it’s just an incredible ingredient.”

Aaron Gatti, founder and CEO of Brami Snacks, has made the nutritional value of the lupini bean a vital part of his company’s story. Brami, which launched in 2016, makes snackable lupini beans in pouches. The company soaks and brines them so they can be eaten whole, a sort of al dente large bean.

Brami’s packaging features a cartoon bean. On the Garlic and Rosemary variety, it has the sword, shield and helmet of a Roman soldier, which was once featured on every package as a hat tip to the ingredient’s history.

“It’s actually said by some to be the most ancient legume known to humankind,” Gatti told Food Dive. “[It] dates back to ancient Egypt, and the ancient Romans used them as portable protein for their warriors, hence our ‘Bramus Romanus’ little bean character and our positioning as to this being the answer to the modern-day warrior. And they lived on since the Roman times in the Mediterranean as a fresh bean aperitif snack, like edamame in Japan. In fact, you could say that they are the Mediterranean answer to edamame.”

As more food makers bring international influences to products, and more consumers look for plant-based protein that tastes good and packs in nutritional value, lupini beans are getting more notice. Lupii and Brami are two companies on top of this trend, which could spread to many other applications because of the bean’s versatility.

Gatti told Food Dive he grew up practically addicted to snacking on lupini beans, which were always available in Italy, where he often visited family. As a child, he didn’t know much about their health benefits. He just knew that they tasted good and were fun to eat.

It was only as an adult — after his wife who was on a plant-based diet sampled the beans herself in Italy and pushed Gatti to start Brami — that he learned just how good lupini beans were from a nutritional standpoint. According to information compiled by Superfoodly, lupini beans have more protein in a 100-calorie serving than other popular legumes including chickpeas and soybeans. They are complete proteins and are high in fiber.

“And so that was kind of the ‘a-ha’ moment,” Gatti said. “…I personally faced this daily snack challenge when I worked in the office grind. At 4 p.m., I would be like, ‘What the heck can I snack on that’s really going to satisfy my hunger without ruining my diet?’ You have carrots and celery on one hand that are boring and don’t have protein. And now you have a lot of better-for-you snacks, but they’re better in the sense of the better ingredient deck, which is great, but they’re still loaded with calories, carbs, fat or sugar. And so unless you’re going to modify your meal plan, you’re kind of risking going over your normal caloric intake.”

As Brami prepares the beans, they are minimally processed with few ingredients and additives. Gatti touted the clean label on his snacks, saying he’d always wanted to bring some of the “magic” of fresh food like he’d enjoyed in Italy back to the United States.”

We think real food that hasn’t been engineered is always going to be better for you, and it’s really like a Mediterranean slow food that we have made ready to eat for everyday purposes,” he said.

Lupii: A new plant-based protein comes to vegan bars

Steichen, a well-known vegan blogger and podcast host behind The Plantiful and online meal planning company Buddhalicious, met Dempster last year. Dempster has a background in Big Food, having worked for PepsiCo as senior global marketing manager and prior to that doing marketing and sales work for Carlsberg Group. They described their meeting to Food Dive as “love at first sight,” where they bonded over the need to make highly nutritious plant-based food more available to people.

They united behind this idea to create Lupii, a lupini bean snack company that officially launched this month. Lupii bars, which can be purchased online or at a handful of stores in New York, are clean-label nutrient packed snacks. There are three flavors: Tahini Lemon Cranberry, Almond Butter Cinnamon Raisin and Peanut Butter Cacao Nib. Each bar has nine to 10 grams of protein and eight or nine grams of fiber. They also are non-GMO and made with minimal ingredients. And the beans used in these bars, Steichen said, are smaller “sweet lupini,” which have less natural bitterness.

Dempster told Food Dive the nutritional profile of the lupini bean makes Lupii’s bars stand out in the marketplace, occupying a place where very few vegan bars can be. Protein bars often rely on whey or egg whites for some of their nutrients. When they are plant-based, they often contain heavily processed protein isolates, which Dempster said can be difficult to digest.

“You’re stripping a macronutrient away from the whole food source, and we really believe in trying to get as much nutrition as possible from real whole foods that are minimally adulterated,” Dempster said.

“It’s higher in protein than soy, which is generally considered the highest source of plant protein. … It’s low in carbohydrates, packed with fiber, all the minerals. And then in terms of an ingredient, it’s also super sustainable to grow … And so, from so many angles, it’s just an incredible ingredient.”

Isabelle Steichen

Founder and CEO, Lupii

Steichen said that many other plant-based food products with protein are highly processed and full of extruded proteins and sugary syrups. Plant-based protein ingredients are often dried, pulverized and bleached, and don’t look or taste anything like the plant from which they came. Lupini beans don’t need to have many other ingredients added to be able to work with them, and they also don’t need any more nutrients to enhance their health profile. Lupii also only uses dates to sweeten its products, which Steichen and Dempster touted as more natural than competitors’ sweeteners.

Right now, Lupii is only making bars. Steichen and Dempster said they have many more plans for lupini bean products, especially since the bean has myriad common uses in Europe. It’s often turned into flakes or flour and added to baked goods to make them more nutritious. Lupini has been made into a dairy alternative and ice cream, Steichen said. It’s also been used as an ingredient in veggie burgers and to make tempeh.

While Steichen and Dempster wouldn’t talk yet about their plans for future Lupii products, they said lupini is the answer to what many consumers are looking for, especially when trying to have a less animal-based diet.

“You’re eating an ingredient that is very sustainable and a lot of consumers care about that, too,” Steichen said. “When they eat plant based, health is a first motivator. But then environment is a second. As I mentioned, lupini is a wonderful crop that is good for their health, and so a lot of consumers are looking to think a little bit more about supporting biodiversity, and that’s definitely something that we can support with our product as well.”

Follow Megan Poinski on Twitter

Source: Are lupini beans set to conquer the plant-based protein market? | Food Dive

Net News

Disease that killed millions of China’s pigs poses global threat

CNAP ClipBoard: Another compelling reason to stop raising pigs and eating them. Although reportedly humans cannot contract AFRICAN SWINE FEVER, it is my position that “they can’t until they can”.

By Tom Polansek

CHICAGO (Reuters) – Bettie the beagle, a detector dog for U.S. Customs and Border Protection, picked up the scent of pork on a woman arriving from China at Chicago’s O’Hare International Airport.

Soon the dog’s handler discovered and confiscated a ham sandwich in the purse of a passenger who had flown on a China Eastern Airlines flight from Shanghai.

The danger? That the food might be contaminated with African swine fever and spread the disease to the United States. China has lost millions of pigs in outbreaks of the disease, pushing its pork prices to record highs, forcing purchases of costly imports and roiling global meat markets.

“It’s very likely it may come here if we aren’t more vigilant,” said Jessica Anderson, the handler for the pork-sniffing dog and an agricultural specialist for the border protection agency.

Bettie is among an expanded team of specially trained beagles at U.S. airports, part of a larger effort to protect the nation’s $23 billion pork industry from a disease that has decimated China’s hog herd, the world’s largest. Governments worldwide are scrambling to shore up their defenses as the disease spills over China’s borders, according to Reuters reporting from nine countries. The efforts underscore the grave threat to global agriculture.

African swine fever has spread to Southeast Asia and eastern Europe, with cases found in Vietnam, Cambodia, Laos, Korea, Myanmar, the Philippines, Poland, Belgium and Bulgaria. Around the globe, those countries and others that have so far sidestepped the epidemic are cracking down on travelers, increasing cargo screenings and banning meat imports.

Pork-producing countries stand to lose billions of dollars if the disease infects their industries because outbreaks devastate farms and shut export markets. African swine fever does not threaten humans but there’s no vaccine or cure for infected pigs.

If the disease enters the United States, the top pork-exporting nation with 77.3 million hogs, the government would struggle to protect the industry, participants in a four-day drill in September told Reuters.

“If this gets in, it will destroy our industry as we know it,” said Dave Pyburn, the National Pork Board’s senior vice president of science and technology.

The U.S. Department of Agriculture (USDA) simulated an outbreak in Mississippi that spread to the nation’s top pig-producing states, including North Carolina, Iowa and Minnesota. Veterinarians, farmers and government officials gathered at command centers where they tested their capacity to swiftly detect, control and clean up after an outbreak.

The experience showed the U.S. needs to increase its capacity to quickly test pigs for the disease and to dispose of the animals without spreading it, said Pyburn, who participated in the drill.

In China, the top global pork consumer, the disease has been devastating. The exact number of hog deaths is not known. Rabobank estimated the country lost up to 55% of its pig herd last year. But the Chinese government has reported smaller losses in the country’s $1 trillion hog sector since the first case in August 2018.


The U.S. government is fielding dogs at airports and seaports, conducting outbreak-response drills and adding capacity to test pigs. France and Germany are killing hundreds of thousands of wild boar that might carry the disease. France also erected 132 kilometers (82 miles) of fencing to keep out wild boar and is planning stricter sanitary rules for pig farming, including requirements to disinfect trucks that transport swine.

Thailand culled pigs in a province close to Myanmar, where the disease has been found. South Korea ordered soldiers on its border with North Korea to capture wild boar, while Vietnam used troops to ensure infected pigs were culled.

Australia expelled travelers from Vietnam for smuggling pork and banned imports of pork products. Australia also deployed advisors to Pacific islands in an attempt to protect its closest neighbors from African swine fever. If such efforts fail, it could cost the country more than 2 billion Australian dollars ($1.4 billion) over five years, according to Australian Pork Limited, an industry group.

“It is certainly the biggest threat to commercial raising that we have ever seen, and arguably the biggest threat to any commercial livestock species we’ve seen,” said Mark Schipp, Australia’s chief veterinary officer.

U.S. officials plan to suspend domestic shipments of pigs among farms and to slaughterhouses if African swine fever is detected. The USDA and states could issue orders halting the movement of livestock in certain areas as a way to contain the disease.

The USDA said in a statement to Reuters that the September drill highlighted shortcomings in its guidance to states detailing when and how to limit the movement of pigs. The government is also increasing the number of laboratories it uses to test for African swine fever.

“We have identified some gaps,” said Amanda Luitjens, who took part in the drill and is animal welfare auditor for Minnesota-based pork producer Christensen Farms. “The thought of it making it to the United States is scary.”


Travelers transporting meat represent the biggest risk for African swine fever to spread to the United States because the disease can live for weeks in pork products, Pyburn said.

Contaminated food can be fed to feral pigs or livestock in a practice known as garbage feeding, which the USDA says has caused outbreaks of swine diseases around the world. U.S. farmers are supposed to obtain a license to feed pigs with food waste that contains meat and cook it to kill disease organisms.

African swine fever can also spread from pig to pig, from bites by infectious ticks and through objects such as trucks, clothing and shoes that have come into contact with the virus.

China banned the transportation of live pigs from infected provinces and neighboring regions in an unsuccessful bid to contain its outbreaks. It also culled pigs and outlawed the use of kitchen waste for swine feed.

The disease has been detected in food products seized at airports in South Korea, Japan, Australia, the Philippines and northern Ireland.

African swine fever is thought to have arrived in the Philippines through contaminated pork smuggled from China. The Philippines is now conducting mandatory checks on carry-on luggage of passengers from countries with outbreaks.

The government of the province of Cebu in central Philippines banned imported products and those from the main Philippine island of Luzon to avoid swine fever. More than 60,000 pigs have died or been culled in Luzon because of the disease. The Philippines Department of Agriculture also banned garbage feeding that included leftover food from airports, airlines and seaports.

In the United States, low inspection rates at ports of entry increase the likelihood for illegal pork to enter the country undetected, the USDA said in a report assessing the risk from African swine fever. The agency works with Customs and Border Protection to alert all U.S. ports each time a new country is confirmed to have the disease, requesting increased scrutiny on travelers and shipments.

But Customs and Border Protection estimates it needs 3,148 people to specialize in agricultural inspections at entry points like airports and only has about 2,500.

The U.S. Senate last year authorized the annual hiring of 240 agricultural specialists a year until the workforce shortage is filled, and the training and assignment of 20 new canine teams a year. The government approved 60 new beagle teams to work at airports and seaports last year, for a total of 179 teams, according to USDA.

Those teams face a daunting challenge, said Senator Gary Peters, a Michigan Democrat who introduced the legislation with other lawmakers.

“Every day, millions of passengers and tens of thousands of shipping containers carrying food products cross our nation’s borders,” he said, “any one of which could do significant damage to America’s food supply and agricultural industries.”

(Reporting by Tom Polansek in Chicago, Enrico Dela Cruz in Manila, Colin Packham and John Mair in Sydney, Nigel Hunt in London, Gus Trompiz in Paris; Editing by Caroline Stauffer and Brian Thevenot)

African swine fever in other countries

African swine fever is very contagious and is killing pigs and wild boars in Africa, Asia and parts of Europe.

African swine fever has never been detected in Canada, but it’s present in:

  • China
  • Vietnam
  • African countries
  • Georgia
  • Armenia
  • Russia
  • Azerbaijan
  • Ukraine
  • Belarus
  • Lithuania
  • Poland
  • Latvia
  • Estonia
  • Romania
  • Czech Republic
  • Belgium
  • Laos
  • Myanmar (Burma)
  • Cambodia
  • Mongolia
  • North Korea
  • Philippines

BURGER KING Impossible Foods Net News

You Don’t Need to Fear the Estrogen Content In Impossible Burgers

CNAP ClipBoard: Tiffany Stevens the author of this article states, “So if you’re worried an occasionally meatless meal will turn you into a woman, don’t be. Instead, prove your masculinity by taming your fear of new foods.”

  • If men are worried about being turned into a woman, what do the women have to fear, being turned into a man?
  • An “occasional” meatless meal will give you a sex change? Who said anything about occasional? Meat at every meal is the deal, has been for decades. If not meat, then some animal product – milk and/or eggs are in just about everything. It’s almost like once they started using the fluids and eggs of the animals, they put them in everything. Can you imagine the obsessive compulsions directed at finding uses for animal products? Looking back it all seems pathological.
  • When you have to read a label to see if there are any animal products in the product you want to buy, that tells you that nearly everything contains animals of some sort. Otherwise you wouldn’t have to look.
  • Most of the men I see in Cleveland are fat and they all have man boobs and none of them are vegetarian or vegan. I mean, why do men have breasts in the first place? Or hadn’t anybody noticed?
  • The rapid growth hormones they get from eating animals designed to grow fast and fat is what’s responsible for their breasts being kicked into milk producing gear!!
  • Hey, if this keeps going and men keep overloading their systems with rapid growth hormones, the men will develop the capacity to become milk producing machines and be able to feed the planet! You know, how they expect the cows to give them milk? Well, now the human male with be the number one supplier. Nobody will want human female milk. MALE MILK will be in HIGH DEMAND. WE’VE GOT MALE BOOBS. Who WANTS cows when we’ve got HUMANS?
  • But wait, it’s happening to women too. Ever see so many women with super huge boobs walking around all over the planet – almost like they’re being HAND-BRED for factory farming of milk? They’re almost half their body size. And their bodies are huge too. Where did they come from? Cows, Chickens, Pigs, Lambs…that’s where. It’s because of the animals they eat, not because of plant estrogen.
  • The Republicans in the USA had nothing to do with people’s soy fears that began a long time ago. This is nothing new and the discovery was made by Asians who eat a lot of it and written up by the British. The story wasn’t about boobs. It was about decreased libido – in both men and women after they consumed tofu. It “cools the cockles”, they say – but only temporarily.
  • Cockles refers to the testicles in men – maybe women will be growing cockles too – not impossible through the evolutionary process that lots of people claim doesn’t exist. Cockles are in the mollusk family and the shape resembles testicles.
  • I never thought it a good idea to have sex after a meal. We’d have sex first, then go out to wine and dine. Much more fun and relaxing that way, rather than hardly enjoying the meal with sex on our minds – this way we had the best of both worlds.

Tiffany Stevens

MyRecipes January 15, 2020

Between Beyond Meat, Impossible Foods, and other emerging plant-based meat companies, it’s never been a better time to be a vegetarian or vegan. Nor has it ever been easier to cut back on meat consumption in general, for the sake of your health and for the sake of the planet. Diners who want to occasionally sub an Angus patty for a plant-based one can now find those options in a number of restaurants, including Burger King, which added the Impossible Whopper to its menu in the fall of 2019.

New food technology can sometimes spark unnecessary fears among eaters, however, especially when a new food product is seen as unnatural or weird. Take, for example, the recent rumors warning consumers to beware the estrogen content in Impossible Whoppers and other Impossible Food products, lest the delicious, meat-free burgers cause men eating them to grow breasts.

Fears about soy products feminizing men have existed for quite a while. The Impossible Burger fear mongering, however, is a bit more recent. It stems from a 2019 story published by Tri-State Livestock News, a trade publication covering livestock agriculture.

Written by James Stangle, who specializes in veterinary medicine, the story claims that four Impossible Whoppers a day contain “enough estrogen to grow boobs on a male.” That story was then picked up by conversative pundits such as Michael Savage, according to The Washington Post.

It seems silly to point out that few people, if any, are buying and consuming four Impossible Whoppers daily. But even if a man did decide to eat Impossible Whoppers for breakfast, lunch, dinner, and a snack between, he needn’t worry about developing feminine secondary sex characteristics.

For starters, the compound contained in Impossible Burgers isn’t human estrogen at all—it’s phytoestrogen, a plant isoflavone that acts similarly to human estrogen, but doesn’t have nearly the same strength, according to Insider.

Phytoestrogen, which is often found in soy, can promote the effects of naturally occurring estrogen, which exists in all humans. But it can also suppress it, since it has both estrogenic and anti-estrogenic effects. How phytoestrogen affects you depends on what your existing estrogen levels are as well as other individual biological factors.

Regardless of whether it promotes or decreases the effects of naturally occurring estrogen, however, it still doesn’t have the strength to grow breasts in men.

Although Stangle didn’t include this citation in his piece, it seems his claims may have stemmed from a single case in which a Texas man in 2008 developed “breasts and breast soreness” from drinking three quarts of soy milk a day, according to Snopes. Those effects went away after he stopped ingesting that extreme amount of soy milk regularly. This isolated case from 12 years ago might be shocking, but it’s not enough evidence to sound the alarm on soy products in general.

The validity of the feminization fears surrounding soy products is also belied by the number of countries that rely on soy products; a plethora of Asian countries have been using soy beans for centuries without men in those societies suffering adverse or unexpected biological effects.

It’s worth pointing out that the feminization fears behind the Impossible Whopper estrogen rumors are inherently tied to sexism, homophobia and transphobia in some circles. Meat eating is also connected, in some men’s mind, to masculinity; the idea of eating a veggie burger amounts to an assault on their very identity. There’s nothing to fear from eating a plant-based burger, however; a bite of a charbroiled soy product won’t take away anyone’s man-card.

So if you’re worried an occasionally meatless meal will turn you into a woman, don’t be. Instead, prove your masculinity by taming your fear of new foods.

Source: You Don’t Need to Fear the Estrogen Content In Impossible Burgers

Net News USDA

FSIS Issues Public Health Alert for Swedish Meatball Products Due to Misbranding and an Undeclared Allergen

CNAP ClipBoard: RE: “A recall was not requested because it is believed that the products are no longer available for consumers to purchase.”

  • A recall still should have been executed, so that those who still have the product stored in their pantries or stores can return it without incident. Many smaller markets purchase from other stores and then just raise the price for convenience purposes, rather than buying wholesale, so they don’t have to buy by the case.
  • Everyone who purchased the product, which could still be in play in some regions, must be considered when making general sweeping decisions, based on statistical probability rather than reality. Some people always get left out. No one, absent a recall, is going to know about this. Consumers don’t get updates from the USDA…I do, but I’m rare.
  • Now, if somebody gets sick and you didn’t recall the product, that makes the DOA, USDA and FSIS legally responsible.
  • One must begin to question why there are so maybe mislabeling mistakes on our food products. Who is doing the labeling? And why isn’t the labeling double checked? These labels need to be checked before they get to the USDA – at the manufacturing level. It seems like these companies are sidestepping their own verification process and making the USDA do it for them, hoping to slide by, to save themselves money. This is not acceptable.
  • Does that mean we really don’t know what goes into our food? And why not? Because people who don’t share our standards do whatever they want or whatever is cheapest for them? Many people won’t be comfortable going forward into this decade knowing people who don’t share our health and sanitation concerns are the ones feeding us. Scary.
  • Carso’s Pasta Company: I looked them up. It looks like they make pasta and sell all types of meats and cheeses in their pasta products. It looks like a small operation. How could they make such a mistake?
  • On further inspection, they don’t even have Swedish Meatballs in Sauce on their website menu of products they sell. In fact, there is no mention of the mislabeled product to alert customers who have already purchased it. Why is that? And who looks at websites after a product is purchased?
  • This is a small family-owned company. What happens in large companies halfway across the world, whose products end up in our pantries? Scary.
  • A recall is always needed when the product is still in play. That way it gets to the attention of news outlets, who will at least get the alerts out locally and/or nationally if products are shipped nationally.
  • It looks like the public isn’t being given the right information.
  • It’s a good idea for all media cable and network news outlets to have a ticker tape of recalled food products on 24/7. The public often times is unaware till it’s too late and too many people got sick and/or died. It’s time to protect the consumer and stop finding loopholes for the offenders.
  • How many people died because of bad product? There is no reliable figure, because other causes are always cited – to protect the offending parties from lawsuits. The government bends over backwards to provide this protection. What are we the Mafia? Yes.
Net News USDA

FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak

Romaine or cos lettuce is a variety of popular lettuce (Lactuca sativa L. var. longifolia)

CNAP ClipBoard: The problem with not announcing it because the lettuce was already past its shelf date and not available for sale, is that most grocers sell produce beyond its shelf date. When it’s too rotted to do that, then they put it in a greatly reduced price section of the produce for poor people to buy.

FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak

Credit: Max Pixel


Cathy Siegner


Nov. 5, 2019

Dive Brief:

The U.S. Food and Drug Administration said Oct. 31 an E. coli outbreak associated with romaine lettuce sickened 23 people in 12 states between July 12 and Sept. 8. While 11 people were hospitalized, the agency said no deaths were reported, the active investigation has wrapped up and the outbreak appears to be over.

Romaine lettuce was identified as the likely source, but available data indicated the product eaten by sick people was past its shelf life and no longer available for sale, the FDA said. “We do not believe there is a current or ongoing risk to the public and we are not recommending the public avoid consuming romaine lettuce,” Frank Yiannas, FDA’s deputy commissioner for Food Policy and Response, said in the release.

Both the FDA and the Centers for Disease Control and Prevention established romaine as the probable cause on Oct. 2, Brian Katzowitz, a CDC health communication specialist, told The Washington Post. He said the delay in sharing the news was due to a few variables and the CDC “generally posts outbreak warnings when there is something actionable for consumers to do.”

Dive Insight:

It’s not uncommon for food safety regulators to wait until more details are known about an outbreak before informing the public, but for six weeks to go by before saying anything about an E. coli outbreak can raise questions and cause consumer concern. The delay is even more puzzling since this outbreak was linked to romaine lettuce, which has been involved in three other major outbreaks during the past two years.

The FDA and the CDC may believe consumers couldn’t realistically do anything to protect themselves six weeks out, but telling people about the outbreak earlier may have helped them avoid contaminated romaine lettuce. The FDA’s assertion that any contaminated romaine lettuce would be past its shelf life and no longer available for sale may be true, but it’s not clear how the agency could know that for a fact.

Food safety activists have criticized the delay. Food safety lawyer Bill Marler wrote on his blog that he was disgusted that the government kept this outbreak “hidden from public view.”

“Although the consuming public was kept in the dark, it is without question that government, industry and academia knew that the outbreak happened, but they all chose to hide it until late this evening – so much for ‘transparency’ and so much for ‘food safety culture,’ ” he wrote. “We will not have a safe food supply when facts are hidden from consumers.”

Consumer Reports was also critical of the delay, writing in a post that while not all foodborne illness outbreaks are publicly announced, previous lettuce-related outbreaks were severe enough to warrant quicker action. The nonprofit also noted E. coli O157:H7 — the strain of the pathogen involved — produces a toxin that can lead to serious illness, kidney failure and death.

The leafy greens industry is well aware of pathogen problems and has recently taken steps to improve production processes. The industry has tightened up grower requirements and recently embarked on a multi-year food safety initiative involving government, academia and industry to better understand the impact of pathogens on leafy greens in areas including Yuma County, Arizona and the Imperial Valley in California.

In a statement, the California Leafy Greens Marketing Agreement trade group said it will use information from this latest outbreak investigation to enhance mandatory food safety practices. LGMA Chairman Dan Sutton said while FDA’s farm tests were negative for traces of E. coli, leafy greens growers will continue to work with public health agencies to improve their food safety practices.

According to a 2017 report from the Interagency Food Safety Analytics Collaboration, 51% of E. coli cases were linked to produce in 2013, along with 59% of listeria cases, 46% of salmonella ones and 33% of cambylobacter cases. Most E. coli outbreaks were linked to leafy greens and other vegetables — more than any other food category.

Waiting six weeks to reveal the E. coli outbreak linked to romaine lettuce could have been an effort to reduce panic, but that decision could lead to more consumers losing trust in the industry.

Transparency is critical to bolstering consumer confidence in the food supply — particularly items that have already had contamination problems.

In addition, any delay telling the public about an outbreak will likely increase suspicion that food safety agencies are not looking out for the public welfare, and that sentiment could lead to less romaine lettuce being consumed. The romaine industry, which was hit by decreased sales following…


    FDA criticized for waiting 6 weeks to announce latest romaine lettuce E. coli outbreak | Food Dive

Net News

Largest Comprehensive Study Of Nutrition Links Dairy And Disease

Largest Comprehensive Study Of Nutrition Links Dairy And Disease

‘While this extensive study found detrimental effects from all sources of animal proteins, dairy was of particular concern’

NOV 12, 2019

Dairy has been linked with a number of adverse health effects

More than 30 years ago, Dr. T. Colin Campbell and his team at Cornell University, in partnership with researchers at Oxford University and the Chinese Government, embarked upon one of the most comprehensive studies of nutrition and health ever conducted. Known as the China Project, this landmark study combined with laboratory findings conclusively demonstrated the dangers of a diet high in animal protein and the amazing health benefits of a whole food, plant-based diet. These findings were translated into the best-selling book – The China Study.

Concerns around dairy

While this extensive study found detrimental effects from all sources of animal proteins, dairy was of particular concern. The findings indicate that the lower the percentage of casein (a protein found in cows’ milk) a person consumes, the greater the health benefits. Even relatively small intakes of animal protein –  from dairy or meat – were associated with adverse effects. People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.

‘Even relatively small intakes of animal protein were associated with adverse effects’

Other key points include:

1. The casein protein in cows’ milk, which makes up 80 percent of its protein content, was found to be a relevant chemical carcinogen—meaning it can turn on our cancer-promoting genes.

2. Countries with the highest calcium intake, mostly from cows’ milk, have the highest rates of osteoporosis. Casein protein causes the calcium in our bones to be leached into the body, weakening the bones. This happens as a result of dairy creating an acidic environment within the body and the calcium from our bones is used to neutralize the body.

3. The casein protein increases the cholesterol in the blood, leading to atherosclerosis (plaque build-up inside the inner artery walls, which may ultimately constrict blood flow and cause a heart attack or stroke).

4. Dairy proteins have been linked to the development of autoimmune diseases—such as type 1 diabetes and multiple sclerosis—through a mechanism known as molecular mimicry.

5. In dozens of experiments conducted over 30 years, casein was found to be a powerful promoter of experimental cancer. Wheat and soy proteins, however, did not stimulate cancer development.

6. There is no one single component of dairy that connects it to chronic diseases such as heart disease, diabetes, and osteoporosis; rather, the substance contains a host of problematic factors. According to Dr. Campbell’s work, these factors include, “the increased activity of growth factors and compensatory cell replication, metabolic acidosis and its impact on key enzyme reactions, hormonal imbalances, and adverse effects on immune system components.”

Not truly safe for humans

What this tells us is that milk taken from a cow cannot be altered to become truly safe for human consumption. While many companies have attempted to remove the lactose and cut down on the inherent saturated fat found in dairy, they cannot eliminate the natural hormones found in all dairy, nor can they cease the growth-promoting characteristics of what, truly, is infant food – cow infant food, that is.

Skeptics often say not all protein is created equal, and The China Study confirms this. Some proteins are downright dangerous.

This article was created with research collaboration from the T. Colin Campbell Center for Nutrition Studies.

Source: Largest Comprehensive Study Of Nutrition Links Dairy And Disease – Vegan News, Plant Based Living, Food, Health & more


Applied Food Sciences, Inc. | Organic Broad-Spectrum Hemp – AFS.Hemp™

AFS.Hemp™ Broad-Spectrum Hemp Extract

Finally, a hemp ingredient developed by a food company for a food company.

AFS.Hemp™ Summary

Applied Food Sciences is proud to announce the launch of their new hemp ingredient. Manufacturers can have confidence using AFS.Hemp™ thanks to the GRAS determination that allows for safe use in food and beverages.

AFS.Hemp™ is USDA Certified Organic, contains 0.0% THC, and boasts a broad-spectrum of cannabinoid content.

Applied Food Sciences (AFS) brings over 20 years of experience to the natural products industry. Now hemp is in good hands, allowing product makers to worry less about quality and regulatory matters while focusing more on formulating their best work. 

Quality is transparent from seed to label as AFS.Hemp™ is produced using authentic hemp strains sourced from EU-certified seed banks. Further, AFS uses a supercritical CO2 extraction for a clean ingredient that preserves the extensive range of phytocannabinoids, terpenes, & flavonoids found in the original plant without any residual solvents. AFS.Hemp™ ingredients are considered “broad-spectrum,” meaning they contain 0.0% THC for added confidence in any product. 

Key Confidence Building Factors for AFS.Hemp™

•    0.0% THC [Known as “Broad-Spectrum”]

•    GRAS For Use in Food & Beverages

•    USDA Certified Organic

•    Reliable Supply Chain of Certified Hemp From EU Seed Banks 

•    CO2 Extract – No Residual Solvents

•    And AFS Has Over 20 Years Experience Making Food Ingredients

Inquire about Hemp*Applied Food Sciences, Inc. does not sell products direct to consumers. This product is not to be consumed in this format but is intended for further processing or manufacturing.

Ingredient Offerings

AFS.Hemp™ comes in three unique delivery systems all standardized to CBD content. While the cost per serving of active CBD is the same across all three products, each ingredient has its own advantages for any desired formulation.    

6% water-soluble oil

The 6% water-soluble oil is ideal for all liquid applications. Depending on the customer’s desired formulation targets, this ingredient can be paired with AFS’ proprietary herb-emulsification technology for maximum flavor masking and a clear beverage.   

10% water-soluble powder

The 10% water-soluble powder is ideal for applications that include any still (not sparkling) beverage and powdered formulation – i.e. stick packs, bulk powder, sachets, drink mixes, etc. The full solubility and effortless mixability allow for a very clean application in beverages.

20% high-performance oil

The 20% high-performance oil is ideal for supplements, tinctures, soft gels, topicals, and other nutritional products that require more potency.

*The cost per serving of active CBD is the same across all three ingredients.

Source: Applied Food Sciences, Inc. | Organic Broad-Spectrum Hemp – AFS.Hemp™ | Applied Food Sciences, Inc.

Beyond Meat Impossible Foods Net News

Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Daniel Howley

Technology Editor

January 8, 2020, 1:27 PM EST

Impossible Foods unveils plant-based pork and sausage

Impossible Foods CEO Pat Brown is bringing the heat to CES 2020 in Las Vegas, America’s biggest consumer tech trade show. The head of the plant-based meat company not only debuted two new products, a ground pork and pork sausage alternative, but slammed the meat industry in an interview with Yahoo Finance, calling it “the most destructive technology on Earth by far.”

The company’s ultimate goal is to completely replace animals as a form of food by 2035.

Impossible Foods already offers a beef alternative in its Impossible Burger, which uses plants and includes a soy-based heme protein, which gives the burger the faux blood that makes it “bleed.”

The new sausage offering goes on sale in January at 139 Burger King locations in various test markets across the U.S. There’s no word on availability for the ground pork offering just yet.

Impossible’s latest move comes as the fake meat wars continue to heat up. The company’s biggest competitor, Beyond Meat (BYND), went public in 2019 and saw its stock skyrocket from its IPO price of $25 all the way to $234 in July, before settling back down to $83.89 on Tuesday.

On Tuesday, Impossible told Reuters it’s no longer seeking a deal to supply McDonald’s (MCD) with its Impossible burger due to supply constraints. Beyond Meat’s shares jumped on the news.

Holding the meat industry’s feet to the fire

With beef and pork alternatives already on the table, Brown says that chicken and turkey alternatives, as well as other plant-based meat options, are on the way.

Impossible Foods CEO Pat Brown holds up an Impossible Burger 2.0, the new and improved version of the company’s plant-based vegan burger that tastes like real beef, at a press event during CES 2019 in Las Vegas, Nevada on January 7, 2019. – (Photo by Robyn Beck / AFP)

“Again the thing that you just have to remember to anticipate everything Impossible is going to do is that our intention is to completely replace animals as a food production technology, the most destructive technology on Earth by far,” Brown said. “And that means that any product that we’re currently producing using animals, Impossible Foods is already working on, and will commercialize a plant-based, a better, more delicious, more affordable, vastly more sustainable version of that product.”

Brown’s claims of the impact of the meat industry on the environment aren’t unfounded. There have been several studies linking meat to everything from climate change to antibiotic-resistant bacteria. Which is why, he says, Impossible Foods is so important.

Beyond Meat offers a similar reason for its products’ existence, naming the meat industry’s impact on the environment as an example of why plant-based alternatives are necessary.

“It’s a very important problem to solve,” Brown said. “Pork production is actually a big public health issue, because there are actually more antibiotics fed to pork, to pigs, than to all humans. It’s a major source of antibiotic-resistant pathogens.”

While there’s been a lot of discussion about the meat industry’s impact on climate change through methane produced by farm animals, Brown says Impossible Foods is focusing on more than just how the climate itself is affected.

“Of course, it’s not just about climate, it’s about global biodiversity, it’s about water resources, water pollution, and so forth,” Brown said. The nutritional impact of plant-based meat alternatives has also been a major sticking point for the companies. And while they have a lower amount of saturated fat than their animal-based counterparts, plant-based burgers like Impossible’s do have more sodium than beef.

But Impossible’s pork products won’t help anyone if they don’t taste good. Fortunately, for Brown, after I tried a soft-shell corn taco with the company’s ground pork offering, I can report that the taste of Impossible Foods’ faux pork is as close to the real thing as you can get.

It’s not dry, and even browns similar to pork. If I didn’t know it was plant-based, I wouldn’t have been able to tell the difference. In our own Yahoo Finance taste test last fall, Impossible’s burger outshined Beyond’s by a slim margin.

As for the pork, we’ll just have to wait and see how the rest of the world feels…

Source: Impossible Foods CEO slams ‘the most destructive technology on Earth by far’

Net News

"Chopped" Chefs Cook Pig Rectums After Hours

It appears that those chefs who work for the FOOD CHANNEL like to cook rectums of pigs AFTER HOURS. Otherwise why would they do it, if they didn’t like it? Why would they demean themselves and the animals they are supposed to respect as they kill, dismember and cook, either DEAD OR ALIVE?

You see their faces here. They are ALL IN the ENSLAVEMENT, TORTURE AND SLAUGHTER for FOOD INDUSTRY. And they are ALL LAUGHING themselves all the way to the BANKS that bank them, that pays them and makes them all rich – the industries that torture for profit…

RESPECT THE ANIMAL IS THE IRON CHEF’S WAY. That in itself is a lie if you murder someone for profit or for any other reason. But still, that is the way of chefs – animal-abusing chefs. How is this, display of depravity, respecting any animal – dead or alive?

BURGER KING Daiya Dairy Free Follow Your Heart Non-Dairy Impossible Foods Net News TEST PRODUCT REVIEWS Tofutti

Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat

CNAP RESPONSE: Burger King’s claim that The Impossible Whopper is 100% Whopper and 0% beef is not true.

It can’t be both. A 100% beef whopper is not 100% Impossible Whopper.

A Whopper is defined as containing 100% animal product, namely beef.

In addition, nobody calls a Whopper, a Whopper Sandwich. I’ve never heard it, except when people are writing about it.

To America and the world a Whopper is a big burger on a big bun. Nobody says they’re going to have a burger sandwich – in real time. Burger King is a little late to the table in changing what they call their Whopper into a sandwich. It’s like a hot dog. Nobody calls a hot dog in a bun, a hot dog sandwich, unless it’s made on rectangular bread.

The lawyers and Madison Avenue are trying to trick people into believing they’re eating something they’re not, by the confusing, ambiguous language they use.

There’s no wonder the confusion regarding this product. There should have been none. When I say I develop animal-free recipes with the animal meat-eater in mind, it doesn’t mean I add animal meat. Burger King made a mistake by dividing people.

Why lie? Why deceive the public in what you’re selling and what they’re buying?

According to Burger King:

The WHOPPER = “Our beef patties are made with 100% beef with no fillers, no preservatives, no additives, no nonsense. We also make our flagship product, the WHOPPER® Sandwich, with 1/4 lb* of savory flame-grilled beef.”

IMPOSSIBLE WHOPPER = “100% Whopper, 0% beef.

Our Impossible™ WHOPPER® Sandwich features a savory flame-grilled patty made from plants topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun. 100% WHOPPER®, 0% Beef.”

The registered mark is the same on an Impossible Whopper and a Whopper description put out by Burger King advertisers. So, if an Impossible Whopper is made with a 100% WH0PPER® which is made with 100% beef, there is a conflict. It can’t be both.

The 100% WHOPPER = 100% BEEF, not 100% plant.

So, don’t call the plant version of the Whopper a Whopper that is 100% WHOPPER®. It isn’t.

  • Clear that up before you get sued for that too.

I’m not a friend of BURGER KING. But I am a friend of ANIMAL-FREE MEATS DAIRY & FOODS.

Get an animal-free mayonnaise and cheese. Something white for the cheese, so employees don’t mix up the orange dairy cheese with the plant white cheese.

It’s already available. daiya brand and Follow Your Heart brand make the best cheeses for burger purposes. They soften quickly against the heat of the burger – daiya quicker than Follow Your Heart.

daiya is round and FYH is square. I like the round version for shape on a burger; it still wraps down over the burger nicely.

Tofutti brand Inc. is a contender, but the cellophane wraps are cumbersome and it’s not as healthy – good though; it tastes good against any burger. It also melts quicker against the heat of the food than the others – sometimes too much.

The animal-free mayonnaise that holds up the best is JUST MAYO.

Vegenaise brand, although good, has a consistency problem as you approach the bottom of the jar. JUST MAYO doesn’t; it feels thicker, which is better for restaurants.




Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat

By Jonathan Stempel and Richa Naidu,

Reuters 18 November 2019

Plant-based alternatives health-craze is here to stay

By Jonathan Stempel and Richa Naidu

(Reuters) – Burger King was sued on Monday by a vegan customer who accused the fast-food chain of contaminating its meatless “Impossible” Whoppers by cooking them on the same grills as its traditional meat burgers.

In a proposed class action, Phillip Williams said he bought an Impossible Whopper, a plant-based alternative to Burger King’s regular Whopper, at an Atlanta drive-through, and would not have paid a premium price had he known the cooking would leave it “coated in meat by-products.

“The lawsuit filed in Miami federal court seeks damages for all U.S. purchasers of the Impossible Whopper, and an injunction requiring Burger King to “plainly disclose” that Impossible Whoppers and regular burgers are cooked on the same grills.

Burger King, a unit of Toronto-based Restaurant Brands International Inc, declined to comment, saying it does not discuss pending litigation.

Its website describes the Impossible Burger as “100% Whopper, 0% Beef,” and adds that “for guests looking for a meat-free option, a non-broiler method of preparation is available upon request.

“Williams’ lawyer did not immediately respond to a request for comment on the disclaimer or the available cooking options.Impossible Foods Inc, which helped create the Impossible Whopper, has said it designed the product for meat eaters who want to consume less animal protein, not for vegans or vegetarians.

“For people who are strictly vegan, there is a microwave prep procedure that they’re welcome to ask for in any store,” Dana Worth, Impossible Foods’ head of sales, said in a recent interview.

Burger King began selling the Impossible Whopper in August.

Restaurant Brands also owns the Canadian coffee and restaurant chain Tim Hortons, and is overseen by Brazilian private equity firm 3G Capital.

The case is Williams v Burger King Corp, U.S. District Court, Southern District of Florida, No. 19-24755.

(Reporting by Jonathan Stempel in New York and Richa Naidu in Chicago; Editing by Tom Brown)

Source: Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat


Beyond Meat Gardein Meatless Meats Impossible Foods Net News

Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger

Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger

Brian Sozzi

It’s ultimately not meat. But the Conagra Brands-owned Gardein brand hopes its new plant-based Ultimate Burger wins over Beyond Meat and Impossible Foods loyalists in 2020.

Gardein, acquired in Conagra’s 2018 acquisition of Pinnacle Foods, will release the next iteration of the Ultimate Burger in January. The burger is a mixture of soy and pea protein, assorted spices and canola oil. It will join several other plant-based Gardein products currently on the market, such as fishless fish and meatless meatballs (using the same proteins). The “Ultimate” label will also be used on a line of spicy sausage and hot dogs.

Wrapped in sleek brown packaging, the Ultimate Burger scores big on overall value: a six-pack of burgers will go for $11.99. A two-pack of Beyond Meat burgers could set you back about $5.99.

The notorious five pound Impossible Foods “brick” can go for upwards of $250.

A Conagra spokesperson says the Ultimate Burger will quickly reach supermarkets and restaurants given its extensive network of ingredient suppliers.

Ultimate burgerIt’s not surprising to see Conagra go all-in on plant-based foods. Beyond Meat and Impossible Foods have created a surging market, fueled by great-tasting plant-based products and new deals at restaurant chains such as Burger King and McDonald’s.

The meat alternative category has hauled in $957 million in sales for the 52-weeks ended November 2, up 10% year-over-year, according to Nielsen. Within this category, the meatless burger business has seen $272 million in sales, up 11.4% from a year ago.

Brian Sozzi is an editor-at-large and co-anchor of The First Trade at Yahoo Finance. Follow him on Twitter @BrianSozzi

Source: Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger


Net News

Here’s what the Uber Eats delivery drone looks like 

CNAP COMMENT: Well, I’m glad that was cleared up for me. All along I thought they’d be flying meals to homes and apartment buildings. Not so. They’ll fly them to a pick up and distribution location so the UBER drivers pick them up where it is communally safe to land. In the future they may land the small drones on tops of UBER cars predetermined to park and pick up in designated zones.

By: TechCrunch

October 28, 2019 at 12:13 PM EDT

Here’s what the Uber Eats delivery drone looks likeUber has unveiled more details about its plans for Eats delivery via drones. If all goes according to Uber’s plan, it will start flying its first drone model before the end of the year. Uber’s design, which it unveiled at the Forbes 30 under 30 Summit today, is made to carry up to one meal for two people.

Uber has unveiled more details about its plans for Eats delivery via drones. If all goes according to Uber’s plan, it will start flying its first drone model before the end of the year.

Uber’s design, which it unveiled at the Forbes 30 under 30 Summit today, is made to carry up to one meal for two people. Featuring rotating wings with six rotors, the vehicle can vertically take-off and land, and travel a maximum of eight minutes, including loading and unloading. The total flight range is 18 miles, with a round trip delivery range of 12 miles.

As Uber previously said, the plan is not to use the drones for full delivery, but rather a portion of it. Once a customer orders food, the restaurant will prepare the meal and then load it onto a drone. That drone will then take off, fly and land at a pre-determined drop-off location.

Behind the scenes, Uber’s Elevate Cloud Systems will track and guide the drone, as well as notify an Eats delivery driver when and where to pick up their food. Down the road, Uber envisions landing the drones on top of parked Uber vehicles located near the delivery locations. From there, the Eats delivery driver will complete the last mile to hand-deliver the food to the customer.

Beginning next summer, Uber wants to use this drone for meal deliveries in San Diego. That would come after Uber first tests deliveries in partnership with drone operators and manufacturers.

Source: Here’s what the Uber Eats delivery drone looks like | FinancialContent Business Page


US Gets Its First-Ever Vegan Fried Chicken Shop | VegNews


Latina-owned vegan company Eat Love will be the first in the United States to serve KFC-style buckets of vegan chicken.


On November 22, vegan food company Eat Love will open a brick-and-mortar location in the Fountain Valley area of Orange County, CA—becoming the first vegan fried chicken shop in the United States. Founded by second-generation immigrant Lynn Torres, the business previously operated as a catering company, food truck, and pop-up shop, and began shipping its vegan chicken nationwide in August. “I was born and raised in Orange County, one mile away from the brick-and mortar-location,” Torres told VegNews. “

‘My parents are immigrants and since I grew up in Orange County, I wanted our first location to be in the place where I grew up.” The menu at Eat Love’s new storefront will revolve around seitan-based fried chicken served in the form of sandwiches and bucket meals, reminiscent of those available at Kentucky Fried Chicken (KFC). “We are better than KFC and Chick-fil-A because we want to share amazing and delicious food without harming animals and without harming our health,” Torres said.

“We actually really care about animals, the environment, social issues, your health, and the world.” In addition to chicken, the shop will serve Eat Love’s famed desserts such as chocolate-dipped ice cream sandwiches, fresh-baked cookies, and fudge brownies.

In 2015, Torres and her husband Enrique—who weighed a combined total of 610 pounds—transitioned to a plant-based diet after Enrique was diagnosed with type 2 diabetes. Enrique was able to reverse his diagnosis, while Lynn lost 153 pounds, inspiring her to create a vegan company that provides comfort food without hurting animals.

“I understand that food is the way we connect with one another. It’s the way we identify ourselves, our culture, and our history,” Torres said. “When we tell someone that the food they have been eating is wrong, because it’s harmful to animals, the environment, and health, we are not attacking their plate—we are attacking their roots, their sense of belonging, their grandmother who created a meal with so much love that they shared.”

Torres hopes that Eat Love’s food becomes a bridge between generations and cultures by bringing a vegan option, literally and figuratively, to the table.

“I believe that the way we can create change is by spreading love, and to me food is love,” Torres said. “I hope that people take our food and share it with their loved ones and that this action brings up a conversation about veganism.”

Source: US Gets Its First-Ever Vegan Fried Chicken Shop | VegNews


The Story Behind our Beyond Sausage® Sandwich | Dunkin’

CNAP ClipBoard: Sometimes Steve stops at Dunkin’ for early morning coffee. This time he bought two of the new Beyond Sausage Sandwiches for two co-workers to try. They weren’t the vegan ones, since all they have on them is a patty and ketchup. And these guys weren’t vegan.

One of the guys is Egyptian and can’t eat pork, so he was thrilled and loved them.

The other guy, though he didn’t act as excited about it, said he would definitely buy it.

So, those were the reviews of two non-vegans on the Dunkin’ Beyond Sausage Sandwich.

This past August, the Big Apple was offered a new plant-based protein menu option for Dunkin’ guests in Manhattan. To do so, we teamed up with Beyond Meat, one of the fastest growing U.S. food companies offering a portfolio of plant-based meats, to introduce the Beyond Sausage® Sandwich.

This product is part of our commitment to offer our guests a wide range of menu choices to fit their individual lifestyle needs, and our fans LOVE it. We heard from Dunkin’ guests far and wide that they needed this plant based sandwich in a store near them, and we are excited to bring the Beyond Sausage Sandwich to stores nationwide.

In honor of this fan favorite sandwich, we decided to tell the story behind the Beyond Sausage Sandwich.

The Beyond Sausage Sandwich offers the favorite taste and texture millions of Dunkin’ sandwich customers enjoy and expect with a juicy, savory Beyond Breakfast Sausage™ patty – made with 100% plant-based proteins and a mix of spices crafted especially for Dunkin’ – served on an English muffin with egg and American cheese. The taste profile of this plant-based sandwich also pairs perfectly with our Dunkin’ Cold Brew.

In addition to featuring 10 grams of plant-based protein, the Beyond Sausage Sandwich has 29% less total fat, 33% less saturated fat and fewer calories, cholesterol and sodium than a traditional Dunkin’ Sausage, Egg and Cheese Breakfast Sandwich on an English muffin, helping Dunkin’ deliver the nutritional and environmental benefits of plant-based protein.

In honor of Dunkin’ and Beyond Meat’s biggest breakfast news of the year, Dunkin’ is celebrating the launch with its first-ever multi-day sandwich-tasting event. To give people who run on Dunkin’ a chance to experience the great taste of this plant-based sausage offering, on Friday, November 8 and Saturday, November 9 from 8 a.m. to 10 a.m. guests at participating Dunkin’ restaurants throughout the U.S. are invited to enjoy a complimentary sample, while supplies last.

If you are new to the plant-based arena, you may have a couple questions about this new Dunkin’ product.

For example, what is a plant-based protein? It is simply that! Protein derived solely from plants. The Beyond Breakfast Sausage featured in the sandwich is made of peas, mung beans, rice and sunflower to provide the protein and coconut oil to ensure juiciness.

You may also be wondering if the new Beyond Sausage Sandwich is vegan. While the standard sandwich build is not vegan, as it includes egg and cheese, guests can order the sandwich with just the Beyond Sausage patty on an English Muffin for a vegan-friendly breakfast sandwich option.

*Sustainability is a key part of Dunkin’s growth, and a critical part of our journey is taking bigger, bolder action to be more sustainable in all the ways we operate. A key benefit of the Beyond Breakfast Sausage patty is that it is more sustainable for the environment than traditional meats as it requires less water, less land, generates fewer Greenhouse Gas Emissions, and requires less energy than a beef burger to produce.

Source: The Story Behind our Beyond Sausage® Sandwich | Dunkin’

Net News Samuel Adams

Why 15 states are banning Samuel Adams’ new beer


Samuel Adams’ ‘extreme’ beer contains ‘ninja yeast’ — and is illegal in 15 states

This Samuel Adams beer is illegal in North Carolina

Bottoms up … or maybe not.

Samuel Adams released a new—and limited—batch of its seasonal Utopias beer that some states are already banning from shelves. While an average beer’s alcohol by volume, or ABV, falls below 10 percent, the new release is the highest naturally fermented beer at 28 percent, according to Forbes.

Only 77 wooden casks of the “extreme barrel-aged beer” were brewed this year, which also leads to its limited availability, Fox News reported. States that are already barred from selling the brew include Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, New Hampshire, North Carolina, Oklahoma, Oregon, South Carolina, Utah, Vermont and West Virginia.

Samuel Adams released its new batch of seasonal Utopias beers, which have an ABV at 28 percent. (Credit: Samuel Adams)

“In Utopias, you will get a beer that breaks all the rules and boundaries for beer,” Jim Koch, the co-founder and chairman of Boston Beer told CNBC. “It’s a labor of love. … [And] it’s a fair statement to say it’s iconic.”

The custom 25.4-ounce bottle retails at $210. Previously, the brewer has distributed somewhere between 13,000 and 15,000 Utopias bottles, but it is unclear how many bottles will be distributed this year, according to Fortune.

The initial release of Utopias came in 2002 and now the beer company’s 11th release is the most “time-intensive” and “complex process” yet, according to Samuel Adams. With the latest batch, this blend of malt and hops have been “aged up to 24 years in a variety of barrels.”

“The brewers utilized several yeast strains during fermentation, including one typically reserved for champagne, and a ‘ninja yeast,’ created for its ability to survive and continue fermenting in an environment that has such a high alcohol level,” Samuel Adams’ website says.

Samuel Adams describes the taste as “deep, rich, malty, smoothness reminiscent of a vintage port, cognac or fine sherry.”

And as for food pairings, the brewer say the Utopias tastes best with clam chowder, cobb salad, fish & chips, mango-chili chicken for dinner and pineapple upsidedown cake or fruit topped bread pudding for dessert…

Source: Why 15 states are banning Samuel Adams’ new beer

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Organic Whole Food Powders and Extracts | FutureCeuticals

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Along with our clinically-researched ingredients, FutureCeuticals offers a wide range of fruit, vegetable, herb, and grain powders and extracts. Our vertically integrated approach ensures that our full spectrum of fruit-, vegetable-, herb-and grain-based ingredients are the highest quality, from farm to finished powder.We offer an extensive list of standardized powders and extracts, as well as custom products. These include everything from favorites like apple, banana, kale, and blueberry, to exotic fruits like açaí and goji, or ancient grains and sprouts.

Our product portfolio includes a broad range of ingredient solutions – branded and clinically researched – each uniquely designed to provide highly marketable claims in the sports nutrition, health and wellness, functional food, dietary supplement, and personal care categories.

FutureCeuticals mission is to deliver the highest quality fruit, vegetable and grain-based solutions to our partners, and make it easy for them to deliver on the consumer promise of healthy products. 


Source: Organic Whole Food Powders and Extracts | FutureCeuticals

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German court rules that a hangover is an illness


There’s not enough written on this article, which leaves too many questions unanswered.

That there is an existing ban, in Germany or Frankfurt, on attributing to food products the ability to prevent, treat or heal illnesses to me is misguided.

Of course food is medicine. Without it we’d become sick and die. With it, depending on the quality and type of food, illnesses can be prevented or healed. Pharmaceuticals are not the only medicine.

Germany needs to get out of the Pharma medicine chest and start eating better, healthier foods if they want to be less sick and live longer.

Sure a hangover can be considered an illness, albeit a temporary illness, and alcoholism is now considered a disease because of it’s progressive, deleterious effect on the body, and can be considered a social disease as well, due to it’s progressive, deleterious effect on the family and society as a whole.

At first I was shocked that a hangover is considered an illness, then I wasn’t. Now I’m shocked that food cannot be considered medicine, in fact there is an actual ban on calling food medicine.

Alright, I can see where many manufacturers and sellers of supplements make unfounded claims, such as claiming that just about every supplement on the market can stave off or cure Alzheimer’s disease. Or that the lack of a certain supplement (pick a pill any pill) causes some form or Progressive Cognitive Impairment. A vitamin, a mineral, an enzyme, a hormone, an amino acid and on and on. Miss one and your done. Cover all your bases and you still get the flu, still need surgery, still get mysterious illness, still get  a myriad of illness. So, yes, the sellers make too many false claims. But to say food cannot heal, is just as fraught with false implications.

The article didn’t name the defendant. Or who was making what claims. Doctors order protein drinks and powders for sick people and the sick people get well. How is that food not considered a medicine?

Doctors tell people to stop eating animals and fat to lower their risk for heart disease and related illnesses, and if done as instructed it works, so how is that lack of certain foods and the inclusion of more whole foods not considered as able to heal the body systems?

I’m lost here due to the lack of intel in this article. Don’t take it to press with a few lines, thinking you’ll add to it later. That’s sloppy journalism.

Now I’m left with the thought that Germans aren’t too smart if they think food isn’t medicine. What about herbs? Herbs are food. I eat them.

Oh, but alcohol, a food to some, after all we ingest it, is also called a drug by some, along with coffee. The court states that alcohol is a harmful substance, but alcohol can also be used as a medicine to treat symptoms of an illness, or as an appetite stimulant to get people who don’t feel hungry to eat and get well.

Medicines originate from plants, so if medicines can cure a hangover or if they can make it more bearable – and they can, then plants can do that same.

More facts of the case itself, should have been presented, as well as more facts regarding the ban, instead of simply reporting the results. Again, lazy journalism. How lazy can you go?

I don’t have the time to keep checking back to see if the Associated Press added to the article. Don’t post it till it’s finished. This isn’t Facebook. It’s serious news that needs to be disseminated correctly.

Frankly in Frankfurt, Germany, I think the ban should be revisited and reworked.

German court rules that a hangover is an illness


BERLIN (AP) — A German court has ruled that a hangover is an illness, in a verdict against the distributor of a food supplement marketed as an “anti-hangover drink.

”The state court in Frankfurt ruled in a verdict released Monday that marketing by the defendant, which it didn’t identify, violated a ban on attributing to food products the ability to prevent, treat or heal illnesses. It rejected an appeal against a lower court’s similar verdict.

Judges found that an illness should be defined broadly in the interest of protecting people’s health, and said the term encompasses “any, even a slight or temporary, disruption of the body’s normal condition or normal activity,” according to a court statement.

That, they said, includes headaches and other symptoms that result from consuming alcohol, “a harmful substance.”

Source: German court rules that a hangover is an illness

Net News

Recall: Weaver chicken patties may have foreign matter contamination

Tyson Foods Inc. is recalling 39,078 pounds of Weaver brand frozen chicken patties that may be contaminated with foreign matter, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced Thursday.

This is a Class I recall, the highest level, due to a high health risk.

> Recall: Breaded chicken products may be undercooked

The frozen, fully cooked chicken items were produced on Jan. 31 and were shipped to stores nationwide. The following products are subject to recall:

26-ounce resealable plastic bags containing “Weaver Chicken Breast Patties Breaded Chicken Breast Patties With Rib Meat” with a best if used by date of “Jan312020” and lot code 0319PBF0617, 0319PBF0618, 0319PBF0619, 0319PBF0620, 0319PBF0621, 0319PBF0622, 0319PBF0623 or 0319PBF0600 represented on the label.

The products subject to recall have the number “P-13456” printed on the back of the resealable plastic bag.

Anyone concerned about an injury or illness should contact a healthcare provider.

Consumers who have purchased these products are urged to not consume them. Throw them away or return them.Consumers with questions about the recall can call or text Tyson Foods’ Consumer Relations hotline at (855) 382-3101.

Source: Recall: Weaver chicken patties may have foreign matter contamination


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Sentenced to 10 Years in Prison, Fraudster Farmer Randy Constant Commits Suicide

Sentenced to 10 Years in Prison, Fraudster Farmer Randy Constant Commits Suicide

Posted By Doyle Murphy on Tue, Aug 20, 2019 at 3:15 pm 

Randy Constant ran a massive organic grain scheme before he was caught.

A high-flying Missouri farmer committed suicide days after a federal judge sentenced him to more than a decade in prison for orchestrating what is believed to be the largest organic grain scam in United States history. Randy Constant, 61, was found dead in Chillicothe, his hometown, the Livingston County coroner told the Associated Press.

For years, Constant bought amounts of non-organic grain and sold it as organic for massive profits. Federal prosecutors eventually calculated he was involved in at least $142 million in sales between 2010 and 2017, accounting for seven-percent of the comparable organic corn market and eight percent of the organic soy bean market in the United States.

Authorities nicknamed the scam the “Field of Schemes.”…

READ MORE: Sentenced to 10 Years in Prison, Fraudster Farmer Randy Constant Commits Suicide | News Blog


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Cancer-linked’ chemicals in Chipotle, Sweetgreen packaging


Cancer-linked’ chemicals in Chipotle, Sweetgreen packaging?

There’s more to know, experts say

Morgan Hines

Everything about your burrito bowl from Chipotle or your salad from Sweetgreen seems earthy and health-conscious, right down to the packaging.

But harmful chemicals may be lurking in those eco-friendly containers.

A story published last week by the New Food Economy, a non-profit newsroom that investigates food-related issues, reported the “cancer-linked” presence of PFAS, also called “forever chemicals,” in the fiber bowls used at fast casual dining spots and other restaurants including Chipotle, Sweetgreen, Dig Inn and other locations in New York City.

The chemicals are being investigated by scientists and government officials amid concerns over links to cancer, obesity, reproductive health problems, immunotoxicity and other health problems. PFAS have been used in consumer goods since the 1940s, according to the Food and Drug Administration. They’ve also been found in water.

The methodology used in the report has been questioned by the Foodservice Packaging Institute, a trade group that claims the report’s chemical indicators may not always prove accurate. And Chipotle contended its fiber bowls are safe and compliant with Food and Drug Administration rules in a statement to USA TODAY.

But the potential presence of PFAS is worrisome for health and environmental concerns, according to researchers.

Why ‘forever chemicals’ don’t go away

PFAS, per- and polyfluoroalkyl substances, is a family of man-made chemicals that contain carbon-fluorine bonds. The bonds don’t break down easily, which is why PFAS are often referred to as “forever chemicals.”

They have been used in the production of common goods since the 1940s, according to the FDA.

And PFAS are everywhere: Drinking water, food, cookware, paints, water-repellent fabrics, nonstick products, firefighting foams and more.

Because it doesn’t break down, PFAS remain present in our groundwater, soil and in human and animal bloodstreams, the FDA said in a statement.

While there is evidence that PFAS are present in many other areas of our world, people have had a strong reaction to the news about it being a part of packaging, said Caroline Cox, senior scientist at the Center for Environmental Health.

“I think people are often concerned about contaminants in their food – it’s such a direct exposure,” Cox told USA TODAY…

FINISH UP: ‘Chemicals migrate from the dish into the food’ Cancer, obesity and immunotoxicity are among the problems linked to “forever chemicals” reportedly found in packaging at Chipotle and other restaurants. FDA downplays risk »



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New UN warming report sees hungry future that can be avoided

New UN warming report sees hungry future that can be avoided

CNAP QUESTTION: Just say humans can slow the process of planet-warming, can it reverse the warming, or once on a track of warming is it inevitable that in the not too distant future we’ll all be living in the desert?


A report by the United Nations released on Thursday, Aug. 8, 2019 says that human-caused climate change is dramatically degrading the planet’s land, while the way people use the Earth is making global warming worse. The vicious cycle is already making food more expensive, scarcer and even less nutritious, as well as cutting the number of species on Earth, according to a special report by the Intergovernmental Panel on Climate Change.

WASHINGTON (AP) — On the ground, climate change is hitting us where it counts: the stomach — not to mention the forests, plants and animals.

A new United Nations scientific report examines how global warming and land interact in a vicious cycle. Human-caused climate change is dramatically degrading the land, while the way people use the land is making global warming worse.

Thursday’s science-laden report says the combination is already making food more expensive, scarcer and even less nutritious.

“The cycle is accelerating,” said NASA climate scientist Cynthia Rosenzweig, a report co-author. “The threat of climate change affecting people’s food on their dinner table is increasing.”

But if people change the way they eat, grow food and manage forests, it could help save the planet from a far warmer future, scientists said.

Earth’s land masses, which are only 30% of the globe, are warming twice as fast as the planet as a whole. While heat-trapping gases are causing problems in the atmosphere, the land has been less talked about as part of climate change. A special report, written by more than 100 scientists and unanimously approved by diplomats from nations around the world at a meeting in Geneva, proposed possible fixes and made more dire warnings.

“The way we use land is both part of the problem and also part of the solution,” said Valerie Masson-Delmotte, a French climate scientist who co-chairs one of the panel’s working groups. “Sustainable land management can help secure a future that is comfortable.

”The report said climate change already has worsened land degradation, caused deserts to grow, permafrost to thaw and made forests more vulnerable to drought, fire, pests and disease. That’s happened even as much of the globe has gotten greener because of extra carbon dioxide in the air. Climate change has also added to other forces that have reduced the number of species on Earth.

“Climate change is really slamming the land,” said World Resources Institute researcher Kelly Levin, who wasn’t part of the study but praised it.And the future could be worse.

“The stability of food supply is projected to decrease as the magnitude and frequency of extreme weather events that disrupt food chains increases,” the report said.

In the worst case scenario, food security problems change from moderate to high risk with just a few more tenths of a degree of warming from now. They go from high to “very high” risk with just another 1.8 degrees (1 degree Celsius) of warming from now. Scientists had long thought one of the few benefits of higher levels of carbon dioxide, the major heat-trapping gas, was that it made plants grow more and the world greener, Rosenzweig said. But numerous studies show that the high levels of carbon dioxide reduce protein and nutrients in many crops.

For example, high levels of carbon in the air in experiments show wheat has 6 to 13% less protein, 4 to 7% less zinc and 5 to 8% less iron, she said.

But better farming practices — such as no-till agricultural and better targeted fertilizer application — have the potential to fight global warming too, reducing carbon pollution up to 18% of current emissions levels by 2050, the report said.

If people change their diets, reducing red meat and increasing plant-based foods, such as fruits, vegetables and seeds, the world can save as much as another 15% of current emissions by mid-century. It would also make people more healthy, Rosenzweig said.

Reducing food waste can fight climate change even more. The report said that between 2010 and 2016 global food waste accounted for 8 to 10% of heat-trapping emissions.

“Currently 25-30% of total food produced is lost or wasted,” the report said. Fixing that would free up millions of square miles of land.

With just another 0.9 degrees of warming (0.5 degrees Celsius), which could happen in the next 10 to 30 years, the risk of unstable food supplies, wildfire damage, thawing permafrost and water shortages in dry areas “are projected to be high,” the report said.

At another 1.8 degrees of warming from now (1 degree Celsius), which could happen in about 50 years, it said those risks “are projected to be very high.

”Most scenarios predict the world’s tropical regions will have “unprecedented climatic conditions by the mid to late 20th century,” the report noted.

Agriculture and forestry together account for about 23% of the heat-trapping gases that are warming the Earth, slightly less than from cars, trucks, boats and planes. Add in transporting food, energy costs, packaging and that grows to 37%, the report said.

But the land is also a great carbon “sink,” which sucks heat-trapping gases out of the air.

From about 2007 to 2016, agriculture and forestry every year put 5.7 billion tons (5.2 billion metric tons) of carbon dioxide into the air, but pulled 12.3 billion tons (11.2 billion metric tons) of it out.

“This additional gift from nature is limited. It’s not going to continue forever,” said study co-author Luis Verchot , a scientist at the International Center for Tropical Agriculture in Colombia. “If we continue to degrade ecosystems, if we continue to convert natural ecosystems, we continue to deforest and we continued to destroy our soils, we’re going to lose this natural subsidy…”

Overall land emissions are increasing, especially because of cutting down forests in the Amazon in places such as Brazil, Colombia and Peru, Verchot said.

Stanford University environmental sciences chief Chris Field, who wasn’t part of the report, said the bottom line is “we ought to recognize that we have profound limits on the amount of land available and we have to be careful about how we utilize it.”


Follow Seth Borenstein on Twitter: @borenbears


The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.

Source: New UN warming report sees hungry future that can be avoided

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1.5 million people may suffer from a new common allergy

Sesame allergies more common than previously thought, says new study

Rachel Grumman Bender,Yahoo Lifestyle Mon, Aug 5 5:29 PM EDT

Sesame food allergies more common than previously thoughtSesame allergies are more common than previously thought, based on a new study published in the Journal of the American Medical Association Network Open. In fact, it’s the ninth most common allergy in the U.S., according to the American Academy of Allergy, Asthma, and Immunology (AAAAI).

The August 2019 study shows that an estimated 1.5 million children and adults in the U.S. may have a sesame allergy — that’s nearly as common as soy and pistachio allergies, according to the AAAAI.

Many experience “severe reactions” to the allergen, according to the researchers. “The signs of a sesame allergy are the same as for allergic reactions to other foods,” Jacqueline A. Pongracic, MD, division head of allergy/immunology at Ann & Robert H. Lurie Children’s Hospital of Chicago, tells Yahoo Lifestyle.

“The manifestations may involve the GI tract (abdominal discomfort/cramps, nausea, vomiting and diarrhea), skin (itchy rash, hives, swelling), respiratory tract (cough, throat tightness, difficulty breathing, wheezing) and neurologic and cardiovascular systems (drop in blood pressure, pallor, dizziness, weakness and loss of consciousness).”…

FINISH READING: 1.5 million people may suffer from a new common allergy

Net News

FedEx severs ties with Amazon

FedEx severs ties with Amazon


Tennessee Gov. Bill Lee addresses reporters at a news conference announcing an investment by shipping giant FedEx Corp. of $450 billion to help modernize its Memphis hub on Friday. Aug.2, 2019 in Memphis, Tenn.

NEW YORK (AP) — FedEx is severing ties with Amazon as the online retailer builds out its own delivery fleet and becomes more of a threat.

The announcement Wednesday that FedEx would no longer make ground deliveries for Amazon comes two months after the delivery company said it was terminating its air delivery contract with Amazon. Inc. is building up its own fleet of air and ground transportation to have more control of how its packages are delivered and cut its reliance on FedEx, UPS and the U.S. Postal Service. The Seattle-based company has been leasing jets, building several package-sorting hubs at airports and has launched a program that lets contractors start businesses delivering packages in vans stamped with the Amazon logo.

Last month, FedEx warned for the first time in a government filing that Amazon’s fledging delivery business could hurt its revenue and “negatively impact our financial condition and results of operations.”

At the same time, e-commerce has become a priority for retailers like Walmart and Target, meaning that FedEx can distance itself from without suffering the same competitive damage it might once have. FedEx said that Amazon made up just 1.3% of its total revenue in 2018, or about $850 million.

Source: FedEx severs ties with Amazon

Net News

Arby’s Debuts “Meat-Based Vegetables” and Social Media is Not Having It

AFC NOTES: Arby’s thinks they’re being funny, but there’s nothing funny about animals forced to suffer unspeakable pain and terror.

Unlike the plant-based burgers that actually taste like meat, Arby’s so-called carrots are nothing more than turkey hot dogs. There was no effort put into making them taste like a plant. Instead of shaping the turkey sausage or hot dog equally from end to end, they made a wedge shape of it, colored it orange, stuck a piece of parsley in the top and called it a carrot.

Arby’s better be careful calling an animal a plant. Vegan companies are being forced to drop name references to traditionally animal-based foods or be sued. It’s time to sue Arby’s for calling a turkey hot dog a carrot.


After vowing to never add the Impossible Burger to its menu, Arby’s has created a new concept that pokes fun at the booming plant-based meat industry. And many social media users are not pleased.


JUNE 26, 2019

Today, fast-food chain Arby’s—known for its slogan “we have the meats”—unveiled a new marketing concept: “megetables,” or plants made out of meat. The idea was created in response to the rapid growth of plant-based meat—made by companies such as Beyond Meat and Impossible Foods—on fast-food menus. “People love meat already. What Americans have a harder time doing is enjoying vegetables,” Arby’s Chief Marketing Officer Jim Taylor told Fast Company. “So we said, ‘If they can make meat out of vegetables, why can’t we make vegetables out of meat?’

We’re going to introduce to the world a category we call ‘megetables’—we’ve applied for trademark. Our first vegetable is going to be the marrot.” The “marrot”—turkey that is shaped into a carrot—may be sold for a limited time based on customer response, which, evidenced by commenters on Facebook, is skewing negative.

“Imagine being this insecure about the fate of your industry. Go with the flow, my friends, you’re not doing yourselves any favors fighting the inevitable,” user Alex Perez said.

In May, Arby’s made a public statement about its stance on plant-based meat options. “Arby’s is not one of the restaurant companies interested in working with Impossible Foods,” the company said. “The chances we will bring plant-based menu items to our restaurants, now or in the future, are absolutely impossible.”

Commenter Hooper Brown responded, stating, “Wow, such a strong moral position to take. I’m so thankful Arby’s has committed to have its head in the sand. I hope to quote this again in a few years when shareholders change their mind.”

Many commenters on Facebook were confused about the chain being so opposed to adding plant-based meat (“Don’t seek out foes where there’s nothing but allies and money to be made,” Felix Chesire Thompson commented), with some pointing out that foot traffic at Burger King locations that offer the Impossible Whopper has increased by 18.5 percent.

Photo Credit: Arby’s

Source: Arby’s Debuts “Meat-Based Vegetables” and Social Media is Not Having It | VegNews


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FTC approves record $5B fine for Facebook

At $5 billion, the fine the U.S. Federal Trade Commission is about to levy on Facebook is by far the largest it’s given to a technology company, easily eclipsing the second largest, $22 million for Google in 2012.

The long-expected punishment, which Facebook is well prepared for, is unlikely to make a dent in the social media giant’s deep pockets. But it will also likely saddle the company with additional restrictions and another lengthy stretch of strict scrutiny.

Multiple news reports on Friday said the FTC has voted to fine Facebook for privacy violations and mishandling user data. Most of them cited an unnamed person familiar with the matter.Facebook and the FTC declined to comment. The 3-2 vote broke along party lines, with Republicans in support and Democrats in opposition to the settlement, according to the reports.

The case now moves to the Justice Department’s civil division for review. It’s unclear how long the process would take, though it is likely to be approved. A Justice Department spokeswoman declined to comment on the Facebook matter.

For many companies, a $5 billion fine would be crippling. But Facebook is not most companies. It had nearly $56 billion in revenue last year. This year, analysts expect around $69 billion, according to Zacks. As a one-time expense, the company will also be able to exclude the amount from its adjusted earnings results —the profit figure that investors and financial analysts pay attention to.“

This closes a dark chapter and puts it in the rearview mirror with Cambridge Analytica,” said Wedbush analyst Daniel Ives. “Investors still had lingering worries that the fine might not be approved. Now, the Street can breathe a little easier.”

Facebook has earmarked $3 billion for a potential fine and said in April it was anticipating having to pay up to $5 billion.

But while Wall Street — and likely Facebook executives — may be breathing a little easier, the fine alone has not appeased Facebook critics, including privacy advocates and lawmakers.“

The reported $5 billion penalty is barely a tap on the wrist, not even a slap,” said Senator Richard Blumenthal, a Democrat from Connecticut.

“Such a financial punishment for a purposeful, blatant illegality is chump change for a company that makes tens of billions of dollars every year.”

He and others questioned whether the FTC will force Facebook to make any meaningful changes to how it handles user data. This might include limits on what information it collects on people and how it targets ads to them. It’s currently unclear what measures the settlement includes beyond the fine.

Privacy advocates have been calling on the FTC to come down on Facebook for a decade, but over that time the company’s money, power and Washington influence has only increased.“

Privacy regulation in the U.S. is broken. While large after-the-fact fines matter, what is much more important is strong, clear rules to protect consumers,” said Nuala O’Connor, president and CEO of the Center for Democracy and Technology. The CDT is pushing for federal online privacy legislation.Some have called on the FTC to hold Facebook CEO Mark Zuckerberg personally liable for the privacy violations in some way, but based on the party line vote breakdown, experts said this is not likely.

Marc Rotenberg, president of the nonprofit online privacy advocacy group Electronic Privacy Information Center, said he was “confused” as to why the Democratic commissioners didn’t support the settlement and said he suspects, without having seen the actual settlement, that this was due to the Zuckerberg liability question.“

But I thought that was misguided,” he said, adding that EPIC instead supports more wholesale limits on how Facebook handles user privacy.

Since the Cambridge Analytica debacle erupted more than a year ago and prompted the FTC investigation, Facebook has vowed to do a better job corralling its users’ data. That scandal revealed that a data mining firm affiliated with President Donald Trump’s 2016 campaign improperly accessed private information from as many as 87 million Facebook users through a quiz app. At issue was whether Facebook violated a 2011 settlement with the FTC over user privacy.

Other leaky controls have also since come to light. Facebook acknowledged giving big tech companies like Amazon and Yahoo extensive access to users’ personal data, in effect exempting them from its usual privacy rules. And it collected call and text logs from phones running Google’s Android system in 2015.Wall Street appeared unfazed at the prospect of the fine. Facebook’s shares closed at $204.87 on Friday and added 24 cents after hours. The stock is up more than 50 percent since the beginning of the year. In fact, Facebook’s market value has increased by $64 billion since its April earnings report when it announced how much it was expecting to be fined.

Rep. David Cicilline, a Democrat from Rhode Island, said in a statement that the fine gives Facebook “a Christmas present five months early. It…

FINISH UP: FTC approves record $5B fine for Facebook



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Specialty food sales growth outpaces all food in retail 3 to 1


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Arnold Schwarzenegger Doesn’t Eat Meat – Let That Sink In


Arnold Schwarzenegger doesn’t eat meat anymore. For the climate and health, he signed on as a producer of “The Game Changers” documentary to bust the vegan protein myths.

Arnold Schwarzenegger is championing a meat-free diet for human health and the planet.

July 5, 2019

Jill Ettinger

Editor-in-Chief | LIVEKINDLY Los Angeles, CA | Contactable via

Arnold Schwarzenegger doesn’t eat meat anymore. Arnold. The Terminator. The 7-time Mr. Olympia and former Mr. Universe. Let that sink in because it’s big.

Schwarzenegger features in the highly anticipated forthcoming documentary about vegan athletes called “The Game Changers,” which he co-produced. The film, directed by Academy Award-winner Louie Psihoyos (2009’s documentary “The Cove” about the Taiji dolphin hunt in Japan), will premiere in theaters in September.

For a growing number of athletes including 5-time Formula One champion Lewis Hamilton (only the third to win 5 times in the history of the sport), top tennis stars Venus and Serena Williams who hold a combined 30 Grand Slam titles, to NFL and NBA stars including Derrick Morgan and Kyrie Irving, plants are becoming the preferred protein of choice for optimal performance. Morgan, whose wife is vegan chef Charity Morgan, helped more than a dozen of his fellow Tennessee Titans teammates adopt a vegan diet. And the gains they say are noteworthy: increased performance, quicker recovery time, better weight management, and reduced injury.

“Overcoming the preconceived notions is the biggest part. I was a part of it. I used to believe athletes had to eat meat to maintain play, then I educated myself,” Morgan told ESPN.

“When they realized that their production didn’t go down, their stats didn’t go down, they didn’t die on the field, they were like ‘sign me up’ because the food already looks and smells good,” Charity told the sports site. She’s a Le Cordon Bleu-educated professional chef for 15 years. “[2017] was a test run for a lot of the guys to realize you can be plant-based and successful.”

Olympians including lifter Kendrick Farris and cyclist Dotsie Bausch have gone vegan. Bausch sped to a silver medal in the 2012 Olympics while in her late 30s after shifting to a vegan diet. New England Patriots quarterback Tom Brady, the first to lead a team to six Super Bowl championships, adheres to a mostly vegan diet. Brady is so convinced of the benefits of eating that way that he launched a signature vegan meal track with meal kit delivery program Purple Carrot. He also sells vegan protein powders and snacks under the TB12 label.

Like most weightlifters at the time — Schwarzenegger competed in the 1970s — he fueled his rise to bodybuilding stardom with a diet heavy in animal products. The former Mr. Universe and Mr. Olympia became the epitome of ultimate fitness, chiseled and bulging his way into global stardom, which eventually led him to become one of the world’s top-paid film action heroes, starring in hits like “The Terminator” series as well as “Predator”, “Total Recall”, and “True Lies.”

A long way from his Mr. Universe days, Schwarzenegger has made a few major pivots since he began competing as a bodybuilder – first, he moved into film, becoming an overnight sensation after the “Conan the Barbarian” series launched in 1982; and then he moved from acting into politics, serving as governor of California from 2003-2011. And, most recently, the former bodybuilder has not only stopped eating meat, but he’s begun using his platform to encourage others to do the same for their health and the health of the planet.

FINISH UP: Arnold Schwarzenegger Doesn’t Eat Meat – Let That Sink In | LIVEKINDLY


Net News

New York Senate Passes Groundbreaking Bill Requiring Vegan Options in All Hospitals


If signed into law, bill S1471 would require all New York hospitals to provide plant-based meal and snack options to patients.


JUNE 6, 2019

The New York State Senate recently passed a landmark bill that would guarantee hospital patients a plant-based option at every meal.

Bill S1471—introduced by Senator Brad Hoylman and Assembly Member Richard Gottfried—requires New York hospitals to make available plant-based meals and snacks to patients and ensures that hospitals list the vegan options on all written materials and menus.

“The New York Senate’s passage of S1471 is an important step that could soon help hospital patients across the state understand the power of a plant-based diet to fight obesity, diabetes, and heart disease,” Susan Levin, MS, RD, Director of Nutrition Education for the Physicians Committee for Responsible Medicine.

In September, California passed similar legislation which requires hospitals, prisons, nursing homes, and other state facilities to provide at least one plant-based meal option.

In 2017, the American Medical Association issued a resolution that calls on all hospitals across the nation to improve the health of patients, staff, and visitors by providing plant-based meals.

Last year, vegan Brooklyn Borough President Eric L. Adams worked with New York City health officials to launch The Plant-Based Lifestyle Medicine Program at medical system NYC Health + Hospitals/Bellevue that focuses on plant-based nutrition instead of prescription medication to treat and prevent illness—an initiative which spurred all 11 of the NYC Health + Hospitals to adopt Meatless Mondays in January.

Source: New York Senate Passes Groundbreaking Bill Requiring Vegan Options in All Hospitals | VegNews


KFC Net News

Vegan KFC Burger Officially Sold Out in Four Days 

The new vegan Imposter Burger—which will return on July 2—brought in 500 percent more in sales than any other new menu launch at KFC.


JUNE 21, 2019 The new vegan Imposter Burger officially sold out in four days since launching at Kentucky Fried Chicken (KFC) restaurants in the United Kingdom.

On June 17, KFC launched the vegan burger—made with a specially formulated Quorn patty and served with vegan mayonnaise—at select UK outposts with the intent to test the menu item until July 15.

The Imposter Burger—which will return on July 2—proved popular and pulled in 500 percent more in sales than any other new product launch at KFC.

“We knew there were plenty of people who would want to get a taste of the Imposter, but we didn’t anticipate this phenomenal response,” Victoria Robertson, Senior Innovation Leader at KFC, told Metro UK.

KFC’s vegan burger follows a trend experienced by other major chains after launching a new vegan option. Last summer, A&W launched the Beyond Burger at its 925 locations in Canada, which sold 90,000 vegan burgers in 72 hours.

At Del Taco in the United States, the launch of Beyond Tacos in April resulted in nearly two million purchases of the vegan-friendly menu item—one of the most successful new product launches at Del Taco to date—and inspired the chain to expand its partnership with Beyond Meat to include two new burritos, one stuffed with crinkle-cut fries.

Burger King had a similar experience when it launched the Impossible Whopper at 59 locations in St. Louis, MO earlier this year, where foot traffic increased by 18.5 percent over other outlets that did not offer the plant-based burger.

Source: Vegan KFC Burger Officially Sold Out in Four Days  | VegNews

AFC Notes: As soon as the KFC IMPOSTER VEGAN BURGER makes its way across the pond from UK to USA I’ll give it a try if it’s available in a location near me. Money talks. Everybody wants in. A foot in the door means something.




Before the Butcher to launch its plant-based burgers in retail

AUTHOR Cathy Siegner

PUBLISHED June 3, 2019

Before the Butcher is introducing three plant-based burgers and meatless breakfast sausages in retail outlets this summer, according to Food Navigator. The company said the products, which debuted in foodservice last year, will be available in the meat departments of three of the country’s largest grocery stores by the end of August, but it did not name them.

The lineup will be introduced under the Uncut brand and contain non-GMO soy protein concentrate, isolated soy protein and soy flour, among other ingredients. Uncut’s beefless burgers, roasted turkey burgers and savory chicken burgers will be priced 8% to 10% below the Beyond Burger, Food Navigator reported.

The products will have less than half the sodium of the Beyond Burger and the Impossible Burger.

“We tested all kinds of plant-based proteins, including pea, but we didn’t want gluten ​[which ruled out wheat] and soy delivered the best bite, chew and texture. It’s also a complete protein,” Danny O’Malley, Beyond the Butcher’s founder and president, told the publication.

Before the Butcher is entering a very competitive space with its plant-based burgers and other meatless products. The alternative meat sector continues to expand, with more than $16 billion invested into the U.S. plant-based and cell-based meat companies in the past 10 years. But since the company’s founder and president spent about three years as a regional sales manager for Beyond Meat, he probably has a good idea of what needs to be done to achieve retail success.

O’Malley told Food Navigator the Uncut lineup will offer something not all competitors do — complete protein, less sodium, an appealing taste and texture and smaller packages. The packaging also is two-thirds as wide as Beyond Burger’s, so retailers can place three of them in the same space. Those factors could give the company an advantage in the competitive space, but it will have to fight for name recognition. After launching its products in the foodservice channel last year, Before the Butcher now has clients in restaurants, colleges, universities and stadiums.

It will be interesting to see which large grocery chains will carry the Uncut brand this summer as thousands already carry the Beyond Burger and other Big Food companies will soon be entering the space with their own offerings. As a startup, Before the Butcher will need to do more to differentiate itself when faced with such stiff competition such as the well-established Beyond Burger and Impossible Burger, plus plant-based burgers from Lightlife Foods.

Consumers could end up deciding which plant-based burger to buy based on taste and the type of ingredients that are included. Tyson Foods is launching meatless products this summer, and Nestlé plans to roll out its plant-based Awesome Burger as part of the Sweet Earth line this fall.

There could even be some private-label competitors emerging into the mix. Should a price war develop, consumers may be the beneficiaries of both increased options and lower prices. Impossible Foods, which has predominately focused on restaurants, is planning to launch its burger in retail outlets later this year, with the company talking with large grocery chains.

Before the Butcher might also need to scale up sufficiently to avoid the shortages Impossible Burger ran into after its partnerships with Burger King, White Castle and Red Robin. If the company can skillfully navigate such potential minefields, the Uncut brand lineup may be able to offer something new and different in a popular and increasingly crowded category.

Read On: Before the Butcher to launch its plant-based burgers in retail | Food Dive


A-F CHEF Notes: I’m looking forward to trying these UNCUT animal substitutes. They’ve got an impressive line-up.



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