#Plant-Based Protein Market Share

[ananya5400]

Explore the rise of plant-based proteins in reshaping food production, sustainability, and nutrition. Discover key trends like new protein sources, clean-label demands, and technological advancements driving the $20.5 billion market by 2029

[researchrealmblog]

Why Will Soyabean Category Dominate the Plant-Based Protein Market?

The global plant-based protein market is driven by surging awareness about healthy plant-based food, rising consumer spending, and growing intolerance toward animal-based protein. The market is expected to reach $26,721.3 million by 2030, advancing at a 9.2% CAGR in the coming years. The outbreak of COVID-19 had ruptured the entire food chain in a go, resulting in a demand for other proteins. Lockdowns were imposed for a longer duration in the economy amid the pandemic. This led to the inclination of consumer preferences toward plant-based protein for a healthy lifestyle.

Within the source segment, the biggest share of the plant-based protein market is held by the soybean category owing to a high fat, proteins, and fiber content which is fruitful for improved health.  Soybean originates from eastern Asia and belongs to the legume family. The category encompasses soybean oil, soy sauce, soy milk, tofu, and so on. It is very rich in phytonutrients and antioxidants that enhance the health of people and hence, it is heralded as a substitute for meat. These proteins also have increasing application in various food applications and as livestock feed.

The plant-based protein market can be bifurcated into liquid and dry categories based on form, of which the bigger share was held by the latter bifurcation. This can be credited to its convenience: the products within the dry category are handled easily and are suitable to cook. There is a snowballing demand for this category among the Generation-Y population on account of their low fats and calories, over the animal-based proteins. Therefore, they are increasingly favored by fitness trainers and athletes.

The food bifurcation, based on application in the plant-based protein market will witness the higher growth rate in the coming years. This can be attributed to the changing lifestyle of people, raising awareness about wellness & health, and a snowballing demand for vegan food products. Furthermore, the retail sales of plant-based foods significantly grew by approximately 11% in the past few years in the U.S. This increased the global market value of plant-based proteins in the food industry.

Segmented on type, the textured type will grow at the swiftest pace in the plant-based protein market in the coming years. This is because prevents the risk of stroke and cardiac arrest, possesses high protein- and fiber content, and can meet the enhanced nutritional requirement. Furthermore, a rising intolerance to animal protein will escalate the demand for this category. For example, at least 9 billion animals are done to death on farms. 

North America will generate the highest revenue in the forecast period because of surging awareness of animal welfare, food safety, immunity, sustainability, and personal health among the people. In addition, the rising flexitarian and vegan population, coupled with a swift adoption of innovations and new technologies, especially in the food and beverage sector. Furthermore, APAC will also not lag and grow at the fastest rate due to the growing population, rising disposable income, and shift in the eating pattern of the consumers.

Therefore, growing intolerance toward animal-based protein, coupled with surging awareness about a healthy lifestyle will provide lucrative opportunities for the market players.

Source: P&S Intelligence

[aarunresearcher]

Presently, the escalating demand for plant based protein, as its production requires fewer natural resources and generates minimal greenhouse gas (GHG) emissions, represents one of the major factors influencing the market positively in the United States.

[mohankunmars]

Protein Supplements Market

View more @ https://www.industryarc.com/pdfdownload.php?id=508433&utm_source=tumblr&utm_medium=referral&utm_campaign=mohankumar

The increased proclivity of younger generations, particularly millennials, for balanced meals, high-protein diets and healthy consumption is one of the main factors driving the protein supplement industry's rise

[joeypetter]

Plant Based Protein Market is Expected to reach US$ 23,086.0 Mn with 7.1% CAGR Forecast to 2030 – R&I

Reports and Insights freshly added a report titled “Plant Based Protein Market: Opportunity Analysis and Future Assessment 2022-2030” in its database of market research reports which offers its readers a detailed and profound analysis on the fresh growth opportunities, trends and growth drivers that are closely linked with the growth of the market. The report further provides crucial insights on the COVID-19 impacts on the Plant Based Protein Market along with the compound growth rate (CAGR) of the market for a forecasted period between 2022 and 2030. The report also comprises assessment of the market by employing various analytical tools, such as Porter's five forces analysis and PESTEL analysis. These tools also offer an in-depth analysis on the micro and macro-environmental factors that are related to the growth of the market over the projected period.

The plant-based protein market is expected to reach at a value of US$ 23,086.0 Mn by 2030 end at a CAGR of 7.1%.

Request a Sample Copy of this Report @: https://reportsandinsights.com/sample-request/5891

Plant Based Protein Market Introduction

Protein, as we all know it, is an extremely critical nutrient accountable for the growth, upkeep, maintenance and repair of our bodies. In addition to that, what makes protein all the more crucial is the certainty that the body does not store proteins in a manner it stores fats and carbohydrates – which means that one needs a sustained intake to meet the needs of the body.

Moreover, according to the Academy of Nutrition and Dietetics, there should be a regular intake of 0.8 grams of protein per kilogram of body weight – that transforms to roughly around 0.35 grams per pound. If an individual is lacking in proteins or fiber, he can easily fulfil it by incorporating certain plant proteins into your diet, such as pulses, peas and nuts. It is important to note that the plant-based proteins tend to be lesser in fats and calories in comparison to animal proteins but greater in fiber and essential nutrients. By switching plant proteins for animal proteins, one can mitigate the caloric intake and boost their regular nutrient profile.

The increasing demand for protein-rich diets following the increased awareness among consumers with regard to their personal health and well-being is majorly driving the growth of the global plant-based protein market.

Wish to Know More About the Study? Click here to get a Report Description: https://reportsandinsights.com/report/plant-based-protein-market

Plant Based Protein Market Segmentation

The global plant-based protein market is segmented on the basis of form, type, application, source process, and region.

By Form

Dry/Solid

Liquid

By Type

Soy Protein

Soy Protein Concentrates

Soy Protein Isolates

Textured Soy Protein

Soy Flour, Grits, and Chunks

Wheat Protein

Vital Wheat Gluten

Wheat Protein Isolates

Hydrolysed Wheat Protein

Textured Wheat Protein

Pea Protein

Pea Protein Isolate

Pea Protein Concentrate

Pea Protein Textured

Canola Protein

Potato Protein

Rice Protein

Corn Protein

Others

By Application

Food Application

Meat, poultry, and seafood

Bakery products

Meat alternatives

Dairy & dairy alternatives

Cereals & snacks

Beverages

Others

Feed Application

By Source Process

Organic Plant-Based Protein Ingredients

Non-Organic/Conventional Plant-Based Protein Ingredients

By Region

North America

Latin America

Europe

Asia Pacific

Middle East

Africa

Plant Based Protein Market Key Players

Some of the key participating players in global Plant Based Protein market are:

Archer Daniels Midland Company

Cargill, Incorporated

Roquette Freres Le Romarin, Ingredion Inc.

Kerry Group

DuPont de Nemours, Inc.

Now Foods

Tate & Lyle plc

Axiom Foods Inc.

AMCO Proteins

Burcon NutraScience Corporation

BENEO GmbH

Glico Nutrition Co., Ltd.

Glanbia plc

Corbion NV

Cosucra Groupe

Warcoing SA

Sotexpro

Farbest Brands

Crespel & Deiters GmbH & co. kg

Wilmar International Ltd.

CHS Inc.

To view Top Players, Segmentation and other Statistics of Plant Based Protein Market Industry, Get Sample Report @: https://reportsandinsights.com/sample-request/5891

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[thegreenbeanery]

Summer is just around the corner and that means trips away ! Here are some of my favourite travel tips i find helpful while being vegan

Research Vegan-Friendly Destinations:

Look for destinations known for their vegan-friendly food options, such as major cities like Los Angeles, London, Berlin, and Bangkok.

Consider countries with a strong tradition of plant-based cuisine, such as India, Thailand, and Ethiopia.

Use vegan travel guides, websites, and social media platforms to discover hidden gems and local favorites.

Explore Vegan Restaurants and Cafés:

Use apps like HappyCow, Yelp, or TripAdvisor to find vegan and vegan-friendly restaurants in your destination.

Seek out local vegan eateries, vegetarian restaurants, and health food stores for a variety of plant-based dining options.

Look for restaurants with clearly labeled vegan menus or options to make ordering easier.

Accommodations with Vegan Options:

Choose vegan-friendly accommodations such as hotels, hostels, or guesthouses that offer plant-based meal options or cater to dietary preferences.

Consider booking accommodations with kitchen facilities to prepare your own meals using local ingredients.

Look for eco-friendly and sustainable accommodations that align with your values, such as vegan resorts or eco-lodges.

Connect with Local Vegans:

Reach out to local vegan communities or social media groups in your destination for insider tips and recommendations.

Attend vegan meetups, events, or food tours to connect with like-minded travelers and locals.

Follow vegan influencers and bloggers who share their experiences and recommendations for vegan-friendly travel.

Pack Vegan Snacks and Essentials:

Bring along vegan snacks, protein bars, and non-perishable food items for times when vegan options may be limited.

Carry a reusable water bottle and utensils to reduce waste and stay hydrated while traveling.

Research local vegan-friendly markets and grocery stores to stock up on fresh produce, snacks, and ingredients.

Be Prepared and Flexible:

Be open-minded and flexible when dining out, as vegan options may vary depending on the destination and local cuisine.

Learn basic phrases in the local language to communicate dietary preferences and ask questions about ingredients.

Plan ahead and make reservations at vegan or vegan-friendly restaurants, especially during peak travel seasons.

[downtoearthmarkets]

Make room for mushrooms this week as National Mushroom Day is observed every year on October 15th! Fall is the perfect time to celebrate the fascinating world of fruiting fungi, as the damper, cooler conditions usher in prime time for a host of these deliciously tasty morsels.

Mushrooms can provide a wonderful substitute for meat and seafood in many recipes, including your Thanksgiving and holiday spreads. We carry fresh mushrooms in all our farmers market locations, where you can find them being sold by our dedicated mushroom vendors and at some of our diversified farmstalls.

We recently chatted with Ted Hall from Mushrooms.NYC to learn more about their grow spaces in the southern Catskills and the range of edible mushrooms they produce year-round.

How did Mushrooms.NYC get started?

I have a background in climate policy studies with Columbia University Earth Institute, while my wife Anne was a chef. We are passionate about food security and access, regenerative farming and nutrition health and education. In 2017, we were expecting our second child and had started an urban farm in Far Rockaway. We found out about a mushroom farm in New York City that was looking for soil and needed help turning around its operations to stay afloat.

Anne expressed interest in taking over the reins of this farm and working with restaurants to supply them with locally grown, gourmet fresh mushrooms, while I managed the on-the-ground aspects. We took a leap of faith and, along with another friend, we were able to turn around the operation from losing money to becoming economically viable. According to Cornell Cooperative Extension's Urban Agriculture and Small Farms program we were the first and only mushroom farm in all five boroughs as of 2019!

Unfortunately, we had to demolish our New York City grow space during the lockdown of the Covid-19 pandemic. We moved our operations to Ellenville, NY where we currently employ a team of nine people. Mushrooms.NYC is part of a Baha'i "Storehouse Cooperative” so we continue to share our profits and vital resources with everyone in Manhattan who we’ve worked with before.

What type of mushrooms do you cultivate year-round?

We have one small, highly controlled indoor grow space and another larger space that’s less regulated like a ventilated greenhouse using natural sunlight and heat to keep things from freezing in the winter.

Both areas are set up to be as passive as possible and use the least amount of energy while working with the existing weather patterns. These spaces allow us to consistently produce mushrooms year-round using a hands-on approach that is a lot less automated and energy intensive than other mushroom growing operations. Winter is always a bit trickier though as we have to use heat when conditions get really cold.

We organically cultivate many kinds of mushrooms that are packed with essential vitamins, compounds and minerals that support healthy individuals. All our mushrooms provide Vitamin B-12 when they are slow-cooked:

Shiitake: Shiitake mushrooms feature all nine amino acids which make them a full and complete protein and a great substitute for animal-derived protein.

Oyster (Blue/Silver, Brown, Gold, Pink, White): These common culinary mushrooms are prized for their delicate texture and mild, savory flavor. Oyster mushrooms also provide a full protein.

King Oyster/Trumpet

Lion’s Mane: These beautiful mushrooms look like waterfalls or icicles. When blanched in salted water, lion's mane mushrooms take on the flavor and texture of succulent shellfish such as crab or lobster, so make a great plant-based substitution.

White Coral: A relative of lion’s mane that’s more textured. It’s harder to cultivate so we don’t always have it.

Pioppino: An Italian species that’s also known as Black Poplar Mushroom or Velvet Pioppini. These mushrooms are very flavorful, almost like a taller, slender shiitake. Their flavor spreads on everything to just cover a dish.

Black Pearl: A species that lies somewhere in-between a King Oyster/Trumpet or a Blue Oyster.

Hen of the Woods: This species also provides a full protein but it’s very tricky to cultivate. But we just had our first successful cultivation using spores sourced from growers in Pennsylvania!

For our indoor cultivation, we use a growing medium made up of milled hard woods and certified organic grain that is the by-product of other operations. We were using propane to pasteurize our medium, but, in our ongoing quest to become more sustainable, we have switched to electric-generated steam. We would ideally like to convert the process to using solar or biogas, or even methane if we can do it in a well-ventilated area.

We also have outdoor cultivated growth in a forested area just under an acre in size that mimics a natural environment, which means we must watch for pest activity. These mushrooms are grown in substrate that’s free of contamination from other spores, so we know exactly what species we’re harvesting. The mushrooms are watered entirely by natural precipitation and are loaded with Vitamin D thanks to their exposure to natural sunlight.

We grow Gold and Silver Oyster, Lion’s Mane, Pioppino, Shiitake and sometime White Coral in this outdoor space. We can even produce a small amount of blue oyster and shiitake outside towards the end of winter as long as there is a little bit of snow melting during the daytime. These winter mushrooms are insanely tasty!

However, late spring and late summer-early fall are the sweet spots for mushroom growing, both indoors and outdoors. There is a big explosion of forage during these periods and our operations line up much better with the climate at that point.

What types of mushrooms do you forage for?

We’ve always foraged for wild mushrooms, but up until recently we were just doing it recreationally. Two years ago, we were able to obtain a license to forage nationally, which is not easy to come by as most folks only have a state foraging license.

Foraging has become more challenging these days as there are now commercial entities that are over-harvesting wild mushrooms and shipping them in from the west coast. There’s a lot of pressure to over-harvest mushrooms for profit. Some recreational foragers are also harvesting so much that it’s destroying the ecological integrity of the mushrooms' ecosystems.

Mushrooms.NYC is committed to harvesting our wild forage in a way that’s sustainable and sensitive to the ecosystem surrounding our farm. We are a mission-driven cooperative so are not trying to sell as many mushrooms as possible. The way we forage is a lot more labor intensive and less extractive, so the quality of our harvest is higher and relatively more expensive.

In addition to the pressures of over-harvesting, wild mushrooms are also sensitive to climate change. Mushrooms need snow as part of their lifecycle. Because of temperature change here in the Catskills, the winter-round snowpack is receding and has retreated to higher and higher elevations. A lot of well-known patches that had been there for generations are not producing edible mushrooms anymore. We are seeing a lot of erosion in our intact forests which is an indication that their mycological foundations are starting to give out. This means we are having to venture higher up each year to find our wild mushrooms.

We haven’t had much luck with Morels. We were able to find a small number last year, but it wasn’t enough to bring to the farmers market. However, we do collect and sell several types of locally foraged wild mushrooms including:

Black Trumpet

Chaga

Chanterelles

Chicken of the Woods

Coral

Hen of the Woods

Honey

Lobster

Reishi

Turkey Tail (we forage for several medicinal varieties)

Regional varieties like Bolete that are super tasty!

Thank you, Ted, for sharing these fascinating and fun fungi insights. In addition to their variety of fresh, gourmet mushrooms, and as part of their mission to spread access to fresh, nutritious food, Mushrooms.NYC also sells ready to fruit “grow blocks”. These kits are as easy as growing basil and will fruit for a couple of years so you can grow your very own culinary mushrooms at home.

[random-thought-depository]

Two comments on the linked damsel/knight thing, first one Something adjacent I thought about before and the second commetary on it

1) something that I think were blinded from due to the focus on modern feminist critique of it, is that the damsel in distress/ win the princess’s hand in marriage type tropes function basically as a gender flipped version of Cupid and psyche/cinderella/Rapunzel type stories, where the protagonist ( a commoner ( living in what is extreme poverty by modern standards) or sometimes lower nobility ( or can be a princess if its to a GOD) ) accomplishes difficult tasks in order to win the affections/hand in marriage of a princess/prince. This is a very simple wish fulfillment fantasy!* in which you are able to be valued ( in a affectionate/sexual , not extremely labor market related way) don’t have to work hard anymore and are no longer in danger of starving or freezing to death!

* and one I relate to even as a sort-of-fem gay guy more removed from the whole gender roles thing

2) I think it is interesting that the writer was able to separate birth mother and primary child care takers in her mind for herself, but kept writing protector/provider as one ( with the slash!), despite them being far more distinct historically. In most of History Women were the Providers. They did 80% of the calorie collection for hunter gatherers, they did the agricultural work in hoe based societies, It wasn’t only in societies that moved on to the plow that men could honestly be said to be the Primary Provider, and even then women were still producing goods ( cloth, pottery etc) that would contribute to the household economy either for There own subsistence use or to sell/barter as part of a cottage industry, and this didn’t end until industrialization ( and even after industrialization lower class women still sometimes worked! Remember the triangle shirt waist factory fire? Or the radium girls?)

Regarding the point about hunter-gatherer societies in 2), IIRC it depends on ecological context: in environments where fruit, tubers, and small game are abundant the majority of food is obtained by activities that are either women's work or not particularly gendered, but in environments where big game is the more abundant potential source of human-usable food the majority of food is obtained by big game hunting, which is mostly done by men (at least in known Homo sapiens hunter-gatherer societies). Notably, IIRC the latter kind of environment includes the Arctic tundra (I'm guessing cause there plant bioproductivity is low and Bergmann's rule favors concentration of animal biomass into big animals), which is probably the best analogy on present day Earth for the steppe-tundra/mammoth steppe and cold grasslands that covered much of Eurasia during the ice ages. Also, even if big game hunting wasn't providing the majority of the calories it might have been important as a supplementary or seasonal food source and it may have had an importance as a source of protein and other nutrients that surpassed its importance as a source of calories. But yeah, I agree, just assuming that basic physical resources net flow from men to women and children instead of net flowing from women to children and men is a big blindspot!

Also, the analysis in those posts I was talking about seemed to more-or-less just take monogamy-as-default as a given, but I don't think monogamy is well-explained by meat-provisioning or by need to protect females and immature young from violence, at least not if you extrapolate from the intellectual and political capacities of modern humans!

IIRC actual hunter-gatherer societies tend have strong norms of big game meat being shared relatively equally around the band with distribution being controlled by more-or-less consensus of the entire band. Which makes sense; a logical way to process and distribute big game is to take the carcass back to camp or gather the group around it and cut it up, this is a situation in which effective political coalitions demanding more-or-less equal distribution of the meat would develop very easily. If you're going to use sexual bonding between men and women to reinforce relatively egalitarian meat distribution controlled by consensus of the band, you're probably going to end up with some kind of ...MMMFFF... polyamory!

And I think something similar applies to protection of women and children from violence (whether violence by other humans or dangerous nonhuman animals).

An individual human man is actually quite vulnerable to organized human violence no matter how personally badass he is, because humans are really good at cooperation and even the most badass individual man is probably going to go down hard against ten times his number in much less impressive fighters with access to similar technologies of violence. If you look at what human male violence actually looks like, a lot of it is cooperative violence done by groups of men fighting for a shared cause.

Even if we're just talking about protection against unorganized murder, an individual man is not actually a particularly great defense system for a woman and her children, cause, y'know, he's gotta sleep sometime, and he's probably gotta do a bunch of other stuff that regularly takes him out of immediate physical proximity to her and her kids for significant periods of time. That woman would be much safer being guarded by a group of men, maybe in a situation of a group of men guarding a group of women and their children.

Same applies to defense against nonhuman predators, and would have applied to it really hard before the invention of projectile weapons. One man with basically a sharp stick would probably not be a very formidable opponent to a dinofelis or megantereon, and would probably get ripped up pretty efficiently by a pride of lions or a pack of Pachycrocuta brevirostris (actually, I wouldn't be surprised if before the lions and Pliestocene mega-hyenas could get him he got ripped up pretty efficiently by a pack of early Pliestocene African wild dogs that had been habituated to hunting early humans and hence had learned tactics optimized to deal with prey that presented approximately his threat profile). If you were a woman on the early Pliestocene African savanna, you'd be much safer being protected from predators by a group of men.

And if you look at how human societies actually go about protecting women and children, yeah, it's mostly coordinated cooperative efforts by groups of people.

As I touched on in my speculations about anti-predator defense and the origin of the masculine gender role, if you're going to use sexual bonding between men and women as a way to reinforce a relationship in which men protect women and children from dangerous nonhuman animals and/or hostile humans, I think you'd be more likely to end up with some kind of ...MMMFFF... polyamory!

I don't have a firm opinion on what the evolutionary impetus for human monogamishness (not a typo!) was, but I suspect it was not meat provisioning in the context of big game hunting and it was not the necessity of protecting women and children from dangerous nonhuman animals and/or hostile humans.

[market-insider]

How the Plant-based Milk Market is Growing Worldwide: A Sustainable Alternatives

The global plant-based milk market size is estimated to reach USD 32.35 billion in 2030 and expand at a CAGR of 7.6% from 2024 to 2030, according to a new report by Grand View Research, Inc. The growth of the plant-based milk market is primarily driven by shifting consumer preferences towards healthier dietary choices and increasing awareness of lactose intolerance and dairy allergies. Consumers are increasingly opting for plant-based alternatives such as almond, soy, oat, coconut, and others, which offer nutritional benefits including vitamins, minerals, and proteins, without compromising on taste.

The growing adoption of vegan and flexitarian lifestyles worldwide has significantly expanded the consumer base for plant-based milk products. These dietary choices are driven by ethical considerations, environmental sustainability concerns, and perceived health benefits associated with reduced consumption of animal products is further expected to drive the market for plant-based milk during the forecast period.

The availability and convenience of plant-based milks have significantly improved, contributing to market growth. Major retailers and supermarkets now stock a wide range of plant-based milks, making them easily accessible to consumers. Online grocery platforms have also expanded their plant-based milk offerings, allowing consumers to conveniently purchase their preferred products from the comfort of their homes. This factor is further expected to drive the market for plant-based milk during the forecast period.

The plant-based milk market has seen significant expansion beyond North America and Europe, reaching new markets in Asia, Latin America, and the Middle East. In Asia, where lactose intolerance is prevalent, plant-based milks are gaining popularity as a suitable alternative to dairy. In Latin America, the growing middle class and increasing awareness of health and environmental issues are driving demand for plant-based milks.

Manufacturers in the plant-based milk market are investing in research and development to innovate and expand their product portfolios. This includes the introduction of new plant sources such as almond, soy, oat, coconut, and others, as well as fortified variants enriched with vitamins, minerals, and protein. Innovations in flavor profiles and packaging formats cater to diverse consumer preferences and convenience.

For More Details or Sample Copy please visit link @: Plant-based Milk Market Report

Plant-based Milk Market Report Highlights

Asia Pacific is expected to grow with the fastest CAGR of 8.2% over the forecast period from 2024 to 2030. The rise of vegetarianism and veganism, driven by concerns about animal cruelty, supports the demand for plant-based milks.

Based on product, the oat milk is expected to grow with the fastest CAGR of 9.4% over the forecast period. Oat milk is rich in dietary fiber, particularly beta-glucan, which has been shown to help lower cholesterol levels. Additionally, oat milk often contains higher levels of protein compared to other plant-based milks, making it a nutritious option for consumers.

Based on nature, organic plant-based milk is expected to growth with the fastest CAGR of 11.5% from 2024 to 2030. Organic plant-based milks are free from synthetic pesticides, fertilizers, and genetically modified organisms (GMOs), which appeals to health-conscious consumers.

Based on distribution channel, sales of plant-based milk proudcts through hypermarkets & supermarkets accounted for the largest share in the plant-based milk market in 2023. These retail outlets offer a wide variety of plant-based milk products, including different brands, types, and flavors. The extensive product range allows consumers to compare and choose according to their preferences, driving sales through this channel.

Gain deeper insights on the market and receive your free copy with TOC now @: Plant-based Milk Market Report

We have segmented the global plant-based milk market based on product, nature, flavor, distribution channel, and region.

[ananya5400]

The plant-based protein market is estimated at USD 14.3 billion in 2024; it is projected to grow at a CAGR of 7.5% to reach USD 20.5 billion by 2029.

[overx]

(Vi) You mentioned you have eating requirements-- that normal human grade foods were no good, what's with that?

"Oh. That? It's pretty normal for reploids not to be able to eat." Vile shrugs, obviously nonchalant about the question.

"Think of it like a sliding scale. There's extremes and also a lot of in-between." Which, frankly, could describe almost any aspect of reploid builds.

"Most of us get features based on the jobs we're built for. If we're going to be working a lot with people for example, we're more likely to be as close to human as possible... within budget. Office jobs, daycare attendants, that sort of thing. There's a need to make non reploids feel more comfortable, and food is like a big... camaraderie thing, you know? You share your culture, your time, and more when you eat together." Or that's what he'd observed at least. It's about the socialization more than anything else.

"Even the most high end models still have intake restrictions though. They're basically vegan..? Or have other individual system restrictions. Generally though, it's easier to process plant matter and sugars over animal proteins. Grease and fat can easily cause havoc on your insides when you aren't built for it too. Same reasons you wouldn't pour oil down the sink."

"...which yeah, makes fried foods difficult. There are modifications and upgrades you can get to have an easier time eating but they're pricier which is why it's not really a default. Maybe the only exception is units commissioned to work in restaurants." Hard to imagine a world where that's the norm, even if it sounds nice.

"...then there's the rest of us. Which is a spectrum of not being able to eat period, and only being able to consume specific stuff. Like... y'know, e-tanks. Unless you fall under 'can't eat' you can have that and similar products. There's food and drinks made for reploids to use for minor upkeep, and it's less expensive than making us able to eat what the humans do." For the manufacturers, that is.

"Synthetic foodstuffs are a big market that sprang up practically overnight, but they're in high demand given our limitations. Quality varies though, and it really depends on your individual systems for what works and doesn't. Lots of it looks and smells pretty close to what I see in human diets at the very least."

"Couldn't tell you if any of it tastes like the real thing though. I'm pretty limited in what I can have. I fall closer to the grade of reploids that eats next to nothing. Not really necessary for a combat model, and I have limited interaction with the public..." thankfully.

"You could compare it to a mostly liquid diet for me. Basically synthetic drinks and stuff that's easy to burn off like alcohol is all I get. Something has to be made with virtually only maintenance in mind and like... sugar, for me to be able to have it as a solid. Even then, I have to stick to small portions."

"Lots of folks are like me and can only drink, but it's the cheapest option that still makes us 'relatable', I guess." Hard to tell if he's bitter or not about it.

[notwiselybuttoowell]

Wildtype’s co-founder and CEO, Justin Kolbeck, a former diplomat who has worked on food insecurity abroad, worries about how current practices would feed a growing population’s demand for seafood.

“The scope of what we’re facing is so massive that if we don’t all succeed, we as a species will collectively fail,” he said. “We can’t fix this when we’re at that point – we need to fix it now when there’s still time for oceans to recover.”

In many cases, seafood products travel multiple times around the world before reaching the end consumer.

"We’re one environmental disaster away from extraordinary disruption to the supply chain and the global consumption of seafood is at an all-time high,” said Lou Cooperhouse, founder and CEO of BlueNalu, which is initially focused on growing bluefin tuna toro. In the next decade, he envisions factories being built around the world that can meet consumption demands and says they are ready to scale quickly.

Sustainable sources of seafood are needed to meet the demand from a growing global population that is on pace to reach 10 billion by 2050. While plant-based alternatives that look and taste like fish are gaining traction, cruelty-free cultivated seafood products could be on dinner plates in the next year or two, pending regulatory approval from the US food and drug administration.

But critics say in order for cell-cultivated seafood to be a better bet for the planet than fishing or farming, the industry would have to make their expensive products cost-competitive and get consumers to willingly substitute it for wild-caught fish.

It also needs to be eaten in numbers high enough to replace wild-caught fish. Researchers say this is unlikely, given the fact that aquaculture, the farming of aquatic organisms, hasn’t succeeded in replacing global wild-caught fisheries but is simply adding to seafood production.

“I’m really skeptical of claims that cell-based seafood companies will make a difference for fisheries and ocean conservation,” said Benjamin Halpern, a marine biologist at the University of California, Santa Barbara, who has researched cultivated seafood’s ability to reduce fishing pressure.

The state of California recently made the largest single investment in alternative protein research of any US state. The $5m (£4.4m) in funding is being split between three University of California schools: UC Berkeley, UC Davis and UCLA. And the Biden administration is backing lab-grown meat as referenced in a recent executive order.

When grown indoors, cell-cultured seafood like salmon and tuna can be optimized for taste, texture and nutritional content, and cooked like traditional fish or eaten like sushi. But it remains unknown if consumers will embrace lab-grown fish.

“We talk a lot about price, taste and convenience as the three core aspects the alt-protein industry needs to focus on,” said Marika Azoff, a corporate engagement specialist at the Good Food Institute, a non-profit advocacy group that promotes alternative proteins. “They need to taste the same or better, they need to be priced the same or cheaper, and they need to be widely available.”

“I see a role for alternative seafood production in the sustainable seafood equation, just as I do for sustainably harvested wild fisheries and sustainable aquaculture,” said Rob Jones, global head of aquaculture at the Nature Conservancy. “Both cell-based and plant-based seafood can be a part of that future.”

Jones said alternative seafood products could achieve a similar 1% to 2% of the overall market, similar to plant-based meats, but that the full environmental and social effects of the production methods, such as carbon emissions and ingredient sourcing policies, must be considered.

Most alt-seafood companies won’t share their intellectual property and it’s unknown just how energy-intensive cell culturing is at this stage. BlueNalu’s Cooperhouse likens it to beer or beverage production and says it’s important to remember that the current seafood industry is incredibly resource-intensive.

“Your resources are labor on ships, oil, massive transportation and the many animal lives lost for a very inefficient 50% to 70% yield depending on species,” he said. “Let’s address the global supply chain issues and solve them one species at a time.”

BlueNalu and Wildtype say there’s no single solution to meeting the world’s demand for seafood, but believe their presence can lead to greater sustainability in the industry.

“Fish farms recognize that their current practices need to change and commercial fishing operations know something needs to change,” said Wildtype’s co-founder Aryé Elfenbein, who is also a cardiologist. “Our role is to assist with that transition – that’s really what we’re there for.”

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Buy Vegan Products Online: A Healthy and Delicious Choice

The need for vegan products is rising in a world where people are becoming more and more health-conscious. Customers are actively looking for alternatives made from plants that satisfy their nutritional needs and moral requirements while still eating well. Vezlay is an organization that stands out in the vegan product market. We'll go about the benefits of buying Vezlay Products Online in this article, especially for people who want to go vegan without offering flavor or quality.

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What sets Vezlay apart is its commitment to using quality ingredients that not only mimic the taste and texture of meat but also provide essential nutrients. The superior taste of Vezlay Products makes them a favorite among both seasoned vegans and those transitioning to a plant-based lifestyle.

Why Buy Vezlay Products Online?

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Vezlay's online platform provides a comprehensive catalog of vegan products, allowing you to explore and discover new items. Whether you're a fan of classic vegan burgers or eager to try innovative plant-based recipes, Vezlay has something for everyone.

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Making the Switch: A Personal Journey

From Traditional to Vegan

A Flavorful Transition

Making the switch to a vegan lifestyle can be a flavorful journey, especially with brands like Vezlay making it accessible and enjoyable. Share your personal journey of transitioning from traditional meat-based meals to delicious and satisfying vegan alternatives.

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Vezlay products not only taste great but also offer numerous health benefits. Packed with plant-based proteins, vitamins, and minerals, these products contribute to overall well-being. Share insights into the nutritional value of Vezlay products and how they can be a valuable addition to a balanced diet.

Conclusion

Buying Vezlay products online is a delightful journey into the world of veganism. With a diverse range of delicious options, seamless online shopping, and the health benefits they offer, Vezlay has become a go-to choice for individuals looking to make a positive change in their dietary habits. Embrace a tasty and compassionate lifestyle by incorporating Vezlay products into your daily meals.

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Peanut Protein Powder: The Eco-Friendly Protein That’s Changing How We Fuel Our Bodies

For anyone invested in a balanced, eco-friendly lifestyle, peanut protein powder offers a breakthrough in plant-based nutrition. This article explores why peanut protein powder is more than just a source of protein—it’s a nutritional powerhouse that provides essential amino acids, healthy fats, and vital micronutrients to support energy, muscle recovery, and overall wellness. Proeon’s dedication to high standards in sourcing, quality control, and innovation makes their peanut protein powder a standout product in the protein market. Whether blended into smoothies, baked into snacks, or added to savory dishes, peanut protein powder’s versatility and nutrient density make it an ideal choice for vegans, athletes, and health enthusiasts alike. Learn how Proeon’s peanut protein powder offers a clean, sustainable protein that meets the demands of modern wellness without compromising on quality or taste.