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vezlayfood1 · 6 months ago

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The Rise of Veg Meat: A Look at the Latest Trends

Introduction

Veg meat, also known as plant-based meat, is taking the food world by storm. From grocery stores to high-end restaurants, this innovative food is becoming a staple in many diets. But what exactly is veg meat, and why has it become so popular? In this article, we dive deep into the rise of Veg Meat, exploring its history, benefits, challenges, and future trends. Whether you're a curious carnivore or a seasoned vegan, this comprehensive look at veg meat will provide you with all the information you need to understand this exciting food trend.

What is Veg Meat?

Veg meat refers to food products designed to mimic the taste, texture, and appearance of traditional meat but made entirely from plant-based ingredients. Common components include soy, peas, lentils, and various grains. These ingredients are processed and combined with flavorings and binders to create products that closely resemble beef, chicken, pork, and other meats.

Historical Background

The concept of meat substitutes isn't new. Early forms of plant-based proteins can be traced back to ancient China, where tofu and seitan were staples in vegetarian diets. Over the decades, these early forms have evolved, incorporating more sophisticated methods and ingredients to improve their taste and nutritional profile.

The Surge in Popularity

Several factors have contributed to the rise of veg meat. Health consciousness, environmental concerns, and ethical considerations are at the forefront. Additionally, celebrity endorsements and high-profile investments have propelled plant-based meats into the mainstream. Figures like Bill Gates and Leonardo DiCaprio have publicly supported and invested in companies producing veg meat, adding a layer of credibility and allure.

Health Benefits of Veg Meat

Veg meat offers numerous health benefits. It's generally lower in saturated fat and calories compared to traditional meat. Many products are fortified with essential nutrients like B12 and iron, which can be lacking in a plant-based diet. Furthermore, consuming less red meat has been linked to a reduced risk of chronic diseases such as heart disease and cancer.

Environmental Impact

One of the most significant advantages of veg meat is its positive environmental impact. Producing plant-based meat requires significantly less water, land, and energy than conventional meat production. It also results in fewer greenhouse gas emissions. This sustainability aspect is a major driving force behind the growing popularity of veg meat.

Technological Innovations

Advances in food science have been crucial in developing veg meat that closely mimics traditional meat. Companies like Beyond Meat and Impossible Foods use innovative techniques to create products that not only taste like meat but also bleed like real meat, thanks to ingredients like beet juice and soy leghemoglobin.

Market Trends

The plant-based meat market is booming. According to recent reports, sales have surged by over 30% in the past few years. This growth is driven by a diverse consumer base that includes not just vegetarians and vegans but also flexitarians – people who still consume meat but are looking to reduce their intake.

Cultural Shifts

Dietary preferences are shifting worldwide, influenced by a growing awareness of health, environmental, and ethical issues. Social media platforms play a pivotal role in this change, with influencers and food bloggers showcasing plant-based recipes and lifestyle choices that reach millions of people daily.

Challenges Faced by the Industry

Despite its popularity, the veg meat industry faces several challenges. Public perception remains a hurdle, with some consumers skeptical about the taste and nutritional value of plant-based meats. Additionally, regulatory issues and labeling disputes can complicate market entry and growth.

The Future of Veg Meat

The future looks promising for veg meat. Experts predict continued growth and expansion into new markets. Innovations in biotechnology and food science are expected to yield even more realistic and delicious products, broadening their appeal and accessibility.

Recipes and Culinary Uses

Veg meat is incredibly versatile. From burgers and sausages to tacos and stir-fries, the culinary possibilities are endless. Some popular recipes include veg meat lasagna, plant-based meatballs, and vegan chicken nuggets. When cooking with veg meat, it's important to follow specific tips to ensure the best results, such as not overcooking and using the right seasonings.

Veg Meat vs. Traditional Meat

When it comes to taste and texture, many veg meat products have come remarkably close to their traditional counterparts. However, some differences remain. Veg meat is often more expensive due to the complex processing methods and ingredients used. On the other hand, the health and environmental benefits may justify the higher price for many consumers.

Ethical Considerations

Animal welfare is a major factor driving the adoption of veg meat. By choosing plant-based options, consumers can reduce their contribution to animal suffering and support more humane food production practices. This ethical stance aligns with the values of many people who are becoming increasingly conscious of the impact of their dietary choices.

Conclusion

The rise of veg meat represents a significant shift in our food landscape. With its numerous benefits for health, the environment, and animal welfare, it's no wonder that plant-based meats are gaining traction. As technological advancements continue and public awareness grows, the future of veg meat looks brighter than ever. Whether you're a dedicated vegan or simply curious, now is the perfect time to explore the world of veg meat and discover its many advantages. The trend towards veganism has been growing rapidly, with more people recognizing the numerous health benefits of a plant-based diet. Beyond the ethical and environmental reasons, many individuals are turning to veganism for its positive impact on health. Vegan Food Products don't have any ingredients that come from animals. This means no meat, cheese, eggs, or anything else that comes from animals. These goods are made from plant-based ingredients instead of animal-based ones, so they can be eaten by vegans or people who want to eat less animal products.

More information about vezlay foods:

Name: Vezlay Foods

Phone No: 7011736463

Address: A1/1, Nathu Colony Chowk Shahdara, New Delhi - 110093, INDIA

Website: https://vezlay.com/veg-meat/

#Veg Meat #Health #Diet #Delhi #vegan food products #vegan products

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homeimprovementway · 7 months ago

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Cutting Board Stain: Proven Solutions

To remove stains from a cutting board, try using a mixture of hydrogen peroxide and baking soda. A stained cutting board can be unsightly and unhygienic, but luckily, there is a simple solution. By combining hydrogen peroxide and baking soda, you can effectively remove stains from your cutting board. This powerful mixture works by breaking down the pigments in the stain and allowing them to be easily lifted away. To use this method, first sprinkle baking soda over the stained area of the cutting board. Then, pour hydrogen peroxide onto the baking soda and let it sit for a few minutes. Finally, scrub the stained area with a brush or sponge, rinse thoroughly, and dry. With this easy and effective technique, your cutting board will be stain-free and ready for use in no time.

Common Causes Of Cutting Board Stains

Stains on cutting boards can arise from various sources and understanding the common culprits is essential to keep your kitchen tools clean and safe. Below are the main categories of cutting board stains: Food-based Stains - Berries, tomatoes, and beets can leave tough stains on cutting boards. - Cutting acidic fruits like lemons can accelerate staining on the board. - Raw meat and poultry juices are notorious for leaving stubborn stains. Mineral Stains - Hard water residue can cause mineral deposits on cutting boards. - Using iron-rich water for cleaning might lead to rust stains. - Mineral oil buildup can result in dark spots on the board surface.

Preventive Measures

When it comes to maintaining the quality and appearance of your cutting board, taking preventive measures is key. By following regular cleaning practices and proper maintenance routines, you can prevent stains from setting in and ensure your cutting board remains hygienic and safe to use. Regular Cleaning Regular cleaning of your cutting board is essential to prevent stains and the growth of harmful bacteria. Here are some tips to keep your cutting board clean: - Wash with hot, soapy water: After each use, wash your cutting board with hot water and mild soap. This helps to remove any food residue and kill bacteria that may be present. - Sanitize with vinegar: To further disinfect your cutting board, use a solution of one part vinegar to four parts water. Spray or wipe this solution onto the surface of the cutting board, let it sit for a few minutes, and then rinse thoroughly with water. - Dry thoroughly: After washing, dry your cutting board completely to prevent the growth of mold and bacteria. Use a clean towel or air dry it on a dish rack. - Avoid dishwasher: While some cutting boards are dishwasher safe, it is generally recommended to hand wash wooden cutting boards as the dishwasher may cause warping or splitting. Proper Maintenance Besides regular cleaning, proper maintenance is crucial to extend the life of your cutting board and prevent stains. Here are some maintenance tips to follow: - Apply mineral oil: Wooden cutting boards should be oiled regularly to keep the wood moisturized and prevent stains. Apply a thin layer of food-grade mineral oil to the surface of the board, let it soak in for a few hours or overnight, and wipe off any excess oil. - Avoid direct sunlight and excessive heat: Exposure to direct sunlight and extreme heat can cause wooden cutting boards to warp or crack. Store your cutting board in a cool and dry place away from heat sources. - Use separate cutting boards: To prevent cross-contamination, have separate cutting boards for different types of food, such as one for meats and another for fruits and vegetables. - Use a cutting board mat: Placing a cutting board mat or silicone mat on top of your cutting board can provide an extra layer of protection against stains and scratches.

Natural Remedies For Cutting Board Stains

Looking for natural remedies to remove stains from your cutting board? Check out these effective solutions that will leave your board looking clean and fresh. Cutting boards are essential kitchen tools, but over time, they can become stained and discolored from regular use. When this happens, it's important to find natural remedies to effectively remove the stains and keep your cutting board clean and safe for use. Fortunately, there are several natural remedies that can help restore your cutting board to its original condition without the use of harsh chemicals. Lemon And Salt Scrub One effective natural remedy for cutting board stains is a lemon and salt scrub. Simply sprinkle some coarse salt onto the stained areas of the cutting board, and then use a halved lemon to scrub the salt into the surface. The natural acidity of the lemon helps to break down the stains, while the abrasive salt works to lift them away. After scrubbing the surface, rinse the cutting board with warm water and dry thoroughly. Baking Soda Paste Another natural remedy for cutting board stains is a baking soda paste. Create a paste by mixing baking soda with a small amount of water until it forms a thick, spreadable consistency. Apply the paste to the stained areas of the cutting board and let it sit for a few minutes to allow the baking soda to absorb the stains. Then, use a damp cloth to scrub the paste into the surface, targeting the stained areas. Once the stains are lifted, rinse the cutting board and dry completely. Using these natural remedies can help remove stains from your cutting board without the need for harsh chemicals, ensuring a clean and safe surface for food preparation. Remember that regular maintenance and cleaning are essential for keeping your cutting board in top condition. Incorporating these natural remedies into your cleaning routine can help prolong the life of your cutting board and ensure a hygienic food preparation surface for years to come.

Chemical Solutions For Stubborn Stains

If you find yourself battling with stubborn stains on your cutting board, chemical solutions can be an effective way to tackle the problem. These solutions are designed to penetrate and break down tough stains, restoring your cutting board to its former glory. Here are a couple of chemical solutions that can help to remove stubborn stains and keep your cutting board looking clean and fresh. Vinegar Solution A vinegar solution is a great way to tackle tough stains on your cutting board. Mix equal parts of white vinegar and water in a spray bottle and spritz the solution onto the stained areas. Let it sit for a few minutes to allow the vinegar to penetrate the stain, then scrub the area with a brush or sponge. Rinse thoroughly and dry the cutting board completely before use. Hydrogen Peroxide Hydrogen peroxide is another powerful solution for removing stubborn stains from cutting boards. Simply pour a small amount of hydrogen peroxide onto the stained area and allow it to fizz and foam as it penetrates the stain. After a few minutes, scrub the area with a brush or sponge and then rinse the cutting board thoroughly. Ensure the board is completely dry before using it again.

Specialized Products For Stain Removal

When it comes to maintaining the cleanliness and appearance of your cutting board, stain removal is an essential task. Over time, cutting boards can develop stubborn stains from various food items, leaving them looking unappealing and unsanitary. Luckily, there are specialized products available that can effectively remove stains and restore the beauty of your cutting board. In this article, we will explore some of these products and how they can help you maintain a stain-free cutting board. Cutting Board Oil One of the most popular products for stain removal on cutting boards is cutting board oil. This specialized oil is specifically designed to penetrate the wood fibers, moisturize the board, and enhance its natural color. By regularly applying cutting board oil to your stained board, you can effectively remove and prevent future stains. Key benefits of using cutting board oil: - Deeply penetrates the wood to remove stains. - Moisturizes and conditions the cutting board, preventing cracks and warping. - Enhances the natural color and beauty of the board. - Creates a protective barrier against moisture and stains. Stain Remover Sprays If the stains on your cutting board are more stubborn and require additional cleaning power, stain remover sprays can be an excellent solution. These sprays are specifically formulated to break down tough stains and food residue, making them easier to scrub away. Stain remover sprays are usually non-toxic and safe to use on wooden cutting boards. Advantages of using stain remover sprays: - Penetrates deep into stains, making them easier to remove. - Effectively breaks down tough food residue. - Safe to use on wooden cutting boards. - Quick and easy to apply. With these specialized stain removal products at your disposal, you can easily restore the cleanliness and beauty of your cutting board. Remember to follow the instructions provided by the manufacturer for optimal results. Regular maintenance and cleaning will ensure your cutting board remains in top condition, providing you with a hygienic and attractive surface for all your food preparation needs.

Keeping Your Cutting Board Stain-free

Proper maintenance is key to keeping your cutting board stain-free. By following best practices for cleaning, drying, and storing your cutting board, you can prevent unsightly stains and odors from developing over time. Here are some helpful tips to ensure your cutting board stays in pristine condition. Proper Drying Techniques - Use a clean, dry cloth to wipe down the cutting board after washing. - Air dry the cutting board in a vertical position to prevent moisture buildup. Storage Tips - Store your cutting board in a cool, dry place away from direct sunlight. - Avoid stacking other items on top of the cutting board to prevent warping. By implementing these drying techniques and storage tips, you can maintain the quality of your cutting board and preserve its appearance for longer. https://www.youtube.com/watch?v=wqPC-fdQUfc

Dealing With Deep-seated Stains

Sanding The Surface When combating deep stains, sanding the cutting board surface can be an effective solution. This process helps to remove the stained layer and reveal a fresh surface beneath. Professional Restoration For stubborn stains that won't go away with DIY methods, consider seeking professional restoration services. Experts can utilize specialized techniques and products to restore the cutting board to its former glory.

Conclusion And Final Tips

To keep your cutting board stain-free, regular maintenance is key. Test new cleaning methods first to ensure they are effective and safe for your cutting board. Here are some final tips to help you maintain a clean and stain-free cutting board. Regular Maintenance Is Key Keep your cutting board clean and dry after each use to prevent stains from setting in. Regularly oiling your cutting board will also help protect it from stains and water damage. Use a food-safe mineral oil or beeswax to keep the wood hydrated and looking its best. Test New Cleaning Methods First Before trying out a new cleaning method, always test it on a small, inconspicuous area of your cutting board. This will help you assess if the method is effective without risking damage to the entire board. Remember that different cutting board materials may respond differently to cleaning methods, so always proceed with caution when trying something new.

Frequently Asked Questions On Cutting Board Stain

How To Remove Stains From A Wooden Cutting Board? To remove stains from a wooden cutting board, scrub the board with a mixture of salt and lemon juice or hydrogen peroxide. Let it sit for a few minutes, then rinse with warm water and dry thoroughly. Regularly oiling the board can also prevent stains. Can I Use Bleach To Clean A Stained Cutting Board? Yes, you can use a solution of 1 tablespoon bleach to 1 gallon of water to clean a stained cutting board. After applying the solution, rinse the board thoroughly and allow it to air dry. Ensure the bleach is fully rinsed off before using the board for food preparation. What Are The Best Oils To Prevent Cutting Board Stains? Mineral oil and food-grade mineral oil are excellent choices for preventing cutting board stains. These oils create a protective barrier that repels moisture and prevents food particles from seeping into the board. Regularly applying a thin layer of oil helps maintain the board's longevity.

Conclusion

Maintaining a clean and stain-free cutting board is essential for maintaining good hygiene in the kitchen. By regularly cleaning and oiling your cutting board, you can prevent stains and prolong its lifespan. Remember to use warm soapy water, vinegar, or lemons for effective cleaning and always dry it thoroughly. Additionally, using a food-safe mineral oil to condition the board can help prevent stains and keep it looking as good as new. So, protect your cutting board and enjoy your cooking with a clean and stain-free surface every time. Read the full article

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ussweetners · 1 year ago

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Bulk Sweetener: Sugar Packets, Sucralose, Saccharin, & More

However, for many different meals sorts corresponding to baking goods, a sugar kind must be used with a finer consistency. Powdered sugars exist within the particle measurement vary all the way down to several tens of micrometers and these are used as an finish product as well as in candies, toppings, other sweets or meals products in general, similar to tomato sauces, pastes, and extra. Especially with smaller particle sizes, an anticaking agent typically must be launched, in some circumstances, a type of starch like cornstarch or Tricalcium phosphate is added. Made with CareAvailable in bulk ingredient kind in fifty five gallon drums, totes, and tankers, our natural liquid sugar is of course gluten-free and Non-GMO.

Syrup from the evaporators is shipped to vacuum pans, the place it is further evaporated, under vacuum, to supersaturation. Fine seed crystals are added, and the sugar “mother liquor” yields a strong precipitate of about 50 % by weight crystalline sugar. The first crystallization, yielding A sugar or A strike, leaves a residual mother liquor generally known as A molasses.

On the idea of the previous considerations, the synthesis of ionic liquids from carbohydrates is divided into subsections covering different sugars. Also referred to as "demereara" or "turbinado," sugar in the uncooked is often a go-to alternative for vegans and food naturalists alike. Less processed than common granulated sugar, some molasses is left in the sugar crystals. Sugar in the uncooked just isn't good for sugar work or confections as a outcome of impurities could cause boiling sugar to crystalize. Meanwhile, syrups typically comprise round 20% water, and virtually all of them include greater than simply pure sucrose.

These compounds are typically non-toxic and biodegradable each beneath cardio and anaerobic conditions [43]. After the sugarbeets have been cleaned, sliced, and soaked in hot water to recover the sugar, the beet pulp stays. Beet pulp is then pressed and dried to about 10% moisture (dried pulp), leaving a very steady, nutritionally-rich, and high bulk liquid sugar in digestible fiber product. Beet pulp that is pressed to take away extra water and recover extra sugar is then known as pressed pulp. Amalgamated Sugar produces and markets a selection of wholesome animal feed products derived from sugarbeets.

Learning tips on how to choose, can, freeze, dry, and store grapes doesn't have to be complex! USU Extension has all of the resources that you have liquid sucrose supplier to preserve your grapes in the method in which that you simply prefer to take action. How to dry, bottle and freeze corn by Utah State University Extension school.

However, because of its low sweetness, it is usually blended with intense sweeteners [47]. Similar to different polyols, it is reckoned as safe and has been allocated an ADI “not specified” by JECFA (Table 6) [45]. Sugar alcohols’ sweetness is usually liquid sucrose bulk suppliers lower than the certainly one of monosaccharide, and therefore, they're used volume-for-volume like sugar and are called bulk sweeteners.

The authors used a d-glucose by-product in its furanosidic kind because the alkyne bearing partner. The latter was obtained by way of a selective safety of glucose to give 1,2-5,6-di-O-isopropylidene-α-d-glucofuranose 120 adopted by the derivatization of the free alcohol with propargyl bromide (Scheme 23A). From 2011 to now, only some examples of ionic liquids starting from these compounds have been published. These works are mainly based on direct derivatization of at least one hydroxyl functionality to introduce a great leaving group (tosylate or triflate) followed by a displacement reaction with a nitrogen nucleophile to yield an ionic compound. An anion metathesis response can be used to obtain completely different ILs containing the same cation [65,66,67]. The above-mentioned technique, based on the neutralization-metathesis reaction of d-gluconic acid in its linear type, has been broadly used [17,forty three,forty four,45,46].

White sugars are some of the widespread and are extensively utilized in baking and food manufacturing. Others are caster sugar, icing sugar, jam-setting sugar, and sanding sugar. Sorbitol supplies fewer energy than sugars, and its sweetness amounts to about 60 % of the one assigned to sucrose (Table 2). It additionally characterizes with a 20-fold greater solubility in water than mannitol.

LPS® DETEX® FoodLube® Sugar Dissolving Fluid quickly dissolves and removes sugar-based soils, keeping meals and beverage equipment fully operational. This NSF H1 lubricant can be utilized anyplace inside meals processing amenities where incidental meals contact may occur. The advanced formula leaves behind a skinny lubricating film that eases future cleansing of sticky soils and supplies short-term corrosion safety. As such the food and beverage business requires massive portions of sugar to fulfill the demands of consumers.

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farzanatrading · 1 year ago

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How can I preserve more vitamins in cooked vegetables?

Choose steam cooking:

Steaming vegetables is a gentle cooking method that preserves as many vitamins as possible. By using a steamer basket or steam rack, you can cook vegetables in boiling water while minimizing direct contact with boiling water. This helps preserve water-soluble vitamins like vitamins C and B, which can leak when boiled.

Try a quick cook:

The longer vegetables are exposed to heat, the more they tend to lose vitamins. To minimize nutrient loss, consider using quick cooking methods like sautéing or blanching. These techniques involve short exposure to high heat, which helps to retain the vibrant colors and nutrients of the vegetables.

Storing cooking water:

When you boil vegetables, many vitamins will seep into the cooking water. Instead of throwing away this nutrient-rich water, try reusing it in soups, stews or broths. This way, you can still benefit from the vitamins released during the cooking process.

Cut into larger pieces:

Cutting vegetables into small pieces before cooking can increase the surface area exposed to heat, resulting in a loss of nutrients. To minimize this, cut your vegetables into larger pieces or use cooking methods that require less chopping, such as grilling whole vegetables or grilling thick slices.

Cooking with skin:

In many vegetables, a significant amount of the vitamin is concentrated in or near the skin. By leaving the skin on while cooking, you can help retain more nutrients. This applies to vegetables such as potatoes, carrots and beets, among others. Just make sure to rinse them well before cooking to remove any dirt or contaminants. Proper storage and reheating:

If you have leftovers, proper storage and reheating techniques can help preserve leftover vitamins. Store cooked vegetables in an airtight container in the refrigerator to slow down the breakdown of nutrients.

Choose Bulk Fruits and Vegetables online in Dubai and remember to use mild and rapid cooking methods, save the cooking water for future uses, and consider keeping the skin on when possible.

#Eggs Online DubaiHerbs Online Dubaisweets online DubaiEggs & Dairy Products Online in Dubai Bulk Fruits and Vegetables online in Dubai

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love-menzone · 1 year ago

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Check out New Beard Style from the Menzone barbershop to Trim

The beard style is gaining popularity as more men explore ways to enhance their looks. A man can look more appealing and fashionable by maintaining a well-groomed beard. The most excellent beard styling salon in Oakville is Menzone. You can get the desired look with our range of beard styling services. The skilled stylists will work with you to develop a style that complements the shape of your face and your personality, whether you like a perfectly trimmed beard or something more imaginative. Therefore you must try the best beard Services to enhance a neat and excellent look at all times among other people in society.

Is It Possible To Approach An Accredited Hairdresser And Get A Majestic Look?

Get a Well-Groomed Look:

You may give yourself a boost and make your appearance stand out with our selection of styling services. The knowledgeable stylists work with you to achieve a trendy and appropriate style by analyzing your beard's kind, texture, and length. Make an appointment today to make a fashion statement and stay current. Due to their experience and expertise, many area residents select this salon. Their friendly hair stylists will be able to comprehend your needs and restyle your hair flawlessly.

Utilize The Variety Of Techniques:

It is frequently observed that barbers have a variety of techniques at their disposal that enable them to comprehend their clients' wants. When customers leave their store, they ensure they are happy. They must feel refreshed and energized, prepared to take on the day. Men's haircut needs the right style and looks so you must beet best barbershop. It is a superb technique to foster positive relationships with clients and motivate them to return to the best barbershop. A man needs a haircut once a month, but the unique experience keeps them returning. A man with a hectic schedule looks forward to the day when they may go to the barber and experience that energizing feeling.

For more information about best beard Services, Men's haircut, best laser hair removal in Mississauga, best laser hair removal in Oakville, barbershop in Etobicoke, please visit the - Menzone.

Reference taken from here.

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earaercircular · 1 year ago

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Kairlin flax fibre furniture equips Bureau Vallée stores

Kairlin was born from the work of navigator Roland Jourdain and his partner Sophie Vercelletto. The brand deploys the bio sourced material called Kairlin, made from flax fibre and glue from sugar beet or corn.

"A natural material that resists the force of the sea has its place on land," says skipper Roland Jourdain[1]. He experimented life-size with the solidity of Kairlin[2] - a material made from flax fibre and a bio sourced glue from sugar beet or corn - that was made up of several elements of his sailboat "We Explore", which took part in the last edition of the Route du Rhum[3]. The two associates, Roland Jourdain and Sophie Vercelletto, his companion, who are behind this innovation, moreover have every intention of gradually imposing Kairlin - a patented product - in various sectors, such as furniture manufacturing.

A bet supported by Bruno Peyroles, the president of the distribution group of office equipment Bureau Vallée[4], also sponsor of We Explore. It has designed and installed linen furniture in 80 of its 400 stores for the recovery of recyclable office items, such as ink cartridges. Consisting of several bins, the set is 1.50 meters long.

Signage at the point of sale informs Bureau Vallée customers of its natural composition. "Each piece of furniture requires an investment of 750 euros," says Bruno Peyroles. Through this initiative, we want to demonstrate that this material will gradually obtain its place in industry. He is thinking, for example, of ballpoint manufacturers who all use plastic derived from petroleum and could easily switch to a bio-sourced and recyclable product like Kairlin.

A manufacturer located in Normandy

“Printers, signage manufacturers, designers are starting to contact us. We are already working with two distributors”, indicates for his part Xavier Baris, member of the Kaïros strategic committee, whose team is based in Concarneau (Finistère)[5]. The turnover generated by the Kairlin has not yet reached one million euros, "but it has tripled in recent months", continues Xavier Baris.

For more use of the material, the team of Roland Jourdain and Sophie Vercelletto must still work on different possibilities of colour - currently, brown, black and white - and its resistance to fire. The plates are manufactured in the form of sheets and panels by an industrialist based in Normandy, from flax grown and harvested only by local farmers.

While Kairlin is currently more expensive than plastic-based materials derived from petrochemicals, the ramp-up in volumes will necessarily lower flax fibre manufacturing prices. Regarding its recycling, it is particularly possible to give a second life to Kairlin-based materials in the form of granules for bio-sourced plastic injection.

Source

Stanislas du Guerny, Les meubles en fibre de lin de Kaïros équipent des magasins Bureau Vallée, in Les Echos, 8-06-2023 ; https://www.lesechos.fr/thema/articles/les-meubles-en-fibre-de-lin-de-kairos-equipent-des-magasins-bureau-vallee-1950233

[1] The famous French sailor Roland Jourdain has launched the construction of We Explore, a flax fiber catamaran with which he intends to take part in the next Route du Rhum, in November, departing from Saint-Malo.

[2] Kairlin® is an innovative and elegant biocomposite material made from flax fibers and 100% vegetable components. Developed and patented by Kaïros Environnement, Kairlin® follows a manufacturing technique that makes it possible to obtain recyclable and compostable sheets, plates or panels in industrial compost. Made in France, Kairlin® can be of different composition then machined and thermoformed to adapt to your desires and technical or aesthetic needs. https://www.kairos-jourdain.com/fr/environnement/kairlin

[3] Created in 1978 by Michel Etevenon, La Route du Rhum-Destination Guadeloupe is the queen of solo transatlantic races. For 44 years, it has linked Saint-Malo in Brittany to Pointe-à-Pitre in Guadeloupe, and brings together on the same starting line the largest plateau in ocean sailing. This transatlantic, with a total distance of 3542 miles, has become legendary and its magic operates in the diversity of classes and the mixture of genres. Great figures of sailing, professionals and amateurs meet every 4 years to taste "the magic of Rum".

[4] Since 1990, Bureau Vallée has been a specialized brand offering a wide choice of products from the world of stationery, office automation, high-tech, office supplies and furniture at discount prices. We address both individuals and professionals. The Bureau Vallée brand stands out by expressing its vocation around a base of authentic values that are embodied in each store. Its 240 stores are present everywhere in France but also in Spain and Belgium.

[5] Concarneau (Breton: Konk-Kerne, meaning "Bay of Cornwales") is a commune in the Finistère department of Brittany in Northwestern France.[3] In 2019, it had a population of 19,816. Concarneau is bordered to the west by the Baie de La Forêt.

#bio sourced material

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extractohol-blog · 2 years ago

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Food Grade Alcohol (Food Grade Ethyl Alcohol) is Safe for Human Ingestion and 100 Percent Pure

Businesses use yeast cells to ferment plants that contain starch, such as cereal, beets, or sugarcane, to produce food-grade alcohol. Then, using fractional distillation, they concentrate the ethanol. Vendors label food-grade alcohol for the market in a variety of ways, including as non-denatured alcohol, grain alcohol, 190-proof grain, food-grade alcohol, and anhydrous ethanol (without water). The solvent doesn't include any additives, making it safe for intake by humans. Food Grade Ethyl Alcohol is offered for sale by businesses as a tincture, extract, or concentration. Food Grade Alcohol is safe for human ingestion, as you may guess from its name. The product is risk-free and 100 percent pure.

Food Grade Alcohol: Uses

Cannabis oil is extracted from hemp or cannabis biomass using food-grade ethanol.

Compared to other chemical extraction techniques, the solvent is less hazardous to handle and healthier.

It may be used to make vinegar and a variety of flavour extracts, including root, botanical, vanilla, and others.

For the creation of different topical therapies and tinctures made from plants.

It is applied to cosmetics and fragrances.

Great for leaf extracts, decoctions, and mushroom tinctures

It is often used by bakeries, confectionery stores, and cake businesses.

It is often used by businesses to create shellac thinners, which are subsequently used for delicate instruments.

The top organic cleaning and sanitising agent possible

For personal care products, including deodorants, shampoos, lotions, salves, and soaps

Often used as a fuel for campfires and boat stoves.

Extractohol assists you in achieving maximum extraction strength for your tinctures, herbal oils, and culinary extracts due to its effectiveness and purity. NOP-certified food-grade alcohol can be purchased at a reasonable price. To get more information about its products, prices, and services, go inside the website.

#Food Grade Alcohol #alcohol #Ethyl Alcohol

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buyingabacon · 2 years ago

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Nitrate Free Bacon - Is it Better Than Nitrate-Cured Bacon?

Bacon is a staple in several keto, paleo, and also Bulletproof Diets. Yet the nitrates and nitrites used to treat it aren't all that healthy for your body. The Globe Health and wellness Company has located that nitrates in processed meats can create cancer. So, some people have actually selected to prevent them altogether and choose nitrate complimentary bacon rather. Here's a good post to read about full article, check this out! Nitrates are used to give processed meats their pink shade and prevent them from browning. They likewise add a salty, healed flavor. They are commonly marketed as a salt as well as can be discovered normally in some green veggies. There are 2 usual kinds of nitrates: salt nitrate and sodium nitrite. Sodium nitrate is sold as a salt for healing meats, while sodium nitrite can be discovered normally in specific veggies like celery. When nitrates are added to meat throughout the healing procedure, they decrease the failure of proteins as well as stop the development of dangerous germs. To gather more awesome ideas, click here now to get started. They likewise aid the meat maintain its pink shade as well as offer the smoky, salted taste that bacon is known for. The problem with nitrates is that they aren't easily processed by the body, which suggests they may transform to nitrosamines and other carcinogenic substances. The threat enhances when nitrates are subjected to heats during cooking. However the good news is that nitrate-free bacon can be made without utilizing nitrates as well as nitrites. It's a more natural way to maintain the meat as well as it's far better for you than typical bacon. Some nitrate totally free bacon producers use a technique called "2nd generation" curing, which doesn't entail including water or phosphates. The result is a much less "kinky" discharge and a much more also structure when prepared. Other nitrate free bacon brand names are produced with natural nitrates and nitrites, such as those from celery or beets. When these natural ingredients are combined with a rub as well as slow smoked, they can create a fantastic tasting bacon that's much more nourishing than typical treated bacon. One more approach of curing is to mix nitrates and also nitrites with sugar, salt, and spices. This results in a bacon that's both much less "kinky" and also much more tasty than typical treated pork. While this technique does have its downsides, it can be a good option for those with nutritional restrictions or who like to decrease their consumption of nitrates and nitrites. This process requires even more time as well as care than conventional treating methods, yet it's much healthier for your body and also gives a scrumptious, mouthwatering option to typical bacon. Despite how you treat your bacon, do not overcook it or leave it neglected in the stove for also lengthy. Cooking it too long can create inflammatory, oxidized fats that can bring about heart disease and also various other health and wellness issues. If you do choose to eat nitrate free bacon, make certain to take supplements like L-arginine as well as obtain a lot of nitrate-rich veggies in your diet. These foods aid your body synthesize nitrates. You can find nitrate cost-free bacon in a lot of grocery stores and butchers, but make certain to read the tag thoroughly so you don't buy anything which contains synthetic chemicals. Some nitrate complimentary bacon brands may still be infused with synthetic nitrates as well as nitrites to guarantee they have a pink, smoky, and also crisp taste. You can click this link https://www.britannica.com/topic/bacon for more great tips!

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nyortor · 2 years ago

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Check Out All Possible Details About Ikaria Lean Belly Juice

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wastelesscrafts · 3 years ago

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do you have any tips or resources for fixing T-shirts with visibly discoloured armpits? When my favourite T-shirts get like that they usually get downgraded for sleeping or not-leaving-the-house wear, but most of them I'd like to actually continue to wear...I can't get the stains out, but I don't know what else to try.

Dealing with discoloured armpits:

Discoloured armpits happen to the best of us. Downgrading your shirt's a pretty good solution: at least they're still getting used.

There are a lot of products and laundry hacks that promise to get rid of these stains. Normally I'd link to a stain removal guide in posts like these, but all English-language ones I can find involve products that aren't locally available to me and I'm not comfortable recommending things I've never used before, so I'll refrain from doing so at the moment.

Two general tips I can give regarding stain removal:

Please be very careful when handling chemicals such as bleach. Take safety precautions, and never mix anything without first looking up if it's safe to do so.

Don't let stains sit: treat a stain as soon as you notice it. The longer it sits, the less likely you'll be able to wash it out.

Dyeing:

One way to get rid of stains is to dye over them. I occasionally dye stained items with tea/coffee: yellowed pits become less noticeable when the entire garment is yellowed. All you need is a pot, access to a stove, water, vinegar, and coffee or tea. Use the coffee/tea to dye your item, and white vinegar to set the dye so the colour won't run next time you wash your shirt.

Coffee and tea will result in beige and brown fabrics, depending on how much you use and your soaking time. There's plenty of other natural dyeing methods, like for example beets (pink), turmeric (yellow), red cabbage (blue), nettles (green),... Take a look at this natural dyeing guide by The Spruce Crafts to learn where to start.

Note that natural dyes like these will rarely result in colours as vibrant as commercial dyes will. They're perfect for pastels, though.

(Image source) [ID: 9 fabric swatches ranging from beige to yellow to shades of pink and purple, dyed with different ingredients: tea, turmeric, brown onion, red onion, beet, red cabbage, and hibiscus.]

You can also buy commercial dyes at most craft stores. Just make sure to pick a colour that's darker than your stain. Commercial dyes will give you a more consistent covering than natural dyes, but they're less environmentally-friendly.

Dyeing works best on natural fibres such as cotton or linen, regardless of whether you use a commercial dye or a home-made one.

Refashioning:

You can't have armpit stains if you don't have fabric beneath your armpits to stain in the first place. One way to deal with stains like these is to refashion your shirt into a different kind of garment, or a different item. For example, check out this spaghetti strap crop top tutorial by Tumblr-user Nyadcircus, or turn your shirt into a tank top, a halter top, or a racerback shirt.

If all fails, t-shirts make for pretty good tote bags and rugs.

(Image source) [ID: cutting instructions for turning a t-shirt into a muscle shirt.]

Conclusion:

We all sweat, and most of us use some form of deodorant (which can stain fabric), so armpit stains are a really common issue.

Don't throw out your shirts if their armpits get stained. Dye them to cover up the stains, rework the shirt into something else, or simply wear them as pyjamas, workout clothes, or keep them for when you've got dirty chores on your to-do list.

Another thing I like to do with stains is to cover them up with embroidery, fabric patches, or lace. I realise armpits aren't the best spot for these techniques, but I still wanted to mention this in case your shirts have stains in other places, too.

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ao3bronte · 4 years ago

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As many of you know, I am a proud homesteader! I farm my land (when I'm not working my other two jobs) and one thing I do every year is find ways to preserve my harvest so I can eat the fruits of my labour when it's -30C outside. So I thought I would share my "lazy" pickling technique with you guys, since many of you may be trying your hand at gardening for the first time!

Step 1: Wash the shit out of your jars. Hot water and soap. Then, boil the jars and the lids for a few minutes in a big saucepan of water.

Step 2: Take the jars out and let them dry on a towel. They're really fucking hot so don't touch them. Use tongs (those pinchy things) and let them cool down.

Step 3: Chop up some veg. Whatever you want, we die like men when it comes to pickles. Carrots, cucumbers, onions, beets, peppers, you do you. I like to pickle green tomatoes with one chile in the jar to make them a lil spicy 🔥🔥🔥. Shove that shit into the jar right to the top and don't be gentle. Jam it in hard and good.

Step 4: Time to make a brine. In my opinion, measuring is for bakers and I don't have the patience for that shit. 1:1 ratio water and vinegar. Put that in a big ass saucepan and set that bitch on high. Add some salt (I add 2 spoonfuls if I'm doing a big batch), peppercorns and mustard seeds. Eyeball it like you don't fear god. And you can add sugar, but I don't eat sugar because I'm a salty hoe.

Step 5: Bring the brine to a boil and then pour the brine into the jars to the top. Cover them with a lid but don't screw it super tight. Then let them cool until room temperature and then tighten the lids.

Step 6: Here's where I'm gonna get controversial. I don't boil the filled jars again. I know, spank me. But I store everything I jar in a cold place and I haven't died yet so I don't bother with the sealing of the jars. Eat your pickles within a year and brag to everyone you know that you make your own pickles like you're Martha fucking Stewart. Make a charcuterie board with your pickles. Instagram that shit.

Bon appetit 🔥

#homestead #pickles #cooking #homesteading #self sufficient living

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nuadox · 4 years ago

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How scientists make plant-based foods taste and look more like meat

- By Mariana Lamas , Northern Alberta Institute of Technology , The Conversation -

In 2019, Burger King Sweden released a plant-based burger, the Rebel Whopper, and the reaction was underwhelming. So, the company challenged its customers to taste the difference.

Burger King Sweden created menu item where customers would have a 50-50 chance of getting a meat burger or a plant-based one. To find out, they had to scan the burger box in Burger King’s app. The results: 44 per cent guessed wrong — customers couldn’t tell the difference.

Plant-based meats are products designed to imitate meat. While earlier products like tofu and seitan were meant to replace meat, newer products are trying to mimic its taste, texture, smell and appearance. Plant-based burgers, ground meat, sausages, nuggets and seafood are now in grocery stores and on restaurant menus. They aim to redefine our understanding of meat.

Achieving such standards is not an easy task. It took Beyond Meat more than six years to develop the Beyond Burger. And since its release in 2015, it has been through three reformulations. The science behind trying to build the perfect plant-based meat is full of trial and error — and involves a multidisciplinary team.

The Maillard reaction

Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat. These are what give meat its characteristics and essence.

When meat cooks, its texture changes. The temperature of the pan or the grill affects protein structures. As proteins begin to break down, coagulate and contract, the meat tenderizes and firms up.

What’s known as the Maillard reaction is responsible for that distinctive “meaty” aroma and savoury flavour. Understanding it helps food research and development teams replicate it in plant-based meat products.

Ingredients also influence appearance, texture and flavour. Soy, wheat, pea and fava proteins, as well as starches, flours, hydrocolloids (non-digestible carbohydrates used as thickeners, stabilizers and emulsifiers, or as water retention and gel-forming agents) and oils, can make a plant-based meat more or less similar to the animal meat it is trying to replicate.

Finally, the processing method influences the product’s final characteristics. “High-moisture extrusion” and “shear-cell” technologies are two of the most common processes used to transform vegetable protein into a layered fibrous structure that closely matches the appearance and texture of meat. High-moisture extrusion is the most used technique and provides a meat-like bite, but shear cell processing is more energy-efficient and has a smaller carbon footprint.

Colour and texture

Food scientists are now able to simulate meat colour before, during and after cooking. Beet extract, pomegranate powder and soy leghemoglobin have been used to mimic the red colour of fresh or rare beef.

Animal protein texture is difficult to copy with plant-based ingredients because plants do not have muscle tissue. Muscles are elastic and flexible, while plant cells are rigid and unbending. Plants do not have the bite and chewiness of meat, which is why veggie burgers can often feel crumbly and mushy.

A key ingredient in any plant-based meat is the plant protein. In addition to being fundamental to the structure, it is also important for product identity and differentiation. A formulation can use one type of protein or a blend of different types.

Soy protein is still the plant protein that delivers the most meat-like taste and texture. Since it has been used for decades now, a lot of research has been done and its texturization process has been further improved.

Pea protein, made popular by Beyond Meat, is the fastest growing segment in the plant-based market because of its complete amino acid profile.

There are nine amino acids that are essential in our diets. Animal-based foods have all of them and are considered complete proteins. Most plant foods are incomplete proteins, meaning certain amino acids are missing, but pea protein contains all nine.

Pea protein also lacks allergens. Rice, fava, chickpea, lentil and mung bean proteins have also generated a lot of interest among food scientists, and more products incorporating these plants are expected to come to market in the future.

Creating flavour

Companies don’t have to disclose flavouring ingredients — only whether they’re natural or artificial — so it’s hard to know what exactly gives plant-based burgers that meat-like flavour.

Fat is a major player in flavour and mouth feel. It provides mouth-coating richness, juiciness and is responsible for flavour release. It activates certain areas of the brain that are responsible for processing taste, aroma and reward mechanisms.

The industry standard has been to use coconut oil to replace animal fat. However, coconut oil melts at much lower temperature than animal fat. In the mouth this translates to bites that start off rich and juicy, but wear off quickly. Some plant-based meats use a combination of plant-based oils, such as canola and sunflower oils, to increase the melting temperature and extend the juiciness.

New replacements for animal fats using sunflower oil and water emulsions and cultivated animal fats (fat cells grown in laboratories) are being developed to solve this problem. But clearly, not all of these would suit a vegetarian or vegan diet.

A plant-based meat formulation can work on paper, have the recommended number of ingredients and hit the nutritional targets to match meat, but it might not taste good or have the right texture or bite. For example, potato protein creates great texture, but it is very bitter. Food scientists must find a balance between the protein content, texture and flavour.

The future of formulated food

Food scientists have only scratched the surface when it comes to unlocking the potential of plant-based meats. There is still a lot to explore and improve.

The current commercially available plant protein ingredients come from two per cent of about 150 plant protein species used for food supply.

There is ongoing research exploring crop optimization via breeding or engineering to increase protein content to support further development and improvement of plant protein isolates and ultimately plant-based meats.

Processing method technologies are still being developed and we are seeing new technologies such as 3D printing and cultured meat being adopted and refined. Expect to see plant-based meat products increase and whole cuts, like beef steaks, to be commercially available soon.

Mariana Lamas, Research assistant, Centre for Culinary Innovation, Northern Alberta Institute of Technology

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Read Also

Food allergies: Biotech startup Ukko secures $40M Series B

#food #plants #nutrition #food science #veganism #plant based diet #plant based meat

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ediblegardenspointloma · 4 years ago

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How to Grow Beans

I’ve grown bush and pole beans in the vegetable garden every year for decades. They’re easy to plant, grow and harvest—a good veggie for kids and beginning gardeners to try. Most everyone likes beans and they’re a summer staple in the kitchen.

The ‘Royal Burgundy’ bush beans in my garden are nearing the end of their run. They were planted early and in a location that doesn’t get as much sun as I’d like but they’ve performed well in spite of those limitations. Last fall they produced abundantly even as the days grew shorter and the nights cooler.

The ‘Emerite’ pole filet beans I plant every year did not germinate and replanting was not successful either. Now the tomato plants shade the trellis so I won’t have any of the productive, slender haricot verts this summer. I decided to give the ‘Provider’ heirloom bush beans that did so well last year a head start by planting in a six-pack for later transplant to the garden. They did not germinate. All my bean seeds were less than two years old and stored properly. What happened?

I just realized, last week, the cause of my bean failures. Actually, it’s rather embarrassing. Pleased with the improved germination of beet, pea and corn seeds after soaking in water overnight, I applied the same technique to bean seeds. You’d think I would have figured this out before three failed attempts at planting beans in the last month.

“Do not soak seeds in advance of planting and do not over-water after sowing. Bean seeds may crack and germinate poorly if the soil moisture is too high at sowing.”

I read this in the blog post linked below and it confirmed my suspicion that soaking the seeds was my problem. When I dug through the soil in the six pack, there was no sign of the bean seeds. They rotted. Another garden lesson learned.

So I planted more ‘Provider’ bush beans today, watered them in, but I’ll be careful not to over-water.

Everything you need to know about planting, growing and harvesting beans is in this blog post, written by a Master Gardener in Northern California. There are several embedded links worth checking out as well.

How to Grow Beans

And check out my post How to Build a Bamboo Tri-pod Trellis.

#bush #pole beans #filet beans #Royal Burgundy beans #Emerite pole beans #Renee's Garden Seeds #Provider bush beans

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izuocha-love · 5 years ago

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Hungry

Decided to write another Izuocha fic based on dumb stuff I was doing earlier. Got steamier than intended, and it’s cheesy lol

Deku catches Ochako doing stupid stuff

Ochako tossed and turned in her bed, wrapped up in the warmth her green comforter provided her.

She yawns, eyes peering open and staring up at her astronomy poster with an out of focus gaze.

She groggily reached over to her nightstand, fumbling around to grasp at her phone in the dark.

She felt something that matched its shape and took it from it's place.

Ochako flips it open, immediately regretting it as the light from her flip phone blinded her. She groans lightly, squinting at the phone to gain any sort of clarity.

"2:37AM"

As she grimaced at the early time, she felt her stomach grumble. She moved a hand over her stomach to silence it's complaints, flipping her phone closed and placing it back on the nightstand.

But her stomach wasn't having any of it.

She was so nice and cozy and warm. Why of all times did her body decide that now was the time she needed sustenance?

"But I don't wanna get upppp.." she mumbled to herself. Almost as if on queue, her stomach voiced another growl. Much louder than the previous times.

"Ugh, fine." She grumbled out, throwing her covers off of herself and planting her feet and standing up. Feeling her head dizzy at the quick action and attempting to stabilize herself.

Trudging over to the other side of her room, she flipped the light switch on. She opened her closet door, eyes scanning over the dry goods she kept to herself.

"Ramen sounds good, I guess." She said, grabbing one of the instant ramen bowls she'd bought at the convenience store a few days ago. She was accustomed to eating them often. They were tasty, quick and easy to make and most importantly, cheap.

She slipped on her house slippers and gently opened her door, careful not to wake any of her classmates. Normally, Aizawa would scold them for being out this early.

However, it was the weekend. They still needed to train and do their best, even on their days off. But Aizawa was more lax when classes weren't going to be held the next day.

She'd been caught more than a few times sneaking into the kitchen late at night. Aizawa was quite strict with curfew rules, so the few times he'd catch her sneaking in he would scold her for being up so late. The most he would let anyone do is grab something to drink and tell them to hurry back to bed.

But he definitely wouldn't mind if she got up to fix herself something to eat, right?

At least, that's what she hoped.

Ochako rounded the corner of the dorm hallway, peering left and right to make sure no one was in sight. She gently walked over to the elevator, pressing the 'up' button. Gently tapping her slippered foot as she awaited its arrival.

"I wonder if anyone else is up right now.." She pondered to herself. Surely, there had to be a few. If she had to make a guess, Tokoyami was definitely one of them. Possibly Jirou, maybe Shouji.

As gentle ding snapped her out of her thoughts, seeing that her metal carriage had arrived.

She walked forward, gently pressing the 'down' button. She leans back against the wall of the elevator, taking in the sounds of pulleys moving her toward her destination.

The door opens, and she peers out, searching for any sight of their teacher. Not seeing anyone, she tiptoes her way into the kitchen.

She flicks the lights on, a buzz resounding in the room. She walks toward the sink and tears the lid off her soon-to-be meal, filling it with water and throwing it into the microwave for three minutes.

She absentmindedly stares at her bowl, spinning around as more thoughts fill her mind. Feeling a little more awake now that she walked down here.

She closes her eyes, enjoying the silence in the dorm. She could swear she could make out the light sounds of a guitar strumming. Maybe Jirou was up, after all. "Maybe I'll pay her a visit if I can't get back to sleep tonight.." She says, to no one in particular.

Ochako stares up at the ceiling, leaning against the kitchen counter.

Her mind recalls the previous week and all the work they've done. They were practicing their basic forms as well as improving their quirks. Everyone was told to try to find a fighting style they felt worked well with their quirk. Some of the less combat-oriented students were a bit lost on what to do about their forms. She looked into other moves she could use to improve her technique, though she found the martial arts Gunhead taught her to be a good match for her.

Looking around the kitchen and making sure no one was around, she decided to practice her moves while waiting on her food.

She pivots her foot behind her, balling her fists together and gives the air a punch. The air whistling past her fist.

She punches the air once more, quickly holding her forearms together afterward to block.

Her mind quickly imagines up a pretend opponent, and she puts up a pretty good fight against them.

After about 20 seconds, she realizes how silly she must look. Practicing her form in the kitchen, in fuzzy pink pajama's close to 3 am. She giggles to herself, and gives the air another punch but in a much more comical manner.

She shuffles her feet around in a goofy manner, pretending to practice kung fu. She kicks high up into the air, mumbling a "wa-tah!"

Soon she's chopping the air in random places, mumbling a high-pitched "hi-ya!" each time she does so.

She continues to shuffle around, side chopping the air. Her movements completely devoid of any skill. She makes more little silly noises, completely lost in her own goofiness.

"Yeah, that's right. You better run away." She whispers out in a silly tone.

She pivots on one foot and turns around to chop another opponent.

She freezes, her eyes meeting a pair of emerald green ones a few feet in front of her.

Deku is standing a few feet away, hand covering his mouth in an attempt to stifle his laughter.

She's frozen in her goofy position, an awkward smile still plastered on her face. The microwave goes off with a resounding 'beep'.

Her face goes beet red, "H-how much did you see..?" She manages to squeak out.

He wheezes and bends over in laughter, unable to stifle it. She throws her hands up to her face, feeling the heat radiating off of it.

And also felt herself float up to the ceiling, wishing it didn't exist so she could float off into the stratosphere.

"Sorry, I came downstairs to grab a bottle of water, and happened to see you practicing your form." He says as he catches his breath. He couldn't help but watch his friend. She looked so determined and poised. Like she was ready to take on anyone. But then she started being silly, and he couldn't help the grin that spread across his face. She was being a goober in the kitchen at 3 am, how was he supposed to not laugh?

That, and...he couldn't help but admire how cute she looked.

Ignoring the heat flooding into his cheeks, he approaches her, reaching for her arm to pull her down from the ceiling.

"But I guess you're a kung-fu master now, huh?" He says, laughing heartily.

Ochako peers through her fingers to send him a glare, but is completely unable to in that moment.

He's looking up at her, laughing and smiling up at her. Giving her the purest, brightest smile she had ever seen.

She can't but love the sound of his laugh. Had she ever heard him laugh before..? She didn't think so.

Ochako feels him pulling her down, and she floats down awkwardly. Still in a daze, she can't look away from him. Wonder filling her doey eyes as his own finally open to meet hers.

It feels like everything slows down for a moment. A comforting warmth spreads through her as she peers into his eyes.

Why cant she look away? Not that she wanted to. She could stay here forever and swim in the sea of emerald that was his eyes.

Izuku had stopped laughing as he noticed her looking into his eyes. He's completely mesmerized by her.

She's floating above him upside down, at face level with him. Her deep brown eyes are boring into his soul, looking at him with wonder.

He feels himself become lost in them. Lost in her.

Her chestnut brown hair floats gently around her face, locks of it rippling through the air.

"She's so beautiful.." He hears himself think. Subsequently snapping him out of his daze just enough to realize what was happening.

Her face was just a little too close to his own.

"U-Uraraka..?" He stutters out, his face crimson.

"..Huh..?" She says dreamily, her dazed eyes beginning to fill with clarity.

Oh. OH. Right.

"R-Release.." She says as she spins back into place, her feet falling to the floor once more.

Both of them stand there for a moment, completely silent and red all over.

"Ur....Ur-Uraraka..?" Izuku starts, unsure if he should speak at all with how bad he's stuttering. He clears his throat in an attempt to quell his own nervousness. "Was there..something you wanted to ask me..?"

"Huh..?" She says, glancing over to him. He's looking down at the floor, with a hand on the back of his neck.

Oh..right. She did look pretty deep into his soul just a moment ago. In that moment, it probably did look like she wanted to ask him something.

"Oh, no actually. You just caught me off guard a little." Ochako says, twiddling her thumbs.

Izuku turns to look at her, an eyebrow cocked upwards in confusion. "What do you mean..?"

She walks off to the side a bit, opening the microwave and getting her bowl before her food gets too cold.

"I think..that was the first time I've ever heard you laugh." She says, closing the microwave door with her elbow. If she was honest with herself, she never wanted to quit hearing that laugh.

"R-really?" Izuku says, his head tilted to the side a bit. His face had a hint of surprise written on it.

Sure, he wasn't as silly as the others had been. But had she really never heard him laugh before?

Mirio was right. He did need to learn how to have a sense of humor.

"Yup..It stunned me a little" Ochako said with a nervous giggle, not daring to look into his eyes. "Besides, it was really cute!" She said, beaming at him with a grin full of sunshine.

Izuku could've died just then. His heart was beating so fast he feared going into cardiac arrest.

"Cute. CUTE. Him?!? She called him CUTE?!?" Deku screamed internally, stuttering complete nonsense and fidgeting. His skin feeling so hot it could rival Todoroki's flame. His mind too far gone to understand she only called his laugh cute.

Ochako watched him fall apart with a grin. She loved making him nervous and teasing him. It was just too easy.

"Well then," She says, resuming her silly stance in crane formation. "You wanna take me on?" She asks, giving a playful jab to his gut.

He stumbles back and out of his stupor, giggling a bit at her playful gesture. "Oh, it's on." He says with whimsical determination, taking on a silly stance of his own.

What ensued was a series of goofy slap fighting and stupid cheesy 'karate' sounds.

She starts giggling uncontrollably through the entire thing, and he's beaming at her. Her laugh was something he never wanted to stop hearing.

She manages to get behind him and put him in an arm hold. Causing him to lean back into her shoulder.

He can feel her soft cheek against his, and he feels like he could stay in that arm hold forever. Was he dead? Was he in heaven? He sure hoped so.

They stay like that for a few seconds. Izuku's body relaxes against her and she becomes quite aware of their position when he does.

She loosens her hold on him, just enough for him to break free and knock her off her feet by swinging his leg just hard enough behind her knees. Catching her before she has the chance to hit the ground.

"I win." He says with a cheeky grin, before opening his eyes.

They both light up crimson for the hundredth time that night. Izuku audibly gulps at the sight before him.

He's holding her, standing above her and slightly crouched down. One hand on the back of her head, nested in her unbelievably soft hair. The other on the small of her back.

"D-Deku-Kun..?" She says in a light whisper. She's mystified at the feeling of being in his arms. The warmth of his hands on her, and his eyes looking into her own. Clearly filled with surprise, but there's something else there she continues to search for.

Without thinking, he leans down ever so slightly more to hear her. His eyes land on her lips once the whispered words leave them. "Y-Yeah..?" He stutters out, his voice cracking a bit. He's lost once more in his beautiful friend resting in his arms.

Ochako continues to stare into his eyes, searching for an answer. An answer to all of her questions about him.

Was this wrong, what they were doing?

Was it longing she saw in his deep green eyes?

How is she supposed to keep her feelings for him hidden when he's holding her and looking at her like this?

Izuku looks on into her eyes, seeing them shift down as if she's in deep thought. He begins to feel a little worried until her eyes fully meet his again.

"H-Have I ever told you.." She says, raising a hand up to cup his face, careful not to make him float. She places her other hand on the curve of his neck. His eyes soften that much more when she does. "-That your eyes are beautiful..?" She finishes, watching his eyes widen.

Izuku feels a surge of confidence, deciding to lean closer to her. His forehead meeting her own. She inhales sharply at the feeling. She felt like she was floating in a sea of warmth and love. She moves a hand into his hair and pulls him slightly closer, their noses brushing.

"Have I ever told you that you're beautiful?" He says, not missing a beat. His voice sends shivers down her spine. He was a completely different person apart from the flustered Deku she saw a few moments ago. His eyes are hazed over with a look of wanting, and need.

In that moment, she couldn't stand hiding her feelings for him anymore. She needed to feel his lips against hers.

She leans up just slightly, her lips brushing gently against his. He let out a low groan at the feeling. He couldn't think anymore, his mind blanked entirely upon feeling her lips just barely graze his.

"Have I ever told you that I love you?"

She whispered against his lips.

And that did it in for him.

He pressed his lips into hers fully, both mewling in mutual pleasure. Both of their lips warm and wet. The sound of moans and lips meeting and separating bounced off the walls of the once empty kitchen. He presses her against the kitchen counter, running his tongue against her bottom lip. Barely feeling her own touch his. They melted into each other, her hands dug into his fluffy dark green hair. Their kiss becoming more heated as the seconds pass by. Izuku widens their kiss so their tongues can meet, writhing against each other in a passionate dance.

They kissed for what felt like hours, but it lasted only a few minutes.

Izuku is the first to pull away, he places both palms on her cheeks, running his thumb across the tears that ran down them.

"I love you, Ochako." He says, with a smile filled with adoration. He hid his feelings for his best friend for so long, pushing them down as a means to keep focusing on working towards being the symbol of peace.

They leaned against each other, holding each other and staring into each others eyes. Swaying back and forth slowly to the sound of silence. Nothing could ruin this night for them.

"Ahem."

Both of them jumped, being knocked out of their dreamland. They separated a bit to see who was standing behind them.

Shit.

Aizawa was standing there, his eyes glowing a deep red. "Both of you." He began, annoyance clear in his voice. "Are coming with me." He says, annoyance prevalent in his deep voice.

They both know what's coming.

Aizawa takes hold of his scarf and grabs both of them, dragging them down the hall on the way to his office.

Both of them are dying of utter embarrassment, stained red as their classmate's file out of their rooms one by one to see what's going on.

They're both given a week of house arrest, plus being tasked with cleaning the outer grounds of their dormitory. Ochako's ramen went cold that night, and neither one of them slept.

As both of them sweat from the amount of work they've been tasked, they can't help but feel left out of the loop from the rest of their class.

It sucks, but they didn't regret it.

#izuocha #izuku x Ochako #deku x ochako #dekuchako #ochako x deku #deku x uraraka

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