#corn pea advent

[omppupiiras]

Oh! He almost forgot the candy cane from his hot chocolate!

Corn Pea Kä Advent Calendar day 1 🎄

[techninja]

Revolutionizing Sustainability: The Era of Biodegradable Plastic

In a world grappling with environmental crises, the rise of biodegradable plastic heralds a new dawn for sustainability. With its eco-friendly composition and innovative properties, biodegradable plastic offers a viable solution to the detrimental effects of traditional plastics on our planet.

Understanding Biodegradable Plastic: A Breakthrough in Green Technology

Biodegradable plastic, unlike its conventional counterpart, possesses the remarkable ability to decompose naturally when exposed to environmental conditions. Derived from renewable sources such as corn starch, vegetable oil, or pea starch, this revolutionary material mitigates the persistent pollution caused by traditional plastics.

The Environmental Impact of Traditional Plastics: A Looming Crisis

Traditional plastics, notorious for their non-biodegradable nature, inflict irreversible harm on ecosystems worldwide. From clogging waterways to endangering marine life, the detrimental effects of plastic pollution are undeniable. However, the advent of biodegradable plastic offers a glimmer of hope in combating this pressing environmental threat.

Advantages of Biodegradable Plastic Over Conventional Plastics

Environmental Friendliness: Biodegradable plastic undergoes decomposition through natural processes, significantly reducing its environmental footprint compared to conventional plastics.

Renewable Sources: Unlike fossil fuel-based plastics, biodegradable plastic is sourced from renewable materials, ensuring sustainability and reducing reliance on finite resources.

Reduced Pollution: By breaking down into harmless compounds, biodegradable plastic minimizes pollution and mitigates the adverse impact on ecosystems and wildlife.

Applications of Biodegradable Plastic: From Packaging to Fashion

The versatility of biodegradable plastic extends across various industries, revolutionizing traditional practices with sustainable alternatives.

Packaging Solutions: Biodegradable plastic offers a viable alternative to conventional packaging materials, reducing waste and fostering eco-conscious consumerism.

Textile Industry: With the emergence of biodegradable fabrics, such as PLA-based textiles, the fashion industry embraces sustainable practices while reducing its carbon footprint.

Food Service: Biodegradable utensils and food packaging enable establishments to prioritize sustainability without compromising on functionality or hygiene.

Challenges and Future Outlook

While the potential of biodegradable plastic is undeniable, challenges persist in scaling up production and overcoming cost barriers. However, ongoing research and technological advancements hold promise for addressing these hurdles, paving the way for widespread adoption and a more sustainable future.

Conclusion: Embracing the Green Revolution

In conclusion, the advent of biodegradable plastic marks a pivotal moment in the quest for environmental sustainability. By embracing innovative solutions and transitioning towards eco-friendly alternatives, we can mitigate the detrimental impact of plastic pollution and safeguard the planet for future generations. Together, let us champion the green revolution and pave the way for a cleaner, greener tomorrow.

[qocsuing]

Rice Burger Forming: A Technological Revolution in Food Industry

Rice Burger Forming: A Technological Revolution in Food Industry The food industry has always been at the forefront of innovation, and the advent of the Automatic Rice Burger Forming Machine is a testament to this fact. This article explores the science and technology behind this machine and its potential implications for the food industry.Get more news about Rice Burger Forming,you can vist our website!

The Science of Rice Burger Forming The Automatic Rice Burger Forming Machine is a marvel of modern engineering. It can produce rice burgers with consistent shape (round or square) and uniform weight by the distribution, pressing, portioning, and formation of steamed rice. The machine can also add peas, corns, carrots, or other vegetable granules to produce nutritive mixed rice burgers.

The Technology Behind the Machine The machine employs a special rice distribution mechanism that can evenly spread rice granules without damaging them. This ensures the good taste of the rice burger. A precise portioning mechanism ensures the consistency of product weight. The rice is formed twice to ensure the consistency of shape and weight among different rice burgers.

User-friendly Design The machine is designed with user-friendly features. The hopper is designed for easy dismounting and cleaning. A user-friendly touchscreen HMI allows the operator to easily adjust the forming speed, product weight, and softness. A multi-functional status indicator light eases the operations.

Safety and Hygiene The machine is designed with reliable protection devices to ensure the operator’s safety. It is made by SUS04 stainless steel and food-grade non-metal materials, in conformity with HACCP standard.

Conclusion The Automatic Rice Burger Forming Machine represents a significant advancement in food processing technology. It not only enhances efficiency but also ensures consistency in product quality. As we move towards a future where automation becomes increasingly prevalent in our daily lives, machines like these will play a crucial role in shaping our food industry.

[thelittlepalmtree]

Your body does need sugar to work. And I think it's not necessarily true that everyone should just follow their cravings 24/7 because while intuitive eating is great, it doesn't work for people like me who have ADHD. Not only does my medication have an appetite suppressing quality, but I don't think I've ever had a craving. In fact, I didn't even know what hunger felt like until after my anxiety got treated and I realized that the physical symptoms of my anxiety completely drowned out my hunger feelings which was why most of my life I would eat all day or wait unti I was showing signs of low blood sugar before having my first meal of the day. And there is definitely a difference between refined, processed sugar, simple carbs, and complex carbs in whole foods. We have to remember that humans (homo sapiens) pretty much stopped evolving around the advent of civilization. So we should think about the kinds of foods we have evolved to eat. Mostly, I think it was what we modern humans would consider unprocessed grains, vegetables, occasionally meat, dairy, and fruit. I try to think of the amounts of these foods ancient people had access to and balance that with the activity level they had compared to me. The history of agriculture and cooking is amazing, and it is literally the main thing that separates us from other animals. But you know what our ancestors also had access to? Honey! Honey is basically straight sugar. There's some other great stuff that may be better for you than just sugar syrup, but nutritionally, it's mostly just fructose and glucose. We also had access to things like maple sap and other high-sugar natural products. But we wouldn't have had a ton of it.

Now you don't have the stomach of an ancient sumarian, it's been trained on a food system that is incredibly corrupt. I think of our food system the way Famine was described in good omens. Where he was developing food that could make people morbidly obese while also dying of malnutrition. And i'm not saying this as some crunchy mom. I'm pretty sure 100% of my food touches plastic at some point. And I agree any food is better than no food. And like one of the commentors above said, you may have doctor's orders to eat sugar all day. The underweight category in the BMI chart is the highest risk category. BMI was actually invented to measure a population's need for welfare services. And, in order to make the need for welfare look lower they actually shifted all the numbers down in order to make the "under weight" category smaller. So a person at the lower end of "normal" may actually be in serious need of medical care.

I think it's particularly insidious that we have a food system that makes healthy food completely inaccessible to most and then shames people for not fitting in to the arbitrarly set "healthy" category based on a teast that the inventor said was not a measure of overall health in an individual (and actually was meant to be more of a population measure). The biggest injustice in this world is that none of us can afford the luxury of living like a Sumerian peasant.

So what I'm saying is, yes, eat the Snickers bar. But also don't if you don't think it's the right choice for you. Straight up sugar is something your body has the means of processing, but only in small amounts. And maybe your body is great at telling you what to eat, and maybe your brain is great at acquiring the thing you want. But that just isn't true for everyone. And while intuitive eating isn't inherently bad, it's also just not something everyone can practice. I know, I have felt a lot better only eating my carbs in the form of whole foods (aka plants from the ground like fruit, corn, I would say potatoes but I don't loke potatoes, peas, etc) during the week and having more simple carbs like bread, noodles, white rice, and sweets on the weekends. Learning how to meal prep has also helped me a lot. And I'm going to be real. I am not eating an Egyptian peasant's tablespoon of honey once a week. I eat a lot more sugar than I want to. But, I have a framework to make my decisions that isn't just "do what you want" and "never eat xyz food" it's complicated.

I also want to say there's a huge link between obesity and trauma, obesity and neurodivergence, obesity and disability, and obesity and other conditions that outside of obesity we would see as completely out of control of the individual. It's so much more likely to be a symptom than a disease of its own. It also has a very high link to PCOS (Poly Cystic Ovarian Syndrome), which is at its core a hormonal imbalance in women and afab individuals. It's my personal theory that this is a big reason why hormonal birth control (including plan B) is not very effective for overweight women because those are actually the treatment for PCOS and therefore are usually balancing out hormones not adding more (as they would in a non-PCOS body). PCOS is also accompanied by insulin resistance, so weight gain is a very common symptom. Not only is this proof that you really have no idea why someone is overweight just looking at them, it's also just a good reason for everyone to have the nutrition plan that works best for them. Whether that be structure, ituitive eating, or something else, that's between you and your medical providers* (*just want to note that most doctors receive zero nutritional training so they might not even be the best ones to tell you what to do*). No food is bad, but no food is perfect (trust me, I lived off chicken soup for almost 6 months). Sometimes you need sugar. Sometimes you don't. Sometimes your body will tell you. Sometimes it won't.

Above all, you exist on this planet to experience joy. Make the choices that will enable you to have the most joy for the longest amount of time.

You know that feeling when you eat a lot of candy on Halloween and suddenly you crave carrots because your body is telling you that it needs nutrients not in the candy? That is no different than when you eat a lot of carrots and crave a Snickers bar.

Your body knows what it needs. Your body uses cravings to tell you to eat the nutrients you're in low supply of. You crave sugar all the time? It's because you are restricting sugar and not actually listening to your body. Cravings are not evil. They're literally how your body is designed to maintain a balanced food intake.

Please for the love of god (nontheistic), learn about intuitive eating and finally end the grip that diet culture has on you and your wallet. And in case this is one of my posts that somehow leaves fat activism circles, fatness is not evil either. You will never escape diet culture until you end your fear and hatred of fatness. Period.

[elisabeth-carrion]

things i did in 2022

1. tried new food/drink: two kinds of sake [one tasted like water, second was pink! and tasted like liquer], vegan “meat” pie with black cumin seed, vege “fish” fingers [disgusting], onigiri with green peas, some kind of biscuit with onion and shirmp, strawberries in matcha chocolate, raspberry mulled wine, pomegranate tea that tasted like liquid vitamin c, limited edition fruity merci chocolates, white chocolate twix bar, nut and cream flavored coffee, vege paprykarz, naruto in ramen, mango lassi, panettone, panettone flavored ice cream, monodessert, rose latte, vegan kaszanka, kiwi and quince flavored beer, prickly pear faloverd beer, melon flavored beer, drinks with dry ice in them [very showy], cream beer, many different sugar-free sweets, thai ice cream, blue colored drink, karambba [official cake to promote my city], lavender ice cream, muzeum fauny i flory, ramune, karaage, corn soup, sakura ice cream, starbucks pumpkin spice, waffle with sour filling, vinegar crisps, senbei and some more japanese treats, lots of new pączki flavors includin pumpkin and spinach, tea where you can eat the “leaves”, takoyaki, so many different new teas from advent calendar and other sources, flavored marzepan [nuts and pineapple], 

2. went to linocut class

3. visited new places: city of gardens cafe, miętówka cafe, krowarzywa, mono bistro, Ochaby, Crystal mountain hotel in Wisła, trzy miotły cafe, namaste india restaurant, european bison enclosure, magiczny kocioł cafe, carmelove cafe, fałatówka museum, bulwary straceńskie, curry and tandoor house, 9 3/4 cafe, imbryk cafe

4. played a video game

5. went away for the may long weekend

6. rode the local railways famous golden train

7. started using a wooden tooth brush

8. stayed in a hotel alone

9. used perfumes in a cream [not my thing]

10. donated blood

11. took my own outfit photos outside

12. reached 666 watched anime :) in August. Today its already over 700.

13. Passed japanese proficiency test level N2 with 95% :)

14. rode local short-distance bus 

15. went to a pottery class and made a very cute pink and yellow dish with a turtle

16. held a stick insect

17. went to the local sport airport open day, touched a plane, had great time

18. made curry

19. managed to get around by bus in a city i dont know

20. went to a house party

21. walked holding childs hand

22. made takoyaki at a party

23. got my favourite band’s new album and i love it

24. got into scented candles

25. asked a girl i like for a coffee and she agreed, turned out shes not into girls but im still counting it in my favor look how brave i am now, im unstoppable

26. acctually refused some things i didnt want to do and i love that for me

next year i want to travel more and study more :) AND finally finish the renovations oh my god its so close

[bestfoodstruckinla-blog]

Taco Truck Catering In Los Angeles

Tequilas, margaritas and cerveza all match a Latin-themed meal. But the event planner that arranges your Taco Truck Catering make a celebration go one better by thoughtful drink pairings.

The taco is one of the most versatile foods on the restaurant-food truck scene today. Tacos travel well and are so versatile you are able to serve some for supper and others for breakfast. there is indeed a broad choice on what libations are possible.

This could be because taco caterers have shaken up the foodie world with creativity. But much of it owes to principles of good food and great taste - sometimes an excellent Mexican beer is sensible, other times it's about the tequila. And you'd be hard pressed to locate a taco meal when a margarita doesn't complete the evening.

Smart taco caterers provide educated choices. The drink is not the main dish, however it could make the main dish better. Culled from the experts, here are a few applying for grants what pairs with which tacos at the best of events - whether it's an intimate gathering of just a couple or a massive corporate event for thousands:

Tequila - The very first consideration is there are different varieties of tequilas. Anejo (aged in oak for at the very least a year) is good for red meat, hence a beef taco benefits most from it. Blanco (not barrel aged) is light enough for seafood, perhaps a fish taco created using citrus. Gold (which is really a blend) matches well with sweet-spicy foods; a lovely vegetable (sweet potato, peas, shredded carrots, corn) combined with chilis and chicken may be worth a try. A reposado tequila (aged 2 to 12 months) could have a smokiness that nicely complements a barbecued ingredient.

Cerveza - If the broad selection of tequilas make your face spin, sit down. The advent of craft beers offer more choices than an accomplished brewmeister can ever master. Suffice it to say this much: a hoppy pilsner is better with complex flavors (mole, chilis and citrus are a good start). Lighter, woody and dry beers (e.g., Tecate) go with verdes and tomato-y fillings. A light but caramel cerveza (e.g., Negra Modelo) matches up well with carne asada and al pastor-style pork.

Margaritas - A website focused on young singles staying thin while enjoying a night out makes Best Food Truck In LA: it's about the quantities, so make sure that your sparing consumption is packed with taste. A grapefruit margarita goes well with spicy salsas, such as those flavored with cayenne pepper, cumin, onions, shallots and lime juice. Perhaps an excellent party with a wide selection of taco flavorings should begin at the margarita bar, letting you base your meal off what they offer there.

What remains true for many occasions is that nothing says "fiesta time!" better than the easy-to-hold, delicious-to-eat taco. Event planners know it's the sort of food that keeps the party rolling.

[foodsindustry]

Canned Vegetables Market Size, Share, Trends,  Future insights and Research Methodology

The global canned vegetables market is thriving, mainly due to the growing numbers of working populaces worldwide. Due to their hectic lifestyle, working populations are increasingly inclining to convenience foods. Also, consumers prefer canned vegetables more for its convenient packaging and longer shelf life. Besides, the availability of a wide range of vegetables throughout the year is a significant factor driving the consumer preference for canned vegetables.

So, rising consumer preference is a key growth driver for the market. Moreover, the growing trend of organic canned vegetables is escalating the market growth to furthered height, providing growth opportunities for players operating in the canned vegetables industry. According to Market Research Future (MRFR), the global canned vegetables market is poised to create a valuation of approximately USD 13.2 BN by 2024, growing at 3.7% CAGR during the forecast period (2019–2024).

Rising global economy is a major driving force behind the market increase. The advent of the coronavirus had led people to stock canned veggies. During the lockdown period, more and more people are starting to enjoy the benefits of cooking at home, and canned vegetables are providing a practical option for healthy vegetables. In addition to the strong performance, canned vegetables continued to have higher shelf-stable gains during the epidemic.

Also, canned vegetables have upward pressure on prices since the onset of coronavirus. The increase in sales of canned veggies is boosting the market growth, states the MRFR expert while talking on his COVID-19 Analysis of canned veggies market.

Global Canned Vegetables Market   - Segment

The report is segmented into four dynamics: -

By Type                                : Tomatoes, Carrot, Peas, Corn, Spinach, Vegetable Blend, and others.

By Category                        : Organic and Conventional.

By Distribution Channel : Store-Based, Supermarkets & Hypermarkets, Convenience Stores, Non-Store-Based, and others.

By Regions                          : Americas, Europe, Asia Pacific, and the Rest-of-the-World.

Global Canned Vegetables Market   - Geographical Analysis

Europe dominates the global canned vegetables market. The largest Canned Vegetables market share attributes to changing consumer preferences and the unavailability of fresh produces during the harsh winter. Besides, the high inclination of the working population towards canned vegetables for convenience of food preparation is driving the regional market.  

Moreover, the growing importance of health & wellness among demographics and rapidly growing markets in Germany, the UK, and Russia, support the market growth in the region. Furthermore, the rising economic growth in the region allows the market to flourish, increasing per capita disposable income. The European canned vegetables market to retain its leading position in the global market throughout the forecast period.

North America stands second in the global canned vegetables market. The market is majorly driven by the changing food consumption pattern and high consumption of convenience food due to busy schedules. Moreover, the presence of a large number of production bases and consumers drive the market growth, influencing the production volume in the region.

The US is a major growth contributor to the development of the regional market. The North American canned vegetables market is projected to create a substantial revenue pocket during the review period.

The Asia Pacific canned vegetables market is growing rapidly. Factors such as the expansion of global players in developing countries of the region and improving economic conditions boost the growth of the market. Moreover, the high production of fresh vegetables in countries like Australia, New Zealand, China, and India contributes to the growth of the market.  The APAC canned vegetables market is anticipated to post the highest CAGR during the assessment period.

Global Canned Vegetables Market - Competitive Landscape

Highly competitive, the canned vegetables market appears fragmented due to the presence of many large and small-scale players. To gain a larger competitive share, industry players incorporate strategic initiatives such as mergers & acquisitions, collaboration, expansion, and product/technology launch. Players compete with each other based on quality, variety, price, reputation, and distribution.

Continually changing consumer demands and preferences further encourage players to widen their market penetration by including plant-based preservatives to their product portfolio. Industry players have increased their production to meet the rising demand during the COVID crisis.

Major Players:

The global canned vegetables companies market include Del Monte Foods, Inc (US), Aditi Foods Pvt. Ltd (India), Princes Limited (UK), Delicia Foods India Pvt. Ltd. (India), Bonduelle Group (France), Seneca Foods Corporation (US), Nestlé S.A. (Switzerland), La Doria S.p.A. (Italy), Hirzel Canning Co. & Farms (US), Lam Soon Group (Thailand), B&G Foods, Inc. (US), Acroyali Jade Food Co., Ltd (China), Seprod Limited (Jamaica), McCall Farms (US), and Talia Foods (Turkey), among others.

Industry/Innovation/Related News:

June 08, 2020 ---- The US Department of Agriculture (USDA) launched The 2020 Feds Feed Families Food Drive. The annual Feds Feed Families campaign encourages employees from all departments and agencies to contribute to food, services, and time to food banks and pantries.

According to USFDA, this year’s FFF Drive focuses on healthy and nutritious food, such as non-perishables and fresh foods, specifically including high protein such as beans, grains, canned vegetables, dried fruit, hot & cold cereal, and canned fruit, among others. During the beginning of the 11th annual Feds Feed Families campaign, the USDA said that this campaign would focus on online donations and virtual food drives due to the COVID-19 pandemic.

NOTE: Our Team of Researchers are Studying Covid19 and its Impact on Various Industry Verticals and wherever required we will be considering Covid19 Footprints for Better Analysis of Market and Industries. Cordially get in Touch for More Details.

[industryarcresearch]

Global Food Amino Acid Market Size Forecast to Reach $13.27 Billion by 2025

The Global Food Amino Acid Market size is forecast to reach $13.27 billion by 2025, growing at a CAGR of 6.83% during the forecast period 2020-2025. Amino acids are organic compounds that aids in the expansion of protein chains in an organism. There are nine amino acids that are required by the human body to grow and function properly– histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Food amino acids are primarily used in dietary supplements and nutraceutical products. Increasing consumption of amino acids as dietary supplement for health-conscious people and the increase in the demand for processed and convenience foods is the major factor driving the growth of the market. The growing inclination of consumers toward food and dietary products with additional health benefits is set to further enhance the overall market demand for the Global Food Amino Acid Market during the forecast period 2020-2025.

Global Food Amino Acid Market Segment Analysis - By Type

The Glutamic Acid held the largest share in the Global Food Amino Acid Market in 2019 and is estimated to grow at a CAGR of 7.19% during the forecast period 2020-2025. Glutamic acid is a nonessential amino acid, which is mainly used and produced in the form of its sodium salt as monosodium glutamate (MSG). Glutamic acid can be found in animal and plant proteins. The fermentation medium consists of strains of Corynebacteria or Brevibacteria producing glutamic acid plus carbon sources (glucose and molasses), inorganic salts, and biotin. Similar to the production of lysine, UF can be used after the fermentation process for the initial separation of the microorganism and the glutamic acid followed by the pre-concentration of glutamic acid-containing UF permeate by RO before evaporation and crystallization. Additionally, growth in consumption of nutraceutical and dietary supplements, along with an increase in awareness among consumers toward products with nutritive ingredients is also increasing. Glutamic Acid is set to be the highest growing segment and is estimated to register the highest CAGR during the forecast period 2020-2025.

Request for Sample Report @ https://www.industryarc.com/pdfdownload.php?id=509554

Report Price: $ 5900 (Single User License)

Global Food Amino Acid Market Segment Analysis - By Source

Plant-Based Amino Acid held the largest share in the Global Food Amino Acid Market in 2019 owing towards consumer preference for naturally sourced products and plant products like soybean, wheat, corn, potato, and peas. The plant-based raw materials are the main sources that have an advent usage on these products and deliver profitable opportunities to the industry. Vegans get protein from nuts, peanut butter, seeds, grains, tofu, and soymilk also provide protein. The increased accessibility of vegetarian and vegan foods and the adoption of proactive approaches to health and wellbeing by consumers and augmented social awareness related to animal slaughter are abetting the growth of the market. The growing trend of maintaining an active lifestyle has led to the addition of healthy and nutritive supplements in the regular diets of consumers; this is expected to fuel the demand for amino acids in the nutraceutical & dietary industry. Plant-Based Amino Acid is set to be the highest growing segment and is estimated to register the highest CAGR during the forecast period 2020-2025.

Global Food Amino Acid Market Segment Analysis - Geography

Asia Pacific dominated the Global Food Amino Acid Market in 2019 with a share of more than 36.10%, followed by North America owing to the trend of maintaining an active lifestyle has led to the addition of healthy and nutritive supplements in regular diets of consumers. According to the All Tech feed survey in the year 2019, China has around 4,600 feed mills with a feed production of 168 million metric tons annually. The rise in income, purchasing power, and consumer demand for nutritional & healthy products provide promising prospects for the growth and diversification in the region’s food sector. The increase in purchasing power of consumers owing to the economic development in China has led to the growth in demand for high-quality processed foods is also increasing the growth of the Global Food Amino Acid Market in this region.

However, North America is estimated to grow at a higher CAGR during the forecast period 2020-2025 owing to the growing trend of adding dietary supplements to consumer diets in this region.

Global Food Amino Acid Market Drivers

Increasing Consumption of Dietary Supplements

Increasing Consumption of Dietary Supplements is increasing the growth of the Global Food Amino Acid Market. Protein remains on the top position when it comes to dietary supplements and amino acids are known to be building blocks of protein formation. Amino acids have been found to have multiple functional benefits in human nutrition. The increase in international sporting events has also led to increased attention on the physiological effects of amino acids (BCAAs) on muscles, which is likely to offer a potential opportunity to amino acid ingredient manufacturers. The demand of consumers for products with no changes in nutritional, mineral, and calcium properties is anticipated to increase the growth. The increase in international sporting events has also led to increased attention on the physiological effects of amino acids for their muscle growth. Thus, increasing the growth of the Global Food Amino Acid Market during the forecast period 2020-2025.

The increase in use of food amino acid as a flavor enhancer in the food industry

The increase in the use of food amino acid as a flavor enhancer in the food industry is increasing the growth of the Global Food Amino Acid Market. The uses of the essential oils of plants in foods are limited, the use of oils at physiologically effective levels would affect the aroma and flavor of the foods. Low concentrations could be used in a combined system, to enhance antimicrobial activity. Amino acids, in addition to their vital role in muscle building, brain activities, dietary supplements, significantly contribute to enhancing the flavor of the food. Amino acids Glutamate and Aspartate, are the flavor enhancers that make the food more delicious and serve the taste buds. Thus, increasing the growth of the Global Food Amino Acid Market during the forecast period 2020-2025.

Download Sample Report @ https://www.industryarc.com/pdfdownload.php?id=509554

Global Food Amino Acid Market Challenges

Stringent Government Regulations and lack of proficient organization for Food Amino Acids system

Some of the factors that are set to impede the growth of the Global Food Amino Acid Market are stringent government regulations and lack of proficient organization for the food amino acids system. High capital investments for storage and strict regulations for consumer safety are restraining the growth of the market.

Global Food Amino Acid Market Industry Outlook

Product launches, mergers and acquisitions, joint ventures, and R&D activities are key strategies adopted by players in the Global Food Amino Acid Market. In 2019, the Global Food Amino Acid Market share is consolidated by the top ten players present in the market. Global Food Amino Acid Market, the top 10 companies are Ajinomoto Co. Inc., Brenntag AG, Sigma-Aldrich, Co. LLC., Daesang Corporation, Evonik Industries, Kingchem LLC, Prinova Group LLC., Kyowa Hakko Kirin Group, Hugestone Enterprise Co., Ltd. and Pangaea Sciences, Inc. among others.

Acquisitions/Product Launches

In August 2018, Brenntag AG launched its global Food & Nutrition brand in 73 countries. This acquisition helped in increasing consumer demands for nutritional value products.

Key Takeaways

The Asia Pacific dominated the Global Food Amino Acid Market in 2019 owing to the rise in income, purchasing power, and consumer demand for nutritional & healthy products. The Global Food Amino Acid Market scope for different regions will be provided in the final report.

Consumer preference for consumption of protein-rich-dietary supplements has intensified owing to biological presentation and improved amino acid functioning are likely to aid in the market growth of the Global Food Amino Acid Market.

Detailed analysis of the Strength, Weakness, and Opportunities of the prominent players operating in the market will be provided in the Global Food Amino Acid Market report.

Stringent government regulations and lack of proficient organization for food amino acids system are poised to create hurdles for the Global Food Amino Acid Market.

Related Reports :

A. Lysine Market

https://www.industryarc.com/Research/Lysine-Market-Research-504923

B. Vitamins And Nutrition Supplements Market

https://www.industryarc.com/Report/231/Vitamins-and-Nutrition-supplements-Market-report.html

For more Food and Beverages Market reports - Please click here

[omppupiiras]

...hey. Buddy. Where are your pants?

Corn Pea Kä Advent Calendar day 14 🌨️

[suadcampbell]

FRANKENFOODISM

FRANKENFOODISM 

ISM:

Halloween is approaching and I can think of no better time to share this ISM with you. It is likely that you and your loved ones are knowingly or unknowingly supporting frankenfoodism. Probably some of your neighbors, and distant cousins, and great-great aunts, and despised in-laws are involved, as well. Frankenfood refers to genetically modified foods, and it’s also refrerred to as “GM” food. It has been scientifically altered in some way.

Clamor has been raised by anti-frankenfood activists world-wide. It’s not good to fool Mother Nature, and all that implies. She might whoop your ass! She might make a hurricane or a tornado and dump it your way. It may rain for 40 days and 40 nights, and if so, the activists want  all the frankenfoods to be denied access to the ark. Only bug infested food, and blighted food, and tasteless food should be allowed aboard. Only food grown in real shit should be granted passage. I may be taking liberties with these activists’ complaints, but this blog is developing organically. 

The activists’ clamor has pushed the food industry--Monsanto, to name but one--to label the food products as GM food, and who can argue with that. It is our right to know what we’re eating. And kudos to the activists for insisting upon it. And kudos to President Trump for signing into law the National Bioengineered Food Disclosure Standard, which requires, in part, disclosure of certain bioengineered food products.* He signed this into law on July 29, 2016. These labels will be implemented in 2020.

Frankenfood has been around for 10,000 years, and is most famous via George Mendel and his pea experiments. Since the advent of modern frankenfood (the Flavr tomato in 1994) the need for pesticides has decreased which results in benefits to humans and animals. In fact, frankenfood has been a benefit to those suffering from hunger in Third World countries; world hunger has been alleviated somewhat by frankenfood potatoes, corn, and soybeans.

From what I can glean, the biggest worry about frankenfood is the possibility of introducing allergens in foods previously devoid of them. People with allergies to certain products need to know that those allergens aren’t in the food they’re eating. The FDA has made it mandatory that the frankenfood industry label those products and list the most likely agents to cause allergies.  

Like anything innovative and science based, controversy usually erupts before enough is known about the topic, and non-scientists weigh in with their assertions as facts. And, of course,  mad scientists are blamed for wreaking havoc on the planet.  

What say you, boo yeah, or are you frank-incensed?

P.S. You might want to pass out some Frankencandy this Halloween!

*https://www.fda.gov/food/food-new-plant-varieties/labeling-foods-derived-genetically-engineered-plants

[jerrytackettca]

Impossible Whopper Burger King Adopts Fake Meat

Impossible Foods, which made headlines for its meatless burgers that "bleed" like real meat, is set to become a household name, courtesy of a partnership with Burger King and their Whopper sandwich.

The new Impossible Whopper bills itself as 100% Whopper, 0% Beef. Instead of a hamburger patty made with beef, the burger will feature an Impossible patty, which is made mostly of soy protein, potato protein, coconut oil, sunflower oil and heme, derived from genetically engineered yeast.1

While it's currently only available at 59 restaurants in St. Louis, Missouri, the plan is to expand it to Burger King's 7,200 stores if the initial roll out goes well.2

It's not the first time the meat substitute has been featured at a fast food restaurant. White Castle released an Impossible Slider in nearly 400 stores in 2018, and the company says you can find Impossible products in more than 5,000 restaurants in the U.S., Hong Kong, Macau and Singapore, in locations ranging from fine dining establishments to food trucks and theme parks.3

However, the Burger King rollout could be the move that makes Impossible meat mainstream. With a flavor that's reportedly similar to beef, Burger King says it's not necessarily trying to cater to vegetarians or vegans but rather to meat eaters looking to cut back on beef.4

But while at first glance it may seem like fake beef is an ideal solution to many of the problems with conventional meat, ultimately creating fake food is not the answer.

What Is an Impossible Burger?

The Impossible Burger is a meat alternative that's unlike others on the market due to the addition of soy leghemoglobin, or heme. This, the company says, it what makes meat taste like meat, and, in plants, leghemoglobin is the protein that carries heme, an iron-containing molecule.

Originally, Impossible Foods harvested leghemoglobin from the roots of soy plants, but deemed that method unsustainable. Instead, they turned to genetic engineering, which they use to create a yeast engineered with the gene for soy leghemoglobin.

"This process allows us to make heme at scale with the lowest achievable environmental impact," according to the company.5 The full ingredients list of their "new" recipe, which was released in January 2019, is as follows:6

"Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12. Contains: Soy"

Impossible Burgers Are Highly Processed

In the U.S., consumers are increasingly seeking out wholesome, real, minimally processed food. The Impossible Burger is the opposite — a highly processed fake food (but one that's disguised as something good for you). Where in nature can you find ingredients like genetically engineered yeast, soy protein concentrate, modified food starch and soy protein isolate? The answer is nowhere, and therein lies a key part of the problem.

Friends of the Earth (FOE), a grassroots environmental group, released a report that posed critical questions about the growing trend toward animal product alternatives. In it they pointed out the highly processed nature of these products:7

"Various 'processing aids' are employed to make some of these products, including organisms (like genetically engineered bacteria, yeast and algae) that produce proteins, and chemicals to extract proteins.

For example, chemicals like hexane are used to extract components of a food, like proteins (from peas, soy, corn etc.) or compounds (from genetically engineered bacteria) to make xanthan gum.

Currently, however, disclosure of these ingredients is not required. Other processing aids (e.g. bacteria, yeast, algae), including those that are genetically engineered to produce proteins, are also not currently required to be disclosed on package labeling. The lack of transparency makes it difficult to assess the inputs and impact of their use."

Concerns Raised Over Impossible Burger Safety

While the U.S. Food and Drug Administration (FDA) ultimately declared that Impossible Foods' soy leghemoglobin is safe, they originally had questioned whether it could have adverse effects for people with allergies. In fact, documents obtain by FOE via the Freedom of Information Act showed that the FDA said it had not provided proof of safety for the GE soy leghemeglobin used in its products.

Further, the use of GE yeast resulted in 46 unexpected GE proteins, and the FDA at the time warned Impossible Foods that the product would not meet generally recognized as safe (GRAS) status.

Despite this, the company released its Impossible Burger for human consumption.8 And as with all GE organisms, there is the possibility of escape and contamination of wild species in the environment. This may particularly be true of prolific organisms like yeast, which are difficult to contain.

"Because such organisms reproduce (and some can cross breed with related organisms or even, in the case of microbes, 'swap genes' with unrelated species through horizontal gene transfer) the escape of genetically engineered organisms could have negative ecological consequences," FOE noted. "These include genetic contamination of wild species and disruption of natural ecosystems."9

Is Lab-Grown Meat Any Better?

While Impossible Foods uses genetically engineered proteins in its products, other meat replacements, such as those sold by Memphis Meats, are grown in a lab via mass culturing stem cells from animals, often in a solution containing bovine serum, hormones, growth factors and other food additives.10

PR campaigns have gone so far as to call lab-grown meat "clean meat," but research published in Environmental Science and Technology suggested it could actually require more intensive energy use compared to conventional meat.11 Unlike the Impossible burger, lab-grown meat is not currently being sold for human consumption — it's far too expensive, though prices are dropping.

The first lab-grown burger cost more than $300,000 to make, whereas a pound of lab-grown meat now costs around $3,200. It's still too pricy, but it's possible it could reach competitive rates in the coming years.12

Agricultural giant Cargill Inc. and billionaires Richard Branson and Bill Gates are among those who have given millions to Memphis Meats. Other investors in Memphis Meats include General Electric CEO Jack Welch, venture capital firm DJF (which has also invested in Tesla, SpaceX and Skype) and billionaires Kimbal Musk (brother of tech billionaire Elon Musk) and Kyle Vogt (co-founder of a self-driving car startup).

It seems the idea of putting patents on the food system is appealing to a number of billionaire investors, but does the idea of an elite few controlling the food system sound appealing to you? No one can patent a natural cow, chicken or duck, but with the advent of lab-grown meat and genetically engineered meat alternatives, the resulting beef, chicken and duck is very much patentable — and fully controlled by its makers.

Impossible Foods Makes Questionable Sustainability Claims

One of the draws alternative meat companies use is promoting a sustainable image, but FOE states that many of these claims are questionable.

"The Impossible Burger is marketed as 'sustainable,' … despite the lack of data on energy consumption, emissions or dependency on industrial feedstocks like genetically engineered corn used to feed the genetically engineered yeast that produce key ingredients," they noted, adding that these are "just a few of the confusing promotional claims being made."13

The environmental group believes that any claims of environmental sustainability should be backed up by a full life-cycle assessment, starting with the product's creation and ending with its disposal, that's made publically available.

In 2018, Impossible Foods released a sustainability impact report that claimed their products used 75 percent less water and 95 percent less land, while generating 87 percent less greenhouse gases compared to conventional ground beef, however they currently can only produce enough product to meet 0.02 percent of the U.S. demand for ground beef.14

CAFO Meat Must Be Changed

It's clear that alternatives are needed to the concentrated animal feeding operations (CAFOs) involved in producing most meat. CAFOs are known to destroy communities by polluting waterways, creating toxic air pollution and sickening area residents.

CAFOs are directly contributing to the growing dead zone in the Gulf of Mexico, which is a serious and increasing threat to marine life, while pesticide usage and other industrialized farming methods may be killing off insects at an alarming rate. Current animal rearing practices are inhumane, environmentally destructive and contributing to the growing threat of antibiotic resistance and foodborne illness.

All of these complex problems have a common thread, and that is that their solution lies in changing agricultural practices. But instead of focusing on the creation of highly processed fake meat products, the solution is to focus on changing agriculture from industrial to regenerative.

Why Animals Are Necessary for Sustainable Agriculture

A whopping 35 percent of cereal and soy harvested globally is fed to animals being raised on CAFOs.15 Because of the vast amounts of annual crops being grown for CAFO animal feed, conservation group WWF found that 60 percent of global biodiversity loss is due to meat-based diets straining resources.16

However, the solution isn't to remove animals from the system but rather to include them in accordance with the laws of nature. Rather than housing livestock separately from other animals and crops, livestock are integrated into a symbiotic, complementary system that mimics the way nature works.

Allen Williams, Ph. D., a sixth-generation farmer and chief ranching officer for Joyce Farms, a well-known "grass fed guru," explained, "The way we do this at Joyce Farms is by mimicking the dense herds of grazing ruminants that used to roam across America, grazing and trampling plants into the soil. This trampling provides an armor of plant life for the soil and feeds the soil microbes."17

If you want to support truly natural, sustainable foods, support the farmers raising grass fed animals on biodynamic farms. On biodynamic farms:18

Crops and livestock are integrated

Animals are treated humanely, and all have access to the outdoors, free-range forage and plenty of space to move around

At least 10 percent of farm acreage is set aside for biodiversity

The farm must uphold standards of social responsibility

One of the key differences between organic and biodynamic farms is that the former may raise only one type of crop, or only crops or livestock. But biodynamic farming brings animals and plants together to form a living web of life, a self-sustaining ecosystem.

To save the planet and support your health, skip the fake meat alternatives and opt for real food that's being raised the right way instead. When you shop for food, know your farmer or look for Demeter (biodynamic) and American Grassfed Association (AGA) certifications, which are both indicative of high-quality, sustainable and environmentally sound food.

from http://articles.mercola.com/sites/articles/archive/2019/04/16/burger-king-adopts-fake-meat.aspx

source http://niapurenaturecom.weebly.com/blog/impossible-whopper-burger-king-adopts-fake-meat

[paullassiterca]

Impossible Whopper — Burger King Adopts Fake Meat

Impossible Foods, which made headlines for its meatless burgers that “bleed” like real meat, is set to become a household name, courtesy of a partnership with Burger King and their Whopper sandwich.

The new Impossible Whopper bills itself as 100% Whopper, 0% Beef. Instead of a hamburger patty made with beef, the burger will feature an Impossible patty, which is made mostly of soy protein, potato protein, coconut oil, sunflower oil and heme, derived from genetically engineered yeast.1

While it’s currently only available at 59 restaurants in St. Louis, Missouri, the plan is to expand it to Burger King’s 7,200 stores if the initial roll out goes well.2

It’s not the first time the meat substitute has been featured at a fast food restaurant. White Castle released an Impossible Slider in nearly 400 stores in 2018, and the company says you can find Impossible products in more than 5,000 restaurants in the U.S., Hong Kong, Macau and Singapore, in locations ranging from fine dining establishments to food trucks and theme parks.3

However, the Burger King rollout could be the move that makes Impossible meat mainstream. With a flavor that’s reportedly similar to beef, Burger King says it’s not necessarily trying to cater to vegetarians or vegans but rather to meat eaters looking to cut back on beef.4

But while at first glance it may seem like fake beef is an ideal solution to many of the problems with conventional meat, ultimately creating fake food is not the answer.

What Is an Impossible Burger?

The Impossible Burger is a meat alternative that’s unlike others on the market due to the addition of soy leghemoglobin, or heme. This, the company says, it what makes meat taste like meat, and, in plants, leghemoglobin is the protein that carries heme, an iron-containing molecule.

Originally, Impossible Foods harvested leghemoglobin from the roots of soy plants, but deemed that method unsustainable. Instead, they turned to genetic engineering, which they use to create a yeast engineered with the gene for soy leghemoglobin.

“This process allows us to make heme at scale with the lowest achievable environmental impact,” according to the company.5 The full ingredients list of their “new” recipe, which was released in January 2019, is as follows:6

“Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12. Contains: Soy”

Impossible Burgers Are Highly Processed

In the U.S., consumers are increasingly seeking out wholesome, real, minimally processed food. The Impossible Burger is the opposite — a highly processed fake food (but one that’s disguised as something good for you). Where in nature can you find ingredients like genetically engineered yeast, soy protein concentrate, modified food starch and soy protein isolate? The answer is nowhere, and therein lies a key part of the problem.

Friends of the Earth (FOE), a grassroots environmental group, released a report that posed critical questions about the growing trend toward animal product alternatives. In it they pointed out the highly processed nature of these products:7

“Various ‘processing aids’ are employed to make some of these products, including organisms (like genetically engineered bacteria, yeast and algae) that produce proteins, and chemicals to extract proteins.

For example, chemicals like hexane are used to extract components of a food, like proteins (from peas, soy, corn etc.) or compounds (from genetically engineered bacteria) to make xanthan gum.

Currently, however, disclosure of these ingredients is not required. Other processing aids (e.g. bacteria, yeast, algae), including those that are genetically engineered to produce proteins, are also not currently required to be disclosed on package labeling. The lack of transparency makes it difficult to assess the inputs and impact of their use.”

Concerns Raised Over Impossible Burger Safety

While the U.S. Food and Drug Administration (FDA) ultimately declared that Impossible Foods’ soy leghemoglobin is safe, they originally had questioned whether it could have adverse effects for people with allergies. In fact, documents obtain by FOE via the Freedom of Information Act showed that the FDA said it had not provided proof of safety for the GE soy leghemeglobin used in its products.

Further, the use of GE yeast resulted in 46 unexpected GE proteins, and the FDA at the time warned Impossible Foods that the product would not meet generally recognized as safe (GRAS) status.

Despite this, the company released its Impossible Burger for human consumption.8 And as with all GE organisms, there is the possibility of escape and contamination of wild species in the environment. This may particularly be true of prolific organisms like yeast, which are difficult to contain.

“Because such organisms reproduce (and some can cross breed with related organisms or even, in the case of microbes, 'swap genes’ with unrelated species through horizontal gene transfer) the escape of genetically engineered organisms could have negative ecological consequences,” FOE noted. “These include genetic contamination of wild species and disruption of natural ecosystems.”9

Is Lab-Grown Meat Any Better?

While Impossible Foods uses genetically engineered proteins in its products, other meat replacements, such as those sold by Memphis Meats, are grown in a lab via mass culturing stem cells from animals, often in a solution containing bovine serum, hormones, growth factors and other food additives.10

PR campaigns have gone so far as to call lab-grown meat “clean meat,” but research published in Environmental Science and Technology suggested it could actually require more intensive energy use compared to conventional meat.11 Unlike the Impossible burger, lab-grown meat is not currently being sold for human consumption — it’s far too expensive, though prices are dropping.

The first lab-grown burger cost more than $300,000 to make, whereas a pound of lab-grown meat now costs around $3,200. It’s still too pricy, but it’s possible it could reach competitive rates in the coming years.12

Agricultural giant Cargill Inc. and billionaires Richard Branson and Bill Gates are among those who have given millions to Memphis Meats. Other investors in Memphis Meats include General Electric CEO Jack Welch, venture capital firm DJF (which has also invested in Tesla, SpaceX and Skype) and billionaires Kimbal Musk (brother of tech billionaire Elon Musk) and Kyle Vogt (co-founder of a self-driving car startup).

It seems the idea of putting patents on the food system is appealing to a number of billionaire investors, but does the idea of an elite few controlling the food system sound appealing to you? No one can patent a natural cow, chicken or duck, but with the advent of lab-grown meat and genetically engineered meat alternatives, the resulting beef, chicken and duck is very much patentable — and fully controlled by its makers.

Impossible Foods Makes Questionable Sustainability Claims

One of the draws alternative meat companies use is promoting a sustainable image, but FOE states that many of these claims are questionable.

“The Impossible Burger is marketed as 'sustainable,’ … despite the lack of data on energy consumption, emissions or dependency on industrial feedstocks like genetically engineered corn used to feed the genetically engineered yeast that produce key ingredients,” they noted, adding that these are “just a few of the confusing promotional claims being made.”13

The environmental group believes that any claims of environmental sustainability should be backed up by a full life-cycle assessment, starting with the product’s creation and ending with its disposal, that’s made publically available.

In 2018, Impossible Foods released a sustainability impact report that claimed their products used 75 percent less water and 95 percent less land, while generating 87 percent less greenhouse gases compared to conventional ground beef, however they currently can only produce enough product to meet 0.02 percent of the U.S. demand for ground beef.14

CAFO Meat Must Be Changed

It’s clear that alternatives are needed to the concentrated animal feeding operations (CAFOs) involved in producing most meat. CAFOs are known to destroy communities by polluting waterways, creating toxic air pollution and sickening area residents.

CAFOs are directly contributing to the growing dead zone in the Gulf of Mexico, which is a serious and increasing threat to marine life, while pesticide usage and other industrialized farming methods may be killing off insects at an alarming rate. Current animal rearing practices are inhumane, environmentally destructive and contributing to the growing threat of antibiotic resistance and foodborne illness.

All of these complex problems have a common thread, and that is that their solution lies in changing agricultural practices. But instead of focusing on the creation of highly processed fake meat products, the solution is to focus on changing agriculture from industrial to regenerative.

Why Animals Are Necessary for Sustainable Agriculture

A whopping 35 percent of cereal and soy harvested globally is fed to animals being raised on CAFOs.15 Because of the vast amounts of annual crops being grown for CAFO animal feed, conservation group WWF found that 60 percent of global biodiversity loss is due to meat-based diets straining resources.16

However, the solution isn’t to remove animals from the system but rather to include them in accordance with the laws of nature. Rather than housing livestock separately from other animals and crops, livestock are integrated into a symbiotic, complementary system that mimics the way nature works.

Allen Williams, Ph. D., a sixth-generation farmer and chief ranching officer for Joyce Farms, a well-known “grass fed guru,” explained, “The way we do this at Joyce Farms is by mimicking the dense herds of grazing ruminants that used to roam across America, grazing and trampling plants into the soil. This trampling provides an armor of plant life for the soil and feeds the soil microbes.”17

If you want to support truly natural, sustainable foods, support the farmers raising grass fed animals on biodynamic farms. On biodynamic farms:18

Crops and livestock are integrated

Animals are treated humanely, and all have access to the outdoors, free-range forage and plenty of space to move around

At least 10 percent of farm acreage is set aside for biodiversity

The farm must uphold standards of social responsibility

One of the key differences between organic and biodynamic farms is that the former may raise only one type of crop, or only crops or livestock. But biodynamic farming brings animals and plants together to form a living web of life, a self-sustaining ecosystem.

To save the planet and support your health, skip the fake meat alternatives and opt for real food that’s being raised the right way instead. When you shop for food, know your farmer or look for Demeter (biodynamic) and American Grassfed Association (AGA) certifications, which are both indicative of high-quality, sustainable and environmentally sound food.

from Articles http://articles.mercola.com/sites/articles/archive/2019/04/16/burger-king-adopts-fake-meat.aspx source https://niapurenaturecom.tumblr.com/post/184219729911

[omppupiiras]

He loves ice skating <3

Corn Pea Kä Advent Calendar day 12 ⛸️

[omppupiiras]

Oh no... I think he needs some help!

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[omppupiiras]

Hey now, you can't eat all of the chocolate 🤨

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[omppupiiras]

He's got a house!

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