Just Scamble the plant-based egg!
At the end of 2017, Just Scramble, the “eggless” egg, was launched and swiped through the catering industry and vegetarian field. This plant-based egg had been developed by Hampton Creek, a food technology company where Li Ka-Shing is one of millionaire sponsors, for 4 years.
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Creating a plant-based world effectively
Even though the “Go Vegan” message has become louder and clearer in recent years, shifting the public towards a plant-based diet in reality requires more practical strategies. Individuals’ concerns of such a dietary change such as nutritional imbalance, lack of tasty plant-based options and inconvenient access to them, or even standing out in a social gathering will make them hesitant about the switch.
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Discussion by Prof Richard Brubaker, Rob Trice, Alexis Fox, David Yeung and Peter Strugatz
Prof Richard Brubaker, Rob Trice, Alexis Fox, David Yeung and Peter Strugatz share their views on plant-based meat and milk – why are these replacements significant and the latest trends within the industry.
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Achieving Perdurable Freshness & Global Food Security Through Technological Innovation
Food preservation has been one of the biggest challenges in handling food. From pickling in the old days to chemical and thermal sterilization in recent decades – though delaying the expiration date – these methods cannot conserve the original structures of food, thereby destroying the nutrients and tastes.
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The Innovation Social Venture Model for the Creation of the “Green Blue Ocean”
In Hong Kong, there were several obstacles to plant-based eating in the past. People did not find it tasty. They were worried that it’s nutritiously deficient. Moreover, it was not easy at all to find plant-based dishes in non-veg restaurants. David shares how Green Monday not only raises public awareness about the impact of eating meat on the environment, but also provides solutions to make plant-based eating more accessible.
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Redesigning Our Global Food System Through Food & Ag Tech
New ways of thinking are needed to tackle modern food challenges. Rob Trice describes the major differences between ‘abundance thinkers’ and ‘scarcity thinkers’ and their business models. He proceeds to explain the dilemmas faced by the food industry while applying technology to their field.
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From Pills to Plants: Rethinking Food as Preventive Medicine
Food is always associated with pleasure, joy, survival, but seldom with diseases and cures in modern society. From her patients’ and personal experience, Dr. Irene Lo has discovered the secret to good health – a balanced plant-based diet as preventive medicine.
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From Smartphone to SmartFood: The Future of Nutrition in the Digital Age
Leading a hectic lifestyle, many of us are pressed for time to take care of our well-being. We are highly aware of the impact of a healthy diet. Yet, we are simply too busy. Alexis Fox has found out that tech can help make the right dietary choices become more accessible for the public, thereby preventing numerous chronic diseases.
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China’s Worsening Food Supply Chain and Public Health Crisis
How many pigs do we need to feed the entire population on this planet? Prof. Richard Brubaker said the answer may surprise us. Nowadays, the number of livestock is exploding to meet the growing population. Our need and greed for more meat is threatening our food supply chain and public health, especially in cities.
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Significance of Amazon’s Acquisition of Whole Foods Market
Amazon is always associated with books and Kindle. That may be about to change and items such as avocados, quinoa and kale may pop up when we think of Amazon as the largest online retailer has completed the acquisition of Whole Foods Market, the American supermarket chain carrying organic and clean products.
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