When plant-based meat alternatives broke into the mainstream in recent years, many were excited about the proposition of eating “meat” while minimising the health, environmental and ethical impacts of its consumption. That is, until new research revealed that some alternative meats are highly processed, high in sodium, and contain saturated fats, added sugars and refined oils. Not to mention, many were developed for Western palates.
“A lot of the initial players in the alternative meat industry were trying their hardest to make the meat indistinguishable from its animal equivalent,” notes Manuel Bossi, group CEO of Singapore-based Growthwell Foods. “It’s a product primarily for meat lovers and flexitarians, so the taste has to be there.” He adds, though, that “technology is evolving and we need to be able to adapt and ensure that the taste is still there while cleaning up the labels.”
In a bid to achieve its goal of inspiring a billion people to go green, the food innovation company recently opened a fully automated plant-based meat and seafood factory— said to be the first in Singapore—and it looks set to dominate the industry with its focus on health, innovation and diversity.
Bu hikaye Tatler Singapore dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Tatler Singapore dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Mathew Leong
As the Norway-based Singaporean chef celebrates a milestone year both personally and professionally, he opens up about the toughest moments of his career and why failing is not an option
Asian Inspirations
Chef Ace Tan on his second restaurant, Asu-his love letter to regional Asian cuisine
State of the Arts
Arts nominated member of parliament Usha Chandradas discusses growing the creative economy by focusing on both supply and demand
Through a Curator's Lens
Circe Henestrosa, a fashion curator and the head of the School of Fashion at Lasalle College of the Arts, University of the Arts Singapore, merges her personal connection with artist Frida Kahlo with her extensive curatorial experience to explore intersecting themes of identity, disability and cultural heritage
Second Nature
Poet and educator Yong Shu Hoong brings fresh perspectives to the helm of the Singapore Writers Festival, from interdisciplinary perspectives to multilingual programmes
Wine Down
Nothing wraps up the day like a nice glass of vino. From flashy hedonistic escapades to geeky watering holes, these new wine bars promise celebrated viniferous pours that will please even the most discerning of oenophiles
A Legacy in Silhouettes
Kristina Blahnik, CEO of the designer shoe brand Manolo Blahnik and the niece of its legendary founder, shares her insights on preserving the house's heritage and introduces the new Manolo's Silhouettes campaign
To Have and to Hold
With its sumptuous textures, Loro Piana's elegant autumn/winter 2024 collection is a chic celebration of craft, quality and the universal appeal of tactility
Scent of Strength
Hermès unveils its first chypre perfume, Barénia―a captivating fragrance crafted by renowned perfumer Christine Nagel that embodies bold femininity and celebrates the brand's rich heritage
Nocturnal Revival
Nighttime skincare rituals will get a boost of supercharged restoration with La Mer's new Rejuvenating Night Cream