Credo Foods的动态

For this version of Vegan Pimento Cheese Dip, white beans and nutritional yeast were used to replace the processed meat and cheese. If you bring this to your next party, those who eat it may not realize it is vegan and much healthier. Full recipe: https://lnkd.in/ewxw68jg

Ever wondered how traditional dairy cheese is made? ???? It starts with forcibly impregnating cows, then taking the milk meant for their calves, and often ends with the calves being turned into veal. They even use rennet from calves' stomachs to curdle the milk into cheese. Pretty shocking, right? But there's a compassionate alternative! Cashew cheese is made from simple ingredients like cashew milk, filtered water, coconut cream, salt, and cultures. It’s not only cruelty-free but also delicious and nutritious. Wanna try making your own vegan cheese? Combine nutritional yeast, cashews, a bit of apple cider vinegar, and lime to create a creamy vegan nut cheese right at home! ???? ?? If going dairy-free sounds good to you, comment "DAIRY FREE" below, and I'll help you create a meal plan with tasty, cruelty-free options that support your health and muscle gains.

Today's news unveils a surprising find from the UK research group Action on Salt: plant-based cheeses are packing more salt than their dairy counterparts. Delving into the salty depths of over 600 cheeses from ten UK retailers, the group discovered that vegan cheese averages contain about 1.91g of salt per 100g, edging out traditional cheddar's 1.78g. Specifics #Cheese #plantbasedcheesebrands #StudyFinds #UK #UKVeganCheesebrands #Vegan #VeganCheese

It was great fun to sit down with Dr. Lara Ramdin ???? of Upcycled Foods, Inc. (UP, Inc.) for a fireside chat at Institute of Food Technologists (IFT) #IFTFirst on navigating ultra-processed foods. My key takeaways: HOW a food is made is not more important than WHAT is made. The level of processing is not more important than the overall nutrient content of a food. Not all ultra-processed foods (UPFs) are created equal. Research is starting to reveal the nuances -- and the limitations -- of the ultra-processed category. Some UPFs are linked to negative health outcomes (processed meats and soft drinks), while others are not (plant-based meats, whole-wheat bread and cereal). Why would a category be as broad to put plant-based meats and whole-grain cereals in the same category as soft drinks, chips and cupcakes? A UPF label demonizes a food, yet does not even consider the nutrient content or environmental footprint of a food, such as a soy burger vs. beef burger. A diet of minimally processed foods can be nutritionally inferior to one that includes more ultra-processed foods (like plant-based meats and whole grain cereals) and more expensive, new research indicates. Let's don't let this new narrative around the dangers of ultra-processed foods further confuse consumers and distract them from making positive changes to enhance their health.

LAKIDIS SA we love #milk and most of all #welovewhatwedo Last 2 days were very special for us , since we received a visit from a dealer and a customer , coming from a country full of recipes , delicious food ; but unfortunately also turbulence of war . A 900lit double paddle mixer was ordered for immediate delivery . This amazing mixer PL900: https://hubs.la/Q02rXZvK0 will be used for mixing dairy products , therefore combining different dairy ingredients to create various products. Examples of dairy mixing include: Yogurt: Blending milk with specific bacterial cultures to ferment and produce yogurt. Cheese: Coagulating milk proteins (usually with enzymes or acid) and then mixing and aging the curds to create cheese. Ice Cream: Combining milk, cream, sugar, and flavorings to make ice cream. Butter: Churning cream to separate the fat and create butter. Flavored Milk: Mixing milk with additives like chocolate or strawberry syrup. Smoothies: Blending milk, yogurt, fruits, and other ingredients to make nutritious drinks. Dairy production and mixing are crucial for: Nutrition: Dairy products provide essential nutrients like calcium, protein, and vitamins. Food Security: Dairy products contribute to food availability and stability. Cultural Traditions: Many cuisines incorporate dairy-based dishes. Industry Growth: The dairy sector drives economic growth and employment. Remember, dairy production and mixing are multifaceted processes that impact our daily lives and global food systems! ?????? Reach out to our expert team at Lakidis—we're here to propel your success! ???? ??+30 2310 722 367 ??[email protected] #LakidisSA #foodinnovation #foodprocessing #foodproduction #foodindustries #dairy #milk #yoghurt #cheese #butter #smoothies #icecream #CustomerVisit #FoodIndustry #ExpertTeam #Israel #middleeast

Today's news unveils a surprising find from the UK research group Action on Salt: plant-based cheeses are packing more salt than their dairy counterparts. Delving into the salty depths of over 600 cheeses from ten UK retailers, the group discovered that vegan cheese averages contain about 1.91g of salt per 100g, edging out traditional cheddar's 1.78g. Specifics #Cheese #plantbasedcheesebrands #StudyFinds #UK #UKVeganCheesebrands #Vegan #VeganCheese

Did you know nearly 70% of the global population is lactose intolerant? This presents an unfortunate cheese reality for billions of people around the world as well as a huge opportunity if there were a lactose-free cheese that actually tasted good. A recent story by Caroline Saunders in Grist highlights the notable gaps in vegan cheese that have prevented widespread consumer adoption. Whether it’s flavor, mouthfeel, or functionality, vegan cheese simply hasn’t met expectations, leaving lactose intolerant consumers to endure or avoid. That’s where New Culture comes in. We create melty, stretchy mozzarella that’s not only lactose-free but also kinder on our planet. It’s so tasty that Inja Radman, our CSO and Co-Founder, explained: “We’re very convinced we can eventually fully displace animal-derived cheese.” Check out Caroline’s article to learn more. https://shorturl.at/M6r9X

Are all plant-based meats ultra-processed? Are all ultra-processed foods unhealthy? Is processing food inherently bad???? With the booming popularity of plant-based meat, navigating the often-confusing world of food labels and claims can be tricky and bring up a lot of questions! Green Queen Media’s comprehensive FAQ guide is packed with valuable insights and research-backed information, empowering you to make informed decisions about what you eat. Debunk myths about ultra-processed foods and plant-based meat classifications and get the answers to your pressing questions here: https://lnkd.in/eCYqvPqJ Sonalie Figueiras #plantbasedmeat #alternativeproteins #consciouschoices?

Here's why the meat substitutes market is failing. It doesn't meet any mass-market need. It's hard to justify billion-dollar valuations on a niche product. Marketed as a substitute, it's inherently inauthentic. There's no "it factor" where people want to be identified with these brands. At best, people might say it tastes like the real thing. Who aspires to own a knockoff Rolex? Who aspires to be almost a real person? No one has FOMO not trying it. To get widespread adoption, a non-meat burger has to meet the same needs as a meat burger and do it the same or better. What makes this taste better? What makes this more craveable? In a burger, that's going to be the cuts that go into the grind. Short rib has great protein structure and fat ratio. Brisket point has longer strand fiber and great fat ratio. Chuck and sirloin have great beefy flavor. Dry age concentrates flavor and minerality. Together the cuts create a symphony of flavor, textural contrast, and tongue coating fats that distribute and make that flavor linger. Plant-based options abound to achieve flavor harmony and textural contrast. Rather than trying to taste like a burger, why not try to find something that tastes good period? Iterate on what flavor profiles create craveability in the mass market. Don't put it in the category of a burger--sell it as what it becomes. A product has to solve a real need people perceive to get adoption beyond trial. In food, if you want to compete with burgers, you have to start with taste and craveability. Then iterate on production scale, marketing, and distribution. #productmarketfit #marketing #productdesign #food #design #meat #meatindustry #meatsubstitutes #beyondmeat #foodindustry

? Plant based "meats" have NEVER been healthy... ? (And I'd be EXTREMELY surprised if they ever truly are!) Here's 3 things wrong with Beyond Meats Plant-based burger: 1) EVERYTHING... Ok, I'm kidding (kinda) ?? #1 is that they're full of sh**ty ingredients Canola oil is the 3rd ingredient and makes up the majority of the 19g (!!!) of fat per 100g of burger This is LITERALLY machinery lubricant and in LARGE amounts! ?? It's inflammatory, devoid of any nutritional value and PACKED full of calories 2) They're low in fibre Cmon, if you're using PLANTS to make a burger, at least give us some fibre to offset all the other ??!? 1.3g per 100g - laughable really ??♂? 3) They're designed to TRICK you into thinking you're eating a "healthy" burger Please, please, please, unless you're vegetarian or vegan, just eat a normal meat burger It will be WAY better for you! This is the worst sin of all - deception. What do you think about plant based burgers? #DNAFatLoss #FatLoss #WeightLoss P.S. The changes they're making to the burgers are improvements. Not doubt about that. But they're going from awful to pretty bad, rather than "healthy" to "healthier"! P.P.S. The most exciting thing in this article is the announcement that sales have falled 33.6%!! This is AMAZING news! ????