Latest news with #vegetarian
Yahoo
4 days ago
- Business
- Yahoo
McDonald's India launches plant-based Protein Plus range
McDonald's India (West & South), managed by Westlife Foodworld, has unveiled a new offering, the Protein Plus range. It includes a 100% vegetarian, plant-based Protein Plus Slice, which adds 5g of protein to any burger. Its development has involved collaboration with the CSIR-Central Food Technological Research Institute (CFTRI), part of the Ministry of Science and Technology, as reported by The Hindu. The slice is vegetarian, formed from soy and pea, and does not contain artificial colours or flavours. It is also free from onion and garlic, making it suitable for various dietary needs. Westlife Foodworld CEO Akshay Jatia stated: 'We have always believed in giving our customers more choice, and this time, we are giving them the power to personalise their protein intake. 'The Protein Plus range allows them to enjoy their favourite McDonald's burgers without compromising on their protein needs or the taste.' In conjunction with this launch, Swiggy has formed a partnership with McDonald's India (West & South) to offer the Protein Plus range of burgers exclusively on its platform from 24 July to 11 August 2025, as reported by Afaqs. Customers will be able to find these items in the high-protein section of the Swiggy app. The new burger range will be available in 58 cities across Western and Southern India, including Mumbai, Bangalore, Pune, Hyderabad and Mysore. "McDonald's India launches plant-based Protein Plus range" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Vogue
7 days ago
- Health
- Vogue
Thorne Basic Nutrients Supplement Review: One Vogue Writer Tests it for Six Weeks
Before I began taking the Thorne Basic Nutrients supplement in earnest, multivitamins represented little more than a childhood habit that graduated with me into adulthood. The chalky, fruit-flavored Flintstone chewables I consumed daily formed the basis of a daily ritual; a morning fixture doled out alongside my breakfast cereal. At some point, these tablets evolved into any gummy labeled 'for women,' usually in pretty pastel packaging, purchased at a premium thanks to the invisible pink tax. But even with consistent multivitamin intake, a halfway-decent diet, and a modest commitment to movement, I couldn't shake a persistent fatigue that clung to me day in and day out. A recent visit to my healthcare provider (and several vials of blood later) revealed the culprit: a vitamin B12 deficiency, which I developed from being a vegetarian for nearly two decades. It was a prognosis my doctor ensured could be remedied by a multivitamin potent enough to cover all the essentials, ultimately saving me from the exhausting game of pill Tetris. My initial question was how can a simple multivitamin improve my chronic symptoms? 'Different vitamin and mineral deficiencies can present in different ways,' registered dietitian nutritionist Sammi Haber Brondo explains. 'In general, a B12 deficiency might cause symptoms like fatigue, pale skin, dizziness, brain fog, or changes in mood,' Brondo says. I was familiar with all these symptoms, having experienced them in varying degrees. 'After seeing your doctor and getting bloodwork done, a regular supplement not only helps to improve these symptoms, but can also fill in any gaps in your diet from other vitamins or minerals.' And so, per my doctor's guidance, I gave Thorne's powerhouse daily supplement a try. Saying it worked is an understatement. Below, everything you need to know about the multivitamin, and what happened when I took it consistently for six weeks. Thorne Basic Nutrients 2/Day Why We Love It : Thorne supplements are no-fuss yet effective; and its Basic Nutrients offering is proof. Packed to the brim with all the essential vitamins and minerals a person could need, just two capsules a day (preferably taken with breakfast) provides a solid nutritional foundation without the hassle of juggling multiple supplements. Think: fewer pills to remember to take amidst your already busy day. Plus, the high-quality formula is free from fish oils, common allergens, unnecessary fillers and additives, making it a great option for many—especially those with sensitivities or dietary restrictions. Even more impressive is how bioavailable the ingredients are, making them super absorbable. With consistent use, many people report a boost in energy, improved focus, and a more balanced mood. While no multivitamin and mineral supplement is a miracle cure, this potent pick is a smart, steady step toward feeling like your most vibrant, clear-headed self. : Thorne supplements are no-fuss yet effective; and its Basic Nutrients offering is proof. Packed to the brim with all the essential vitamins and minerals a person could need, just two capsules a day (preferably taken with breakfast) provides a solid nutritional foundation without the hassle of juggling multiple supplements. Think: fewer pills to remember to take amidst your already busy day. Plus, the high-quality formula is free from fish oils, common allergens, unnecessary fillers and additives, making it a great option for many—especially those with sensitivities or dietary restrictions. Even more impressive is how bioavailable the ingredients are, making them super absorbable. With consistent use, many people report a boost in energy, improved focus, and a more balanced mood. While no multivitamin and mineral supplement is a miracle cure, this potent pick is a smart, steady step toward feeling like your most vibrant, clear-headed self. Key Ingredients : Vitamin A, vitamin C, vitamin E (gamma tocopherol), vitamin D3, vitamin B1, vitamin B2, vitamin B3 (niacinamide), vitamin B5, vitamin B6, vitamin B12, vitamin K1, vitamin K2, zinc bisglycinate, chromium, glycinate mineral blend, lutein, magnesium bisglycinate, boron, amino acid complex : Vitamin A, vitamin C, vitamin E (gamma tocopherol), vitamin D3, vitamin B1, vitamin B2, vitamin B3 (niacinamide), vitamin B5, vitamin B6, vitamin B12, vitamin K1, vitamin K2, zinc bisglycinate, chromium, glycinate mineral blend, lutein, magnesium bisglycinate, boron, amino acid complex Best For : A potent daily supplement that provides key nutrients, bolstering overall wellness and body function. : A potent daily supplement that provides key nutrients, bolstering overall wellness and body function. More To Know : NSF certified, gluten-free, soy-free : NSF certified, gluten-free, soy-free Servings: 30 (two pills per serving) What are the benefits of Thorne's Basic Nutrients Supplement? Rather than stacking your supplement routine with a dizzying array of capsules, Thorne's all-in-one pick is formulated to address a wide spectrum of nutritional needs. Yes, in a perfect world, we'd all get our nutrients from a vibrant, varied diet. But let's be honest: who among us is truly clocking five servings of fruits and vegetables every single day? (And if you are—honestly, hats off to you.)
Reuters
7 days ago
- Entertainment
- Reuters
Three-Michelin-star Paris restaurant Arpege switches to plant-based dishes
PARIS, July 25 (Reuters) - French chef Alain Passard, known for his mastery of roasting techniques, has decided to drop almost all animal products from the menu at his three-Michelin-star restaurant, Arpege. The decision follows his earlier move to eliminate red meat from Arpege's dishes in the early 2000s. Passard's updated menu excludes meat, fish, and dairy, although honey sourced from the restaurant's own beehives will remain an exception. Passard said he was motivated by his passion for nature, adding that using seasonal vegetables would also reduce the restaurant's environmental impact. Passard, 68, rose to fame for his roasted dishes, including "poulet au foin", or chicken cooked in hay, but has since become a leader in Paris's growing vegetable-based dining scene. "Everything I was able to do with the animal will remain a wonderful memory," Passard told Reuters. "Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef." Arpege is the first restaurant with three Michelin stars in France to move to plant-based food, joining the ranks of Eleven Madison Park in New York, which made a similar transition under chef Daniel Humm. On the menu is a "mosaic" of tomatoes, flamed aubergine with melon confit, and a dish made up of carrot, onion, shallot and cabbage. The priciest set menu costs 420 euros ($493) and lunch costs 260 euros. Some countries have seen consumers turn away from meat in recent years. At the Paris Olympics last year, organisers set out to cut the amount of meat served to athletes and spectators. ($1 = 0.8526 euros)
Yahoo
24-07-2025
- Science
- Yahoo
Mission Barns is betting that animal-free pork fat will make artificial meat delicious
An old colleague always had a curious request at lunchtime. For health reasons, he was vegetarian, but he still missed the taste of ground beef. So he'd ask the chef in the cafeteria for a veggie burger that was cooked next to the beef patties. The grease that seeped over made the plant substitute taste that much better. The folks at Mission Barns must have overheard our lunchtime conversation. They have developed animal-free, cultured pork fat. The product just received approval from the U.S. Department of Agriculture, the company exclusively told TechCrunch. The stamp of approval allows the startup to sell the fat to consumers. It's the first such product to reach the market, and it could unlock a host of fattened-up meat alternatives. 'It really enables anyone, any of our partners who are using our ingredient, to also launch a product into market,' Cecilia Chang, chief business officer at Mission Barns, told TechCrunch. Scientists have been trying to culture meat for years. The world's first lab-grown burger hit food critic's mouths in 2013, though it cost an estimated $330,000. The costs have come down significantly since then, but a burger made from lab-grown beef still costs several times that of a McDonald's classic. Part of the problem is that muscle cells require something to grow on, whereas most cells cultured today grow in large vats of liquid media. But fat isn't as picky, making it easier to grow at a cost that consumers can swallow. And when it comes to flavor, it packs a punch. To grow the fat, Mission Barns first takes a small sample, like a biopsy, from a living pig. It then introduces it into a bioreactor containing a growth media. Because fat floats, the startup had to develop its own bioreactor to ensure the cells were evenly distributed throughout the media. If they clumped at the top, they wouldn't get access to enough food to grow properly. Mission Barns' first products are bacon, meatball, and sausage alternatives made using pea protein paired with its cultured pork fat. The startup is also supplying other companies with its fat to incorporate into their own recipes. In the long run, Chang said, selling to other food manufacturers will be its main business. Pea protein is a common ingredient among alternative meats, but Chang said that Mission Barns' recipe differs. 'Because the fat gives you so much flavor, you're actually taking out some of the most expensive ingredients in an alternative protein product, the artificial flavorings,' she said. Chang also said that, perhaps incongruously, Mission Barns' cultured pork fat should allow for healthier alternative meats. Recipes won't need as much salt to mask the pea protein taste, and the company can tweak what the cells eat, boosting omega-3 fats, for example. For future products, Mission Barns is mulling pork fat with a more intense flavor. 'You can get away with adding less of the fat, and that has the nutritional profile of a salmon fat,' Chang said. 'When we talk to partners, they're like, 'Oh hell yeah, sign me up.'' Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
TechCrunch
24-07-2025
- Business
- TechCrunch
Mission Barns is betting that animal-free pork fat will make artificial meat delicious
An old colleague always had a curious request at lunchtime. For health reasons, he was vegetarian, but he still missed the taste of ground beef. So he'd ask the chef in the cafeteria for a veggie burger that was cooked next to the beef patties. The grease that seeped over made the plant substitute taste that much better. The folks at Mission Barns must have overheard our lunchtime conversation. They have developed animal-free, cultured pork fat. The product just received approval from the U.S. Department of Agriculture, the company exclusively told TechCrunch. The stamp of approval allows the startup to sell the fat to consumers. It's the first such product to reach the market, and it could unlock a host of fattened-up meat alternatives. 'It really enables anyone, any of our partners who are using our ingredient, to also launch a product into market,' Cecilia Chang, chief business officer at Mission Barns, told TechCrunch. Scientists have been trying to culture meat for years. The world's first lab-grown burger hit food critic's mouths in 2013, though it cost an estimated $330,000. The costs have come down significantly since then, but a burger made from lab-grown beef still costs several times that of a McDonald's classic. Part of the problem is that muscle cells require something to grow on, whereas most cells cultured today grow in large vats of liquid media. But fat isn't as picky, making it easier to grow at a cost that consumers can swallow. And when it comes to flavor, it packs a punch. To grow the fat, Mission Barns first takes a small sample, like a biopsy, from a living pig. It then introduces it into a bioreactor containing a growth media. Because fat floats, the startup had to develop its own bioreactor to ensure the cells were evenly distributed throughout the media. If they clumped at the top, they wouldn't get access to enough food to grow properly. Techcrunch event Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. San Francisco | REGISTER NOW Mission Barns' first products are bacon, meatball, and sausage alternatives made using pea protein paired with its cultured pork fat. The startup is also supplying other companies with its fat to incorporate into their own recipes. In the long run, Chang said, selling to other food manufacturers will be its main business. Pea protein is a common ingredient among alternative meats, but Chang said that Mission Barns' recipe differs. 'Because the fat gives you so much flavor, you're actually taking out some of the most expensive ingredients in an alternative protein product, the artificial flavorings,' she said. Chang also said that, perhaps incongruously, Mission Barns' cultured pork fat should allow for healthier alternative meats. Recipes won't need as much salt to mask the pea protein taste, and the company can tweak what the cells eat, boosting omega-3 fats, for example. For future products, Mission Barns is mulling pork fat with a more intense flavor. 'You can get away with adding less of the fat, and that has the nutritional profile of a salmon fat,' Chang said. 'When we talk to partners, they're like, 'Oh hell yeah, sign me up.''
