Prime Roots’ Plant-Based Bacon Was Made Available To The Public And Sold Out Entirely In Hours

Bacon is a tough thing to recreate when you’re trying to steer away from animal products. As a lover of all things bacon, there have been many a time where I’ve been unimpressed with what the plant-based world had to offer in terms of capturing that salty magic. Prime Roots, however, has come pretty darn close to the real deal, and made its official public debut Friday, February 14.

The bacon is made with “Koji”— an umami-rich protein that has become a staple in Prime Roots products.

The super protein home grown by Prime Roots is said to be frequently utilized by Michelin Star Chefs and throughout haute cuisine.

Co-founder Kimberlie Le said it has taken the company years to perfect the taste and texture of Koji to get it to taste like meat. When cooking, the product pretty much looks, tastes, curls and sizzles as if it were real bacon.

On Valentine’s Day, the plant-based bacon launched on the Prime Roots website and completely sold out in a few short hours according to Le.

“We had hundreds of people who contacted our team that couldn’t get their hands on the bacon,” she said. “We’re currently working on deciding which products to launch next and also expand the availability of our next product drop.”

No word yet on when the next drop will happen, but fans of vegan bacon will want to keep their eyes on Prime Roots before they announce their next release.

We got our hands on some and the cooking process was pretty identical to bacon. Taste wise, it definitely doesn’t have that magic you can only get from the cured pork belly, but man is it close.

Could Prime Roots’ bacon be what Impossible and Beyond is to burgers? I guess we’ll soon see.

Cravings Features Restaurants

How Expensive Buffet Restaurants Trick You Into Thinking They’re A ‘Great Deal’


Any person heading to an expensive buffet restaurant thinking the higher-priced buffet meal is worth the money is probably just being duped into thinking so.  

A study suggests that all-you-can-eat restaurants may have been leading consumers to believe that they are getting better deals for food just because they are paying more.

Published in the Journal of Sensory Studies, the research conducted by Cornell Food and Brand Lab found that when customers are charged more for an all-you-can-eat buffet, they tend to rate the food higher than when charged less for the same food.

In the study, participants were divided into two groups, and made to pay a different price for the same buffet meals. The experiment revealed that the group who paid more expressed a higher satisfaction rate than those who paid less.

The findings highlighted that consumers generally tend to think that the quality of food is better just because restaurants charged a higher price, regardless of the food’s actual quality.


“People set their expectation of taste partially based on the price—and it becomes a self-fulfilling prophecy. If I didn’t pay much it can’t be that good. Moreover, each slice is worse than the last. People really ended up regretting choosing the buffet when it was cheap,” said Cornell’s Dyson School of Applied Economics and Management  professor David Just, one of the study’s authors.

Some buffet restaurants also employ strategies to discourage customers from taking larger quantities of food, according to Dollars and Sense.  Diners do this by presenting dishes in smaller quantities. Not only does doing so increase the perceived value of the dish, but it also makes consumers take less and leave the rest for other patrons.

Such tactics, in addition to reduced expenses in food preparation and individual services, make for higher revenue for the restaurant if done right.

Of course there are those who are able to beat such systems by using a methodology of their own, as one dude from London who pushed the AYCE buffets to their limits.

Written by Ryan General | NextShark


General Mills Recalled 10 Million Pounds Of Flour Due To An E. coli Scare

Flour is as essential to a cooking as fire is to a stove. So, when General Mills voluntarily recalls 10 million pounds of one of the most popular flour due to a possible E. coli contamination, it’s something we all worry about.

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General Mills is now working with health officials to investigate the source of what caused 38 cases of possible E. coli contamination across, “20 states between Dec. 21, 2015 – May 3, 2016,” according to a press release issued by General Mills on May 31.

General Mills characterized the recall as, “precautionary,” but warned consumers that the cause could potentially be linked to SEVERAL BRANDS of General Mills specific flour including, “Gold Medal flourWondra flour, and Signature Kitchens flour,”

However, General Mills remains confident that “E. coli O121″ has yet to be detected in any General Mills flour-making facility.

“To date, E. coli O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products,” according to the General Mills press release.

The Center for Disease Control reported that E. coli O121 can cause serious illness, and provided a list of some consumer precautions:

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The CDC also reported that although 10 people have been hospitalized, there haven’t been any deaths, nor cases of hemolytic uremic syndrome, a type of kidney failure that’s often a worst-case scenario with E. Coli.

In order to protect consumers against this outbreak, General Mills listed each of the recalled selections of flour packages, with weight, package UPC and the “recalled better if used by dates” on their website.

Gold Medal Wondra All Purpose Flour

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Gold Medal All Purpose Flour

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Gold Medal All Purpose Flour — Unbleached

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Signature Kitchens All Purpose Flour — Enriched

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Gold Medal Self Rising Flour

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If you have one of these packages inside your pantry at home, toss it quick, before it becomes a vulgar display of flour.