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Health News Restaurants

Impossible Foods To Make 4 Million ‘Bleeding’ Burgers A Month

Impossible Foods has been booming in the last couple of years. The company behind the revolutionary “bleeding” veggie burger has only appeared in a few restaurants, but has turned many meat-eating heads with the way it imitates a perfectly medium rare, bloody burger.

Currently only six upscale restaurants serve the vegan item, reports CNET. Three other restaurants were announced to serve the burger this week. However, Impossible Foods just announced an ambitious goal for the 2017: adding the burger to 1,000 restaurants by the end of the year.

In a recent press event coinciding with Impossible Foods’ first large-scale production facility, CEO and Founder Patrick Brown annouced a goal of serving 4 million burgers a month within a year.

The new facility, when fully ramped up, could make at least 1 million pounds of “meat” (from plants) in a month. Hopefully, this admirable goal leads to more recognition for the company.

Last year, a few fellow Foodbeasts actually drove down to Crossroads Kitchen and tried the burger for themselves. We’re excited to see more of the “bleeding” burger in the months to come. As much as we love meat, it’s always nice to have more delicious vegan options out there.

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Hit-Or-Miss News

Here’s How Venezuela’s Sugar Shortage Is Affecting Coca-Cola Production

A few months back we wrote about the economic turmoil in Venezuela and how Mondelez International, the manufacturer of Oreo cookies, would no longer be tracking sales of the snack in Venezuela.

The country’s economic landscape has yet to improve and several news sources have reported that Coca-Cola FEMSA, along with Kraft Heinz Co. and Clorox, have “temporarily shutdown production,” due to a sugar supply shortage.

It has been widely reported, over the last few years, that Venezuela’s economy is virtually on the edge of collapse, with political and economic friction resulting in food shortages and rationing practices. Venezuela’s President, Nicolas Maduro, recently declared a state of emergency, due to the dire conditions.

In the annual report released by the USDA Foreign Agricultural Service in April, the department anticipated sugar production to decline while sugar consumption was expected to rise. The report, approved by the Venezuela Office of Agricultural Affairs, highlighted El Nino drought conditions, price controls and restrictive foreign exchange policies as contributing factors to the decline. The report also pointed out that if conditions worsened, a shutdown would be necessary.

Price controls, land/farm expropriations, lack of foreign exchange, security concerns, lack of spare parts for agricultural inputs, machinery, and packaging materials, and even labor problems, are all major issues negatively impacting the market for sugar production and consumption. It is evident to the private sector that the GBRV (Government of the Bolivarian Republic of Venezuela) may rather import sugar than invest in areas to increase local production. Unfortunately, the GBRV finds itself with further dwindling foreign exchange available to purchase imported sugar. The economic situation is expected to worsen in 2016 and some government sugar mills may have to shut down operations.

It is currently unknown how long the halt in Coca-Cola’s production will last. A Coca-Cola company spokesperson spoke to CNNMoney and explained that Coca-Cola was working with sugar producers and the Venezuelan government to find an efficient solution.

“While this situation will impact the production of sugar-sweetened beverages in the coming days,” a Coca-Cola spokeswoman told CNNMoney, “the production lines for zero-sugar beverages such as bottled water and Coca-Cola Light … continue operating normally.”

Photos: Coca-Cola Facebook
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Hit-Or-Miss

This Is Why You Won’t Find Holes In Swiss Cheese Anymore

Swiss-Cheese-Mystery

Some might notice these days that Swiss cheese slices have been lacking their signature holes. The distinguishable feature has made the cheese one of the most recognizable dairy products around.

Turns out the reason behind the missing holes have now been discovered, reports NYPost.

According to a Swiss agricultural institute, microscopic specks of hay are the cause of the holes in the cheese. The hay particles create the holes as the milk matures. Because milking methods have transitioned into more hygienic, automated systems, there have been a decline in cheese holes in the last 15 years.

Scientists can, however, add various amounts of hay dust to regulate the number of holes in the cheese. Y’know, for nostalgic purposes.

Photo: Swiss Wiki

 

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Hit-Or-Miss

Leading Chocolate Makers Claim World Is Running out of Chocolate

Chocolate-Crisis

Apparently we’re eating way too much chocolate. We’re not talking stomachache numbers, but more like world-shattering numbers. Mars Inc. and Barry Callebaut, the two leading manufacturers of chocolate in the world, are claiming that at this rate we’re going to consume all the chocolate in the world, reports the Washington Post.

A couple of issues have developed in recent years leading to chocolate price hikes.

Dry weather is a huge issue in West Africa, which produces more than 70 percent of the world’s cocoa. Because of the less-than-fertile conditions, production has been cut 30 to 40 percent. China is also developing quite the sweet tooth as it is purchasing more chocolate every year, causing concern for the supply.

Thanks to these contributing factors, cocoa prices have risen by more than 60 percent since 2012. Chocolate manufacturers were required to raise prices to adjust to cocoa costs.

Responding to this foreseen disaster of chocolate proportions, agricultural research groups in West Africa are working to develop special trees that are able to produce seven times as many cocoa beans, although taste will be compromised.

Pretty soon we might be eating chocolate-flavored candy instead of actual chocolate. Terrifying.

H/T Washington Post

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Video

Watch How the World’s Most Hated/Loved Food is Made

production

The first time I tasted Marmite was in my auntie’s kitchen nestled in the Brighton countryside of England. My auntie handed me a jar with a yellow label and lid, smiled and asked, “Have you ever tried Marmite before?” I shook my head no, opened the lid, and peered inside the jar inquisitively — the thick spread had the consistency of Nutella, something I ate religiously.

Except that it smelled like sour apples and cat piss, making me want to throw up in my mouth a little. Naturally, I had to try it and unsurprisingly, it tasted just like I imagined sour apples and cat piss would taste like. Never. Again.

Or course, there’s a great number of people who will disagree with me and swear by this stuff. So, for all the Marmite lovers out there, here’s a fun behind-the-scenes factory tour of  the famed “Hate it or Love it” yeasty spread.

Enjoy the ukulele background music and watch two dudes sip some Marmite drank.

H/T First We Feast