Vegetable meat: how to recreate the taste of beef?

Americans consumed 11.2 billion tonnes of ground meat in 2014 (USDA). This is by far their main source of protein, especially in the form of hamburger. About half of the ground beef consumed in America is eaten in restaurants. The average American eats three burgers per week — the highest in the world. About 70%…

What do French think of plants in their plates?

A recent IFOP / Lesieur survey examined the place of plants in the French diet. And the least we can say is that what the French think of their diet is not the reality. Ninety-nine percent of the respondents are plant consumers: 98% of the French report consuming fruits or vegetables, and 95% pulses such…

What’s in the Nutrigenomics business

Personalized analysis of the genome is a rapidly expanding market. Initially focused on the determination of some risk marker genes, especially cancer, the offer now extends to nutrition in the broad sense. Progress in sequencing has lowered the price of an individual’s entire genome sequencing from $ 100 million in 2001 to $ 10 million…

School lunch in the United States: from politics to field

The evolution of “plethora diseases” in Europe follows a similar path to that of the United States, and the very strong influence of “the American diet” in the globalization of the food market naturally leads us to study their model. Few scientific studies have examined the comparison of European and American school lunch model, which could yet help…

About Tajine and meal delivery service

I am waiting for my third Blue Apron delivery, one of the numerous meal delivery services available in California. Last week, I cooked Blue Apron’s version of a Tagine, with beef and lamb, and it makes me think about what I expect of this kind of service. At first, I was shocked by the ingredients:…

Meat-free meat

This article was published in French in this month edition of the Cahiers de Nutrition et de Diététique, and is available on my French blog here. The enthusiasm of food industries for alternative sources of protein does not belittle. The overall cost of animal proteins is often denounced, whether evaluated in environmental terms (carbon footprint), nutritional value…

A pledge for ethical food marketing

Since we arrived in California, I have discovered the American way of marketing food. And I am amazed by what I see: nutrition is everywhere. From Mushroom being “superfood” thanks to their amount of vitamin D, to Kale which is the new smart food even if I find it bitter and coarse. But the greatest…

Mission: Impossible Burger

First I was surprised by the crunchy and juicy “meat”, the slightly fibrous taste, like a real burger. The first bites were delicious. And then, a slight “iron” aftertaste, which has temporized a bit my enthusiasm … Could I have felt this had I not known that it was not meat? I would not swear it….

A gastronome in California

Six months ago we arrived in America. What a change! I was afraid of not finding “good products”, I could not have been more wrong: California must be one of the regions in the world where one finds the most beautiful fruits, the most tasty vegetables. On the other hand, I realized how much gastronomy shapes…