FU­TURE FOOD

No an­i­mals are harmed in the pro­duc­tion of th­ese juicy meat-tast­ing burg­ers.

The Peak (Singapore) - - The Peak Expert -

The meaty fra­grance from the sear. The umami juices that fill the mouth as you sink your teeth in. The suc­cu­lent tex­ture that makes you want to chomp on the patty. Few can re­sist the al­lure of a good burger. And, now, that gourmet in­dul­gence is avail­able in a ve­gan op­tion.

Last month, Wolf Burg­ers launched its en­vi­ron­men­tally friendly The Fu­ture Burger. A sim­ple let­tuce, mayo and cheese com­bi­na­tion, the sand­wich right­fully high­lights the ve­gan patty – which cooks and tastes just like a meat.

The plant-based prod­uct from Be­yond Meat, a com­pany backed by Bill Gates, is free of choles­terol, an­tibi­otics, soy, gluten and ge­net­i­cally mod­i­fied or­gan­isms. The pro­duc­tion of the patty is gen­tler on the en­vi­ron­ment than its meat coun­ter­part, in terms of the emis­sion of green­house gases, and land and wa­ter us­age.

Be­yond Meat made its Sin­ga­pore de­but in Au­gust through a food truck pop-up at Grand Hy­att Sin­ga­pore and its ve­gan patty is now also avail­able as Be­yond Burger at its restau­rant, Mezz9. This month, the ho­tel ups its game in the ve­gan depart­ment by in­tro­duc­ing Just Egg – a mung bean egg-sub­sti­tute cre­ated by San Fran­cisco-based food in­no­va­tor Just Inc. The prod­uct, de­signed to scram­ble and taste just like egg, is touted as a sus­tain­able in­gre­di­ent and re­quires less wa­ter and have lower car­bon emis­sions in its pro­duc­tion than con­ven­tional chicken eggs.

It’s avail­able in a ve­gan “egg sand­wich” ( be­low) with dairy-free ched­dar, av­o­cado puree and tomato jam at Grand Hy­att’s Oa­sis restau­rant.

SINK YOUR TEETH INTO THIS Be­yond Burger is avail­able at Mezza9.

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