California-based startup Air Protein developed an alt meat called Air Meat, which is made using microbes that turn recycled carbon dioxide (CO2) into protein. In this episode of the Xtalks Food Podcast, Sydney talks about how “the meat of tomorrow” was designed to replicate the flavor and texture of real meat products like chicken, pork, steak and seafood. She discusses how far the alt meat sector has come in the last decade and asks the team whether this is the pinnacle of innovation. While Vera posits that the sector has reached its peak, Ayesha thinks it is just getting started and Sydney agrees with both stances.
Also, in this episode, Sydney introduces the team to Jelly Drops, a UK-based brand designed to boost hydration among those who struggle to consume enough water. Made with 95 percent water, a grip-friendly shape and a variety of flavors, Jelly Drops have become popular among people with Alzheimer’s, seniors and others who struggle to stay hydrated. The bite-sized, teardrop-shaped candies are sugar free, low-calorie, gluten-free, vegan and non-laxative. The team brings further attention to the fact that people with memory issues often forget to consume enough water and applauds the brand’s founder for catering to an unmet market.
Read the full articles here:
Air Protein: The Alt Meat Startup Making Plant-Based Protein Out of Thin Air
How Jelly Drops Help Boost Hydration Among People with Dementia and Cognitive Challenges
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