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jerryking : hamburgers   33

How do I make the best burgers? - The Globe and Mail
LUCY WAVERMAN FOOD COLUMNIST
SPECIAL TO THE GLOBE AND MA
hamburgers  howto  Lucy_Waverman 
july 2019 by jerryking
Cashew foie gras? Big Food jumps on ‘plant-based’ bandwagon
MAY 18, 2019 | Financial Times | by Leila Abboud in Paris and Emiko Terazono in London

* Boom in meat and dairy substitutes sets up ‘battle for the centre of the plate’
* Nestlé recently launched the Garden Gourmet's Incredible burger in Europe and plans to launch it in the US in the autumn in conjunction with McDonald’s.
* Burger King has partnered with a “foodtech” start-up to put meat-free burgers on their menu.
* Pret A Manger is considering a surge in its roll-out of vegetarian outlets as it looks into buying UK sandwich rival Eat.

A change is afoot that is set to sweep through the global food industry as once-niche dietary movements (i.e. vegetarians, then the vegans, followed by a bewildering array of food tribes from veggievores, flexitarians and meat reducers to pescatarians and lacto-vegetarians ) join the mainstream.

At the other end of the supply chain, Big Food is getting in on the act as the emergence of plant-based substitutes opens the door for meat market disruption. Potentially a huge opportunity if the imitation meat matches adoption levels of milk product alternatives such as soy yoghurt and almond milk, which account for 13% of the American dairy market. It is a $35bn opportunity in the US alone, according to newly listed producer Beyond Meat, given the country’s $270bn market for animal-based food. 

Packaged food producers, burdened with anaemic growth in segments from drinks to sweets, have jumped on the plant-based bandwagon. Market leaders including Danone, Nestlé and Unilever are investing heavily in acquisitions and internal product development.

Laggards are dipping their toes. Kraft-Heinz, for example, is investing in start-ups via its corporate venture capital arm and making vegan variants of some of its products. Even traditional meat producers, such as US-based Tyson Foods and Canada’s Maple Leaf Foods, are diversifying into plant-based offerings to remain relevant with consumers.......“Plant-based is not a threat,” said Wayne England, who leads Nestlé’s food strategy. “On the contrary, it’s a great opportunity for us. Many of our existing brands can play much more in this space than they do today, so we’re accelerating that shift, and there is also space for new brands.” .....a plethora of alternative protein products are hitting supermarket shelves... appealing to consumers for different reasons....(1) reducing meat consumption for health reasons... (2) others concerned about animal welfare...(3) concern over agriculture’s contribution to climate change......As Big Food rushes in, it faces stiff competition from a new breed of start-ups that have raced ahead to launch plant-based meats they claim look, taste and feel like the real thing. Flush with venture capital funding, they have turned to technology, analysing the molecular structure of foods and seeking to reverse-engineer versions using plant proteins......Not only are the disrupters innovating on the product side, they are rapidly creating new brands using digital marketing and partnerships with restaurants. Big food companies, which can struggle to create new brands, often rely on acquisitions to bring new ones onboard.....Aside from the quality of the new protein substitutes, how they are marketed will determine whether they become truly mass-market or remain limited to the margins of motivated vegetarians and vegans. The positioning of the product in stores influences sales, with new brands such as Beyond Meat pushing to be placed in the meat section rather than separate chilled cabinets alongside the vegetarian and vegan options.....Elio Leoni Sceti, whose investment company recently backed NotCo, a Chile-based start-up that uses machine learning to create vegetarian replicas of meat and dairy, believes new brands have an edge on the marketing side because they are not held back by old habits. 

“The new consumer looks at the consequences of consumption and believes that health and beauty come from within,” said one industry veteran who used to run Birds Eye owner Iglo. “They’re less convinced by the functional-based arguments that food companies are used to making, like less sugar or fewer calories. This is not the way that consumers used to make decisions so the old guard are flummoxed.”...Dan Curtin, who heads Greenleaf, the Maple Leaf Food's plant-based business, played down the idea that alternative meats will eat into meat sales, saying the substitutes were “additive”. “We don’t see this as a replacement. People want options,” he said. 

 
animal-based  Beyond_Meat  Big_Food  brands  Burger_King  Danone  digital_strategies  food_tech  hamburgers  Impossible_Foods  Kraft_Heinz  laggards  Maple_Leaf_Foods  McDonald's  Nestlé  plant-based  rollouts  start_ups  Unilever  vegetarian  vc  venture_capital  CPG  diets  meat  new_products  shifting_tastes  tribes 
may 2019 by jerryking
This is nut loaf, will Beyond Meat crash? | FT Alphaville
9 HOURS AGO By: Jamie Powell

Beyond Meat is the only pure-play plant-based protein company listed.
Beyond_Meat  green  hamburgers  Impossible_Foods  IPOs  new_products  plant-based  pure-plays  shifting_tastes  Tyson  vegetarian 
may 2019 by jerryking
The Impossible mission — to save the planet with a burger
April 5, 2019 | Financial Times Emiko Terazono and Tim Bradshaw in London.

Impossible Foods discovered that “heme”, an iron-containing protein molecule present in plants and animals, was the magic ingredient giving meat its aroma, taste and texture. Heme, produced through genetic engineering and yeast fermentation, is also behind the “juices” that make the Impossible burger bleed... In 2019, the company has introduced a new and improved burger after swapping wheat for soyabeans and using less salt. After signing its distribution deal with Burger King it is fundraising to increase the capacity of its production facility in Oakland, California.

Along with rival Beyond Meat, which is preparing to float in the US, Impossible has sought to lure meat-eating consumers who want to reduce their meat intake or are looking for tasty options, casting the net wider than vegans....... Pat Brown , 64-year-old former professor of biochemistry, is the founder of Impossible. ..Mr Brown seems to have slipped into his role as an entrepreneur with ease. He told investors that if they backed him, he was going to make them “insanely rich”.

His pronouncements that he was not bothered about exits have been perceived as arrogance by some venture capitalists. However he has still raised more than $475m since 2011 and attracted plenty of other backers, including Viking Global, Bill Gates, and Li Ka-shing’s Horizons Ventures. Investors hope the latest fundraising will value the company at more than $1bn.

Bruce Friedrich, who launched the Good Food Institute, a US not-for-profit that promotes alternative proteins and advises start-ups, calls Mr Brown “a prophet” and praises his “infectious optimism”....If the Impossible burger is successful, Mr Brown hopes to eliminate animal meat in the food chain by 2035, helping the earth to restore its vegetation cover.
Beyond_Meat  green  hamburgers  Impossible_Foods  Kholsa_Ventures  plant-based  Silicon_Valley  start_ups  vegetarian 
april 2019 by jerryking
9 Worldly Ways to Make a Burger - NYTimes.com
By MARK BITTMAN JULY 2, 2014

here are nine burgers that move beyond beef.

Regardless of the final product, you’re best off if you grind your own meat. Doing this is not only safer; it also lets you pick out exactly which cuts you want, with as much or as little fat as you like. (I would err on the side of much, but that’s up to you.) A 12-cup food processor can handle a little over a pound of meat at a time; grind in batches, if necessary. You’re looking for meat that’s chopped; overprocessing will lead to tightly packed, tough meat.

Doneness, of course, is a matter of preference. But in my world, lamb burgers are medium-rare, pork just barely pink in the middle, tuna and salmon practically raw in the center and shrimp and scallops just barely opaque.

For all of these, begin by starting a charcoal or gas grill; the fire should be moderately hot (very hot for tuna) and the rack about four inches from the heat source. You can also broil. These cook times are short enough that you shouldn’t walk away. Just stay at your post; anything else would be un-American.
recipes  hamburgers  Mark_Bittman  lamb  salmon  tuna  pork 
july 2014 by jerryking
What's Selling Where: Burgers - WSJ.com
July 18, 2012 | WSJ | Ellen Byron
What's Selling Where

Convinced that flavor preferences are distinctly local, burger chain Smashburger, with 163 locations in three countries and 27 states, adds a local burger to each market's menu. Founder Tom Ryan, a food veteran of Quiznos, McDonald's MCD -1.27% and Pizza Hut, describes what goes into six different one-third pound Smashburgers, which sell for $5.99.
hamburgers  travel  Minneapolis  Tulsa  St._Louis  Michigan  Las_Vegas  San_Diego 
july 2012 by jerryking
Vegetarian Burger Recipes for Health - NYTimes.com
March 30, 2012, 12:56 pm
A Vegetarian Burger Bash
By TARA PARKER-POPE,
vegetarian  recipes  hamburgers  TARA_PARKER-POPE 
april 2012 by jerryking
Hamburgers - The Globe and Mail
The Globe and Mail
Published Sunday, Jun. 01, 1997
hamburgers  recipes 
october 2011 by jerryking
Cash Cows: Burger Joints Call Them 'Heavy Users' -- but Not to Their Faces
January 12, 2000 | THE WALL STREET JOURNAL | By JENNIFER ORDONEZ

The heavy user accounts for only one of five fast-food patrons -- but about 60% of all
visits to fast-food restaurants. By this definition, the heavy user accounted for roughly $66 billion of the
$110 billion the National Restaurant Association says was spent on fast food last year in the U.S.
Definitions of the heavy user vary, but by any measurement, Mr. Sheridan stands out. He spends as
much as $40 a day at fast-food restaurants. He sometimes visits them more than 20 times a month -- a
qualifying number for heavy-user status, according to a survey done by marketing firm Porter Novelli....Unlike frequent fliers and preferred shoppers, heavy users get little in the way of special treatment or
freebies. At fast-food restaurants, they stand in the same lines as everyone else, indistinguishable from
light users.
fast-food  hamburgers  McDonald's  Burger_King  KFC  customer_segmentation  cash_cows  disproportionality 
october 2011 by jerryking
Summer Grill Recipes: Flavor-Bomb Burgers - WSJ.com
JUNE 4, 2011 By CHRIS NUTTALL-SMITH.
Enough with those toothpick-impaled sliders. Open wide for our five taste-so-good-you-could-cry takes on the classic hamburger.
hamburgers  recipes  summertime  grilling  howto 
june 2011 by jerryking
Veggie Burgers of Note Around Manhattan - NYC - Reviews - NYTimes.com
By LIGAYA MISHAN
Published: March 22, 2011
Here are a few veggie burgers of note around Manhattan, in approximate descending order of preference. ...
restaurant_reviews  New_York_City  hamburgers  vegetarian 
march 2011 by jerryking
Veggie Burgers So Good, the Only Thing Missing Is Meat - NYTimes.com
By JEFF GORDINIER
Published: March 22, 2011
Tal Ronnen, the author of the 2009 cookbook “The Conscious Cook,”
Joni Newman, the author of a cookbook, “The Best Veggie Burgers on the Planet,”
Lukas Volger, the author of “Veggie Burgers Every Which Way,”
hamburgers  vegetarian  restaurants  books 
march 2011 by jerryking
Eating Hamburger, Steak Don't Raise Heart-Disease Risk, Study Says - WSJ.com
MAY 18, 2010 WSJ by RON WINSLOW A Guilt-Free Hamburger. A new
study from the Harvard School of Public Health suggests that the heart
risk long associated with red meat comes mostly from processed varieties
such as bacon, sausage, hot dogs and cold cuts—and not from steak,
hamburgers and other non-processed cuts.
cardiovascular  hamburgers  steaks  cured_and_smoked  bacon  risks 
may 2010 by jerryking
Union Square Cafe’s Danny Meyer Makes a Fast-Food Chain - NYTimes.com
December 15, 2009 | New York Times | By GLENN COLLINS.
Article focuses on the global-expansion vision of the Shake Shack, Danny
Meyer’s mini-chain of burger-and-custard stands.
Danny_Meyer  fast-food  growth  restauranteurs  hamburgers  Shake_Shack 
december 2009 by jerryking
Veg out, burger style
Aug 3, 2005 | The Globe & Mail pg. A.11 | by Leslie Beck.
hamburgers  Vegetarian  Leslie_Beck  nutrition  food  plant-based 
november 2009 by jerryking
Recipe - The Comme Ça Burger - NYTimes.com
June 30, 2009 | New York Times | Adapted from Michael David, Comme Ça, Los Angeles
recipes  meat  BBQ  hamburgers 
july 2009 by jerryking
Memorial Day Recipes - WSJ.com
MAY 27, 2005 | Wall Street Journal |

Giada De Laurentiis: Cantaloupe, strawberries and grapes with white wine and mint
George Stella: Old-fashioned egg mock potato salad
James Boyce: Strawberry-guava cooler
James Boyce: Grilled Chicken and Red Grape Pita
Caprial Pence: Roasted asparagus with balsamic vinaigrette and shaved Parmesan
Caprial Pence: John's Burger with Bacon Aioli
Laurent Tourondel: Roasted lamb sandwich
Nora Pouillon: Strawberry Rhubarb Pie, Pickled Cauliflower, Pickled Peppers
Anita Lo: Muffaletta Sandwich
Anita Lo: Spit Roasted Suckling Pig
David Bouley: Brioche
Marc Ventri: Tri-color beet salad with goat cheese and walnuts
Tom Douglas: Mom's Crab Dip
recipes  picnics  fruits  salads  chicken  hamburgers  Lamb  pork  asparagus  assorted 
june 2009 by jerryking
It all comes down to the toppings
Jul. 7, 2007 | The Globe and Mail. pg. L.8 | Lucy Waverman.
(1) Carmelized Onions (2) Tomato Ketchup (3) Cucumber Pickles (4) Wasabi
Mustard (5) Horseradish Mustard (6)
Lucy_Waverman  hamburgers  condiments  toppings  seasonings  mustard  recipes 
may 2009 by jerryking
globeandmail.com - The perfect burger
May 16, 2008 G&M column by Lucy Waverman on making the
perfect hamburger. She compared Wagyu beef, a mixture of chuck and
sirloin that she ground at home, and store-bought ground chuck.
food  BBQ  Wagyu  Lucy_Waverman  recipes  hamburgers 
january 2009 by jerryking

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