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美国的假鸡蛋你敢吃么?

浏览量: 发布时间:2018-04-17 14:50 点击在线免费咨询

在三藩,连鸡蛋是高科技而已,2011推出了食品科技初创企业,创造了一个软件程序来冲刷超过350000的植物蛋白,营养成分和性质使它们好做饭吃。四年后,它发现了如何制造不炒鸡蛋从绿豆。
 
我最近访问了Jay Timmons米申区刚刚的总部,美国全国制造商协会的首席执行官。他正在进行一次国事访问,以支持美国的“制造者”。
 
研究人员前往哥伦比亚南部亚马逊盆地等生物多样性热点地区,带回粉末状的叶子或冻干的种子种子,然后将种子储存在冷藏室的塑料桶中。在另一个实验室里,科学家们将干细胞培育成无肉的动物板。
 
一个刚刚的第一个产品是一个不沙拉酱。但在2015,美国食品药品监督管理局规定它不能被称为蛋黄酱。它是由加拿大黄色豌豆,另一个是公司转变为更为知名的食品不受重视的蛋白质。这种“Just Mayo”现在是出售在美国沃尔玛和克罗格,并曾在食堂在纽约证券交易所和美国国土安全部。
 
Timmons介绍,他们的最新努力包括素食饼干和冰淇淋,作为“最正统的食品停止“巡视。他问Josh Tetrick,其首席执行官,如果梅奥是素食主义者。他颤抖的V字。“就像番茄酱是一种纯素产品,”他说。
 
只是公司没有产品只有采用素食旧金山。他想给每个人,从他的家乡伯明翰,亚拉巴马州居民,在利比里亚营养不良的儿童。他说他成立公司是为了解决全球粮食短缺问题。他意识到大型食品公司依赖于一组有限的工具——大豆、玉米、加工糖——他想找到并创造替代品。
 
只是发现自己在一些严重打乱。该裁决之前,它面临着来自联合利华的诉讼(回落),以期为例外沙拉酱没有鸡蛋的产品。
 
然后联邦调查了它是否从超市货架上购买了自己的产品(该公司称这是为了质量控制的目的,调查人员发现没有不法行为)。高层的动荡导致了三名高级雇员的解雇,六名董事在过去两年中离职,其中包括主要投资者的代表。
 
他不住在那些挣扎只承认他低估了大规模生产是多么艰苦。他发现即使公司能在实验室里制造出有趣的产品,它也需要能够告诉工厂如何在规模上生产它们。
 
他告诉我:“我们不是在iPhone上发代码,我们正在为兄弟姐妹们提供食物,让他们放进自己的身体里。”。但是他说他被这次经历所折服。令人印象深刻的是,企业家们很难认识到在硅谷应用领域之外实现目标的困难。
 
旅游结束时,我试着炒鸡蛋。厨师拿起一瓶刚炒匀称倒象是把鸡蛋倒进锅里。绿豆混合厨师就像鸡蛋,在漩涡的半透明液体,凝固成黄色绒毛。

In San Francisco, even the eggs are high-tech. Just, a food-tech start-up launched in 2011, created a software program to scour more than 350,000 plants for proteins, nutrients and properties that make them good to cook and eat. After four years, it discovered how to make eggless scrambled eggs from mung beans.

I recently visited Just’s headquarters in the Mission district with Jay Timmons, the chief executive of the US National Association of Manufacturers. He was on a state-by-state tour to drum up support for American “makers”.

Just researchers travel to biodiversity hotspots such as the southern Amazon basin in Colombia, bringing back powdered leaves or freeze-dried pulp seeds that are then stored in plastic tubs in a cold room. In another lab, scientists grow stem cells into slabs of animal-less meat.

One of Just’s first products was an eggless mayonnaise. But in 2015, the US Food and Drug Administration ruled it could not be called mayonnaise. It is made from Canadian yellow peas, another of the unappreciated proteins that the company is turning into more recognisable foods. This “Just Mayo” is now sold across the US in Walmart and Kroger, and is served in the cafeterias at the New York Stock Exchange and the Department of Homeland Security.

Timmons describes Just, whose latest efforts include plant-based cookies and ice cream, as the “most unorthodox food stop” on his tour. He asks Josh Tetrick, its CEO, if the mayo is vegan. Tetrick shudders at the V-word. “Like ketchup is a vegan product,” he says defensively.

Just’s vision is not to have its products adopted only by vegan San Franciscans. Tetrick wants to feed everyone, from residents of his hometown of Birmingham, Alabama, to undernourished children in Liberia. He says he founded the company to address the global food shortage. Realising that big food companies rely on a limited set of tools — soy, corn, processed sugar — he wanted to find and create alternatives.

Just has found itself in some serious scrambles. Before the FDA ruling, it faced a lawsuit from Unilever (since dropped), which took exception to the term mayonnaise for an eggless product.

Then there was a federal investigation into whether it was buying up its own product from supermarket shelves (the company said this was for quality control purposes, and the probe found no wrongdoing). Turbulence at the top has led to the firing of three senior employees, and six board directors have left in the past two years, including representatives of major investors.

Tetrick doesn’t dwell on those struggles but admits he underestimated how hard mass manufacturing is. He has found that even if the company can create interesting products in the lab, it needs to be able to tell factories how to manufacture them at scale.

“We are not shipping code in an iPhone, we are making food for brothers and sisters to put in their body,” he tells me. But he says he has been humbled by the experience. This is impressive — it is unusual for entrepreneurs to acknowledge the difficulty of achieving goals outside the Silicon Valley app-sphere.

At the end of the tour, I tried Just’s scrambled “eggs”. The chef picked up a shapely bottle of Just Scrambled and poured what looked like whisked eggs into a pan. The mung-bean mix cooks just like eggs, in swirls of translucent liquid that solidifies into yellow fluff.

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