"Industrial meat production is not only responsible for precarious working conditions, it also pushes people off their land, leads to deforestation, biodiversity loss and the use of pesticides — and is also one of the main drivers of the climate crisis."
Such were the words of Barbara Unmüssig of green think tank, the Heinrich Böll Foundation, at the Berlin presentation of the so-called "Meat Atlas 2021."
Germany Plays Leading Role in the Meat Industry<p><span>Olaf Bandt, chairman of BUND, says policymakers must take account of society's desire to </span><a href="https://www.dw.com/en/can-you-be-a-good-christian-and-eat-meat/a-55410685" target="_blank" rel="noopener noreferrer">restructure the sector</a><span>. "This requires far-reaching political realignment of agricultural policy," he said. "But there can be no agricultural transition without a food transition."</span></p><p>Bandt describes Germany as a key player in the production of pork and milk, with a 20% share of the EU market. </p><p>"Huge amounts of meat are exported," he said, adding that this reliance on international markets is having a detrimental effect on the environment, livestock and farms. "More and more animals live on ever fewer farms, further exacerbating the pollution of groundwater in those regions." </p>
Meat Devours Rainforest<p>Global population and economic growth are the drivers behind increasing demand for meat. In 1960, the planet was home to just 3 billion people and, according to the report, meat consumption at that time was around 70 million metric tons. That equated to an annual per capita global average of 23 kilograms.</p><p><span></span>By 2018, however, when the population had grown to 7.6 billion people, meat consumption had risen seven-fold to around 350 million metric tons — or a global average of 46 kilograms per person annually.</p><p>A key problem with this trend is that <a href="https://www.dw.com/en/eating-meat-is-no-longer-a-private-matter/a-55515722" target="_blank">meat production</a> requires vast areas of land. According to the German Environment Agency (UBA), the country's central environment authority, 71% of global arable land is currently used for livestock feed. That is four times the amount required for direct food growth (18%) or other raw materials such as cotton (7%) and energy crops like corn for biogas (4%). </p>
The Problem With Pesticides<p>Besides revealing the power and global impact of the international meat industry, authors of the "Meat Atlas" also illustrate links to the global chemical industry. They write that dangerous and sometimes banned pesticides are exported by large chemical companies. Among the producers and exporters of such chemicals are European players, Bayer Crop Science, BASF, and Syngenta, as well as U.S. companies Corteva and FMS. </p>
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EcoWatch Daily Newsletter
By Karen Scofield Seal
Demand for plant-based food and nutrition is growing. According to recent retail sales data, grocery sales of plant-based foods in place of animal products grew 29% in the U.S. to $5 billion between 2017 and 2019.
How Oceanium's technology works. Oceanium
Seaweed farming in Oban, Scotland. Oceanium
A pilot trial of Oceanium's proprietary biorefinery process. Oceanium
Oceanium research associate Andre Rastica at work. Oceanium<p>We are scaling our innovative biorefinery process – we processed approximately 8 tonnes of wet seaweed in December and have plans for 45 tonnes in 2021.</p><p>Meanwhile, we are continuing to build relationships with seaweed farmers in the UK, EU and North America. We are also fundraising for further R&D, patent applications and undergoing regulatory processes as we prepare to launch products in 2021. We are well on our way to "Kelp the World"!</p><h2>What Resources or Assistance Do You Need to Achieve Your Ambitions That You Currently Don't Have? Is There Any Assistance That the Uplink Community Could Offer?</h2><p>Definitely. Our nutraceutical products will go to market next year and we are looking for commercial or business development experts in the nutrition and cosmetics space. Importantly, we are also fundraising so always keen to connect with funders and investors!</p>
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Like many other plant-based foods and products, CBD oil is one dietary supplement where "organic" labels are very important to consumers. However, there are little to no regulations within the hemp industry when it comes to deeming a product as organic, which makes it increasingly difficult for shoppers to find the best CBD oil products available on the market.
Charlotte's Web<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNDcwMjk3NS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0MzQ0NjM4N30.SaQ85SK10-MWjN3PwHo2RqpiUBdjhD0IRnHKTqKaU7Q/img.jpg?width=980" id="84700" class="rm-shortcode" data-rm-shortcode-id="a2174067dcc0c4094be25b3472ce08c8" data-rm-shortcode-name="rebelmouse-image" alt="charlottes web cbd oil" data-width="1244" data-height="1244" /><p>Perhaps one of the most well-known brands in the CBD landscape, Charlotte's Web has been growing sustainable hemp plants for several years. The company is currently in the process of achieving official USDA Organic Certification, but it already practices organic and sustainable cultivation techniques to enhance the overall health of the soil and the hemp plants themselves, which creates some of the highest quality CBD extracts. Charlotte's Web offers CBD oils in a range of different concentration options, and some even come in a few flavor options such as chocolate mint, orange blossom, and lemon twist.</p>
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By Neil King and Gabriel Borrud
A new report published by the market research company Packaged Facts suggests that 23% of American consumers have eaten plant-based meat products — and an additional 37% are interested in trying them. Is this the future?
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By Emily Payne
The World Health Organization and U.S. Centers for Disease Control and Prevention report that diet-related diseases like obesity, diabetes, and hypertension lead to an increased risk of severe COVID-19 infection. As the pandemic wears on, eaters are preparing more food at home and focusing on healthier meals. Cooking and recipe website traffic surged at the start of quarantine, as did curiosity for meat alternatives.
1. Plant-Based Foods Cannot Provide Enough Protein<p>The <a href="https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/chapter-2/current-eating-patterns-in-the-united-states/" target="_blank">U.S. Department of Health and Human Services reports</a> that about three-fourths of Americans are eating diets low in fruits and vegetables, while more than half are meeting or exceeding protein recommendations. Meat is often touted as an eater's most important source of protein, but protein is found in all foods—even whole-grain pasta, oats, or vegetables. Beans, legumes, nuts, and seeds are just a few protein-packed plants. One cup of lentils contains 18 grams of protein, for example, compared to 22 grams in one serving of beef. By focusing on a diversity of whole foods, plant-forward eaters can consume more than enough protein each day.</p>
2. Plant-Based Meat Alternatives Are Flavorless (and Have No Texture)<p>Tofu has long been a meat-alternative staple, but plant-based eating has much more to offer. Seitan, often called "wheat meat," is made by filtering the starch from wheat to create high-protein gluten with a similar texture to chicken. Tempeh is made by fermenting soy and can be marinated, fried, steamed, or eaten raw. It has a subtly nutty flavor, and companies like <a href="https://lightlife.com/our-food/?active_filter=tempeh" target="_blank">Lightlife</a>, the largest U.S. tempeh manufacturer, also offer flavors like three-grain, flax seed, smoky, and buffalo tempeh. Countless combinations of beans, chickpeas, lentils, herbs, spices, and grains can be made into flavorful plant-based burgers, meatballs, ground meat, and even bacon.</p>
3. Plant-Based Ingredient and Restaurant Options Are Limited<p>From restaurants to the grocery aisle, chefs and companies are responding to consumers' demand for plant-based options. In March 2020, The Good Food Institute and the Plant Based Foods Association <a href="https://www.gfi.org/blog-spins-data-release-2020#:~:text=Plant%2DBased%20Food%20Retail%20Sales,Billion%20%2D%20The%20Good%20Food%20Institute&text=2019%20marked%20another%20impressive%20year,total%20U.S.%20retail%20food%20sales." target="_blank">calculated</a> that total plant-based retail sales reached US$5 billion in 2019, growing 11 percent over the previous year, a rate almost five times faster than total U.S. retail food sales. And <a href="https://restaurant.opentable.com/news/features/year-in-review/firmly-rooted-support-for-plant-based-dishes-on-the-rise/" target="_blank">OpenTable reported</a> that in 2019, plant-based reviews on its platform increased by 136 percent compared to 2017. From sliced bologna to ground Mexican beef, there's a plant-based option for virtually any meat craving.</p>
4. A Plant-Based Meal Won’t Be as Filling<p><strong></strong>Processed foods are high in refined starches and sugar that are easier to digest, meaning they're less filling. Whole foods are naturally high in dietary fiber that breaks down slowly, keeping the body feeling full longer. With both fiber and protein, some plant-based proteins can even be more filling than animal meat options. Incorporating healthy fats from nuts, seeds, olives, avocados, and coconuts also lends to a more filling dish. As long as there are plenty of whole foods, a plant-forward diet can fuel sustained energy throughout the day—and with fewer cravings.</p>
5. Eating a Plant-Forward Diet Is Too Expensive<p>By focusing on minimally processed foods, shopping seasonally at farmers' markets when possible, and buying staples like nuts, beans, and legumes in bulk, many eaters save money by moving to a plant-forward diet. The rise in consumer demand for plant-based products also means more companies are joining the market and supermarkets are introducing their own private labels. With a more established supply chain, plant-based meat, cheese, yogurt, and egg alternatives can become more accessible to all budgets.</p>
6. It’s Difficult to Eat Complete Proteins on a Plant-Forward Diet<p>The idea that plant-based proteins must be combined in the same meal to provide a complete protein is a long-standing myth. The <a href="http://www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/vegetarian-diet.ashx" target="_blank">Academy of Nutrition and Dietetics</a> says that "the terms complete and incomplete are misleading in relation to plant protein. Protein from a variety of plant foods, eaten during the course of a day, supplies enough of all indispensable (essential) amino acids when caloric requirements are met." Even if consumed at different meals and times, the body will combine the essential amino acids it needs on its own.</p>
7. Plant-forward Diets Are Nutrient-Deficient<p>Plants are some of the most nutrient-dense food options available. Dark leafy greens and legumes, for example, are rich with calcium. Beans and lentils are high in protein and fiber, low in fats, and provide essential vitamins and minerals. Many plant-forward eaters cook with nutritional yeast, which contains B12, a nutrient primarily found in animal products. Focusing as much as possible on a variety of whole foods will supply more than enough nutrients. A good trick is to eat the rainbow: colorful foods contain many essential vitamins and antioxidants, and different colors ensure a variety of ingredients (and flavor!).</p>
8. Meat Alternatives Are Ultra-Processed and Unsustainable<p>As plant-forward eating becomes more popular, meat alternatives are appearing everywhere from baseball stadiums to fast-food chains. But many products labeled "plant-based" actually undergo the same amount of processing as typical junk foods, just without the use of animal products. With added processing comes a larger environmental footprint, as well. The best way to choose alternative meat is to check the ingredient label, opting for those with short ingredient lists of recognizable names. The <a href="https://lightlife.com/product/plant-based-burger/" target="_blank">Lightlife Plant-Based Burger</a>, for example, is made from only 11 ingredients with nothing synthetically processed, and the company has committed to <u>reducing its environmental footprint</u> by 50 percent by 2025.</p>
9. Children Shouldn’t Eat a Plant-Forward Diet<p>An article <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356233/" target="_blank">published by the National Center for Biotechnology Information (NCBI)</a> notes that plant-forward diets can meet the nutritional needs of not only children but pregnant mothers, breast-feeding mothers, and infants. And educators agree; Los Angeles public schools adopted meatless Mondays in their cafeterias in 2013, and New York City, the largest public-school system in the U.S., began meatless Mondays in 2019. As plant-forward eating gains popularity, more plant-based alternatives children's favorite classics like hotdogs and chicken nuggets are reaching grocery shelves.</p>
10. Plant-Based Products Are Always Healthier<p>Not all plant-based products are created equal. While french fries are derived from plants, they are also high in oil and salt. The plant-based Impossible Whopper may have fewer calories than the original Whopper, but it contains significantly more sodium. A frequent culprit of this is the veggie burger, deemed a health food but often full of sugars and unrecognizable ingredients. The key to a healthy and nutritious diet is minimally processed whole foods. Look out for plant-based products with a small ingredient list (which often translates to a more environmentally sustainable choice, as well).</p><p><em>Reposted with permission from <a href="https://foodtank.com/news/2020/11/ten-myths-about-plant-forward-eating/" target="_blank">Food Tank</a>. </em></p>
By Jennifer Molidor, PhD
Climate change, habitat loss and pollution are overwhelming our planet. Thankfully, these enormous threats are being met by a bold new wave of environmental activism.
By Elizabeth Pratt
- Hormel, Kellogg's, and Kroger are among the large companies now planning to offer "fake meat" products at grocery stores.
- Experts say the trend toward plant-based meats coincides with consumers' desires to eat less meat.
- However, experts urge consumers to closely check package labels as a product isn't necessarily healthy just because it's described as plant-based.
In grocery stores and fast-food outlets around the U.S., a revolution is taking place.
More Companies Jumping In<p>Traditional competitors are taking note.</p><p>Tyson Foods, well known for its chicken products, has introduced a new range of <a href="https://www.raisedandrooted.com/" target="_blank">plant-based nuggets</a>. Earlier this month, it also announced a <a href="https://www.tysonfoods.com/news/news-releases/2019/9/tyson-ventures-invests-new-wave-foods" target="_blank">new venture</a> to create plant-based shellfish. The company hopes to create a plant-based alternative to shrimp by 2020.</p><p>This fall, Kroger will be launching its own line of plant-based meats to appear alongside regular meats in stores.</p><p>Morningstar Farms, owned by Kellogg's, is also introducing a range of realistic plant-based meats under the name "Incogmeato."</p><p>Last week, Hormel Foods, famous for its Spam products, introduced a line of meat substitutes called <a href="https://www.hormelfoods.com/newsroom/press-releases/hormel-foods-announces-the-creation-and-launch-of-plant-forward-meat-alternative-happy-little-plants-brand-at-barclays-global-consumer-staples-conference/" target="_blank">Happy Little Plants</a>.</p>
Appealing to Consumers<p>The new products are a move Dana Hunnes, PhD, a senior dietitian at the University of California Los Angeles Medical Center, says will appeal to a growing number of people interested in plant-based diets.</p><p>"People want their cake and get to eat it, too," she told Healthline. "People want to eat meat but also want to eat it in a healthier/better-for-the-planet sort of way. These new fake meats are a perfect mixture of meaty flavor, meaty texture, and are good for the Earth."</p><p>"I think with younger generations going on the bandwagon of eating more plant-based and trying to protect the environment, as climate change is becoming ever more serious, these fake meats are the opportunity people have been looking for to still eat 'meat' without doing all the damage," Hunnes added.</p><p>Wright says that easily accessible fake meats may also decrease the amount of meat Americans are eating.</p><p>"The typical American diet is still primarily 'meat and potatoes' based. According to the <a href="https://www.ers.usda.gov/webdocs/publications/92609/ldp-m-297.pdf?v=7042.8" target="_blank">U.S. Department of Agriculture</a>, Americans consumed over 200 pounds of red meat and poultry in 2018. That translates into 10 ounces per day, which is twice the amount recommended by health agencies. Increased access to plant-based meats could help decrease the intake of meat while increasing vegetable consumption," she said.</p>
Are Fake Meats Healthy?<p>Some have raised concerns over the healthiness of fake meats.</p><p>The chief executive officer of Whole Foods says he <a href="https://www.healthline.com/health-news/whole-foods-ceo-doesnt-think-much-of-plant-based-meat-alternatives" target="_blank">won't endorse</a> the products, citing the fact they're often highly processed.</p><p>It's a claim many of the experts who spoke with Healthline say is reasonable to keep in mind.</p><p>"Plant-based isn't always equivalent to healthy and I think that plant-based meats may be wearing a 'health halo,'" <a href="https://www.mcdanielnutrition.com/about-mcdaniel-nutrition/" target="_blank">Jennifer McDaniel</a>, MS, RDN, CSSD, LD, founder of McDaniel Nutrition Therapy, told Healthline. "If a consumer doesn't read the nutrition facts label or ingredient list, these plant-based meats may be misleadingly healthier than they actually are. It is important to remember that just because a food is plant-based doesn't mean it is healthy or healthier than its meat counterpart."</p><p>"Consumers should look for products that use more whole ingredients like beans, nuts, seeds, and vegetables compared to the more ultra-processed ingredients," she said.</p><p>"Overall, the less-processed forms of plant-based meat alternatives are ideal. Consumers should also compare sodium when choosing plant-based meats. In a chart comparing plant-based burgers to a beef burger, there was almost five times more sodium in the plant-based option versus the beef," she added.</p><p>Debbie Petitpain, MS, RDN, a spokesperson for the Academy of Nutrition and Dietetics, agrees. She says there are many ways people can incorporate healthy meat-free options in their own kitchen.</p><p>"Fake meats are no substitute for minimally processed, whole, plant foods," she told Healthline. "Plant proteins like beans, lentils, and soy including tofu and tempeh promote health and prevent chronic disease… it's easy to find recipes that use these foods or foods like eggplant, jackfruit, mushrooms, potatoes, cauliflower, and quinoa to replace meat in dishes from tacos to burgers, lasagna to chili. Your imagination is your only limitation."</p><p>But as more and more people introduce meat-free Monday and more plant-based options to their diets, she says it makes sense for companies to embrace changing attitudes toward meat.</p><p>"As the world's population explodes, the food supply will be stressed. Large food companies and food distributors play an integral role in the adaptations that will need to be made. It's simply good business sense to offer food options that will be key in this transition. Americans' appetite are changing — they're demanding and enjoying products made from plants that resemble foods, like meat, that are familiar to them," she said.</p>
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By George Citroner
With the growing popularity of meat-free eating, U.S. restaurant chain KFC has partnered with Beyond Meat to test a new plant-based "fried chicken" offering.
Increasingly popular, but is it better?<p>Meat alternatives are becoming an increasingly popular option in supermarkets and restaurants across the U.S. as people grow more concerned about health and the environmental impact of meat consumption.</p><p>According to KFC, the taste will be indistinguishable from real chicken.</p><p>"KFC Beyond Fried Chicken is so delicious, our customers will find it difficult to tell that it's plant-based," said Kevin Hochman, KFC U.S. president and chief concept officer, in a <a href="https://global.kfc.com/press-release/kfc-leads-as-first-national-us-qsr-to-test-plant-based-chicken-in-partnership-with-beyond-meat" target="_blank">statement</a>. "I think we've all heard 'it tastes like chicken' – well our customers are going to be amazed and say, 'it tastes like Kentucky Fried Chicken!'"</p><p>And on its website, California-based Beyond Meat claims its plant-based products are <a href="https://www.beyondmeat.com/products/" target="_blank">better</a> options that come without the <a href="https://www.beyondmeat.com/about/" target="_blank">health risks</a> associated with some kinds of meat.</p><p>But there is controversy regarding whether or not plant-based meat substitutes are healthier than meat sourced from animals.</p>
Not considered a complete protein<p>"While there are many positive benefits to choosing vegan/vegetarian protein choices, like no cholesterol, lower total fat, animal rights issues, and environmental impacts, it's important to note that plant-sourced proteins don't provide all the essential amino acids. Plant sourced proteins are not considered complete proteins in the world of nutrition," Leslie Young, MA, RDN, and professor of nutrition at <a href="https://www.purdueglobal.edu/degree-programs/health-sciences/nutrition-bachelors-degree-online/" target="_blank">Purdue University Global School of Health Sciences</a> in West Lafayette, Indiana, told Healthline.</p><p>Young pointed out for a balanced diet without meat, vegans or vegetarians need to find multiple types of protein sources to ensure they don't miss out on key nutrients.</p><p>"However, if the consumer seeks this out as their new, sole source of protein or if portions sizes aren't kept in check, then some nutritional risks may need to be assessed," Young said.</p>
Beyond Meat chicken is a processed food<p>A recent study <a href="https://www.bmj.com/content/365/bmj.l1949" target="_blank">published</a> in May in the British Medical Journal found a link between eating "ultra-processed" food and the risk of cardiovascular conditions. Researchers defined these foods as including baked goods, soft drinks, ready-made meals, and even dehydrated vegetable soups.</p><p>The findings suggested that for every 10 percent increase in the quantity of ultra-processed foods participants ate, their risk of cardiovascular disease rose by 12 percent, with similar increases in risk of heart and cerebrovascular disease.</p><p>Beyond Meat products contain a broad range of food additives, including preservatives and a coloring agent, placing them squarely in this category.</p>
Wheat gluten can be an issue<p>Gluten is a plant protein found in wheat and some other grains; it's made up of two molecules called glutenin and gliadin. With water, these substances form the elastic bond that gives bread and other processed foods a stretchy and spongy consistency.</p><p>About one percent of the U.S. population lives with <a href="https://link.springer.com/article/10.1007%2Fs12016-018-8691-2" target="_blank">celiac disease</a> — an intestinal condition worsened by exposure to wheat gluten.</p><p>Another one percent of Americans experience non-celiac gluten sensitivity (NCGS) — a condition characterized by symptoms triggered by the introduction of gluten-containing foods.</p><p><a href="https://www.ncbi.nlm.nih.gov/pubmed/29202198" target="_blank">Research</a> finds Gluten can adversely affect our gut bacteria (microbiome) and increase the risk of '<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6313445/" target="_blank">leaky gut</a>' (when bacteria and toxins leak through the intestinal wall).</p><p>It also boosts an imbalance between free radicals and antioxidants in the body called <a href="https://academic.oup.com/nutritionreviews/article-abstract/75/12/1046/4675264" target="_blank">oxidative stress</a> and trigger an <a href="https://www.ncbi.nlm.nih.gov/pubmed/25287235" target="_blank">immune response</a>.</p><p>Wheat gluten can cause <a href="https://www.healthline.com/nutrition/signs-you-are-gluten-intolerant" target="_blank">symptoms</a> in people sensitive to it that include:</p><ul><li>Abdominal bloating</li><li>Diarrhea, constipation or smelly bowel movements</li><li>Abdominal pain</li><li>Headache</li></ul><p>Gluten may also increase the risk of obesity.</p><p>A recent mouse <a href="https://www.nature.com/articles/ijo2015204" target="_blank">study</a> found gluten-eating mice ended up with 20 percent greater body weight and 30 percent higher fat deposits in than the animals fed a gluten-free diet.</p><p>The <a href="http://www.celiac.org/" target="_blank">Celiac Disease Foundation</a> has a symptoms assessment <a href="https://celiac.org/about-celiac-disease/symptoms-assessment-tool/" target="_blank">tool</a> that can help you determine if symptoms you experience mean you have this condition.</p>
KFC’s plant-based chicken is fried<p>The association between fried food consumption and heart disease has been confirmed by numerous <a href="https://www.ncbi.nlm.nih.gov/pubmed/29447246" target="_blank">studies</a>. When asked if this impacted KFC's new Beyond Meat chicken offering, Julianne Penner, MS, RD, from the <a href="https://lluh.org/locations/loma-linda-university-international-heart-institute" target="_blank">Loma Linda University International Heart Institute</a> in Loma Linda, California was emphatic.</p><p>"I wouldn't consider it healthy, but it may be somewhat less harmful. I'm not sure what kind of oil KFC uses for frying or if it's the same oil that will be used for the Beyond Chicken, but I would assume that it's unhealthy oil," Penner said.</p><p>Young also added that breaded chicken means there's a significant carbohydrate component to the dish.</p><p>"Also, people with certain forms of diabetes need to be aware of the carbohydrate content of these meat alternative products. Most people associate fried meats as having little to no carbohydrates," Young added.</p><p>In addition to the carbohydrate, deep fried means lots of oil. KFC <a href="https://www.cropweek.com/presentations/2008/2008-jan09-canola-moore.pdf" target="_blank">switched</a> to canola oil for frying some years back in an effort to remove trans fats from their food. However, the latest evidence suggests that canola may not be the best for our health.</p>
The bottom line<p>KFC has partnered with Beyond Meat to test a new plant-based, fried chicken in one location in Atlanta, Georgia.</p><p>Of the listed ingredients in Beyond Meat chicken, there may be concerns for the health conscious. Wheat gluten in the faux chicken product and it still breaded an deep-fried, which is associated with increased risk of cardiovascular disease.</p>
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By Melissa Kravitz
Fried chicken, bacon cheeseburgers and pepperoni pizza aren't uncommon to see on vegan menus—or even the meat-free freezer section of your local supermarket—but should we be calling these mock meat dishes the same names? A new Missouri law doesn't think so. The state's law, which forbids "misrepresenting a product as meat that is not derived from harvested production livestock or poultry," has led to a contentious ethical, legal and linguistic debate. Four organizations—Tofurky, the Good Food Institute, the American Civil Liberties Union of Missouri and the Animal Legal Defense Fund—are now suing the state on the basis that not only is the law against the U.S. Constitution, but it favors meat producers for unfair market competition.