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Plant-Based Milk Alternatives
Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk. -
Everything but the Moo
CHEESE everything but the moo PgO Everything but the Moo It’s a new era for nondairy cheese. by roberT wemiSChNer ACFCHEFS.ORG 37 CHEESE everything but the moo ir Isaac Newton may not have had the world of specialty food in mind when he said that “every action has an equal and opposite reaction,” but some of the same logic seems to be at play in the world of food, particularly in the growing corner occupied by artisanal scheese. One cannot consider the meteoric rise of small-scale dairy-based cheesemaking in this country without giving a nod to the burgeoning category of nondairy cheese. Nondairy cheeses are being hungrily incorporated into the diets of vegans, vegetarians and others who wish to enjoy some of the pleasures of real cheese without the offending dairy ingredients. Many are nut-based rather than dairy-based, but cultured and shaped to resemble classic European cheeses in a bid to gain the attention of a broad audience. Unlike the often unpalatable nondairy cheeses born out of the counterculture hippie fringe of 40 years ago, today there is a wide range of nondairy cheese products, some based on soy, rice or coconut milk, some containing lactose and casein, and others that are soft and creamy versions PHOTO CREDITS Previous page: Kevin Deseuste, 2014; top: Kunstadt; bottom, left to right: Photography © Liza Gershman, enlivened with herbs and based on cashews, almonds, macadamia or Brazil nuts. There are soft nut-based cheeses with the texture and nearly the taste of fresh ricotta, and rounds that can be cut like semisoft cheese, cultured, molded and even aged like their dairy counterparts. -
Biomass Basics: the Facts About Bioenergy 1 We Rely on Energy Every Day
Biomass Basics: The Facts About Bioenergy 1 We Rely on Energy Every Day Energy is essential in our daily lives. We use it to fuel our cars, grow our food, heat our homes, and run our businesses. Most of our energy comes from burning fossil fuels like petroleum, coal, and natural gas. These fuels provide the energy that we need today, but there are several reasons why we are developing sustainable alternatives. 2 We are running out of fossil fuels Fossil fuels take millions of years to form within the Earth. Once we use up our reserves of fossil fuels, we will be out in the cold - literally - unless we find other fuel sources. Bioenergy, or energy derived from biomass, is a sustainable alternative to fossil fuels because it can be produced from renewable sources, such as plants and waste, that can be continuously replenished. Fossil fuels, such as petroleum, need to be imported from other countries Some fossil fuels are found in the United States but not enough to meet all of our energy needs. In 2014, 27% of the petroleum consumed in the United States was imported from other countries, leaving the nation’s supply of oil vulnerable to global trends. When it is hard to buy enough oil, the price can increase significantly and reduce our supply of gasoline – affecting our national security. Because energy is extremely important to our economy, it is better to produce energy in the United States so that it will always be available when we need it. Use of fossil fuels can be harmful to humans and the environment When fossil fuels are burned, they release carbon dioxide and other gases into the atmosphere. -
Jamaican Domestic Ethanol Fuel Feasibility and Benefits Analysis
Jamaican Domestic Ethanol Fuel Feasibility and Benefits Analysis Caley Johnson, Anelia Milbrandt, Yimin Zhang, Rob Hardison, and Austen Sharpe National Renewable Energy Laboratory NREL is a national laboratory of the U.S. Department of Energy Technical Report Office of Energy Efficiency & Renewable Energy NREL/TP-5400-76011 Operated by the Alliance for Sustainable Energy, LLC May 2020 This report is available at no cost from the National Renewable Energy Laboratory (NREL) at www.nrel.gov/publications. Contract No. DE-AC36-08GO28308 Jamaican Domestic Ethanol Fuel Feasibility and Benefits Analysis Caley Johnson, Anelia Milbrandt, Yimin Zhang, Rob Hardison, and Austen Sharpe National Renewable Energy Laboratory Suggested Citation Johnson, Caley, Anelia Milbrandt, and Yimin Zhang, Rob Hardison, and Austen Sharpe. 2020. Jamaican Domestic Ethanol Fuel Feasibility and Benefits Analysis. Golden, CO: National Renewable Energy Laboratory. NREL/TP-5400-76011. https://www.nrel.gov/docs/fy20osti/76011.pdf NREL is a national laboratory of the U.S. Department of Energy Technical Report Office of Energy Efficiency & Renewable Energy NREL/TP-5400-76011 Operated by the Alliance for Sustainable Energy, LLC May 2020 This report is available at no cost from the National Renewable Energy National Renewable Energy Laboratory Laboratory (NREL) at www.nrel.gov/publications. 15013 Denver West Parkway Contract No. DE-AC36-08GO28308 Golden, CO 80401 303-275-3000 • www.nrel.gov NOTICE This work was authored by the National Renewable Energy Laboratory, operated by Alliance for Sustainable Energy, LLC, for the U.S. Department of Energy (DOE) under Contract No. DE-AC36- 08GO28308. Funding provided by the U.S. Department of State. -
Where Does Sugar Come From?
Where does sugar come from? This is Joe and Jana. They’re here to tell you all about the journey of the jellybean. Sugar, which is the main ingredient in jellybeans, is produced in more than 100 countries around the world. In Australia, sugar is made from a tall tropical grass called sugarcane. Joe grows sugarcane so he knows all about it. What is sugarcane? Where is sugarcane grown? Why is sugarcane important for Australia? Sugarcane is a tall tropical plant In Australia, sugarcane can be seen that is similar to bamboo. To growing along 2,100 kilometers Sugarcane is one of Australia’s most grow successfully, sugarcane of coastline between Mossman in important rural industries, worth needs strong sunlight, fertile far north Queensland and Grafton around $1.5 - $2.5 billion to the soil and lots of water. It needs in northern New South Wales. Australian economy. Approximately 70% of the world’s sugar is produced at least 1.5 m of rainfall each Sugarcane growers manage from sugarcane; the remaining year or access to irrigation. some unique and spectacular 30% is made from sugarbeet. vegetation, animal life and Sugar is made in the leaves of the waterways. Many cane growers Cane growing and sugar production sugarcane plant through a natural live close to rainforests and the has been around for over a process called photosynthesis. Great Barrier Reef. Because of their hundred years in Australia. The Photosynthesis occurs when a proximity, many cane growing sugarcane industry has helped plant, using energy from the sun, families spend their weekends build many coastal towns and transforms carbon dioxide (CO2) and outdoors swimming and fishing. -
NON-DAIRY MILKS 2018 - TREND INSIGHT REPORT It’S on the Way to Becoming a $3.3 Billion Market, and Has Seen 61% Growth in Just a Few Years
NON-DAIRY MILKS 2018 - TREND INSIGHT REPORT It’s on the way to becoming a $3.3 billion market, and has seen 61% growth in just a few years. Non-dairy milks are the clear successor to cow (dairy) milk. Consumers often perceive these products as an answer to their health and wellness goals. But the space isn’t without challenges or considerations. In part one of this two- part series, let’s take a look at the market, from new product introductions to regulatory controversy. COW MILK ON THE DECLINE Cow milk (also called dairy milk) has been on the decline since 2012. Non-dairy milks, however, grew 61% in the same period. Consumers are seeking these plant-based alternatives that they believe help them feel and look better to fulfill health and wellness goals. Perception of the products’ health benefits is growing, as consumers seek relief from intolerance, digestive issues and added sugars. And the market reflects it. Non-dairy milks climbed 10% per year since 2012, a trend that’s expected to continue through 2022 to become a $3.3 billion-dollar market.2 SOY WHAT? MEET THE NON-DAIRY MILKS CONSUMERS CRAVE THREE TREES UNSWEETENED VANILLA ORGANIC ALMONDMILK Made with real Madagascar vanilla ALMOND MILK LEADS THE NON-DAIRY MILK bean, the manufacturer states that the CATEGORY WITH 63.9% MARKET SHARE drink contains more almonds, claims to have healthy fats and is naturally rich and nourishing with kitchen-friendly ingredients. As the dairy milk industry has leveled out, the non-dairy milk market is growing thanks to the consumer who’s gobbling up alternatives like almond milk faster than you can say mooove. -
Almond Milk on the Rise
Featuring LU ANN WILLIAMS Director of Innovation, Innova Market Insights Almond milk on the rise A plethora of plant-based, non-dairy milks has taken root even in mainstream supermarkets, and one standout among the options is almond milk. Lu Ann Williams, director of innovation, Innova Market Insights, has certainly noticed almond milk’s rise, noting “it just never stops” when it comes to innovation in the space. We sat down to talk the future of almond milk with Williams, and learned that this is one product category that is just getting started. Almond milk may seem WILLIAMS like it’s everywhere these What we’re really seeing now is that the value of the almond milk category days, but does the data has grown faster than the volume. So when you look at the almond milk back up its success? beverages in stores, you realize that these are not boring products that you just pour on your cereal or in your smoothie. We are seeing new and interesting flavors and textures and that’s why value is growing faster than volume. It’s a premiumization story. And in global terms, almond milk is growing fastest in terms of launch activity—in other words, its share of “new” products are growing significantly faster than the dairy alternative category as a whole. So we see a category average growth rate of 22 percent for all dairy alternative beverage launches from 2012 to 2016, while almond milk is growing at 36.5 percent in terms of launches. This isn’t just about vegans WILLIAMS and vegetarians, is it? No. -
Pastry Ingredients
Pastry Ingredients All Grand Central Pastries and desserts are baked from scratch using real butter and natural fruits and flavorings. There are absolutely no artificial sweeteners, flavorings or preservatives Breakfast Pastries Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, whole milk, Larsen's Cremerie Classique unsalted butter, granulated cane white sugar, fresh and dry instant yeast, sea salt, ascorbic acid, egg wash. Contains: Wheat, Milk, Eggs Almond Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, whole milk, Larsen's Cremerie Classique unsalted butter, granulated cane white sugar, fresh and dry instant yeast, sea salt, ascorbic acid, egg wash, almond meal, almond extract (alcohol, oil of bitter almond, water), vanilla, cage-free liquid eggs, almonds, cornstarch, powdered sugar (sugar, cornstarch) Contains: Wheat, Milk, Nuts, Eggs Chocolate Croissant- Shepherd's Grain unbleached white flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, whole milk, Larsen's Cremerie Classique unsalted butter, granulated cane white sugar, fresh and dry instant yeast, sea salt, ascorbic acid, egg wash, Valhrona chocolate batons (sugar, cocoa paste, cocoa butter, soy lecithin, vanilla), powdered sugar (sugar, cornstarch) Contains: Wheat, Soy, Milk, Eggs Latte Dunkers: -
Are Biofuels an Effective and Viable Energy Strategy for Industrialized Societies? a Reasoned Overview of Potentials and Limits
Sustainability 2015, 7, 8491-8521; doi:10.3390/su7078491 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Article Are Biofuels an Effective and Viable Energy Strategy for Industrialized Societies? A Reasoned Overview of Potentials and Limits Tiziano Gomiero Independent Consultant and Researcher on Multi-Criteria Farming and Food System Analysis, Agro-Energies, Environmental Issues, Treviso 30121, Italy; E-Mail: [email protected]; Tel.: +39-32-0464-3496 Academic Editor: Andrew Kusiak Received: 7 April 2015 / Accepted: 26 June 2015 / Published: 30 June 2015 Abstract: In this paper, I analyze the constraints that limit biomass from becoming an alternative, sustainable and efficient energy source, at least in relation to the current metabolism of developed countries. In order to be termed sustainable, the use of an energy source should be technically feasible, economically affordable and environmentally and socially viable, considering society as a whole. Above all, it should meet society’s “metabolic needs,” a fundamental issue that is overlooked in the mainstream biofuels narrative. The EROI (Energy Return on Investment) of biofuels reaches a few units, while the EROI of fossil fuels is 20–30 or higher and has a power density (W/m2) thousands of times higher than the best biofuels, such as sugarcane in Brazil. When metabolic approaches are used it becomes clear that biomass cannot represent an energy carrier able to meet the metabolism of industrialized societies. For our industrial society to rely on “sustainable biofuels” for an important fraction of its energy, most of the agricultural and non-agricultural land would need to be used for crops, and at the same time a radical cut to our pattern of energy consumption would need to be implemented, whilst also achieving a significant population reduction. -
How Do You Like Your Milk?
How do you like your milk? 1. How many types of milk can you name? Make a list. Then, look at the different types of milk on your list. What kind of people use each type? 2. Discuss these questions. • Which milk do you buy? Why? • What are the nutritional benefits of milk? • How do you consume milk or milk products? • How is milk usually sold in your country? • Why do you think some people prefer to buy plant-based milks? 3. Read the sentences. Then, match the verbs in bold to the meanings. a) If you flavour the soup with some spices, it will taste much nicer. b) You have to soak the beans in water for 12 hours to make them soft. c) This coffee is too strong! Can you dilute it a bit, please? d) I put the tomatoes outside for a few days to dry naturally in the sun. e) Can you pour some more cream over my apple pie, please? f) It’s easy to blend milk and bananas to make a milkshake. g) I just picked this lettuce so please rinse it before you use it. h) I prefer to strain the soup and just eat the clear liquid without the vegetables. i) Leave the cooked pasta here for the water to drain away. MEANINGS: 1) …………….. : pass something thick through an object with tiny holes to catch the liquid 2) …………….. : make something very soft by leaving it in water 3) …………….. : allow the liquid to run out of something 4) …………….. : wash something in clean, clear water 5) ……………. -
Vegan Biscuits and Country Gravy
Page 1 / 3 Vegan Biscuits and Country Gravy Recipe group Additional name Diet factors Portions Portion size MAIN DISH Hungry Planet 25 7.64 oz 1 BISCUIT Capacity Name of ingredient measure EP Methods Milk, imitation, oat ~ 1 1/2 pt 1 lb 10.90 oz BISCUIT Lemon juice, raw ~ 3 tbsp 0 lb 1.62 oz Combine the oat milk and lemon juice. Capacity Name of ingredient measure EP Methods 2 Wheat flour, white, all-purpose, ~ 1 1/2 qt 1 lb 12.66 oz Sift the flour, baking powder, baking soda, and kosher salt into a bowl. enriched Leavening agents, baking powder, ~ 3 tbsp 0 lb 1.65 oz low-sodium Leavening agents, baking soda ~ 1 1/2 0 lb 0.25 oz tsp Salt, kosher, Diamond Crystal 2 1/3 tsp 0 lb 0.23 oz Capacity Name of ingredient measure EP Methods 3 Vegan butter, Earth Balance ~ 1 cup 0 lb 6.17 oz Cut vegan butter into flour mixture until mixture is sandy-like. Add oat milk and stir into flour mixture until just incorporated. Do not mix or knead too long. Turn onto a floured work surface and fold in half. Repeat twice. Use additional flour to prevent sticking. Press into a 1" square. Cut with a 2 1/2" cutter. Place biscuits on a parchment paper lined baking sheet in two rows, making sure they just touch. Gently press the remaining dough together and cut out one or two more biscuits. Press middle of biscuit down. Brush with vegan butter. Bake at 450°F for 10-15 minutes. -
Impact of Increasing Demand for Dairy Alternative Beverages on Dairy Farmer Welfare in the United States
Impact of Increasing Demand for Dairy Alternative Beverages on Dairy Farmer Welfare in the United States Alicia Copeland Department of Agricultural Economics Texas A&M University [email protected] Senarath Dharmasena Department of Agricultural Economics Texas A&M University [email protected] Selected Paper prepared for presentation at the Southern Agricultural Economics Association’s 2016 Annual Meeting, San Antonio, Texas, February 6-9, 2016 Copyright 2016 by Alicia Copeland and Senarath Dharmasena. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided this copyright notice appears on all such copies. 1 Impact of Increasing Demand for Dairy Alternative Beverages on Dairy Farmer Welfare in the United States Alicia Copeland and Senarath Dharmasena Abstract Production and consumption of dairy alternative beverages in the United States has been on the rise as per capita consumption of fluid milk continues to fall. Almond milk and soymilk are the fastest growing categories in the U.S. dairy alternative marketplace. Using household- level purchase data from 2011 Nielsen Homescan panel and tobit econometric procedure, the conditional and unconditional own-price, cross-price and income elasticities for soymilk and almond milk were estimated. Income, age, employment status, education level, race, ethnicity, region and presence of children are significant drivers affecting the demand for dairy alternative beverages, such as almond milk and soy milk. We use the estimates from the tobit econometric procedure to predict how changes in demographic profiles, prices and income will likely affect demand for the aforementioned dairy and dairy alternative products, and how these changes in retail demand will affect the blend price, production and producer surplus of U.S.