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Plant-based cuisine gaining popularity

This is a U.S. news story, published by torontosun.

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torontosun

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Entertainment

Entertainment

Plant-based meat has a problem. It may need more meat

torontosun

Summary

Nutrition label

76% Informative

Blended meats look more and more like the hybrid cars of the food world a bridge to a plant-based future.

Blended offerings can cut emissions by about a third relative to conventional meat, but that doesn’t appear to be their primary appeal.

Last year , about 1 percent of all meat and seafood sales in the U.S. were fully-plant-based.

Spare Food blends with mushrooms rivaled pure beef for taste, juiciness and texture at least until you told people about the ingredients.

The company uses cauliflower, onion, tomato, eggplant, zucchini, summer squash and carrots in its burgers.

Food companies are leaning into clean-label ingredients: vegetables or grains.

VR Score

68

Informative language

61

Neutral language

56

Article tone

informal

Language

English

Language complexity

48

Offensive language

not offensive

Hate speech

not hateful

Attention-grabbing headline

not detected

Known propaganda techniques

not detected

Time-value

long-living

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7

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5

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