Comments on: The year the Valley embraced sustainable food innovation

By: Grant Wallace

Grant Wallace — Tue, 02 Apr 2013 22:47:29 +0000

Bill Gates paid you to say that, didnt he?

By: Madeleine

Madeleine — Thu, 14 Mar 2013 13:50:56 +0000

Dude, an egg is not the product of menstrual cycles. Menstruation is a mammal thing involving the uterine lining. (As you would know if you checked Wikipedia first.) I’m all for these egg replacements, but don’t make stuff up just to sound gross — it’s puerile and ruined the story for me.

By: Matt

Matt — Mon, 25 Feb 2013 15:32:03 +0000

Really great article. There is so much unbelievably suffering on factory farms that anything that can help cut into that is an amazing advance.

By: Matt

Matt — Mon, 25 Feb 2013 15:25:59 +0000

Awesome comment, CB. Too bad so many people don’t get it.

By: CB

CB — Sun, 24 Feb 2013 16:29:26 +0000

Susan, all foods are made up entirely of chemicals. Some of the naturally-occuring ones can kill you.

We need to get over this knee-jerk fear of GMOs and “chemicals”, and look instead to what research tells us about the properties of any potential food, whether natural or manufactured.

By: Bruce

Bruce — Sun, 24 Feb 2013 03:02:46 +0000

This is just more over processed “food”, but it is really just more poison that is slowly killing us. They are caught up in the low fat fraud, but the problem is sugar and refined carbos that are causing our modern illnesses, not fat.

We need to go back to sustainable agriculture, not more food technology. Been there, done that, it does not work.

By: Susan

Susan — Sat, 23 Feb 2013 19:19:23 +0000

Curious about the plant based ingredients – they refer to a “new pea”. Does this mean GMO, or?? I will be really excited about this if there are no chemicals or gmos in the products.

By: Carol Stimmel

Carol Stimmel — Sat, 23 Feb 2013 03:39:14 +0000

Thank you for this article. The food industry is indeed broken, as is the Standard American Diet (SAD) as it relates to health and impact on our resources. I find this to be a very exciting development in innovation and entrepreneurship.

By: Michael C. Simonelli

Michael C. Simonelli — Thu, 21 Feb 2013 19:00:24 +0000

Interesting the different sub-markets emerging here. A molecular-modified salt, to me, is a bit different from a plant-based egg substitute, no? Different than gluten-free flours being mixed and matched to create counterparts to glutinous cousins. By different, I mean appealing to a potentially different demographic – with different underlying technology to support creation in the “lab.”

By: Michael C. Simonelli

Michael C. Simonelli — Thu, 21 Feb 2013 18:20:23 +0000

Wonderfully informative post. Ultimately, flavor is important, mouth feel – as you point out with the muffins, sense of well-being post consumption, price to value, etc.. What’s your take on gluten-free products in this space?