Innovators Leading The Way
WINE&DINE|May - June 2019

Find out how these individuals are revolutionising the way things are done in the F&B industry

Charlene Chow & Michelle Yee
Innovators Leading The Way

DR PATRICK O. BROWN CEO and Founder, Impossible Foods

While taking a sabbatical from his position as a Howard Hughes Medical Institute investigator and biochemistry professor at the Stanford University School of Medicine, Dr Patrick O. Brown, M.D. Ph.D decided that he would focus his energies on making a positive impact on the world. In 2011, he started Impossible Foods with the mission of eliminating the need for animals as a food production technology and making the global food system sustainable. Since its debut at chef David Chang’s Momofuku Nishi in 2016, the plant-based Impossible Burger is now available at more than 6,000 restaurants in the US, Hong Kong, Macau, and most recently, Singapore. The latest trial of the Impossible Whopper in selected Burger King outlets in St. Louis, Missouri, is another step in this company’s momentum.

What would you say to those who can’t accept any sort of genetic-engineering, even in ingredient making?

Impossible Foods uses a yeast, genetically modified to boost its innate ability to synthesise heme, in a fermentation process to make large quantities of that key ingredient. Heme is found naturally in all living organisms, including humans, cows, plants and yeast. It’s found at especially high levels in the animal tissues we call ‘meat’. Heme gives our burger an unmistakably meaty taste.

Diese Geschichte stammt aus der May - June 2019-Ausgabe von WINE&DINE.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der May - June 2019-Ausgabe von WINE&DINE.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS WINE&DINEAlle anzeigen
New Blood
WINE&DINE

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

time-read
7 Minuten  |
April - June 2021
Sharing Is Caring
WINE&DINE

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

time-read
1 min  |
April - June 2021
Nutmeg's Role In Singapore's History
WINE&DINE

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

time-read
6 Minuten  |
April - June 2021
New And Improved
WINE&DINE

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

time-read
1 min  |
April - June 2021
Pairing Spice-Driven Cuisines With Wine
WINE&DINE

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

time-read
7 Minuten  |
April - June 2021
Let Land Grow Wild
WINE&DINE

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

time-read
7 Minuten  |
April - June 2021
The South Asian Misnomer
WINE&DINE

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

time-read
8 Minuten  |
April - June 2021
Keepers Of The Spice Trade
WINE&DINE

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

time-read
7 Minuten  |
April - June 2021
Sugar, Spice And Everything Nice
WINE&DINE

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

time-read
4 Minuten  |
April - June 2021
WINE&DINE

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

time-read
7 Minuten  |
April - June 2021