Can lab-grown foie gras find a niche in the luxury food market?
Makers of lab-grown aka cell-cultured meat have pitched the product as a fix for our food chain’s environmental and humanitarian issues. But it comes with its own baggage—it is expensive to produce, it can’t nail the protein’s texture and it starts “life” as sludge.
This technology has run up against the same kind of problems that have stymied all kinds of alternative meats, whether made in a lab or created from vegetables. After bursting onto the market in the late 2010s, plant-based stars such as Impossible Foods and Beyond Meat had a momentary rise but have since struggled, as high costs, texture issues and consumer skepticism stalled widespread adoption.
The man who was shot dead early Thursday in the parking lot of Yorkdale Shopping Centre is reportedly a rapper linked to Montreal gangs.
A man has died after suffering a medical episode when he was “drawn into” an MRI machine by a large chain around his neck, police said Friday.
… Inside, OPP and MTO officers discovered the trailer was filled with over 17,820 kilograms of contraband; fine-cut tobacco with an estimated value was $4.4 million.
A 14-year-old boy is wanted in connection with a robbery that turned into a stabbing in North York that left a 71-year-old woman dead on Thursday.