Plant-based 'meat' and eco-friendly gourmets: Singapore moves toward sustainable cuisine.
When it comes to Singapore’s culinary scene, the trendy word these days seems to be sustainability. From organic ingredients to steroid-free meat, there are many options for Singaporeans to select the best option to suit their dietary needs.
“We need to spread this important message and explore innovative approaches to reinvent additional resilient culinary practices,” said Peter Knipp, founder of World Gourmet Summit, at a press conference on Tuesday . “First and foremost, issues surrounding waste reduction, food preparation, and sourcing must be addressed in order to sustain and bolster our environment. Food should not impede sustainability.
Another sign of this growing movement is chefs seeking out ingredients that are grown in a responsible way or alternative sources that do not upset the ecosystem. Impossible’s plant-based patties will be incorporated into menu items from cheeseburgers and pancakes to meatball pastas and satay sliders. They are made from heme, soy, coconut oil, potato protein, and other natural extracts to get the “meaty” flavour that Impossible Foods has been perfecting through years of research and development.
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