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[email protected]: Don’t open the sesame | Who’s cooking those vegan burgers? | A West Coast waste crisis

allergy to sesame more widespead in united states
Each day at 5 p.m. we collect the five top food and supplement headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

Sesame allergy is nothing to sneeze at, study finds

As many as 0.5% of Americans may prefer sesame-seedless hamburger buns this summer. A study published this week found that about 1.6 million people could be allergic to the seemingly innocuous ingredient, with about one-third of those needing to visit an emergency room for treatment. Read more at NPR


Are restaurants’ Impossible Burgers still vegan after they are cooked?

Even though Burger King will roll out the Impossible Whopper nationwide next week, the plant-based meat substitute will be broiled alongside regular hamburgers and chicken patties. At A&W locations testing the Beyond Meat patty, both types of burgers are cooked on the same grill. Read more at Bloomberg


California overflowing with waste

Birds die from eating plastic. Residents don’t recycle or compost enough. Manufacturers make more virgin plastic. And China and other Asian countries limit what materials they’ll accept for recycling. How can California solve its waste crisis? Read more at CalMatters


Banana milk finding its place in the dairy case

After Jeff Richards developed lactose intolerance, the Dallas, Texas, investment banker wanted to find a new beverage. And he didn’t mean he was going to try the dairy alternatives already available. He wanted to consume a drink that would also make some money. Four years later, he started selling Mooala in 15 central Texas retailers. Read more at Quartz


Lab-created proteins finding a home in frozen treats

Not all dairy alternatives grow on trees. With microbes, start-ups are making egg, dairy and animal proteins without the animals—and Perfect Day is employing the technology in its vegan ice cream. Like plant-based proteins, lab-grown versions are sustainable and, eventually, will be cheaper. Read more at NPR

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