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vegan protein mince becomes planty protein mince …..

Planty Protein is the name under which Life Loving Foods® relaunches its award winning dry state vegan versions of minced beef. It is the name given to what is an innovative concept that strives to take plant protein as a substitue for animal source protein to the next level. For this pupose we have separted protein as a nutriment from animals as a source and meat and dairy as an application. This allows us to optimise each element on its own account and recombine them in a finished product that is optimised in more ways than one. Protein is one of the main macronutrimets that our body needs and its main use is to build body tissue cells. Protein is a general name that is given to what is a set of molecules that are composed of amino acid chains which are the basic building blocks of various cells. These amino acids for visual simplicity can be considered as variously colored and shaped lego blocks. And these blocks are used by living organisms to compose many parts of their bodily structure. Different proteins have different amino acid compositions the same as different lego kits have different blocks. Different organisms need different kits and that is why our planty protein products are mixes of various basic plant proteins so as to provide a more complete kit of blocks than a single plant protein ingredient would. This is why our vegan protein mince product name has evolved to planty protein mince accordingly since our new mix strives to provide more than just a simple protein product…..


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Why Plant Meat Burgers ?

We at Life Loving Foods have entered the global plant-based burgers challenge. Burgers are the most consumed form of minced meat in the World. Statistics for France alone indicate that the yearly consumption is 1.2 billion Hamburgers or 38 per second as per planetoscope!

“En France, on consomme chaque année environ 1,2 milliard de hamburgers, soit près de 38 hamburgers par seconde (compteur). Le hamburger est très apprécié des Français qui en sont les plus gros consommateurs d’Europe avec presque 18 burgers par an, soit semble-t-il autant que les Britanniques avec 17 hamburgers par an.”

France is not an exception and similar figures are common Worldwide. Providing a tasty, healthy, rich in protein and fiber, functional and ecological plant-based burger can provide many benefits.

We have applied our know-how in making dry state mixes of kebabs and other popular foods to making a plain flavor minced beef style mix which by adding some water makes a burger patty in minutes.

As with our other products it is possible to prepare it in any shape and size desired and cook it in several different ways.


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Rich in plant protein products as food for the future

The future of human nutrition presents us with several challenges.

Safety, quality, availability and food distribution are key challenges.

We will address these four themes which concerns our main activity in the development and marketing of rich in plant protein products for human consumption.

Food safety

In terms of safety it is important to ensure the traceability of the grain and seeds until harvest. This is the first step and among the risk factors are direct or indirect genetic modifications as well as contamination by pesticides or pollution. In the case of vegetable proteins that are going to be the result of an extraction process and subsequently an additional process of texturization, the existing methods must be taken into account and the pollutant or contaminant effects on the material and the environment adequately evaluated.

Food quality

Consistent and constant quality must be ensured as harvests can vary and the final product will reflect these changes. As it is a dry state product that needs to be rehydrated there is in addition to the taste factor other factors such as texture, absorption and the effect of heat to be considered. This is important from a commercial point of view to be able to provide the consumer with a stable product that will encourage repeated purchase and consumption, especially when it comes to innovative products.

Food availability and distribution

Food availability meaning being able to satisfy the food supply in a consistent manner over time. This requires sufficient and optimal storage and supply management. The distribution meaning geographical logistics but also optimal distribution. It is also important to address food waste due to the influence of purely financial interests. This becomes important because climate change is negatively impacting agricultural productivity estimates and projections. Therefore the practice of destroying surplus production to maintain prices for a current year becomes irresponsible as the forecast of the next crop may be at risk. This is not the subject of this communication but it is useful to sensitize the agri-food sector of this phenomenon.

Vegetable proteins are an effective way to address several dietary challenges at once.

The reason is the multiple added values ​​that it presents, not only at the nutritional and food level but also at the level of the cost of production, storage and transport in resources and time.

The density of vegetable proteins

Plant based protein products provide an essential nutrient but also provide the necessary protein density.This property has traditionally been reserved for animal source foods. Being able to ingest 20 or 30 grams of protein by eating a few bites of meat or cheese has been difficult so far with plant based foods. Nuts have such a density but are too rich in fat and do not lend themselves easily to culinary transformation so they are not practical as regular food options. But vegetable proteins thanks to their diversity in forms ranging from a fine powder to various textured shapes and having in addition a neutral color and a reasonably neutral taste offer very interesting possibilities. It is possible to combine them to create a variety of finished products ranging from meat-analogue products to desserts and drinks. It is these properties that will allow plant proteins to successfully substitute animal source products.

Sufficient knowledge of the effects of the consumption of cereals and legumes.

There is also another important benefit, and this is the fact that we have many centuries of hindsight on the effect of plant products on our organisms. This is very important because if we take the example of the mad cow disease we note that it is estimated that the cause is directly related to having fed cows with products of animal origin. Wheat protein is a form of bread and pasta and is a traditional food and its effects are well known. This is not true for algae or insect protein for example because we have little historic data on the effects of such a diet on a human organism.

Vegetable proteins a real solution for the future

There are many other elements that ensure that vegetable proteins and foods rich in vegetable proteins offer a real solution for the future of our species and our planet, but the few arguments detailed in this text are already sufficient indicators.

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Meat or Plant?

Meat or Plant?

When having a multitude of meal options available to me why would I choose one dish in place of another? And why do I tend to repeat those same choices. I note that I make food choices multiple times daily on a regular basis and I notice that I do it very subconsciously.

It seems that it is very much based on sentiment. I choose to eat food that I feel like eating. So why do I feel like eating certain foods? I have already noted that my bodily needs tend to motivate my feelings. When I lack protein I think meat, when I lack vitamin C I think orange juice etc.

Now that I am Vegan when I need protein it does not make sense to think meat but interestingly I think avocado, nuts, beans, chocolate and similarly dense foods. But before being Vegan I would surely have thought fish, steak etc. I think the reason was mostly out of habit and taste. Basically, you can miss only what you know.

If I examine what foods I know I notice that it is almost all animal source based. A dish is almost always some animal source ingredient as a center piece surrounded by some plant-based ingredient. Vegetables are always considered as an accompaniment to some sort of animal sourced ingredient. That is why all things being equal I would choose meat in place of plant for food.

Even if I look at sandwiches it is always animal source with some vegetable. So, unless there is a conscious reason that makes me avoid meat it would never occur to me to choose a salad instead. It reminds me of Brutus in Shakespeare’s Julius Caesar, ‘..not that I loved Caesar less, but that I loved Rome more..’

Now that I know why I would choose a steak in place of a salad for a meal I ask myself another question. If I were still an omnivore how could I make myself choose a salad in place of a steak for lunch willingly, naturally, subcounciously….

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Meat or Steak?

Meat or Steak?

Since I recently became Vegan there is still the taste of grilled meat and especially pepper steak with french fries still fresh in my memory. I became Vegan for several reasons but mainly because I felt that following a more empathetic and environment friendly life style is a good thing for me and not at all because meat had a bad taste!

I started thinking about If there was a way to have the same pleasure without eating meat. So as a first step I tried to recall the feeling in my mouth of eating a piece of grilled steak with some pepper sauce and mustard. The sensations that came most to my mind is the spicy notes of mustard and pepper covered in a creamy taste of the sauce and a salty, bitter, stiff and tender taste in the background of the meat all rounded up with the smell of grilled food.

Together I think it created what I wanted to feel when I felt like eating a pepper steak. To note I am just speaking about wanting a steak and leaving aside the fact that I wanted to eat meat as a source of low carb protein or any other nutrition-based considerations. In view of this it was easy for me to conclude that a pepper steak is a combination of various sensations. Also, when all those elements are well balanced it produces a more satisfying meal result. The reason why all pepper steaks are not born equal!

So, if I could somehow replace the piece of raw meat with some similar substance, add to it all the sensations, close my eyes and chew a mouthful of that mixture I should be able to enjoy a Vegan pepper steak. So, it seems that the piece of raw meat in the context of a grilled pepper steak is not the most important item since most of the other elements are not meat related.

Therefore, I conclude that it is steak that I crave and not necessarily meat. And steak is a sum of its flavors, odors and mouthfeel sensations. The next question that now came to my mind is to know what motivates my food choice. Why would I choose a pepper steak in place of a healthier salad for example as a lunch…….

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Meat or Protein?

Meat or Protein?

I have been asking myself this question very seriously since some time now. I need to mention that I spent most of my life being a ferocious meat eater until I became a happy and lucky Vegan recently. When I became Vegan I quickly noticed the big impact that the absence of meat in my diet had on me. I was constantly hungry and eating lots of bananas did not help much.

Since I knew that meats were very rich in protein I decided to increase my daily intake of protein by supplementing with protein shakes, bars and textured protein samples I had available. I wanted to see if it would curb my persistent hunger. Well it did, and I started to measure my daily intake in grams of protein since all the other food I ate, mostly fruits and vegetables, did not provide very significant levels. I also avoided nuts to keep from gaining too much weight.

Gradually things stabilized and by consuming 150 grams of plant protein per day I was feeling very much like my former ferocious self. This led me to start thinking about how much of the meat I used to eat was for the meat and how much of it was for the protein in the meat.

Over time I observed that the relationship is very close and when for some reason I was not getting my 150 grams daily I was starting to feel hungry all the time and since high protein vegan foods are not easily available when outside I was turning to nuts and bread and other low in protein foods which was having an energy draining effect on me.

So, my conclusion is that in my case much of the craving for meat was a craving for protein in disguise. But it cannot be that simple, so I started to look further for other factors that could explain why I used to crave a crispy, juicy, grilled, greasy and seasoned piece of meat……

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Protein rich vegan sweets to reduce meat consumption!

At Life Loving Foods we have decided to take on a major challenge and to innovate by producing high in protein and fiber, healthy, vegan versions of popular desserts such as Chocolate Chip Cookies.

We have based our choice on a number of established health recommendations and considerations.

First of all protein takes longer to digest than other nutrients such as fat and carbohydrates. This means that it provides a longer feeling of satiety since the stomach retains it longer. In addition to that the fiber absorbs humidity and expands creating a full stomach feeling as well.
This combination of digestive elements recreates a similar effect to that of eating meats.

Protein is also considered useful in helping to maintain low body weight since it raises the metabolism in addition to the extended feeling of satiety.

Protein intake is needed to maintain muscle tissue regeneration, especially in teenagers and athletes. It also benefits adults by helping them maintain a higher muscle mass proportion in their bodies.

For the above reasons and others, protein is a very desirable nutrient and the main traditional source for it is meats and animal products. Vegetables are not as highly concentrated in protein and extracted versions which are high in protein are not easy to consume since they are powders or granules.

Much progress has been made in developing meat substitutes for animal proteins but it is still difficult to reach high levels. So we have decided to support our rich in protein meals with rich in protein desserts as well and make it possible to have a tasty, affordable and rich in protein daily food supply. In addition to that rich in protein desserts are universally desirable and easy to consume.

We feel it is a step in the right direction in helping to reduce meat consumption in the world and to reduce cruelty. And it also reduces pollution and improves health.

Rich in Protein – Be Strong Be Vegan !

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Becoming Vegan is one of the most important decisions i have made in my life. It was the start of an ongoing transformation outside and inside of myself.

On the outside i have a better complexion, feel more energetic and have less stomach upsets.

On the inside i feel happier, more content and more secure. I also feel more tolerant, more appreciated and more modest. For some of those feelings i have some analytical thoughts to share but not yet for all.

I feel more content because i do not require as much food quantity or variety to satisfy my needs.

I feel more secure because by striving to not harm other beings i feel that i will not be harmed as well.

I feel more modest because i realize that a less developed creature has similar rights to mine and must be respected.

I feel more tolerant because i have made note of the many years during which i was unconsciously causing pain and suffering, realizing that others are probably also not aware of their misconceived behavior.

These are but a very few of the priceless benefits that i mention and there are many more as well and certainly many more to come…..


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Why Life Loving Foods?

Because we try to make foods that manifest a love of life by being made of ingredients that avoid any harm or oppression to animals and that at the same time attempt to be as sustainable as possible. That is our mission and we try to apply it at every step of the process of our food products.

We select highly nutritious ingredients so that even reasonable quantities can sustain our bodies in a balanced manner and we make them as delicious as possible and choose them to be versions of the most loved food items. We also try to make them rich enough with proteins and nutrients so that they can extend the feeling of being satiated thus reducing the need for extra food which in turn makes us healthier and more productive. It also lowers the need for food production preserving our environment and making food more available for all.

Food that essentially feeds and is good for our bodies, our souls and the rest of our World !