Solein 新造蛋白質食品 Solar Foods的公司創造了一種名為Solein的粉末蛋白質，其製備方法是將二氧化碳、水、氮氣和微量礦物質餵給一群微生物。

 

在赫爾辛基附近一棟樸實的工業建築裡，一台機器靜靜地嗡嗡作響。它沒有農作物、沒有動物，也沒有陽光──然而，它卻在製造蛋白質。不是從植物，不是從昆蟲，而是從空氣中。這不是科幻小說。這是一個名為電蛋白發酵的真實過程，它可能會徹底改變我們對食品生產的所有認知。 這家名為Solar Foods的公司創造了一種名為Solein的粉末蛋白質，其製備方法是將二氧化碳、水、氮氣和微量礦物質餵給一群微生物。這些微生物利用來自再生能源的電能生長，在生物反應器中快速繁殖——就像釀造啤酒一樣。但最終產生的不是酒精，而是高蛋白、富含維生素的粉末，外觀像麵粉，味道幾乎無害。 與傳統農業不同，這種方法不需要耕地、不需要動物，也幾乎不需要水。過程產生的二氧化碳比肉類生產少1000倍，佔用的土地比種植大豆少100倍。一個貨櫃大小的生物反應器每天可以為數百人提供食物，即使在沙漠、冰凍地區或城市屋頂，也是如此。它不受天氣、季節或土壤的影響。 Solein 富含所有必需胺基酸，以及鐵、B 群維生素和膳食纖維。它可以添加到麵包、意麵、乳製品替代品、肉類替代品，甚至巧克力中。由於它幾乎沒有味道，可以適應其他口味，使其成為有史以來最靈活的蛋白質之一。它已經通過了歐盟安全評估，並將於 2025 年開始出現在歐洲各地的食品中。 長期願景？一個食物可以在任何地方生產的世界，只需要空氣和陽光。不再有供應鏈風險。不再有森林砍伐。不再有動物受苦。 Solar Foods 目前正與航太機構合作，將這項技術應用於火星和月球任務，因為在這些任務中，農業是無法進行的。 這不僅是一種新成分，更是食物起源的全新故事。

In a plain industrial building near Helsinki, a machine hums quietly. It doesn’t have crops, animals, or sunlight — and yet, it’s making protein. Not from plants. Not from insects. From air. This isn’t science fiction. It’s a real process called electroprotein fermentation, and it could change everything we know about food production.

The company behind it, Solar Foods, has created a powdered protein called Solein, made by feeding carbon dioxide, water, nitrogen, and trace minerals to a colony of microbes. These microbes use electricity from renewable sources to grow, multiplying rapidly in bioreactors — just like brewing beer. But instead of alcohol, the result is a high-protein, vitamin-rich powder that looks like flour and tastes nearly neutral.

Unlike traditional farming, this method needs no arable land, no animals, and almost no water. The process produces 1,000 times less CO₂ than meat production and uses 100 times less land than soy. One bioreactor the size of a shipping container can feed hundreds of people daily — even in deserts, frozen regions, or urban rooftops. It’s not dependent on weather, season, or soil.

Solein contains all essential amino acids, along with iron, B-vitamins, and fiber. It can be added to bread, pasta, dairy substitutes, meat alternatives — even chocolate. Since it’s nearly tasteless, it adapts to other flavors, making it one of the most flexible proteins ever developed. It has already passed EU safety assessments and will begin appearing in food products across Europe in 2025.

The long-term vision? A world where food is produced anywhere, with nothing but air and sunlight. No more supply chain risks. No more deforestation. No more animal suffering. Solar Foods is now working with space agencies to adapt the tech for Martian and lunar missions, where farming is impossible.

This isn’t just a new ingredient — it’s a new origin story for food.

M&M巧克力花生豆Mars公司要一種完美對稱、帶有甜味和烘焙風味的花生。 Search for the Next Perfect Peanut

How an M&M Sparked the Search for the Next Perfect Peanut

With funding from the candy giant Mars, scientists at the University of Georgia are genetically designing a peanut that can thrive in a changing climate.


At the Wild Peanut Lab at the University of Georgia, the search is on for the perfect peanut. Credit...Rinne Allen for The New York Times

Listen to this article · 7:17 min Learn more





花生M&M巧克力豆陷入了困境。 21世紀初，維吉尼亞州麥克萊恩的瑪氏公司總部接到的關於花生腐臭的投訴數量之多，甚至超過了消費者對士力架、特趣以及該公司旗下眾多狗糧系列的投訴總和。

因此，這家全球最大的糖果公司開始尋找一種新的花生來解決這個問題。

植物育種專家發現了一種基因突變，可以培育出富含單元不飽和脂肪的花生，就像橄欖油中的單元不飽和脂肪一樣。這意味著它們更健康，也更不容易腐臭。這雖然是一個開始，但瑪氏——一家將花生稱為「明星原料」的公司——還需要更多。

他們想要一種完美對稱、帶有甜味和烘焙風味的花生。它必須在巧克力球裡保持酥脆，外皮要防止花生開裂，還要略帶苦味來平衡甜味。這種種子在南部花生帶生長得很好，農民才願意用新的種子來取代他們已經嘗試過的種子。

The Peanut M&M was in trouble. It was the early 2000s, and complaints about rancid nuts were piling up at Mars headquarters in McLean, Va., so fast they had outpaced the combined consumer complaints about Snickers, Twix and even the company’s extensive dog food line.

So the world’s largest confectionary company went hunting for a new peanut to solve the problem.

Plant breeders had discovered a genetic mutation that produced peanuts with plenty of monounsaturated fat, like the kind found in olive oil. That meant they were healthier and less likely to turn rancid. It was a start, but Mars — a company that refers to the peanut as its “hero ingredient” — needed more.

They wanted a peanut that was perfectly symmetrical with sweet, roasted notes. It had to stay crunchy inside a ball of chocolate, and have a skin that kept it from splitting and was a touch bitter to balance the sweetness. It had to grow so well in the Southern peanut belt that farmers would be willing to switch out their tried and true seeds for something new.

The Protein Bar Arms Race蛋白棒軍備競賽.The David bar’s breakout success is proof that, in our culture of optimization, one macronutrient is king.

David 能量棒由 RXBar 共同創辦人 Peter Rahal 和 Keto 餅乾創業家 Zach Ranen 共同研發，旨在進軍蛋白質含量早已飽和的市場。近年來，蛋白質補充劑已跨越物種界限，從能量棒等健身編碼產品進入日常食品。如今，超市販售高蛋白冷凍華夫餅、早餐麥片、爆米花、義大利麵、冰淇淋，甚至還有蛋白質強化汽水和糖果。市場研究公司 Mintel 的數據顯示，2013 年至 2024 年間，上市的高蛋白食品和飲料產品數量將增加四倍。

The David bar, created by the RXBar co-founder Peter Rahal and a Keto cookie entrepreneur named Zach Ranen, was diving into a marketplace already up to its eyeballs in protein. In recent years, protein supplementation has crossed the species barrier from fitness-coded products like bars into everyday foods. Today’s supermarkets offer high-protein frozen waffles, breakfast cereals, popcorn, pastas, ice cream — even protein-enhanced soda and candy. According to the market research firm Mintel, the number of food and beverage products coming to market with a high protein claim quadrupled between 2013 and 2024.


Credit...David Chow for The New York Times


The Protein Bar Arms Race

The David bar’s breakout success is proof that, in our culture of optimization, one macronutrient is king. But can the protein craze last?

蛋白棒軍備競賽

David 蛋白棒的突破性成功證明，在我們追求優化的文化中，一種宏量營養素才是王道。但這股蛋白質熱潮能持續下去嗎？

台灣的聖誕糕。

 

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日本零食! お菓子! Japanese Snacks 發佈了一張相片 — 在民生社區（Minsheng Community） 。

身為嬰兒洗的天主教徒，其實我小時候沒有真的看過聖誕糕。

長大了再念教會學校，某年聖誕季節在大稻埕十字軒，發現了一個用紅色禮盒包裝得非常精美的糕點，上頭印著經文與聖誕節的應景圖案，我非常好奇：「這到底是什麼東西呢？」

後來我才知道，這個東西叫做「聖誕糕」。聖誕糕是臺灣獨一無二的聖誕甜點，就像英國聖誕布丁、德國史多倫麵包、義大利潘娜托尼麵包、法國聖誕樹幹蛋糕一樣，它以臺灣民俗中占有重要地位的糕仔為基礎，主要以糯米粉和蓬萊米粉混合後炊蒸而成，口感紮實Q彈，保存期限甚至可達數月。

對臺灣基督長老教會的信徒朋友而言，發送聖誕糕是習以為常的傳統，但在其他教會信徒眼中，或許就是新奇的驚喜了，這也說明了為什麼從小上教會的我，對聖誕糕竟然如此陌生。我因此很想知道它的歷史緣由，於是我開始了無止盡的田調，身邊的親朋好友們大概都被我問到鬼見愁了。

首當其衝的當然是持續製作聖誕糕的臺灣教會公報社、十字軒、老順香以及老日香。幾乎是每一位我認識的基督徒朋友都躲不過我的糾纏，其中與我從小交好的看西街教會師母吳旭驊更是被我吵到崩潰。在主教公署服務的黃秋鳳除了替我訪談家族成員以外，甚至為我把問題直接放到教友的交流群尋求解答，此外臺灣教會公報社的阿酥不止提供了所有我需要的資料，更是引薦了許多關鍵人物希望幫我解決疑惑。

在探究聖誕糕的緣由時，我覺得這同時是臺灣教會史的另一個面向。某天當我正與從小受洗的秦賢次老師討論聖誕糕時，幸運地獲得了擦肩而過的大橋教會洪輝煌老師協助。事實上，當我開始籌備著想寫聖誕糕時，我興致勃勃地和好友大談身為教友的探究使命，她極度不看好：「哪裡有什麼難？有辦法看文獻就有辦法寫啊。」

坦白說我覺得很難。很難、很辛苦而且很不容易。

可是有些事情真的不容你不相信。我幾乎都是在最絕望的時候遇見了曙光。某一天在採訪結束之後，我筋疲力盡地回到家，打開手機逐張檢查照片。在那個當時根本沒有注意的畫面裡，一個細節驟然映入我的眼簾——那是一條耶穌魚的符號，低調堅定卻清晰明白，昂然挺立在所有人的面前。

那瞬間我立刻明白，原來我所有的祈求都被應許都被祝福，謝謝，感謝上帝。

特別感謝：

感謝之情，無由表達，因為需要感謝的人太多了，就感謝上帝罷。

Hanching Chung

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這篇是柯黨鞭頌。

fish sandwich. Filet-O-Fish

 From Wikipedia, the free encyclopedia

Filet-O-Fish

Nutritional value per 1 sandwich(141 g)
Energy	390 kcal (1,600 kJ)
Carbohydrates	38 g (13%)
Sugars	5 g
Dietary fiber	2 g (7%)
Fat	19 g (29%)
Saturated	4 g (19%)
Trans	0 g
Protein	17 g
Vitamins and minerals
Other constituents	Quantity
Energy from fat	170 kcal (710 kJ)
Cholesterol	45 mg (15%)
May vary outside US market. 360 kcal (1,500 kJ) in UK. Some restaurants publish nutritional information for the sandwich with the tartar sauce removed.
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies[2] Source: McDonald's

The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's.^[3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood of Monfort Heights in Cincinnati, Ohio,^[4][5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day. While the fish composition of the sandwich has changed throughout the years to cater to taste preferences and address supply limitations, the framework of its ingredients have remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce and pasteurized American cheese.

History

The sandwich was invented in 1962 by businessman Lou Groen, a McDonald's franchise owner in Cincinnati.^[4][5] His store at 5425 West North Bend Road^[6] was in a predominantly Catholic neighborhood, which led to falling hamburger sales on Fridays resulting from the practice of abstaining from meat on Fridays. The product was named by Cye Landy of Cye Landy Advertising Agency, which was the advertising firm for that particular McDonald's franchise.

The sandwich was the first non-hamburger menu item brought in by Ray Kroc, who purchased McDonald's in 1961.^[7] Kroc made a deal with Groen: they would sell two non-meat sandwiches on a Friday, Kroc's Hula Burger (grilled pineapple with cheese on a cold bun) and the Filet-O-Fish, and whichever sold the most would be added to the permanent menu. The Filet-O-Fish "won hands down"^[8] and was added to menus throughout 1963 until reaching nationwide status in 1965.^[9]

In 1981, when an owner of a New Zealand fisheries company was dissatisfied with the pollock Filet-O-Fish he purchased at the Courtenay Place, Wellington restaurant, he said to the manager that he could make a better-tasting fish fillet. He was handed a box of fillets and told to come back with identical, better-tasting fillets. He substituted the pollock with red cod and after the manager was satisfied with the better-tasting red cod fillets, ended up in agreement to supply the Courtenay Place restaurant (and eventually several other New Zealand restaurants) with the red cod fillets. The similar-tasting hoki was substituted several years later, due to its competitive market value and its boneless fillets, and eventually was introduced widely in the early 1990s when global pollock stocks were facing low numbers.^[10]

McDonald's removed the Filet-O-Fish from its menus in the United States on September 26, 1996,^[11] and replaced it with the Fish Filet Deluxe sandwich, which was part of McDonald's ill-fated Deluxe line of sandwiches. However, the Filet-O-Fish was brought back to its menus on a gradual basis starting in the middle of 1997, due to overwhelming letters and petitions, receiving the larger fish patty from the Fish Filet Deluxe. The Fish Filet Deluxe itself was discontinued at most restaurants early in 1998, while others continued to offer it until 2000, when it was finally removed from all McDonald's menus.

In November 2007, McDonald's lowered the use of New Zealand hoki and increased the use of Alaska pollock, due to declining New Zealand hoki fishery sustainability and large cutbacks in the total allowable commercial catch of hoki by the New Zealand Ministry of Fisheries - from 250,000 tonnes in 1997 to 90,000 tonnes in 2007.^[12] McDonald's originally used Atlantic cod, before declining cod catches forced McDonald's to find sustainable fish elsewhere. McDonald's is trying to maintain fish only from areas certified as sustainable by the Marine Stewardship Council, but that is becoming more difficult each year. Hoki is still a major ingredient.^[13]

As of March 2009, the Marine Stewardship Council^[14] placed the Alaska pollock fisheries in a re-assessment program^[15] due to catch numbers declining by over 30% between 2005 and 2008, and by-catch problems with salmon.

As of January 2013, the Marine Stewardship Council stated that the pollock comes from suppliers with sustainable fishing practices, and McDonald's packaging and promotion will reflect that change.^[1

From Wikipedia, the free encyclopedia

A fish sandwich is, most generally, any kind of sandwich made with fish. The term is frequently used to describe food made with breaded, fried fish, which are commonly found in fast food venues.^[1]

In American English, a sandwich is any two pieces of bread with filling, including rolls and buns; in British English (and also some other national English varieties such as those of Australia and New Zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich.^[2] Thus, what would be considered a fish sandwich in the US may not be considered a sandwich at all in some other English-speaking countries, if it is on a roll or bun as opposed to sliced bread. In Australia, a piece of whole fried fish served on hamburger-style bun would be called a fish burger;^[3] that would not generally be considered to be burger in American English, since in American English a burger requires a patty made of ground meat, so something could only be a fish burger if it contained a patty made of ground fish.^{[citation needed]}

Types

Examples include:

Fish finger sandwich

• Fish finger sandwich, a sandwich made with fish fingers popular in Britain where it is a comfort food.^[4][5]
• Tuna sandwich, usually made from canned tuna combined with other ingredients, and which has been called "the mainstay of almost everyone's American childhood".^[6]

Salmon burger

• Salmon burger, a type of fishcake made mostly from salmon in the style of a hamburger, common in Alaska where they are routinely offered as an alternative to beef hamburgers.^[7] The salmon requires a binder to make it stick together and is easy to overcook which makes it too dry.^[8]
• Fried fish sandwiches such as the Filet-O-Fish (from McDonald's) and BK Big Fish (Burger King).

Fischbrötchen

• Fischbrötchen, a sandwich made with fish and other components commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea.
• Balık ekmek (lit. fish bread), a Turkish fish sandwich made with mackerel fillets or other oily fish, which is a specialty of the seafood stalls lining the docks of Istanbul.

See also

• Fishcake, a product used as a patty between buns, for some fish burgers