The idea that US interest rates will stay higher for longer is probably wrong 
Supreme Court appears open to Starbucks’ claims in labor-organizing case 
Immigrant women suffer financially for taking maternity leave: 4 ways Canada can improve 
Is attachment theory actually important for romantic relationships? 
Why is the London Stock Exchange losing out to the US 
How cuts to marginal income tax could boost the UK’s stagnant economic growth 
Tesla Model 3 Performance Eligible for $7,500 Tax Credit, Launches at $53K 
How ‘social financing’ could help fund higher education for under-represented students 
Tesla Cybertruck Hits 1,000-Unit Weekly Production Amid Q1 Financial Shortfalls 
Chipotle Scraps Farmesa Fresh Eatery spinoff, Ghost Kitchen Cease Operations 
New EU trade rules could put poor countries in a billion dollar ‘green squeeze’ 
Grand Hyatt Tokyo Teams Up with Pokémon Sleep for a Unique Stay Experience 
Burger King’s Israel is serving plant-based Whopper and vegetarian “chicken” nuggets developed specifically for them by the Israeli startup, “Meat. The End” (MTE) starting this week at its Tel-Aviv pop-up branch.
The startup aims to solve the texture aspect of eating plant-based “meat” to make it closer to the real thing.
According to MTE founder Dr. Yishai Mishor, while many food tech companies out there have achieved success in the taste factor, the texture has lots of room for improvement.
He added that the imperfect texture of plant-based meat items is a “roadblock to consumer satisfaction,” noting that“100% of meat-eating tasters can tell whether a product is a real meat or alternative meat.
MTE uses existing extrusion technology, the process of making a shaped object like a burger patty, and infuses it with proprietary steps throughout the production line to produce a texturized protein ingredient (TPI) or textured vegetable protein (TVP).
Burger King Israel is MTE’s first big client.
