Rephyll

01/10/2017

Aquafaba: to you, it's just the leftover liquid from your cans of beans. To us, it's the magical vegan binder that helps give our patties their unique meat-like consistency. Learn more about aquafaba & some cool vegan uses for aquafaba in your own kitchens at this link!

As a vegan, I’m happy with the commercially available substitutes for most animal products. With so many dairy-free options for ice cream and cheese, w ...

11/02/2016

Congratulations to Impossible Foods! Developing alternatives to animal products isn't just about not ethically wanting to eat animals. We cannot continue to produce red meat at the current global demand without causing extreme detriment to our environment. We need a more sustainable solution, and it's thanks to food science that we are creating plant-based solutions for those who love and crave meat!

A new generation of startups is racing to solve a puzzle: how to make a juicy burger without hurting a single steer. But can they please palates beyond vegetarians and animal-rights activists?

11/02/2016

Had an excellent time at the Global Nutrition Report launch event last night! We got some great feedback from attendees (and a few coming back for seconds). Thanks again to everyone who was able to attend and support a budding McGill enterprise.

10/30/2016

Sample prep for the Global Nutrition Report 2016 🍔🍔 The McGill Centre for the Convergence of Health and Economics (MCCHE), in conjunction with the Global Alliance for Improved Nutrition (GAIN) and the Micronutrient Initiative (MI), is launching the 2016 Global Nutrition Report (GNR) on November 1, 2016 from 5:30 - 8:30 p.m. at the McGill SSMU Ballroom (3rd floor), 3480 McTavish Street, Montreal. Register online by Monday October 31st; all are welcome!! The Rephyll team will be there answering questions and handing out some delicious burgers, hope to see you there 😁

09/06/2016

There's nothing better than a burger at the end of the summer!

09/01/2016

Rephyll is blossoming!
Keep up with what people are saying in our News section on the Rephyll website.

A group of food science students have taken a huge step toward the future by creating and winning a major award for the Rephyll Burger - a realistic, animal-fre...

08/17/2016

"As people become aware that meat production requires unsustainable levels of water, land and energy use, more Americans are choosing to leave meat off their plates."

You don’t need to swear off meat altogether to enjoy a healthier lifestyle.

08/10/2016

The word is getting out, and people are more and more excited about Rephyll!

As nutritious as they are, it can sometimes be hard to get excited about eating veggies. Although vegetables can be cooked in a multitude of imaginative ways, many people have an image of vegetables in their head and it’s pretty much a boring bowl of steamed broccoli. Now, don’t be mistaken, people…

07/29/2016

Rephyll makes it easy for you to get 65% of your vegetables in one 1/4lb serving! With a few toppings, you'll reach your full USDA recommendation in just one meal

You are here: Home / Amber Waves / A Closer Look at Declining Fruit and Vegetable Consumption Using Linked Data Sources

07/28/2016

Thanks for the support!

Rasha Dgm Adam Maxwell Patrick Liu Tess Cavalieri Zoe Sun Christopher Zhang Caroline Ayşe Lafleur

The annual Institute of Food Technologists conference is the world’s largest gathering of food science professionals, and widely considered the premiere event for food product developers. At this year’s conference, held July 16-19 in Chicago, teams of students from McGill’s Food Sciences program too...

07/25/2016

We wanted to take a moment to thank some of the many people who helped Rephyll make it to the winner's stage in Chicago. We are incredibly grateful for all of these people's support, donations, and time.

Thank you

Katherine Dumas : photography & videography
Esther Guak : logo design
Replica Creative : packaging production
The Scoular Company : ingredient supply
NP Nutra : ingredient supply
Dr. Salwa Karboune (McGill University)
Anton Angelich (Virginia Dare Extract Co)

07/19/2016

Also on the winner's podium at the 2016 Institute of Food Technologists (IFT) Conference is Rephyll, who took first place for their veggie burger, in the IFTSA & MARS Product Development Competition. Well done folks! You make us very proud.