“Ray Hammond delivered a great keynote. He is a superb speaker.” Google
“Ray gave us an incredible, upbeat glimpse into the future.” Mastercard
“Ray Hammond is one of the best public speakers we have ever seen.” GE Corporation, Europe
“A really stunning keynote speech.” Microsoft
“Ray’s speech was uplifting, inspiring and visionary.” Vodafone
“Ray stimulated and inspired our North American sales team at the end of a very long day.” Ericsson Networks
“As a speaker, Ray Hammond has Mojo!” National Property Council of Australia.
“Ray Hammond was fabulous. He bent our minds.” Intel Corporation
“Ray – thank you for your terrific contribution to our Business Leadership Forum.” McKinsey & Co
“Ray was awesome at our 4th Annual Seminar in Montego Bay.” Ministry of Tourism, Jamaica
“Ray was brilliant at our client conference in Cape Town.” Telkom SA

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The Race To Produce “Meat” From Plant Protein

Five years after the first plant-based “hamburger” was shown in Belgium, start-ups around the world are racing to produce lab-grown meatthat tastes as good as the traditional kind and costs about as much.

They’re already playing catch-up: “plant-based” meat, made of a mix of non-animal products that mimic the taste and texture of real meat, is already on the market. The biggest name in this area: Impossible Foods, whose faux meat sells in more than 5,000 restaurants and fast food chains in the US and Asia and should be in supermarkets later this year.

Impossible’s research team of more than 100 scientists and engineers uses techniques such as gas chromatography and mass spectrometry to identify the volatile molecules released when meat is cooked.

The key to their particular formula is the oxygen-carrying molecule heme, which contains iron that gives meat its colour and metallic tang. Instead of using meat, Impossible uses genetically modified yeast to make a version of heme that is found in the roots of certain plants.

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