Tiny device could be incorporated into “smart packaging” to improve food safety MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allow... Read more
Led by a Stanford biochemist, Impossible Burger is trying to create a veggie burger that is so meaty you won’t notice it’s not real–right down to the fat and connective tis... Read more
The scientific progress that has made it possible to dream of a future in which faulty organs could be regrown from stem cells also holds potential as an ethical and greener source for meat.... Read more
New University of Minnesota research shows reallocating croplands away from fuels and animal feed could boost food available for people by 70 percent without clearing more land. The world’s... Read more
If Gates has his way we’re going beyond eggs and meat, using new substitutes that taste the same but that we can make in a lab instead of a farm, so we can feed the entire planet. And then w... Read more
Volatile food prices and a growing population mean we have to rethink what we eat, say food futurologists. So what might we be serving up in 20 years’ time? It’s not immediately... Read more
“Being able to change the game in terms of how we deliver protein to the growing human population is probably the single biggest thing anybody could do,” Obvious Corporation, an... Read more
No more dry veggie burgers! While we wait for test-tube meat, scientists are closer than ever to creating a vegetable product that actually mimics the taste and feel of chewing a juicy steak... Read more
By the end of the project term, in one year, the meat substitute from the land should be every bit as good as a genuine cutlet, and it should come directly from the machine, ready-to-eat.... Read more
Past studies have shown that plasma could successfully reduce pathogens on the surface of fruits and vegetables without cooking them. A new study by food safety researchers at Drexel Univers... Read more
Scientists Initiate Action Plan to Advance Cultured Meat Late last week, an international group of scientists took a step closer to their goal to produce cultured meat. They agreed on import... Read more
Meat grown using tissue engineering techniques, so-called ‘cultured meat’, would generate up to 96% lower greenhouse gas emissions than conventionally produced meat, according to... Read more