Food waste is a problem on so many levels, it’s hard to know where to start: it’s not just the food in itself, it’s a source of pollution and waste of money, water and labour.Like all huge issues, it has many concurring causes and almost as many possible...

This article was published first on Crowdfooding's blog. Ready or not, they’re coming: thanks to the new and simplified Novel Food Regulation, insects are now one step closer to becoming an alternative source of protein for humans. From this year, selling insect-based...

Let’s start this year with a couple of things I’ve been up to recently. State of indoor farming for 2017. I worked on this report for agtech start-up Agrylist. It’s based on data from a questionnaire filled by 150+ indoor farmers worldwide. Inside you’ll find an...

(September's issue of my newsletter. To subscribe scroll down and follow the pop-up on the bottom right corner) Impossible Foods makes meat-tasting hamburgers that don’t kill animals, can feed more people and help save the planet. Who would dare not love them? GMO...

With the help of notable backers, billions of dollars and cutting-edge food-tech science, Impossible Foods is organizing a burger fest where meat eaters, vegans, vegetarians and environmentalists can sit together and enjoy a plant-based burger that tastes, looks and...

Here's the July issue of my food-tech curated newsletter. To receive it in your inbox every 4-6 weeks, you can subscribe here. The latest in design: pink chickens What do you get when you mix environmental activism, design and gene editing technology? Pink chickens!...

The search for a sugar substitute that does less damage to people's health and gives the same feelings is in full swing, but food technologists are finding out it's not an easy task. The thing is: sugar is bad, but it's also a chemical masterpiece. Right now, stevia...

How are we going to feed 9 billion people by 2050 without making the planet a barren land? Start-ups and companies in the food-tech and ag-tech industry are already offering a long catalogue of possible solutions: plant-based proteins, lab-cultured meat, making indoor...

Lynette Kucsma's vision about the present future of 3D food printing is simple and clear: it's coming and it's going to mean much, much more than heart-shaped pizzas or multicolored pyramids of sugar. Lynette is the CMO and co-founder of Natural Machines, the makers...