An Empty Chair at Impossible Food’s Dinner and Food-Tech Casualties
(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...
Impossible Foods, GMOs and the FDA: The 3 Questions Behind a Storm in a Teacup
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...
Pink Chickens, a Flawed Bull and Amazon Stealing the Show
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!...
Why Stevia May Win and Your Start-Up May Fail
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...
Ushering Insects into the Mainstream: An Interview with Grub’s Co-Founder
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...
Ready or Not, It’s Coming: Natural Machines’ CMO on the Future of 3D Food Printing
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...
What Your Receipt Is Not Telling You
There’s no such thing as a free lunch. And there’s no such thing as cheap food either, in spite of its prices constantly falling. Higher yields in agriculture seem to make both producers and consumers happy, but something or someone will be taking the toll, in the...
Meatocalypse One Year After: Are We Eating Less Of It?
Remember, one year ago, when WHO's agency IARC (International Agency for Research on Cancer), classified red meat as “probably carcinogenic to humans”, and processed red meat as “carcinogenic to humans”? Although the way the IARC works is not without controversy, that...
And yet It Moves! How Meat Consumption Has Changed
When the WHO classified red meat as “probably carcinogenic,” and processed red meat as “carcinogenic” to humans, at the end of 2015, it was the ultimate final straw on a horrible year for the industry. Sales had reached their lowest point in many countries, and it...
Food Myths Are Among Us, but There’s Still a Simple Rule We Can Follow
Food myths: can you recognise one when you see one? Sometimes science is a great help, for example with the ever-popular five-second rule. A new research was published recently, reminding us that it has no scientific foundation: if you...