Synthetic Biology comes of age with Motif Foodworks
Why is this significant? Synthetic Biology (synbio) is a technology with the potential to change the Food Industry and the world as we know it.
Author : Tony Hunter
Tony to speak at Global Table in Melbourne 4th September 2019
Global Table is being held in conjunction with Seeds&Chips and is one of the biggest Food Innovation events in the world. With keynotes from John
Tony to speak at Future Port Prague on the 10th September 2019
Only 39 Days until I speak at Future Port Prague! 10,000+ people at one of the biggest Future focused events on the planet! I’ll be
Bite Sized Update! – Scaleup support is essential for Food and Ag startups to make an impact
Scaleup is one of the biggest barriers to startup companies creating real impact. “The role of start-ups in shaping the future of the food and
Are Feed Additives Companies in the Animal Industry?
INSIGHT: Animal Nutrition Companies Better Get Used to ‘Protein Source Agnostic’ Food Suppliers 25 Jul 2019 Source: Feedinfo News Service 25 July 2019 – Animal nutrition
Perfect Day’s ice cream from Synthetic Biology!
Why is this significant? Synthetic Biology (synbio) is now going mainstream and appearing on consumers radar in the form of food products. As with any
Tony to speak at the Schneider Electric Innovation Day 31st July 2019
I’ll be speaking on 2 panels at the Schneider Electric Innovation Day on the digitisation of Food & Beverage. The conference is on at the W
Report finds widespread consumer distrust in the meat and dairy industry
The Hartman report Food & Technology 2019: From Plant-based to Lab-grown finds “widespread consumer distrust in the meat and dairy industry” Bizarrely, with plantbased products “the
Bite Sized Update! – Biorefinery project includes cellbased meat company Mosa Meat
An interesting approach from Mosa Meat, undoubtedly to address the cellbased industry’s scaleup problems. “Biotechnology company 3F Bio is launching a project dubbed “Plenitude” along
Tony to speak at Regional Flavours Future Food
I’ll be speaking on the Future Of Food at Regional Flavours as part of the Future Food series. My topic is part of the Future