Busting the infrastructure barrier! As I’ve written before, alternative protein infrastructure, not technology, is now the biggest barrier to the adoption of alternative proteins and...
Colorado based company MycoTechnology, Inc. has isolated a new protein sweetener from Honey Truffles. They say that “While it has the same calories as other proteins, it...
Technology transparency is key to consumer acceptance of gene manipulation being used to make their food. The key phrase in a recent article and the...
Are hybrids the future of food? Will hybrid plantbased/”non-animal, animal products” be common on our future supermarket shelves? With precision fermentation products being considered vegan...
More efficient precision fermentation could be on the way with the development of synthetic living cells. A major advantage of this approach is that these...
Using precision fermentation to produce dairy proteins is hardly big news these days (how quickly times change!) But the big takeaway here is that Nutropy making...
More governments are investing in research into new food technologies. Norway joins the list with the Research Council of Norway funding research into cultivated meat...
Listen to my interview with Steve Wells, co-editor of Aftershocks and Opportunities 2: Navigating the Next Horizon, about my chapter on ‘Five Technologies Shaping the Post-Pandemic...
Hooray! Thanks Elaine and Magi, an article that actually mentions that “genetically engineered” organisms are used rather than a euphemism like simply “engineered” or “precision fermentation” As Magi...
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