Alternative protein infrastructure is the key
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...
Tag : synbio
Honey truffles as a sweetener
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
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?
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...
Power from air?
I’ve written before about “food from air” which is the food extension of the “power-to-x” trend in renewable energy. But of course you need the...
Precision fermentation upgrade
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...
Nutropy develops “cheeseable milk”
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...
Norway invests in cellular agriculture
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...
The post-pandemic future of food
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...
Genetic engineering isn’t a dirty word
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...