Category: Future Food
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Sustainable, healthy foods won’t win through guilt trips alone—they need to be irresistible. Flavor is the most powerful force in our food system. Not nutrition labels, not health claims, not environmental impact. It’s flavor. It’s the gravitational force that decides what we eat, what gets produced, and what companies make billions from. You know how…
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U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. has directed the Food and Drug Administration (FDA) to eliminate the “self-affirmed” Generally Recognized as Safe (GRAS) provision, aiming to enhance transparency and oversight in the approval of food ingredients. Under the current GRAS rule, companies can independently determine the safety of new food…
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In a recent episode of the Food Truths podcast, host Eric Schulze sat down with Helena Bottemiller Evich, longtime food policy and food system journalist, to discuss the changes taking place at the FDA under the new administration and the just-appointed head of Health and Human Services, Robert F. Kennedy Jr. Evich, the founder and…
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So you think you’re a good cook, do ya? Let me let you in on a little secret: If you’re basing that impression on what people told you about that new casserole recipe or side dish you brought to the potluck, there’s a good chance folks are just being polite. Sure, not always. Many Spoon…
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I have a soft spot for sugar cereals. Having grown up in the 80s eating big boxes of Captain Crunch, Lucky Charms, and Life (my friends called me Mikey!), I still salivate when I see big, colorful boxes with leprechauns and monsters in the grocery store cereal aisle. So when keto-friendly, processed sugar-free sugar cereal…
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About a decade ago, IKEA famously released a concept video laying out its vision for the kitchen of the future. The central concept for their envisioned future kitchen was a kitchen table that not only made the experience of cooking and eating interactive with a touch interface, but also had built-in induction transmitters under the…
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In a world where food-borne illnesses and food fraud are happening at ever-greater frequencies, tracking food provenance through the supply chain is becoming increasingly critical. The challenge, however, is that the further an ingredient travels from the farm to our plate, the harder it becomes to determine where it came from. Enter the barcode made…
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The intake of excess sugar in our diets is an epidemic that has no season or one that lies stealthily in refrigerators or airplane tray tables. Healthy Food America notes that the United States leads the world in the consumption of added sugars and ranks third in the world in sales of sugary drinks. All…
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ADM, one of the world’s largest food processing companies, has inked a deal with New Culture, a startup developing animal-free cheese utilizing precision fermentation, to offer joint product development and scale-up commercialization services. The deal will help New Culture scale up production of its animal-free casein (casein is the protein that gives cheese its stretchy…
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By his own admission, Zero Acre Farms founder Jeff Nobbs is a thinking man’s entrepreneur. And while he has taken a somewhat circumventous route to the world of healthy food and environmental well-being, diet and nutrition have always been at the forefront of his life. “Looking backward, even in middle school, I was, you know,…
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In 2024, imagine walking into Burger King and ordering a mammoth burger. No, not one that is bigger than your head; this Whopper will taste like the extinct proboscideans that roamed the earth millions of years ago. It’s all part of the magic from a Belgium-based food ingredient company called Paleo. After two years, Paleo…
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Lab-grown or cultured meat is a sexy topic that fulfills the dream of healthy eating while saving the planet’s precious resources. Most of the headlines focus on the companies in the four corners of the world waiting for regulators to wave the checkered flag. The more interesting story—at least for those who enjoy looking under…
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