Category: synthetic food
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Nathan Myhrvold is the definition of modern Renaissance man. Equal parts mad scientist, gastronomy pioneer and patent troll, the former Microsoft CTO and driving force behind the seminal Modernist Cuisine books is an indisputable polymath that is nothing if not prolific when it comes to exploring new ideas around how to make food. So, when…
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When I first heard internet murmurings that a company had figured out a way to teleport sushi, I immediately thought of one of my favorite childhood films: Willy Wonka and the Chocolate Factory. (The old version, not the new one with creepy Johnny Depp.) Near the end of the movie, Wonka gives his diminishing troupe of…
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I love cheeseburgers, but the harmful environmental effects of raising beef has all but sapped my appetite for them. Which is why I’m so excited by alterna-meats (or whatever we’ll wind up calling them), and why I was even more excited to see that my local grocer has finally started carrying Beyond Meat burger patties. Filled…
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A classic Portlandia sketch is one about the organic chicken served in a restaurant. In it, Fred Armisen and Carrie Brownstein ask a server increasingly specific questions about the origins of the poultry they are about to order. If you thought choosing between organic, grass-fed, free-range, GMO, and locally sourced animal proteins was tough, just…
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Israeli startup SuperMeat, which is developing lab-grown chicken meat, announced today that it has raised $3 million in seed funding (hat tip to TechCrunch) and formed a partnership with PHW, one of Europe’s largest poultry producers. SuperMeat is among the new crop of startups looking to reduce our reliance on meat and the harmful side…
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Geltor can create the gelatin found in many candies without having to use animal proteins.
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We humans waste a whole lot of food. According to the United Nations’ Food and Agriculture Organization, roughly one-third of food gets spoiled, which translates to about $1 trillion annually. At almost double the size of the US grocery industry, it’s safe to say we have a food waste problem. One way to reduce food waste…
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It’s the Spoon’s video top 3, recapping three trending stories about the future of food, cooking and the kitchen from the past week. Want to go deeper? Here are the stories in this week’s recap: Bill Gates invests in post-livestock meat company, Memphis Meats Home booze delivery marketplace heats up SideChef announces first platform win…
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Nothing draws attention to a new food technology like announcing an investment from billionaires Bill Gates and Richard Branson. Such is the case with Memphis Meats, a San Leandro, California-based company that creates what is commonly referred to as “post-livestock” meat. This handle represents a new frontier in which meat, and now poultry, is created…
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When it comes to wine, most of us know that time for aging is essential. The last thing we want is what Steve Martin refers to in The Jerk as “fresh wine,” and many fine wines go through extensive filtration processes and years of barrel aging. At Cavitation Technologies Inc. (CVAT), though, researchers have come…
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What happens when a highly skilled designer focuses on food? In the case of Chloé Rutzerveld, who is based in the Netherlands, she set up a food concept and design business that focuses on everything from designer biohacking of food to 3D-printed food concepts. Her Edible Growth project focuses on combining aspects of design, science…
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“Engineering wines to perfection molecule by molecule.” That’s the tagline of Ava Winery, which is creating synthetic wines without grapes, yeast, or even fermentation. Mardonn Chua and Alec Lee are the entrepreneurs behind Ava Winery. They create compounds with ethanol that mimic the chemical composition of wines, but that will sell for much less money.…
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