Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it. If you don’t plan on using it within a week, you might prefer an unripe banana so it has time to ripe and won’t spoil as quickly. In you’re planning it on eating when walking out of the store though you’d prefer a ripe banana.
Forget free-range, antibiotic-free, and grass-fed—tomorrow’s burger will be lab-cultured. Scientists are creating a new slaughterhouse-free food group called clean meat: edible animal protein grown in a vat. Stem cells are extracted from animals, brewed in a bioreactor, fortified with nutrients like amino acids and glucose, and structured around collagen “scaffolds.” It’s not just about cultivating the ideal boneless chicken wing: These miracle meats could reduce the planet-depleting land and water use of traditional animal agriculture by more than 80 percent. “From an investment standpoint, this is potentially a trillion-dollar market opportunity,” says New Crop Capital partner Christopher Kerr, leading VCs to grab a stake in their labstock of choice.
Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at FoodCrumbles we’re not really good in cookie decorating, but we consider ourselves decent cookie decoration analyzers. Because what if the icing seems too runny or thick? Or if doesn’t look as good once stored or if you miss one ingredient in a recipe. Or, you’re just like us, you don’t really like cookie decorating, but just want to spice up your cookie a little. Or, you daily decorate thousands of cookies on your equipment, how will you develop your icing?
A few weeks ago, a friend posted in my Facebook messages that Mule Bar had begun selling the Impossible Burger — “the vegan burger that bleeds,” she wrote. Would I be interested in checking it out?
Shilpa Samant, a Bumpers College doctoral student in food science, gets a hug from “Tony” the Tiger, the mascot for Kellogg’s Frosted Flakes. Samant was named Kellogg’s 2017 Outstanding Intern.
Food scientists and chefs have long been looking for ways to replicate the taste of meat without actually using meat. In China, for example, protein-rich tofu , bean curd, is a meat substitute. CGTN’s Mark Niu took a look at a new wave of startups, pushing the idea much further, by going to the “cellular level.”