🍔 Food Tech
A lot of innovation is going on in food tech, making food cheaper, more nutritious, better tasting and with less emissions during production. Here you'll find articles about AI, sensors and IoT, big data, digital biology, precision farming, cell-grown meat, GMO and automation.
🥩 World's first regulatory approval for cultured beef (meat without cows)
Aleph Farms has received the world's first regulatory approval for cultured beef.
😮 The naive Tony Seba has been more right than anyone else (so listen to what he says now)
Humanity is facing its greatest change ever, according to Tony Seba. Some call him a naive, foolish optimist, but Seba has repeatedly been proven right and his critics wrong. A tip is to listen to him this time.
🥛 Solar Foods to kickstart milk production without cows
The HYDROCOW project targets producing sustainable milk protein using CO2 and electricity and no cows are required.
🧬 CRISPR-edited foods begin appearing on shelves
CRISPR foods could be part of the solution for world hunger. Through genetic editing, crops and animals can be made hardier, need fewer resources, last longer, and offer better nutrition.
🍦 Sweet! Eat ice cream made from air
The ice cream is made from ingredients conjured out of thin air. A feat made possible by Finnish food tech company Solar Foods.
🌾 Solar panels harness the full light spectrum to improve crop yields
A new study from the University of California suggests that using the full light spectrum can benefit both solar energy production and crop yield.
🍌 AI reduces food waste in stores
An AI algorithm can keep track of when the price of items that are about to expire should be reduced, and by how much. This reducing wastage and increasing profits for stores.
🌽 Hardy grass can produce larger corn yields
A resistant grass variety showed researchers how corn can be made more resistant to nutrient deficiencies, reduce the need for fertilizer, and increase yields.
🌾 New variety of wheat can withstand extreme heat and drought
A cross between common durum wheat and a relative of the plant has produced a new variety that can withstand conditions that outlast today's variety of durum wheat.