LAB-GROWN MEAT IS NOW AVAILABLE FOR DELIVERY FOR THE FIRST TIME EVER

by ANNA STAROSTINETSKAYA

SINGAPOREANS CAN NOW ORDER KATSU CHICKEN CURRY, CHICKEN & RICE, AND CHICKEN CAESAR SALAD MADE WITH EAT JUST’S INNOVATIVE CELL-BASED CHICKEN THROUGH DELIVERY APP FOODPANDA. 

Today, cell-based (also known as “lab-grown” and “cultured”) meat became available for home delivery for the first time in history thanks to a partnership between California-based startup Eat Just and delivery platform Foodpanda. Customers can now order three dishes made with GOOD Meat chicken (a brand under which Eat Just is innovating its cell-based meats) from Singapore-based restaurant 1880: Chicken & Rice with coconut rice, pak choi, sweet chili, chrysanthemums, and microgreens; Katsu Chicken Curry with jasmine rice, heritage carrots, micro shiso, and edible flowers; and Chicken Caesar Salad with kale, romaine, edible flowers, shaved radish, and plant-based Caesar dressing. 

To further promote the eco-friendly nature of growing meat from cells rather than slaughtering animals for meat en masse, each order—delivered by electric bicycles in 1880’s delivery zone—will come packed in sustainable packaging made with bamboo fiber and resin. Each order will also include a Google Cardboard headset that plays a film about GOOD Meat’s connection to the importance of preserving the planet. 

“Food is at the core of our business, and ensuring that we have a sustainable food ecosystem is an important agenda for us. Foodpanda is thrilled to be the first platform in the world to deliver cultured meat dishes so that customers in Singapore can be the world’s first diners to enjoy them from the comforts of their home,” Jakob Angele, CEO of Foodpanda APAC, said. “Together with Eat Just, we hope to bring this to more markets—not just in Asia but also in every country in the world where Delivery Hero [its parent company and an Eat Just investor] brands operate.” 

Continue reading… “LAB-GROWN MEAT IS NOW AVAILABLE FOR DELIVERY FOR THE FIRST TIME EVER”
0

THIS INDOOR MICRO-ALGAE FARM MOUNTS TO ANY WALL TO GROW THE SUPERFOOD RIGHT AT HOME!

BY SHAWN MCNULTY-KOWAL  

Coral and algae have a symbiotic relationship, one that biomimicry design can depend on as a model. Coral reefs provide algae with a safe environment to grow along with the compounds needed for photosynthesis, while the algae produce oxygen and supply coral reefs with the nutrients needed to keep their ecosystems colorful and healthy. The algae convert carbon dioxide into nutrient-rich biomass, allowing coral reefs to still thrive even in nutrient-poor waters. Following this cycle and applying it to human life, the health benefits of consuming algae cannot be overstated. In order to incorporate algae, a nutrient-rich superfood, into our homes and daily health rituals, Hyunseok An’s design team Ulrim designed The Coral, an indoor micro-algae farm that looks as good as it is for you.

Continue reading… “THIS INDOOR MICRO-ALGAE FARM MOUNTS TO ANY WALL TO GROW THE SUPERFOOD RIGHT AT HOME!”
0

Scientists breed new rice variety with ion beam technology


by Zhang Nannan , Chinese Academy of Sciences

scientists-breed-new-rice-variety-ion-beam
The new rice variety Zhongkejing No. 5.

A research team led by Prof. WU Yuejin from the Institute of Intelligent Machines of the Hefei Institutes of Physical Science (HFIPS) bred a rice variety with ion beam breeding technology.

The variety Zhongkejing No. 5, in which “Zhongke” means the Chinese Academy of Science in Chinese, was tailor-made for the advantageous production areas of glutinous ricein Anhui province. Characterized by early maturity, strong resistance, and high nitrogen fertilizer utilization efficiency, it has passed the regional appraisal test in Anhui province and received support from the local government.

Continue reading… “Scientists breed new rice variety with ion beam technology”
0

This coffee table’s sliding indoor garden is the ultimate millennial-friendly plant parenting hack

9C4E23FC-5746-4D43-BA3C-17A08E2814BB

Home gardening is difficult enough as it is, but it gets even trickier when you live in small city quarters. With city living’s and home gardening’s popularity rising in recent years, those of us who live in apartment complexes might feel discouraged from starting home garden projects – they’re messy and time-consuming, not to mention that a lot of space is usually a prerequisite. That’s why SOLE was created. SOLE, a home gardening system, poses first as a small coffee table only to reveal a hidden, self-maintained, miniature garden for city dwellers who want to fill their homes up with some natural greens, but not the fuss that typically comes with them.

More people are moving into cities, which means that access to home gardening is decreasing since natural light is harder to come by and smaller apartment spaces, like efficiency studios, are preferred. Thankfully, SOLE’s coffee table was designed to take up as little space as possible in order to fit into even the smallest of studios. Indoor urban gardening is usually practiced by using grow box containers that require a lot of window ledge space and natural sunlight – both of which can be hard to come by in city apartment searches. In order to make home gardening possible in any city-living space, SOLE maintains the perfect climate, temperature, and nutrients for you and your chosen plants so long as they fit inside the coffee table’s extensive body. While researching the influence of temperature, exposure time, intensity, color from visible light, along with the distance and angle of light distribution, the designers behind SOLE decided to incorporate a lighting system that would enhance plant growth by imitating the effect the sun’s rays have on indoor plants.

Continue reading… “This coffee table’s sliding indoor garden is the ultimate millennial-friendly plant parenting hack”

0

Self-watering soil could transform farming

 26BEE586-E597-4C25-8935-C044171520E0

Researchers planted radishes in this miniature greenhouse using their self-watering soil and compared it to sandy soil found in dry regions of the world.

A new type of soil created by engineers at The University of Texas at Austin can pull water from the air and distribute it to plants, potentially expanding the map of farmable land around the globe to previously inhospitable places and reducing water use in agriculture at a time of growing droughts.

As published in ACS Materials Letters, the team’s atmospheric water irrigation system uses super-moisture-absorbent gels to capture water from the air. When the soil is heated to a certain temperature, the gels release the water, making it available to plants. When the soil distributes water, some of it goes back into the air, increasing humidity and making it easier to continue the harvesting cycle.

Continue reading… “Self-watering soil could transform farming”

0

Robot courier delivering food from shop to home

 78193C43-5DC8-4AE7-84C6-3F9B46134DF5

From the last week of September onwards, customers of REDI shopping centre may have spotted a small, wheeled robot moving about on its own. Its task is to deliver meals on demand from K-Supermarket to the Majakka high-rise building. Customers can place an order via the building’s Asumi service on their computer or mobile device, and the delivery robot courier will take the products directly to the customer or to the collection point in the building’s shared facilities.

This is an ongoing robot delivery pilot in Kalasatama district in Helsinki implemented by technology company Dimalog in collaboration with Omron and service design agency Muotohiomo. The pilot is coordinated by the city of Helsinki’s innovation company Forum Virium Helsinki with its partners SRV and KONE. SRV is involved regarding the smart living services directed at Majakka residents, while KONE Oyj offers the lift interfaces for the delivery robot to move about in Majakka. Another essential partner is REDI’s K-Supermarket, which has the opportunity to test the robot in its services.

Continue reading… “Robot courier delivering food from shop to home”

0

Bulleit introduces futuristic 3D printed cocktail

B4CB620E-84B5-4941-9B23-48028E270B70

Different groundbreaking digital tools have infiltrated just about every aspect of the modern world as technology continues to improve at an ever faster rate. But one area that’s been largely untouched by tech is the bar scene. You can still find bartenders crafting drinks the same way they have for hundreds of years at the local watering hole.

That may change soon with the help of 3D printed technology recently debuted to the public as a part of Bulleit’s Frontier Works program, a series of projects and collaborations with cultural creators.

A crowd filled with industry insiders and social media influencers gathered at an abandoned train station in Oakland, California to get a glimpse into the potential future of the alcoholic beverage industry. Guests were served drinks at a giant bar made completely of 3D printed plastic but managed to look like rustic copper, an achievement its architects took pride in after completing the largest node-based printing structure they’d ever taken on.

“[Bulleit] wanted us to go bigger in scale, which is really uncommon and something they deserve credit for,” said Machine Histories principal Jason Pilarski. Computational designer Ryan Oenning compared the task to turning in a rough draft for your master’s thesis.

Impressive as the structure was, a much smaller booth adjacent to it drew more attention as the night went on. That’s where German robotics pioneers Benjamin Greimel and Philipp Hornung supervised a robotic arm making 3D printed cocktails.

Continue reading… “Bulleit introduces futuristic 3D printed cocktail”

0

Whole Foods predicts top food trends for 2021

John Mackey discusses how supermarket chain has adjusted amid the COVID-19 pandemic

 

Expect veggie jerky, probiotic-packed sauerkraut and chickpea tofu in snack food aisles.

The future of snacking will be packed with immunity-boosting ingredients, like mushroom broth, fruit and veggie jerky and probiotic-fueled packs of roasted garlic sauerkraut.

More Americans are apparently looking to incorporate healthy supplements into their snacking habits, according to Whole Foods Market’s list of “Top 10 Food Trends for 2021,” released Monday.

Continue reading… “Whole Foods predicts top food trends for 2021”

0

An AI analysis of 500,000 studies shows how we can end world hunger

C1C8AB54-1014-44FD-A68A-59D8302252BC

An Indian farmer dries harvested rice from a paddy field in Assam.

Ending hunger is one of the top priorities of the United Nations this decade. Yet the world appears to be backsliding, with an uptick of 60 million people experiencing hunger in the last five years to an estimated 690 million worldwide.

To help turn this trend around, a team of 70 researchers published a landmark series of eight studies in Nature Food, Nature Plants, and Nature Sustainability on Monday. The scientists turned to machine learning to comb 500,000 studies and white papers chronicling the world’s food system. The results show that there are routes to address world hunger this decade, but also that there are also huge gaps in knowledge we need to fill to ensure those routes are equitable and don’t destroy the biosphere.

Continue reading… “An AI analysis of 500,000 studies shows how we can end world hunger”

0

A smarter, more capable Flippy robot knows how to fry 19 things

B5F6A592-BE61-41D2-B488-9C370CC73882

It makes all the fries.

The restaurant industry has never been for the faint of heart, what with the razor-thin profit margins and continuous churn of employees. Combine that with the economic devastation wrought by the COVID-19 pandemic and, well, it’s no surprise that tens of thousands of eateries across the country have shuttered permanently over the last seven months alone. However, Miso Robotics (makers of Flippy, the burger-flipping robot chef) argue that the path back to financial stability for America’s restaurants will require an autonomous revolution.

Buck Jordan, founder and CEO of Miso Robotics, points out to Engadget that the switch from full-service dining to exclusively take out and delivery has many restaurants “operating a loss and just trying to hang on,” especially when delivery apps like UberEats and DoorDash take upwards of a 30 percent cut out of each order.

“You can see why closing up shop is really the only option for many once your revenue is coming from delivery orders,” he continued. “There’s just so much pressure on the bottom line.”

That’s why the company announced on Tuesday that it is making the latest iteration of Flippy available commercially across the globe. But this isn’t the Flippy that we saw at White Castle in July. This one is smarter, more capable and armored against airborne infection.

Continue reading… “A smarter, more capable Flippy robot knows how to fry 19 things”

0

3D printing a meatless world: Self-medication with 3D printed food

 AF2B6A8A-2DE7-4FC2-A4EA-12EF2728FE3F

As we’ve seen previously in this series, 3D printing could have a significant impact on the burgeoning meatless meat industry. Moreover, everything is surimi is everything, and everything is surimi. These two claims of mine could have a substantial effect on 3D printing as an industry and our world in general, if they turn out to have substance.

We are however, in the initial stages of a food revolution. The bigger picture sees the Industrial Revolution (which created the current food system of supermarkets, chains, and brands), the Green Revolution (which expanded agricultural production in the 1950’s), bioindustry development (which saw the dawn of AFOs, hormones in meat, caged chickens in their millions, etc.) be joined by another paradigm shift in food production: Lab Food.

Continue reading… “3D printing a meatless world: Self-medication with 3D printed food”

0

KFC is working with a Russian 3D bioprinting firm to try to make lab-produced chicken nuggets

4393582C-FD7F-4610-AF42-EEE652549FFD

The restaurant chain says it’s the meat of the future

KFC is trying to create the world’s first laboratory-produced chicken nuggets, part of its “restaurant of the future” concept, the company announced. The chicken restaurant chain will work with Russian company 3D Bioprinting Solutions to develop bioprinting technology that will “print” chicken meat, using chicken cells and plant material.

KFC plans to provide the bioprinting firm with ingredients like breading and spices “to achieve the signature KFC taste” and will seek to replicate the taste and texture of genuine chicken.

It’s worth noting that the bioprinting process KFC describes uses animal material, so any nuggets it produced wouldn’t be vegetarian. KFC does offer a vegetarian option at some of its restaurants; last year it became the first US fast-food chain to test out Beyond Meat’s plant-based chicken product, which it plans to roll out to more of its locations this summer.

Continue reading… “KFC is working with a Russian 3D bioprinting firm to try to make lab-produced chicken nuggets”

0