Category: Food

Syed Rizvi, a renowned food science engineer and professor at Cornell University, has recently secured a patent for his revolutionary ‘instant ice cream’ machine. This innovative device can transform an ice cream mix into the delectable frozen dessert in a mere three seconds, promising a tantalizing culinary experience that defies traditional expectations.

Traditionally, the process of creating ice cream involves the flow of a dairy-based mixture through a heat-exchanging barrel, where blades scrape ice crystals into formation. Rizvi’s groundbreaking approach, however, takes a divergent path. The heart of the method involves the utilization of highly pressurized carbon dioxide, which flows over a specialized nozzle. This nozzle generates a vacuum effect that draws in the liquid ice cream, initiating a rapid transformation.

Continue reading… “Patent Awarded to Cornell Professor for Breakthrough ‘Instant Ice Cream’ Machine”

In a significant step forward for the cultured meat industry, scientists have successfully achieved large-scale production of lab-grown adipose tissue that closely mimics the texture and composition of naturally derived animal fats. The groundbreaking findings, recently published in the journal eLife, offer promising prospects for the creation of cell-cultured meat with enhanced taste and texture, closely resembling traditional meat.

Cultivated meat has been garnering attention as various startup companies worldwide delve into the development of cell-grown chicken, beef, pork, and fish. However, most of these endeavors are still in early stages, not yet ready for large-scale production, and only a few have received commercial approval. The existing products mainly consist of unstructured mixtures of cells, lacking the texture found in real meat, which is created by muscle fibers, connective tissue, and fat—the latter being a crucial factor contributing to meat’s flavor.

Continue reading… “Advancing Cultured Meat: Scientists Achieve Breakthrough in Mass Production of Lab-Grown Fat Tissue”

Wendy’s Co. has joined forces with hyperlogistics company Pipedream to initiate a pilot program for a groundbreaking food delivery system that promises to bring orders to designated parking spots within seconds, the fast-food chain announced on Wednesday.

Recognizing the importance of speedy and accurate service in ensuring customer satisfaction, Deepak Ajmani, Wendy’s U.S. chief operations officer, expressed the company’s commitment to enhancing the ordering experience.

Under the partnership with Pipedream, Wendy’s will implement the Instant Pickup system, which leverages an underground autonomous robot network to transport meals from the kitchen to an exterior portal. This innovative solution allows customers who place online orders to conveniently receive their food without leaving their vehicles.

Continue reading… “Wendy’s Set to Test Underground Robot System for Lightning-Fast Food Delivery to Cars”

One step closer to commercialized lab-grown meat.

Israeli food-tech company Aleph Farms is set to release its lab-grown meat products to consumers by 2025, according to CEO Didier Toubia. Aleph Farms has created a proprietary platform for growing meat directly from animal cells, without the need to raise or slaughter animals. The company says its technology can produce the same quality of meat found in traditional agriculture while using fewer resources and causing less harm to the environment.

Toubia believes the company’s products will help address the increasing demand for meat while also reducing the environmental impact of livestock farming. “We see a growing demand for meat, with the world’s population expected to reach 10 billion by 2050,” he said. “We need to find a way to feed all these people without harming the planet. Our meat offers a sustainable solution that is both healthy and delicious.”

Continue reading… “Israeli Company’s Lab-Grown Meat Set to Hit Market by 2025”

It will be able to produce 22 million pounds of cultivated meat annually. 

By Kristin House

KEY TAKEAWAYS

• Cultivated meat is produced by combining muscle cells, extracted from living animals, with substances that help the cells grow. The mixture is then placed inside in a machine called a “bioreactor,” which provides the ideal conditions for the cells to multiply. 
• Because cultivated meat is molecularly identical to the kind that comes from whole animals, it has the same flavor.  
• For cultivated meat to have any real impact on the meat industry, though, the companies making it need to get costs down — for instance, by scaling up production.  

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Israeli startup Believer Meats has begun construction on the world’s biggest cultivated meat factory — and once it’s up and running, the US-based facility will be able to produce at least 22 million pounds of meat annually.

The challenge: Cultivated meat is produced by combining muscle cells, extracted from living animals, with substances that help the cells grow. The mixture is then placed inside in a machine called a “bioreactor,” which provides the ideal conditions for the cells to multiply.

Continue reading… “World’s biggest cultivated meat factory is being built in the U.S.”

Singapore continues to lead the progress of cell-based meat

BY AMY BUXTON

Cell-based meat – also known as cultured, cultivated, or sometimes slaughter-free meat – will soon be available to buy at a butcher’s shop for the first time.

The breakthrough launch is taking place in Singapore. There, Huber’s Butchery has partnered with food tech company Eat Just. It has done so in order to sell its GOOD Meat-branded chicken. 

According to GOOD Meat, which Eat Just launched in 2016, its cultured products are “real meat, made without tearing down a forest or taking a life.” 

Singapore remains the only country in the world to approve cell-based meat to be sold and served to the public. However, these have previously been facilitated by limited food service locations only, including fine-dining restaurants and hawker centers. Eat Just also partnered with one of Asia’s largest food delivery platforms, foodpanda.

Now, butcher’s shops appear open to the idea of including cultivated products in their display cases, alongside traditionally produced meat.

Continue reading… “Cell-Based Meat Will Be Sold At A Butchery For The First Time Ever”

“We are on the path to creating the change we seek.”

By Nergis Firtina

The company’s first U.S. commercial-scale production facility is planned at 200,000 square feet, with possible expansion in the future.

Israeli-based company Believer Meats is commencing its first U.S. commercial facility in North Carolina. Located in Wilson, the company’s new spurt will be the biggest and largest cultivated production facility established so far, covering a site of 200,000-square-foot (18580,608 m²). 

Believer Meats is one of the largest companies producing lab-grown meat with non-GMO animal cells. The company is cruelty-free and very respectful of the ecological environment. With the 10,000 metric tons of cultivated meat capacity, Believer Meats seems to be about to change the industry. 

“Our facility propels Belieber forward as a leader in the cultivated meat industry,” says Nicole Johnson-Hoffman, CEO of Believer Meats, in the press release. 

“Our brand has continually proven our commitment to scale production technology and capacity, and with our new U.S. production center, we are one step closer to commercialization. Believer Meats is setting the standard globally to make it possible for future generations to eat and enjoy meat.”  

Continue reading… “A meat company is building the world’s largest facility in the US”

By Jill Ettinger 

Chile’s NotCo expands its presence in its backyard with new vegan chicken options in Burger King Chile.

It’s been a busy year since NotCo, the Chilean food-tech startup known for its AI technology dubbed Giusseppe, raised $235 million in a Series D funding round that included backing from tennis star Roger Federer, F1 Driver Lewis Hamilton, and Oscar-winning musician and filmmaker, Questlove.

Continue reading… “Celebrity-Backed NotCo Brings Its AI-Developed Vegan Chicken to Burger King”

By Vanessa Bates Ramirez 

How can we grow more food using fewer resources? Scientists have been focused on this question for decades if not centuries, as an ever-growing global population necessitates constantly seeking new ways to produce food in sustainable and affordable ways.

Here’s a question most of us have never contemplated, because it seems so unfathomable: what if crops could grow without sunlight—not vertical farm-style, where LED light replaces the sun, but in total darkness?

A paper published last week in Nature Food details a method for doing just that.

Photosynthesis uses a series of chemical reactions to convert carbon dioxide, water, and sunlight into glucose and oxygen. The light-dependent stage comes first, and relies on sunlight to transfer energy to plants, which convert it to chemical energy. The light-independent stage (also called the Calvin Cycle) follows, when this chemical energy and carbon dioxide are used to form carbohydrate molecules (like glucose).

A research team from UC Riverside and the University of Delaware found a way to leapfrog over the light-dependent stage entirely, providing plants with the chemical energy they need to complete the Calvin Cycle in total darkness. They used an electrolysis to convert carbon dioxide and water into acetate, a salt or ester form of acetic acid and a common building block for biosynthesis (it’s also the main component of vinegar). The team fed the acetate to plants in the dark, finding they were able to use it as they would have used the chemical energy they’d get from sunlight.

Continue reading… “New Artificial Photosynthesis Method Grows Food With No Sunshine”

Plants are growing in complete darkness in an acetate medium that replaces biological photosynthesis.

by Holly Ober,  University of California – Riverside

Photosynthesis has evolved in plants for millions of years to turn water, carbon dioxide, and the energy from sunlight into plant biomass and the foods we eat. This process, however, is very inefficient, with only about 1% of the energy found in sunlight ending up in the plant. Scientists at UC Riverside and the University of Delaware have found a way to bypass the need for biological photosynthesis altogether and create food independent of sunlight by using artificial photosynthesis.

The research, published in Nature Food, uses a two-step electrocatalytic process to convert carbon dioxide, electricity, and water into acetate, the form of the main component of vinegar. Food-producing organisms then consume acetate in the dark to grow. Combined with solar panels to generate the electricity to power the electrocatalysis, this hybrid organic-inorganic system could increase the conversion efficiency of sunlight into food, up to 18 times more efficient for some foods.

“With our approach we sought to identify a new way of producing food that could break through the limits normally imposed by biological photosynthesis,” said corresponding author Robert Jinkerson, a UC Riverside assistant professor of chemical and environmental engineering.

Continue reading… “Artificial photosynthesis can produce food without sunshine”

Tiger steak for dinner?

By Tasos Kokkinidis

A British company called Primeval Foods is pitching lab-grown meat, such as lion burgers, tiger steaks, and zebra sushi rolls to climate-conscious consumers.

The company says it wants consumers of plant-based meat alternatives to switch to lab-grown meats in a bid to preserve the planet.

Lab-grown meat is produced by cultivating animal cells directly to produce food from any species without slaughtering animals. It also allows producers to replicate the sensory and nutritional profiles of conventional meat.

Although most companies focus on the most common meat categories in demand, such as chicken, beef and pork, Primeval Foods may be the first of its kind to entice consumers with exotic “cultured” meat products.

Continue reading… “Lion Burger, Tiger Steak From Lab-Grown Meat Hit the Market”