Food Tech - Issue #24

Cellular agriculture startups aim to solve agrifood’s biggest sustainability problems.

Last week, Snapchat became the latest company to add an AI-powered food scanning and recognition feature to their product. Called Food Scan, the new feature enables Snapchat users to scan food item…

With Christmas approaching, the UK is hearing a lot about expected shortages in supermarkets and food price inflation. But these concerns haven’t dented shopper optimism - in the short-term at least.

Despite how rapidly the plant-based space has grown in the past few years, plant-based meat has hit a sales slump. Market watcher SPINS shared recent data detailing how sales in the overall pl…

Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task.

Action on Salt claims the salt content of some plant-based foods is too high and is calling for Government mandates on salt.

The restaurant industry relies heavily on a range of technologies to maximize success. That is especially true today with pandemic-related restrictions and persistent labor shortages driving the need for greater operational efficiencies as well contactless […]

Move over, beef: there’s a new burger in town. Plant-based meats are sizzling hot right now; in 2020 alone, the alternative meat industry saw a record $3.1 billion in investment, with 112 new plant-based brands launching in supermarkets. These juicy, savory, chewy fake burgers are a far cry from the dry, weird-tasting veggie patties of the past. In this episode, we visit the Impossible Foods labs to swig some of the animal-free molecules that make their meatless meat bleed, try fungal food start-up Meati’s prototype “chicken” cutlet, and speak to the scientists and historians who can help us compare these new fake meats to their predecessors—and to real meat! Can a plant-based sausage roll be considered kosher or halal? Are plant-based meats actually better for you and for the environment? And how might a mysterious protein-powerhouse fungus named Rosita to help feed the world? Learn more about your ad choices.

The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world.