Over the past few years, there’s been a lot of buzz around meat alternatives—lab-grown meat alternatives that are— that will help those who don’t want to sacrifice the taste and “mouth feel” of real animal products ease into a more sustainable, eco-friendly, and a plant-based … [Read more...] about The time has almost come for vegan lab-grown salmon filets to hit the market
Seafood
Jelly ice cubes are a zero waste solution for cold storage
What if we could ship refrigerated goods without the use of ice or traditional ice packs? This is the vision of UC Davis researchers who recently developed a new type of ice cube which does not melt and is compostable and anti-microbial. The new cubes, called “jelly ice cubes” … [Read more...] about Jelly ice cubes are a zero waste solution for cold storage
Can you develop a food allergy as an adult? New study says ‘yes’
Those who grew up with food allergies are used to reading food labels and asking about ingredients at restaurants, but did you know that you can develop food allergies at any age? A new study, currently under review, finds that 52 percent of American adults with a food allergy … [Read more...] about Can you develop a food allergy as an adult? New study says ‘yes’
Blue food can help meet increasing global food demand sustainably
As global food demand is expected to grow by almost 60 percent by 2050, there’s an urgent need to feed the future world population in a way that doesn’t put too much pressure on the planet. According to five new studies, blue food could play a key role in feeding the world … [Read more...] about Blue food can help meet increasing global food demand sustainably
The sushi of the future will have fish-free versions of tuna made of fungi
Although the fishing industry usually has a lower environmental impact than meat farming, overfishing is an issue, so innovators are racing to come up with more sustainable alternatives without compromising too much on flavor. Among such innovators is Aqua Cultured Foods. The … [Read more...] about The sushi of the future will have fish-free versions of tuna made of fungi