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Inside the meat lab: the future of food

Inside the meat lab: the future of food
The future feast is laid out around a cool white room at Eindhoven's University of Technology . There is a steak tartare of in-vitro beef fibre, wittily knitted into the word "meat". There are "fruit-meat" amuse-gueules. The green- and pink-striped sushi comes from a genetically modified vegetarian fish called the biccio that, usefully, has green- and pink-striped flesh. To wash this down, there's a programmable red wine: with a microwave pulse you can turn it into anything from Montepulciano to a Syrah. For the kids, there are sweet fried crickets, programmable colas and "magic meatballs". None of this is quite ready to dish up. The truth, though, is that artificial steak is still a way off. This quest is key to the future of food. "It's the default thing to do, to try and replicate what you know," warns van Mensvoort. It's all Monsanto's fault. "African scientists say, 'Don't you dare bar us from this technology,'" says Fresco. Our desires in food are laden with paradox. Related:  future of foodINSPIRATIONAL NEWS ARTICLES

Future Technology Could Eliminate the Need to Eat Food By early 2030s, experts predict nanobots will be developed to improve the human digestive system, and by 2040 or before, as radical as this sounds, we could eliminate our need for food and eating. This is the vision of futurist Ray Kurzweil and nutritionist Terry Grossman, M.D., in their popular book, Fantastic Voyage: Live Long Enough to Live Forever. In the coming decades, the authors claim, “We will be able to reengineer the way we provide nutrients to our trillions of cells.” Current method of extracting nutrients from food is not working very well. Nearly two thirds of Americans are overweight and it has become extremely difficult for most people to achieve proper nutrition as we trek through our 21st century maze of confusing health options. However, by mid-2030s, nutritional needs tailored exclusively to meet each person’s requirements will be more clearly understood. Americans love to improve their bodies. However, this concept may not be accepted easily.

Retracted autism study an 'elaborate fraud,' British journal finds British journal blasts autism study NEW: Dr. Andrew Wakefield says his work has been "grossly distorted"British journal BMJ accuses Wakefield of faking data for his 1998 paper"The damage to public health continues" as a result of the autism-vaccine claimThe study was retracted and Wakefield lost his license in 2010 Editor's note: Watch Anderson Cooper's interview with the author of the discredited study, Dr. (CNN) -- A now-retracted British study that linked autism to childhood vaccines was an "elaborate fraud" that has done long-lasting damage to public health, a leading medical publication reported Wednesday. An investigation published by the British medical journal BMJ concludes the study's author, Dr. "It's one thing to have a bad study, a study full of error, and for the authors then to admit that they made errors," Fiona Godlee, BMJ's editor-in-chief, told CNN. Britain stripped Wakefield of his medical license in May. Explainer: Autism and vaccines Dr.

Future of Food Like most people, I don’t think I can be easily fooled. But that’s just what happened when I was asked to taste a chicken taco and tell whether the meat inside was real or fake. The meat certainly had the look and the smell of chicken. I took a bite and it had the taste and texture of real chicken, too. What I was experiencing was more than a clever meat substitute. By 2050, the world’s population will grow to more than 9 billion and our appetite for meat will grow along with it. This is happening in large part because economies are growing and people can afford more meat. But raising meat takes a great deal of land and water and has a substantial environmental impact. That’s why we need more options for producing meat without depleting our resources. Some exciting new companies are taking on this challenge. To see how food scientists are able to use plants to create meat alternatives, watch this video: The chicken taco I ate was made using Beyond Meat’s chicken alternative.

Allergen-free cats – a breed apart - life - 09 June 2006 A California company has turned to conventional breeding to deliver the non-allergenic kittens it promised two years ago. But allergists warn the new cats may still be something to sneeze at. In 2004, Allerca, then based in Los Angeles, announced plans to genetically engineer cats so they would not produce the most common cat allergen, a protein called FEL D1 (See Doubts over plan for allergen-free cats). Now based in San Diego, Allerca has abandoned genetic engineering to focus on selectively breeding cats that lack the version of the FEL D1 protein that triggers allergic reactions. A spokeswoman says the company will deliver the first 400 to 500 "GD" (for genetically divergent) kittens in 2007. Allergists consider the approach scientifically plausible. Allerca says that is because those cats lack the gene to produce the allergenic form of FEL D1, and instead produces a different, non-allergenic protein. Potent allergen But some still want pets. Most sensitive More From New Scientist

The Future of Food The Guardian looks at the future of food, and it doesn't look appetizing. We have covered a lot of this territory before: We'll eat bugs. Why? This is not new food for thought at TreeHugger:"Insect Proteins" as a Food Additive? We'll eat the packaging. For Harvard bioengineer David Edwards, the answer to the packaging problem is simple: just eat it. I have never understood this idea; if you can eat the wrapper, wouldn't you need a wrapper for the wrapper? We'll eat fakes. A growing number of young entrepreneurs, driven by ecological as well as profit motives, are seeking to replace resource-hungry foods such as meat with synthetic and plant-based alternatives. Sami has noted that Lab-Grown Meat Could Slash Emissions By 96%. © Yu Suzuki Our kitchens will talk to us. Suzuki and colleagues have kitted out a kitchen with ceiling-mounted cameras and projectors that overlay cooking instructions on the ingredients. I need this now. We'll eat enhanced. More in the Guardian

Does confidence really breed success? 3 January 2013Last updated at 19:32 ET By William Kremer BBC World Service Research suggests that more and more American university students think they are something special. High self-esteem is generally regarded as a good thing - but could too much of it actually make you less successful? About nine million young people have filled out the American Freshman Survey, since it began in 1966. It asks students to rate how they measure up to their peers in a number of basic skills areas - and over the past four decades, there has been a dramatic rise in the number of students who describe themselves as being "above average" for academic ability, drive to achieve, mathematical ability and self-confidence. This was revealed in a new analysis of the survey data, by US psychologist Jean Twenge and colleagues. Self-appraisals of traits that are less individualistic - such as co-operativeness, understanding others and spirituality - saw little change, or a decrease, over the same period.

The future of food? Edible walls, bug burritos and 3D food printers set to take our kitchens by storm Trend forecasters predict we will use virtual recipes and grass wallsThey say health will be monitored by nutrition analysis systemsDesigners have created 3D food printers, breathable walls and social cooking systems'Food futurologists' predict we will eat mealworm meatballs By Bianca London Published: 12:52 GMT, 25 September 2013 | Updated: 16:06 GMT, 25 September 2013 A kitchen that can help you live longer, suggest meals to optimise your performance and even stop you from snacking? Miele has partnered with the London Design Festival and chef Ben Spalding to launch 2063 Dining, an exhibition that looks ahead ahead to the way we'll be cooking and eating in 50 years. Hand-print scanners to monitor your nutrition, edible walls and grass carpets are all apart of how we may be dining in the future, according to experts. Forget recipe books: According to Miele, the kitchen of 2063 will provide video tutorials of recipes, including your grandmother's famous shepherd's pie Watch this space.

Why In-Vitro Meat Is Good for You These days seemingly everyone recognizes that our globalized society is hooked on plentiful and cheap fossil fuels, and that this dependence poses great challenges for future prosperity. But there is another addiction that goes largely accepted and often unnoticed, a hunger that may be growing even faster than that for oil. The developed world is addicted to meat, and rising nations, like China and India, are beginning to embrace that lifestyle. Arguments against eating meat are often made on grounds of cruelty and personal health, though, ultimately, the most compelling argument may be ecological: Meat requires extreme amounts of resources to produce, and consequently carries a vast environmental footprint. But what if there was a way to have your meat and eat it too? Seed: What is New Harvest? Seed: What drew you to this work? Think of what this means, given the problems with meat consumption right now. Seed: Right. Seed: What about plant-based meat substitutes?

The Future of Food I have criticized him before for investing in projects like sovereign libertarian island-states, but I am glad to see that Paypal founder Peter Thiel is investing in the worthy cause of in vitro food production. The sooner we manufacture most of our food from stem cells or chemicals, rather than grow it, the sooner vast amounts of land on the earth’s surface can be partly or wholly “re-wilded.” In the Age of Gore, environmentalists have been focused primarily on the problem of anthropogenic warming of the earth’s atmosphere. But we should not neglect another environmental problem: the competition of humanity and domesticated plants and animals with wild species for vast areas of the earth’s surface. This competition resulted from the invention several millennia ago of agriculture, which replaces wild biomass with domesticated biomass—crops and livestock—in the same territories, particularly zones that are temperate and well-watered. Design of a vertical farm by Chris Jacobs

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