Too Many Invasive Green Crabs? Turn Them Into Whiskey.

Invasive species can cause absolute chaos in local ecosystems, and one small creature doing exactly this is the green crab. In the 1800s, the green crab hitched a ride on European merchant ships to New England. To this day, 200 years later, this invasive species is destroying estuaries and kelp beds, and devouring clams and mussels (which are a key food source for other species). … Continue reading Too Many Invasive Green Crabs? Turn Them Into Whiskey.

Future of Coffee: Instant Cold Brew from Saturnbird

When it starts inching towards 80 degrees, reaching for hot coffee is an abomination. It’s mid-summer, and officially the season for cold brew and iced lattes. At Future Foodie, we think we may have found our favorite new product and drink of the summer: instant cold brew coffee from Saturnbird. SaturnBird is a coffee roaster based in Shanghai that began selling specialty coffee products (like … Continue reading Future of Coffee: Instant Cold Brew from Saturnbird

How Much Do Food and Agriculture Actually Contribute to Greenhouse Gas Emissions?

When discussing the connection between food and our environment, it is necessary to touch on greenhouse gas emissions of different foods. Cattle is often touted as the worst offender, while rice is also blamed for a high amount of emissions. Transporting food of course releases emissions, and air transport is the least favorable option for the environment. So – what percentage of greenhouse gas emissions … Continue reading How Much Do Food and Agriculture Actually Contribute to Greenhouse Gas Emissions?

California Allocates Funding for Cultivated Meat R&D

The governor of California, Gavin Newsom, and California Senate & Assembly leaders passed a state budget on June 29th, 2022 that includes the first-ever dedicated funding for cultivated meat research development in California history. The budget allocates a total of $5 million to UC Berkeley, UCLA, and UC Davis to use for the research and development of cultivated and plant-based meats. UPSIDE Foods, the first … Continue reading California Allocates Funding for Cultivated Meat R&D

Would You Like Woolly Mammoth Heme on Your Burger?

Heme is the iron-rich compound found in meat that provides a deep color and a rich, umami flavor. The reason the Impossible Burger tastes so real is due to the addition of the company’s proprietary plant-based heme. And now, thanks to a Belgium-based company called Paleo, we might be able to get burgers infused with Wooly Mammoth heme (news from VegNews). “How outlandish!” you must … Continue reading Would You Like Woolly Mammoth Heme on Your Burger?

Sampling Voyage Foods’ Nut-Free Spread Made from Legumes and Grains

At Future Foodie, our favorite thing is trying innovative, novel products that use alternative ingredients with the planet (and our health) in mind. One company doing exactly this is called Voyage Foods, and this week we tried their nut-free spread. The company’s mission is to “future proof your favorite foods”, including coffee, cacao, and peanut butter. So what exactly is peanut-free spread? Here is what … Continue reading Sampling Voyage Foods’ Nut-Free Spread Made from Legumes and Grains

We Tried Bacon Made From Mycelium (and You Should Too)

Vegan bacon sucks. Until now. We are entering the plant-based 2.0 phase where meat alternatives are becoming more realistic, more nutritious, and tastier than the first products that rolled into the market. MyForest Foods is one of the companies making much better meat alternatives. Using mycelium, the root-like structure of mycelium, MyForest Foods produces a plant-based bacon product made with six simple ingredients (mycelium, beet … Continue reading We Tried Bacon Made From Mycelium (and You Should Too)

Check Out These Utensils Made From Greenhouse Gases

Single-use utensils made from plastic are so 2021. The to-go utensil of the future, thanks to a company called Newlight Technologies, is reusable and made from greenhouse gases. How do you make a fork from pollutants found in the atmosphere? After 10 years of research, Newlight figured it out. The company uses microorganisms in the ocean that convert air and greenhouse gases, like carbon dioxide … Continue reading Check Out These Utensils Made From Greenhouse Gases

Fish of the Future: 3D-Printed Salmon & Jackfruit Fish Fillet

A misconception exists that seafood is the more sustainable option over red meat and four-legged animals. While fish and crustaceans are wild and do not release greenhouse gases like cattle and other livestock, many fishing methods cause habitat destruction and create plastic pollution. On top of this, due to extreme overfishing, many ocean-dwelling species are now threatened or endangered. When an ecosystem loses too many … Continue reading Fish of the Future: 3D-Printed Salmon & Jackfruit Fish Fillet

Made from Fungi: Low-Carb, Carbon-Neutral Pasta

Michelle Ruiz, a chemical engineer from Ecuador, was faced with the challenge of modifying her mother’s diet, who was diagnosed with prediabetes. She thought of replacing wheat, which is high in carbohydrates, with mycelium (the rootlike structure of fungi) to produce high-protein, low-carb food products like pasta for diabetes at affordable prices. To commercialize the plan, Ruiz launched Hyfé Foods, a startup with $2 million … Continue reading Made from Fungi: Low-Carb, Carbon-Neutral Pasta