Robotic food service startup Blendid has announced its expansion into the athletic club industry with the opening of two robotic smoothie kiosks at select Bay Club locations in California. The 8 by 8-foot kiosks will allow members, staff, and guests to enjoy freshly made smoothies customized to their specific nutrition needs any time the club is open. With the use of Blendid’s contactless food automation … Continue reading West Coast Gym Adds Smoothie-Making Robots
Welcome to the future of meat. Vegan flank steak – Israeli-based Redefine Meat announced that its’ 3D-printed vegan flank steak will soon be available at five restaurants in London: Mr. Whites, German Gymnasium, Chotto Matte, and Gillray’s Steakhouse and Bar. The plant-based steak alternative uses Redefine’s 3-D printing technology to create a realistic texture and infuse meaty, umami flavor. Cultivated chicken in grocery stores – … Continue reading Future of Meat: Vegan Flank Steak, Cultivated Chicken in Grocers
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?
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
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
It’s good news for chocolate lovers that have sustainability on their minds: yesterday, a London-based startup called WNWN Food Labs announced the launch of one of the world’s first alternative chocolate products. Barley and carob are the primary ingredients in the alt-chocolate. The product is vegan, caffeine-free, gluten-free, lower in sugar than comparable products. As for environmental benefits, WNWN’s chocolate releases around 80% fewer CO2 … Continue reading WNWN Unveils Ethical, Environmentally Friendly Alt-Chocolate, Minus the Cacao
While we can’t snap our fingers and procure a steak from thin air, this is as close as we’ve been to doing something so futuristic and outlandish. Air Protein is a California-based food tech start-up that captures carbon from the air to turn it into protein (news from Plant Based News). The company was inspired by NASA research in the 1970s that focused on novel … Continue reading Yes, Protein Can Be Made From Thin Air
The future of food is upon us, and news in this space arises at lightning speed. It can be tricky to keep up with new products and emerging trends, and this is why we created a weekly round-up sharing a few important things you might have missed this week. Evo Foods unveiled a heat stable, vegan boiled egg made from a base of mung bean. … Continue reading Future Food Round-Up: Hemp News, Vegan Eggs, & Cultivated Chicken
Ice cream is delicious. So is garlic. What about the two together? Jeni’s Splendid Ice Cream, an artisan ice cream company based in Columbus Ohio, did the seemingly unthinkable: the company incorporated garlic, onion, poppy seeds, and sesame into ice cream to created the hotly debated Everything Bagel flavor. This controversial flavor was launched in January 2021, and is now making a comeback at the … Continue reading Jeni’s Everything Bagel Ice Cream – the Most Controversial Flavor?
Meati, an alternative meat producer based in Boulder, Colorado, opened up shop for pre-orders of its mycelium-based, alternative crispy chicken and chicken cutlets this past Monday. Within the first hour of pre-orders, the food tech company sold 1,116 alternative cutlets. Within 24 hours, both products sold out. You might be wondering- what is all the rage about mycelium? This ingredient refers to the the mass … Continue reading Meati Sells Out of Mycelium Alt-Chicken in 24 Hours