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
Zero Acre Farms, a Bay-area start-up, unveiled its proprietary product this week: cultured cooking oil. Meaning, the company grew oil-producing microbes in a fermentation tank to develop a cooking oil similar to vegetable oil, but without the negative environmental or health impacts. The cultured oil has a high smoke point, and has a profile of 93 percent monosaturated fat, 4 percent saturated fat, and 3 … Continue reading What is “Cultured Oil”? (And Why Would We Need That?)
When you eat at a diner, a burger joint, or just about anywhere with American food, a bottle of ketchup is sure to be found. There is almost certainly a bottle of it in your fridge right now. This sweet-savory, lycopene-filled condiment almost always comes packaged in a single-use plastic bottle (or, in those plastic single-serving packets). This might not seem like such a problem … Continue reading Can We Eliminate 19 Million Pounds of Single-Use Plastic By Using New Condiments?
The United Arab Emirates has an arid, desert climate, and therefore, this region imports about 85 percent of its fresh produce. To increase food security and sovereignty in this region, Crop One, a vertical farm company, and Emirates Flight Catering partnered to open the world’s largest vertical farm for growing fresh leafy greens. Officially opened today, the 330,000 square-foot facility (called ECO 1) is capable … Continue reading The World’s Largest Vertical Farm Opens in Dubai
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.
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
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
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?
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