Food
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A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak cultivated using a novel 3D bioprinting technology.
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A pair of researchers at McMaster University's School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.
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Electric moto maker Cake and mobile living brand Dometic have joined forces to develop a climate-controlled food delivery box, which rides on and is powered by the Ösa electric utility scooter/motorcycle.
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An Israel-based startup is developing a laboratory method for producing milk without a cow or any other even-toed ungulate. Imagindairy is looking at ways to use bioengineered yeast cells to produce milk proteins for milk and cheese products.
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While having a hot lunch certainly is nice, it's not always possible if you don't have access to an electrical outlet or a microwave oven. That's where the Dutch-designed Heatbox comes in, as it uses an integrated battery to steam-heat your food.
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The US Food and Drug Administration has approved a genetically modified pig for human consumption and therapeutic use. The pig is engineered to be free of a certain sugar molecule responsible for severe allergic reactions in some people.
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The future of food security, sustainable agriculture and the environment as a whole calls for a lower reliance on meat products over the coming decades, and a newly announced XPrize contest puts this issue center stage.
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A new study looking at data from a clinical trial investigating the beneficial effects of a plant-based diet has found a person’s blood type has no effect on weight loss or cardiometabolic health in response to the dietary intervention.
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A new study has discovered a previously unknown mechanism by which a hormone released from the gut hours after eating effectively switches off the body’s fat production processes, and found this mechanism is defective in those with fatty liver disease.
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An international team of scientists has developed a technology that could help avoid vast amounts of food wastage, in the form of an electronic nose that relies on color-changing barcodes to track the freshness of different meats.
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Preliminary results from a trial investigating whether time-restricted eating influences weight loss suggest limiting your caloric intake may be more important than what time you eat. The research, not yet published or peer-reviewed, will be presented at the upcoming American Heart Association’s virtual Scientific Sessions meeting.
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New research has found diets higher in foods known to contribute to chronic inflammation can increase the risk of cardiovascular disease and stroke. The research suggests certain pro-inflammatory foods amplify the development of heart disease.