Tag: Food Technology

Meet the commercial 3D pizza printer that takes your order via a smartphone app.
Food Technology

3D Print Your Pizza in Six Minutes

Meet Chef 3D, the commercial 3D pizza printer that takes your order via a smartphone app. Simply select your pizza ingredients and the pizzabot will be on its way. Last year, the company behind the robotic chef obtained a grant from NASA to develop the project. Later this year, Chef 3D will make its appearance at theme parks, sports stadiums and shopping malls. Compared to human workers, “the robot is faster, cleaner, and more consistent”. And besides that, it will be possible to upload a jpg image to the menu and the robot will mimic it to perfection. Buon appetito!

Source: Business Insider. Image: Jeffrey Hosier

Yesterday Bistro In Vitro served some delicious ice cream during the opening of the exhibition (Re)Inventing Nature at Fotodok, Utrecht.
Next Nature

Bistro In Vitro at (Re)Inventing Nature Expo

Yesterday we served some freshly scooped meat ice cream at the opening of the exhibition (Re)Inventing Nature, where international artists examine the changing relationship between humans, nature and technology. Among the participants: NNN fellow Floris KaaykYves GellieUniversal Assembly Unit and many other talents. The exhibition runs until April 23rd at Fotodok in Utrecht and it’s free for children under 12.

Visit our Meat the Future expo in Cube Design Museum in Kerkrade
Meat the Future

Meat the Future Exhibition: Appetizer

It’s time to discuss the future of meat. We started the discussion with a cookbook featuring 45 speculative recipes using in vitro meat, a meat ice cream cart filled with savory frozen delights and a virtual restaurant to explore the possibilities of lab-grown cuisine. Do you want to join the debate? Now you can get the full experience and visit our Meat the Future exhibition at Cube Design Museum in Kerkrade, the Netherlands. We selected a three course menu that will make you crave for more.

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Supermarket

Making Tomatoes Tasty Again

If you pay a visit to the vegetables area in the supermarket you will certainly find tomatoes in their different sizes and varieties, all of them with a bright attractive red that screams: “Eat me, I’m delicious!”. But in case you don’t know (or remember) it, tomatoes used to be a lot more tasty than the ones we find in stores today. Why? Image consumption and the global economy. But now, scientists have found a way to bring back the lost flavor of tomatoes.

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Norwegian researchers have succeeded to grow nori under laboratory conditions for the first time.
Food Technology

Growing Norwegian Nori in the Lab

Norwegian cuisine is known for its savory meatballs, sweet and salty cured salmon and… nori. That’s right, nori. Researchers in Trondheim have succeeded in growing the red Porphyra algae in laboratory for the first time, handing themselves all the right ingredients to become the frontrunner of commercial macroalgae cultivation.

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Meat the Future

But Will Lab-Grown Meat Be Kosher?

Jews, at least some Jews, have been asking if artificial flesh is kosher for a very long time. You can even find debates on the subject in the Talmud, depending on how you define “flesh” and “artificial.” In the Tractate Sanhedrin (65b), two Rabbis, Chanina and Oshaia, spend every Sabbath evening studying the Kabbalistic Book of Creation (Sefer Yetzirah). They use its teachings to create a calf, which they then eat, evidently without slaughtering it according to kosher law, or kashrut. Interpreters of the Tractate debated whether kashrut had been violated, a questionable point given the special genesis of the animal in question.

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Saveur put together an inventory of artist’ cookbooks, ranging from The Futurist Cookbook by F. T. Marinetti to Les Diners de Gala by Salvador Dali to our In Vitro Meat Cookbook.
Meat the Future

The In Vitro Meat Cookbook on Saveur

With Christmas just around the corner, holiday gift guides are appearing all around the Internet. There is one in particular we are smitten with (and not just because we are honored to be part of it ourselves). Gourmet, food and travel magazine Saveur put together a list of artistic cookbooks, as suggested presents for artists, design minded and creative cooks: from The Futurist Cookbook by F. T. Marinetti, to Les Diners de Gala by Salvador Dali, and our In Vitro Meat Cookbook. Although the list mainly represents an overview of abstract cooking, “food is an incredible medium to explore culture and society” as Saveur put it.

There is more: until December 25, The In Vitro Meat Cookbook is 50% off in our webshop, bon appetit!

Photo by Matt Taylor-Gross