Tag: Food Technology

backpack
Manufactured Animals

New Diets for Cows Can Stop Gas Emissions

We’ve all experienced that awkward moment when the body remembers about the beans we ate earlier. Humans are not the only ones who get a bit flatulent after eating certain foods. Cattle emanate 14.5 percent of all greenhouse gas emissions each year. To be exact, yearly 90 million metric tonnes of methane are burped and farted into the atmosphere with drastic effects on climate change. Researchers world wide are looking for ways to change the cow’s diet. Oregano, seaweed and super grass, here how scientists are reprogramming cows guts.

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Meat the Future Cube Design Museum
Meat the Future

Meat the Future Happy Deal: 2 for 1

Hello meat eaters, hello vegetarians. Welcome to Meat the Future, our exhibition to presents a possible and controversial alternative to meat production: in vitro meat. Installed at Cube Design Museum in Kerkrade (The Netherlands) as a restaurant for trailblazers, world changers and nature lovers. We invite you to visit it to experience 30 cultured meat dishes that could end up on our plates.

Next Nature Members can bring a guest for free until December 31, download the coupon here and join us!

duckweed
Food Technology

Future of Food: Eating From the Ditch

Did you ever considered eating the small green leaves of duckweed floating around in the ditches in between meadows? Probably not, duckweed has a negative connotation since it is flourishing in polluted waters. Yet, scientists and farmers are studying the possibilities of edible duckweed, shoveling it out of the ditches and bringing it to our plates.

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Designer Wataru Kobayashi created a picnic cutlery set to promote eating insects.
Food Technology

Cutlery Set to Eat Bugs

With modern cutlery we have added a new pair of fingers to the dinner table. We use our augmented hands to prepare, serve and especially eat our food. Needless to say that eating utilities are adjusted to our habits. Due to the predicted food crisis of 2050, we might want to change these habits. Therefore, designer Wataru Kobayashi created BUGBUG, a picnic cutlery set to promote the consumption of insects (entomophagy) .

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Chloé Rutzerveld presents a modern version of the iconic stroopwafel, fully made of vegetables.
Food Technology

From Vegetable to Stroopwafel

Stroopwafels are – just like tulips, clogs and windmills – iconic for the Netherlands. This traditional recipe dates back to the end of the 18th century in Gouda, when a baker started making waffles from residual crumbs and spices and sweetened them with syrup. With STROOOP! food designer and NNN fellow Chloé Rutzerveld presents a modern version of the typical Dutch delicacy, fully made of vegetables.

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Who owns the future?
Meat the Future

Towards a Post-Animal Bioeconomy

In 1931, Wintston Churchill speculated on the future of laboratory-grown meat in his essay Fifty Years Hence. He wrote: “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium”. Even before animal welfare conditions and environmental damage, Churchill foresaw the benefits of simple animal tissues over raising animals as a whole.

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meat-lovers-delight Atze Jan van der Goot Mega Steak
Meat the Future

Meat Lovers Megasteak Delight

Behold food technologist Prof. Atze Jan van der Goot and his 3x30x60 cm mega steak! The taste is a bit bland still but the texture resembles animal muscle tissue, which gives it a great ‘bite’. The mega steak was grown in a laboratory at Wageningen University (The Netherlands) with a process that, according to the researchers, resembles the baking of bread. And it is vegetarian too.

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