Tag: Food Technology

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

Join us for the closing event of The Art of Impact
Meat the Future

Bistro In Vitro at The Art of Impact

Join us next Monday for the closing event of The Art of Impact in Amsterdam. Our ice cream car will be serving savory sweet frozen delights, and NNN director Koert van Mensvoort will share some of his favorite dishes from our In Vitro Meat cookbook. Besides that, NNN fellows Arne Hendriks and Mike Thompson will screen their collaborative research project Fatberg, focused on the construction of a floating island of fat. Make sure not to miss this one and reserve your tickets in time! More info: The Art of Impact.

Get 50% off our In Vitro Meat Cookbook until December 25!
Meat the Future

Get 50% Off Our In Vitro Meat Cookbook

Hello food lovers! What are you serving for Christmas? How about starting off with some see-through sashimi, followed by a beautiful Shepherd’s Knitted Pie, and complement with delicious Meat Fruit Tartlets? These are just a few examples taken from our In Vitro Meat Cookbook, which contains 45 speculative recipes with cultured meat that could end up on your plate one day. Although you can’t prepare the dishes just yet, the cookbook provides enough food for discussion around the dinner table. Join the debate and get our In Vitro Meat Cookbook (available in English and Dutch) 50% off in our web shop until December 25. Merry Christmas from the future!

Meat the Future

Dessert Goals: Bistro In Vitro Ice Cream

In the upcoming episode of Dutch youth education series Denktank (translated think tank) philosopher Stine Jensen and eight teenagers will explore the future of food. They will ask themselves where it comes from and what you can do with it. Speculating on gastronomic improvements in their school canteen, they will challenge their eating habits through a visionary four-course meal. From a shake that includes the recommended daily intake of nutrients, to a crunchy toast with grasshopper and some delightful crickets. The kids will conclude their meal with some meat-flavored ice cream, freshly scooped from our Bistro In Vitro ice cream cart. What will they think about these alternative dishes?

The episode will be broadcasted on Sunday, December 11th, at 11:20 on NPO 3, you can also watch it online.

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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