Tag: Food Technology

Fake-for-Real

Food To Eat With Your Eyes

Anything can be made” claims one of the many producer of plastic food.
In Japan, fake food industry represents a century of old crafting tradition and a multi billion business.

Restaurants proudly show inviting vitrines of hyper-realistic replicas of food and drinks. Why? Japanese like to “eat with their eyes”. But what is really entertaining about it lies behind the scene, where extremely fascinating production techniques have been developed over time to create the most amazing results.

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In Vitro Meat
Meat the Future

Growing the Future of Meat

Biology grows. In petri dishes or bodies, cells grow and multiply, self-regulating and self-repairing. By taking advantage of the power of biological growth, a single stem cell can theoretically be nurtured to grow indefinitely. Outside of the limits imposed by the edges of an animal’s body, the cells can reproduce and multiply until they exhaust the nutrients and space provided, filling petri dishes and vats to grow the future of meat.

By CHRISTINA AGAPAKIS – From The In Vitro Meat Cookbook

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Food Technology

Veggie Burger That Bleeds Like Real Meat

Professor Mark Post has a competitor in the search for a change in the way we produce and eat meat. Stanford biochemist Patrick Brown has come up with an innovative alternative to make environmentally friendly beef burgers.
He developed the burger pictured above out of nothing but plant ingredients: a meatless burger, that looks and tastes like meat. The secret ingredient? A chemical compound called heme.

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Food Technology

Nano Product: Bake ‘n Spray

In the instant era, who wants to spend precious time waiting for the oven to preheat and roast the meal? If you’re permanently short of time and often too busy to cook, or if you’re still honing your chef skills, Bake ‘n Spray is the product for you! Thanks to an  exothermic reaction and nanoparticles, Bake ‘n Spray instantly bakes your food, without requiring the oven; you can also use it in combination with microwaves to make sure the inside is cooked to perfection.
Baking has never been so easy: cakes, lasagnas, turkeys…just spray and eat!

From the NANO Supermarket new collection.
Designers: Karin Donkers, Daphne v/d Hurk, Mart Pluijmaekers, Wouter Veldhuis
Package Design: Robin Bergman

www.nanosupermarket.org

More products from the new line: CloudCrayons, The Healing Game, Coating Cola, Google Nose, Host, Catad’Or, IDiO

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Food Technology

Three Points in Support of In Vitro Meat

In vitro meat is a broad project that bonds many worlds together: animal rights, environmentalism, sustainability, public health, science and the list goes on and on.

The Modern Agriculture Foundation aim is simple: to make the day cultured meat will become a commercially available product arrive as soon as possible. They are hoping in a major step towards the replacement of the conventional meat industry – worldwide. While cultured beef research is getting the focus today thanks to Mark Post’s first hamburger, recently the organization have started a new campaign, for the promotion of cultured chicken meat research.

At the Modern Agriculture Foundation they truly believe cultured meat is the most effective, realistic, global solution to a lot of wrongdoings caused by the traditional meat industry.

Below they elaborated the top three aspects why we should support cultured meat.

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Meat the Future

No Future for Traditional Meat

At Home in the Lab with Mark Post, Father of the In Vitro Hamburger

We’re standing with Professor Mark Post in front of the three biggest bioreactors in the Netherlands, the machines humming faintly and filled with millions of busily dividing cow cells. While the term ‘bioreactor’ might call to mind a gleaming, swimming pool sized tank, the reality is far more prosaic. You’d be forgiven if you thought they were refrigerators.

Post, the man behind the world’s first lab-grown hamburger, aims for no less than a total transformation of the way we produce meat. “My goal” he says, “is to replace the entirety of livestock production with in vitro meat”. Post’s relaxed manner belies the scale of his ambitions: “I dream that, at some point, McDonald’s will approach me to produce all the hamburgers, all over the world”. By raising meat entirely in a lab, starting with stem cells and ending with full-grown muscle, Post hopes to make meat that’s cheaper, healthier, and more sustainable than the real thing. The everyday quality of the bioreactors in his facility acts as a metaphor for in vitro meat itself: a science-fictional achievement that aspires to not only be normal, but natural.

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Food Technology

In Vitro Recipe #12: Meat Flowers

Based on the Chinese art of ‘flowering tea’, meat flowers are sold as small, tightly wrapped bundles of in vitro meat. Only when placed in hot liquid do the round bundles magically unfurl into elaborate flowers, complete with delicate leaves and petals. Intricate designs such as chrysanthemums or liliescan take skilled meat artisans up to 15 minutes to assemble and sew.

So their intricate artistry can be admired from all angles, these flowers are best used in clear soup stock and served in glass containers. In the following recipe, a meat flower ‘blooms’ in a Vietnamese broth garnished with a garden of fragrant Asian herbs.

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