Tag: Supermarket

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Biomimicmarketing

Razorius Gilletus Gold Plastic

Regular readers of this blog know we are closely monitoring razor technology as a symbol of our co-evolutionary relationship with technology. This basically means that, like the bees and the flowers, people and technology are caught in a relationship of mutual dependence: we serve our technology as much as it serves us. And just like humans, technology wants to prosper, propagate and grow.

The latest species in the Razorius line is the Razorius Gilletus Gold Plastic. Like the exorbitant feathers of the peacock, which only function is to aesthetically stand out amid its competitors, this new species of Razorius Gilletus only differs from its predecessor with a thin layer of gold paint on its plastic body.

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Fake-nature

All-Natural E-nemies

Chemistry teacher James Kennedy sat down to show us that if we speak in terms of good and evil, Mother Nature’s products are far sneakier and complex than the lab’s. He virtually listed all the ingredients of non-GM fruits (excluding pesticides, fertilizers, insecticides or other contaminants), to reveal 13 E-numbers “naturally” packed in your morning blueberries, together with flavorings and fresh air.

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Biomimicmarketing

Pepsi Aubergine

Occasionally you bump into an image that seems related to our next nature quest, but you are unable to verbalize.

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Diagram of the steps in making in vitro meat
Food Technology

Grossed Out by Lab-Grown Meat? Here’s 7 Reasons Why You Shouldn’t Be

Many people find the idea of eating in vitro meat – animal muscle tissue grown in a lab – to be creepy, unnatural or downright disgusting. Maybe it’s the association with medical science, or maybe it’s the fact that a happy cow in a grassy meadow seems far more friendly that something scraped from a bioreactor. It turns out, however, that in vitro meat is a lot less unnatural than we think it is, and that “normal” food is far more bizarre than it seems. Here’s the top seven reasons why you shouldn’t be grossed out by lab-grown meat:

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Anthropocene

Why Are Lobsters Thriving in Maine?

Just when the oceans seem to be emptying of everything except jellyfish and microbial goo, a surprising finding has emerged from the Gulf of Maine: over the last decade, lobster stocks have been booming. This formerly white-tablecloth food is now so abundant that even local convenience stores are installing lobster tanks. While the health of lobster stocks is in part due to the famously successful Maine lobster management plan, there’s other factors at work that might dampen your enthusiasm for these big red crustaceans.

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bunlaiboat500
Back to the Tribe

Invasive Sushi from Invasive Species

Chef Bun Lai of Miya’s Sushi in New Haven, Connecticut, has a cheeky solution to invasive species: he eats them. His menu regularly features lionfish and Asian shore crabs, neither of which…

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Biomimicmarketing

Organic Coke Arrives

Five years ago we presented a speculative product called Organic Coke to stir a discussion on the use of natural imagery to market products. Last year we reported on an internal presentation of the Coca-Cola company that analyzed the opportunities of Organic Coke. Guess what? This month the soda-giant launches healthier and eco-friendlier option to consumers. They call it: Cola Life.

Coca-Cola Life’ is said to be an all-natural, low-calorie soda packaged in a fully-recyclable plant-based bottle. The drink is made with a mixture of sugar and stevia-based substitute, and contains two times fewer calories than regular Coke. The all organic sugar drink is launched in Argentina, with total world domination soon to follow. The website is a schoolbook parody of biomimic marketing, except that it is not a parody.

Organic Coke: Camouflage color in the Grass.
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lab grown meat first cultured beef burger
Food Technology

Why Meat Grown in Labs is the Next Logical Step for Food Production

In his essay “Fifty Years Hence”, Winston Churchill speculated, “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.”

At an event in London this week, the first hamburger made entirely from meat grown through cell culture was cooked and consumed before a live audience. In June at the TED Global conference in Edinburgh, Andras Forgacs took a step even beyond Churchill’s hopes. He unveiled the world’s first leather made from cells grown in the lab.

These are historic events. Ones that will change the discussion about lab-grown meat from blue-skies science to a potential consumer product which may soon be found on supermarket shelves and retail stores. And while some may perceive this development as a drastic shake-up in the world of agriculture, it really is part of the trajectory that agricultural technology is already following.

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Knitted Meat
Meat the Future

Seven Future Visions on In-Vitro Meat

With today’s presentation of the first lab grown hamburger by Prof. Mark Post, in-vitro meat makes an important step towards our daily diet. Cultured meat could one day be a sustainable and animal friendly alternative to today’s meat production. Yet, despite this technological breakthrough, many people still find it is an unattractive idea to eat meat from the lab. Before we can decide if we will ever be willing to eat in-vitro, we need to explore the food culture it will bring us.

While most of the ongoing research focuses on duplicating current meat products (like hamburgers) and making the cultured beef affordable, sustainable and tasty, the envisioning of new meat products that fit this new technology is equally important. Just like industrial manufacturing brought us new furniture, in-vitro meat technology may lead to entirely new food products, beyond todays sausages, steaks and burgers.

Besides a Hamburger, What Else?

Although cultured meat is typically presented as a technology to solve problems like animal suffering, food scarcity and climate issues, the technology could also be framed positively: Eating in-vitro could bring us entirely new food experiences and eating habits that may enrich our lives.

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in vitro meat hamburger
Food Technology

World’s First In Vitro Hamburger Arrives

After leaving our stomachs growling for two whole years, Professor Mark Post has announced that the world’s first in vitro hamburger is finally here. The burger, grown from 3,000 rice-sized strips of lab-grown muscle tissue, will be cooked and consumed before a London audience this Monday. The 150 gram burger cost a whopping €300,000, making it far and away the most expensive hamburger ever produced. We don’t envy the chef in charge of grilling it.

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Food Technology

Food Familiarization #3: Mimicry

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets. Part 1, Part 2

Food mimics try to look and taste like whatever they’re replacing. Veggie burgers, veggie sausages, even the dreaded vegan bacon, all exist to comfort the nostalgic vegetarian. These meat-mimics imply that a change in diet doesn’t mean a loss of deep-seated cultural rituals. You can still barbecue and eat a full English breakfast. Sort of. 

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Food Technology

Food Familiarization #2: Celebrity Endorsement

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets. For part one, click here

Potatoes are an evil, unchristian tuber, a food so disgusting that even dogs refuse to eat it. Or, if you’re European, that’s what you might still think, if not for the aristocracy’s work to popularize the potato in the 1700s. Though we associate the celebrity endorsement with vapid talk shows and magazine spreads, in reality it’s been around for centuries, and it’s played a far more serious role than we give it credit for.

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