Tag: Supermarket

Supermarket consumers impact on the environment
Supermarket

The Biggest Impact on the Planet Comes from Household Consumption

We might think that most of the carbon emission come from the industrial sector and livestock, but a new study suggests that the real environmental problem is represented by the things we buy. In order to understand what is really driving the impact on our planet we have to look past the obvious primary factors and realize whose needs those things are servicing. Keeping this in mind, researchers arrived to the conclusion that household consumers are (by far) the biggest accountable for this crisis.

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Hypernature

Banana by Design

That banana you buy in the supermarket is a product of nature, right? Not really. If you compare the supermarket banana with the original wild banana the differences in size, look and taste are striking.

Human design has turned old nature into hypernature: better than the real thing. But at the end of the day, the supermarket banana is not so much a product of nature, as it is a product of design.
Peculiar image of the week via Rebrn.

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mark post burger in vitro meat
Meat the Future

Bringing In Vitro Meat to the Market

Mark Post, Dutch professor and researcher responsible for the first in vitro meat burger, is partnering up with  food expert Peter Verstraate to start a company called Mosa Meat. Their bet is to bring lab-grown meat on the market shelves within five years at a reasonable price. Sounds impossible?

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colored apples fruit
Food Technology

How We Domesticated Food

We tend to believe that the fruit and the vegetables we eat today are “natural” and the same as they always were. It turns out that in the past this familiar food didn’t look like this at all. Its genetics was modified over time by humans, we did this for centuries.

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Food Technology

Ikea’s Lab-Grown 3D Printed Meatballs

Three years ago Mark Kanters designed the Magic Meatballs for Next Nature’s Meat the Future Project. Seems like Space 10, Ikea’s research laboratory, was inspired by this concept and came up with a re-design of their famous meatballs. Creative Director Kaave Pour and copywriter Bas van de Poel explored the future and the possibilities of the undisputed protagonist product of Ikea restaurants.

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Food Technology

The Ice Cream That Doesn’t Melt

After the glowing jelly fish ice cream and the in vitro ice cream, we now have the ice cream that doesn’t drip. Researchers at the University of Dundee and Edinburgh discovered a protein that can be used to produce the first ice cream that melts more slowly that the normal products on the market today.

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Food Technology

Prodigious Yogurt Can Reveal Cancer

We have a wide range of yogurts available in the supermarket: flavored, light, biologic, probiotic, drinkable, the choice is vast. But the yogurt developed by MIT researcher Sangeeta Bhatia has something more. For years she has been studying and researching to simplify the diagnosis of cancer. The result is an extraordinary yogurt that could soon implement accurate, young disease diagnosis.

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Supermarket

Talkable Vegetables

Breaking the silence, vegetables in a Japanese supermarket start to talk to the customers. Founded and developed by Uda Lab and Hakuhodo I-Studio’s HACKist Creative Lab, this unique in-store promotion prototype, Talkable Vegetables, was tested starting this summer in Hug Mart in Sapporo, Hokkaido.

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Manufactured Animals

From the Super Muscular Pig to the Hypoallergenic Cow: New GMOs May Soon Be on Your Plate

The acronym that keeps Europe awake at night is TTIP (Transatlantic Trade and Investment Partnership), a trade and investment deal that the EU is negotiating with the US. From Rome to Brussels consumer groups rise up against it. The reason? This deal could get never-seen-before genetically modified organisms on the supermarket shelves.

Although the trade and the human consumption of GMO animal products are outright banned, there are some bugs in the system, such as the recent “jellyfish-lamb” case. France went into a panic because a lamb that was the offspring of a sheep modified to express a green fluorescent protein made it to market. All over the world biologists are experimenting with animal genomes and the risk of bumping into a “bodybuilder pig” exists. To what extent is there the possibility of having genetically modified animals on our plates? Here an estimate by Wired.

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