May 10, 2019
Highlights from New Food Conference-food trend
Last March, at the New Food conference in Berlin, scientists and entrepreneurs gathered to discuss the progress of clean meat and plant-based protein. Also present, were a number of newly formed food...
ReadMarch 10, 2019
Taking inspiration from ‘Trash bag’ cooking
Sous vide is a new vocabulary that has made it into households recently. Even Marge Simpson has used sous vide, to ‘cook thanksgiving turkey in a trash bag’! (For the Simpsons’s fans, it’s...
ReadMarch 8, 2019
From Japanese restaurant to Bioreactor Seaweed the versatile biomaterial
When I started my vegetarian diet some time ago due to personal reasons I initially found it hard to forget meat. I used to be a meat lover and eater, but my new vegetarian diet was not turning me...
ReadMarch 6, 2019
Marmite The bread that saves animals
Seaweeds to most people are just the thing we wrap around sushi, with a fishy taste and an almost paper-like mouthfeel. When talking about seaweeds most people would categories them as Asian taste....
ReadFebruary 8, 2019
Soy bean – a superfood with endless potential
I remember there was one Chinese New Year when I was still in the UK, I invited my housemate to have a celebration with me at home. I selected some dishes from the local Chinese takeaway menu and...
ReadFebruary 1, 2019
The 4th International conference on cultured meat highlights (4) – Serum free medium
The 4th international conference on cultured meat was held in Maastricht, in the Netherlands between 2-4 December. Scientists, engineers and entrepreneurs were there to discuss tissue engineering,...
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