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The 4th International Conference on Cultured Meat highlights (1): Insect meat

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, medium chemistry, bioreactor engineering, and other social science aspects. For those who missed the event, here are some highlights from the event. Nathalie Rubio from New Harvest talked […]


Imitation meat or innovation meat?

You walk into a sushi restaurant and order a California roll. While you appreciate the freshness of the cucumber, you also are delighted with the touch of umami from the crab stick. But is crab stick crab? Here is the truth: even though we call it crab stick, it contains no crab at all. It […]


Big data for future food

Big data continues to be a hot topic these days. It’s responsible for what we read in our facebook feed and what we are greeted with on our Netflix home screen. Big data literally means large volumes of data, usually digital data, which is analysed and interpreted by companies to extract more valuable data. “Well, […]

Beef Steak

3D Printing the perfect beef steak

The taste is in the texture Everybody who loves cooking knows cooking isn’t just about the cooking itself. Common tasks such as peeling, marinating, slicing, dicing and chopping are all just as important. Chopping for example doesn’t mean just take a sharp knife and cut. Chopping creates textures and chopping means different tastes. What texture […]