The Society Beyond Meat
Demographic and socio-economic changes make it difficult to predict long-term shifts (part 2)
The Society Beyond Meat (part 1)
Demographic and socio-economic changes make it difficult to predict long-term shifts (part 1)
Building a better hybrid burger
The rapid global population
growth puts pressure on the
available food resources. Subsequently
innovative technologies
will become paramount
to increase food and
meat production without further
damage to the ecological infrastructure.
Hybrid-meat products
are a way forward to safeguard
sustainability, nutrition,
and affordability. Key remains
consumer acceptance of quality,
purchase price, and organoleptic
preference.
GMO – For Profit and Humanity
The fear of biotechnology can be slowly changed to a more positive awareness that, with strict controls,
the science will ultimately become a cornerstone for sustainable food production and health improvement.
Building a better hybrid burger
The production of burgers shows an impressive progress – Part 1
Rice Bran The Next White Gold
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The first of this two-part series will discuss some possible applications of rice bran.
Power of the Bran
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The second of this two-part series will discuss some possible applications of rice bran.
Rice Bran Solutions and Expectations
The food price predicament
Never before has food been such a global issue. On both sides of the spectrum are overweight and obese people sharing the planet with chronically malnourished and hungry populations. From whichever angle this issue is observed, the bottomline is how to produce more food from less land, reduce waste and improve equal access to wholesome food at less price volatility.
Sodium: Too Much or Too Little
It seemed that for years marketing low sodium foods was a thing of the past,
but suddenly low sodium and reduced sodium foods have re-appeared in the
limelight.