Coffee is the Latest to be ‘Grown’ in a Lab
What if you could produce coffee in a lab using fewer resources and without the need for land? Researchers at VTT in Finland have done just that using cellular agriculture.
Like most other food products, the cost of coffee beans is surging—up nearly 43% this year alone. On top of pandemic-related shipping and supply chain issues, extreme weather has damaged coffee crops in Brazil and political protests have stalled exports from Colombia.
“Conventional coffee production is notoriously associated with several problematic issues, such as unsustainable farming methods, exploitation, and land rights,” explains Heiko Rischer, principal scientist at VTT Technical Research…
About the Author
Manual Feature
Latest News
How to Achieve EPR-Forward Packaging, Part 2
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
How to Achieve EPR-Forward Packaging
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
Future Food-Tech 2024 Tackles Transformation, Underscores Collaboration
Mission-driven Future Food-Tech exhibitors and conference presenters showcased innovative, transformative ingredients and technologies and emphasized the importance of collaboration in addressing food system challenges.
Keeping the ESG Promise
An infographic describing food and beverage companies’ outlooks regarding ESG initiatives.
Ag-Tech’s Passionate Pragmatist
Agrologist and agricultural futurist Robert Saik wants to feed the world better and more sustainably. To make that happen, leveraging science and technology will be critical.