An international collaboration between 3D Bioprinting Solutions in Russia, Israeli-based Aleph Farms, and U.S.-based Meal Source Technology and Finless Foods has successfully produced cell-based meat aboard the International Space Station—248 miles away from any natural resources. Aleph Farms, which creates steaks from animal cells, was able to assemble a small-scale bit of muscle tissue in a 3D bioprinter, developed by 3D Bioprinting Solutions, under microgravity conditions, proving its concept that meat can be created in a lab in even the most extreme of environments.
“In space, we don’t have 10,000 or 15,000 L [approximately 3,963 gal] of water available to produce one kg [2.2 lb] of beef,” said Didier Toubia, co-founder and CEO of Aleph Farms. “This joint experiment marks a significant first step toward achieving our vision to ensure food security for generations to come, while preserving our natural resources. This keystone of human achievement in space follows Yuri Gagarin’s success of becoming the first man to journey into outer space, and Neil Armstrong’s 50th anniversary this year, celebrating the moment when the first man walked on [the moon].”
While the proof of concept in space was successful, it will likely take at least three years before consumers on Earth will be able to buy Aleph Farms’ cell-based meat. “The mission of providing access to high-quality nutrition anytime, anywhere in a sustainable way is an increasing challenge for all humans,” said Jonathan Berger, CEO of The Kitchen accelerator that co-founded Aleph.
An international team of scientists led by the University of Goettingen has developed a new approach to identifying the genes that control plant traits.
A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.
Earth’s soil is becoming more saline, and as it does, growing crops becomes more difficult or impossible. Scientists at Brigham Young University (BYU) may have discovered a way to prevent soil salinity from ruining crops and crop yields.
This episode examines the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends and more.
Conagra Brands has entered into a 15-year service agreement with SolAmerica Energy to place eight acres of solar panels on the company’s St. Elmo, Ill. facility property.
PepsiCo has announced the launch of its second PepsiCo Greenhouse program in North America, an initiative designed to support emerging entrepreneurs and brands in the food and beverage industry.
Danone Institute North America, a not-for-profit established by Danone North America, announced the four winning teams of the One Planet. One Health. Initiative—a new grant program in which transdisciplinary teams from across the United States and Canada were challenged to design, implement, and evaluate actionable community-based projects for sustainable food systems.
Barry Callebaut has released its Forever Chocolate Progress Report 2018/2019, which notes that of all the agricultural raw materials the company sourced in 2018/2019, 51% were sustainably sourced.
Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognizing innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.