Kayt Sukel

Conscious Foods
Conscious Greens. Photo courtesy of Pairwise

Ever since CRISPR co-discoverer Jennifer Doudna suggested that this innovative gene-editing tool may have the greatest impact on agricultural applications, the food industry has waited in anticipation to see how long it would take a CRISPR product to travel from the lab to the market. Pairwise, a food startup based in Durham, N.C., was first to the finish line, announcing the U.S. release of its inaugural product, Conscious Greens, a CRISPR-edited sup…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kayt Sukel is a book author, magazine writer, and public speaker who frequently covers scientific topics ([email protected]).
Placeholder

Manual Feature

Latest News

Fermentation Meets Fat Design

As regulatory progress accelerates and partnerships expand, designer fats created via precision fermentation are moving from R&D labs into mainstream food applications.

Cocoa, Reengineered

Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland, is working on a process to create a cell-cultured alternative to conventionally produced cocoa.

Three Lessons I Learned Building a Startup

Insights from Plantible cofounder Tony Martens on navigating uncertainty, scaling science, and building for impact.

The Sunny Side of Food Drying

In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.