How Radical Innovation Will Shape the Future of Food
Whether it’s cultivating protein from a primeval microorganism or 3-D printing alternative meat, forward-thinking entrepreneurs are boldly reimagining the way food is made.
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The future of the world’s food supply may well originate in the turbulent, volcanically heated geysers in Yellowstone National Park. That’s where Thomas Jonas’ team discovered a fungal microbe that has survived for eons in subterranean temperatures of 250˚F. Such microbes are now fermenting in trays in Chicago and being manipulated by food scientists into imitations of chicken and other products, and someday, Jonas believes, will feed huge populations using just a fraction of t…
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