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Indigo Ag, known for its microbe-coated seeds, is acquiring geospatial data startup TellusLabs to use satellites to learn every last thing about its farmers’ fields.

The first lab-grown steak will be available to buy in two years after scientists finally produced meat with the correct appearance, shape and texture of a real slice of beef.

Up to now, researchers have produced small amounts of cell-grown meat, which have been mixed together to create hamburger patties and sausages, but making an entire steak has proved elusive.

Now Israeli food technology company Aleph Farms has announced it has succeeded in using natural beef cells to grow the three dimensional structure of a minute steak which mimics the muscle and tissue of real meat.

Continue reading “First lab-grown steak unveiled as scientists say it will be available to buy within two years” »

NASA directed Marvel to listen for a signal from Stark saying “Avengers, we have a problem.” #INQEntertainment

MANILA, Philippines — Tony Stark being stranded in space without food, water or air in the “Avengers: Endgame” trailer stirred the emotions of many Marvel fans.

Continue reading “NASA offers advice on how to rescue Tony Stark” »

Advancement in technology will continue to impact the way we work, eat, and even take care of ourselves. A new report from Scientific American takes a look at some of the top emerging technologies that range from the field of biology to computer science. The publication’s chief science editor Seth Fletcher talked to Cheddar about what’s next when it comes to tech.

WATCH NEXT

Continue reading “The Future of Tech Will Change Everything From Food to Healthcare” »

TMAO (trimethylamine N-oxide) — a gut bacteria byproduct formed during digestion—can lead to the development of cardiovascular disease, including heart attacks and strokes. TMAO is produced when gut bacteria digest choline, lecithin and carnitine, nutrients that are abundant in animal products such as red meat and liver and other animal products.

In concurrent studies, Cleveland Clinic researchers have uncovered new mechanisms that demonstrate why and how regularly eating red meat can increase the risk of heart disease, and the role gut bacteria play in that process.

The research, led by Stanley Hazen, M.D., Ph.D., builds upon previous work showing TMAO (trimethylamine N-oxide) — a gut bacteria byproduct formed during digestion—can lead to the development of cardiovascular disease, including heart attacks and strokes. TMAO is produced when gut bacteria digest choline, lecithin and carnitine, nutrients that are abundant in animal products such as red meat and liver and other animal products.

Continue reading “Studies reveal role of red meat in gut bacteria, heart disease development” »

There is increasing evidence that the microbiome contributes to esophageal disease. Diet, especially fiber and fat intake, is a known potent modifier of the colonic microbiome, but its impact on the esophageal microbiome is not well described. We hypothesized that dietary fiber and fat intake would be associated with a distinct esophageal microbiome.

We collected esophageal samples from 47 ambulatory patients scheduled to undergo endoscopy who completed a validated food frequency questionnaire quantifying dietary fiber and fat intake. Using 16S high-throughput sequencing, we determined composition of the esophageal microbiome and predicted functional capacity of microbiota based on fiber and fat intake.

Among all samples, the most abundant phyla were Firmicutes (54.0%), Proteobacteria (19.0%), Bacteroidetes (17.0%), Actinobacteria (5.2%), and Fusobacteria (4.3%). Increasing fiber intake was significantly associated with increasing relative abundance of Firmicutes (p = 0.04) and decreasing relative abundance of Gram-negative bacteria overall (p = 0.03). Low fiber intake was associated with increased relative abundance of several Gram-negative bacteria, including Prevotella, Neisseria, and Eikenella. Several predicted metabolic pathways differed between highest and lowest quartile of fiber intake. Fat intake was associated with altered relative abundance of few taxa, with no alterations at the phylum level and no changes in microbiome functional composition.

Always hungry 🙈.

By Christian Jarrett. Researchers provoked curiosity in their volunteers using magic and obscure trivia questions.

• Amazon is testing out its cashierless technology in bigger stores, The Wall Street Journal reports.
• Amazon’s cashierless checkout tech tracks the items that shoppers take from shelves and charges them automatically.
• The Journal reports Amazon could roll the tech out to Whole Foods.

Amazon is testing out its cashierless checkout technology in bigger stores — with one eye on Whole Foods, according to The Wall Street Journal.

Sources told the Journal that Amazon is testing out the futuristic tech — which tracks and charges for the items shoppers take from the shelves — in Seattle, in a space formatted like a large store.

I’m Caleb Harper, principal investigator and director of the Open Agriculture initiative at the MIT Media Lab. Kent Larson courtesy of MIT Media Lab.

In his book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, Barry Estabrook details how grocery store tomatoes are both less nutritious and delicious than those grown decades ago. Industrial farming now grows crops for yield, sacrificing taste and vitamins for an easy-to-harvest, shippable product. It’s why apples at your local supermarket are probably about a year old. Caleb Harper, a principal research scientist at MIT and director of the OpenAg Initiative, wants to use technology to grow food that’s healthier, tastier, and more sustainable.

“Growing for nutrition and growing for flavor, it’s not really something anyone does,” he told Digital Trends at the recent ReThink Food conference in Napa, California.

Continue reading “With Personal Food Computers, nerd farmers are finding the best way to grow” »