Lifeboat Foundation

There’s hope for a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer—even without refrigeration. That salmon dinner you bought on Monday? It’ll taste just as fresh a week later. And it’ll be just as good for you.

Best for: Berries, nuts Scientists at Scotland’s University of Strathclyde pioneered a technique that bombards fluids with high-intensity blue light, which produces a form of oxygen that’s lethal to pathogens. It’s now being adapted for use on berries and other foods.

Best for: Eggs The USDA has developed a machine for eliminating salmonella in fresh eggs. Electrodes pulse radio frequency waves through the shells, targeting the space between the white and yolk where salmonella dwells.

A burger-flipping robot named Flippy is now cooking up hamburgers at a fast food restaurant called Caliburger.

A robot named Flippy is now in the kitchen at a fast food restaurant called CaliBurger in Pasadena. We were there for a preview event where Flippy made us some lunch.

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Food scientists and startups are trying to make meat more ethically appealing by growing it — cell by cell — in a lab instead of on a farm. Even some vegans support so-called “clean” meat. But can lab grown meat overcome the dreaded “yuck factor?”

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Imagine constantly worrying that something you eat is going to cause your throat to swell shut or your heart to stop beating. That’s the reality people with severe peanut allergies must live with every day, because their bodies launch out-of-control immune responses against even a trace of peanut protein.

But now, relief may be on the horizon. A phase 3 clinical trial by pharmaceutical company Aimmune Therapeutics shows that gradual and methodical exposure to purified peanut protein can train the body to drastically tone down the reaction. After one year of daily treatment with the company’s peanut protein-filled capsules, currently called AR101, study participants could safely tolerate 30 times more allergen than they could before the trial began.

The trial included 496 children aged 4 to 17 with allergies so severe that they could not ingest more than 30 milligrams of peanut protein without experiencing moderate to highly dangerous effects. For reference, one peanut contains 250 to 350 milligrams of peanut protein.

Continue reading “Daily Pill Shows Promise For Alleviating Life-Threatening Peanut Allergies” »

Biofortification uses conventional plant breeding techniques to enhance the micro-nutrient concentration of staple crops.

It has proposed spending a total of US$12.7 million on technical upgrades to the vault to better protect the more than 930,000 seed varieties inside. It has completed a feasibility study and plans to move ahead with the construction of a new concrete access tunnel and a new service building for the emergency power, refrigeration units and electrical equipment.

Global food security is serious business, and when you have water seeping into a doomsday facility built to shore up food supplies for the future, well, that’s hardly ideal. But such breaches should be a thing of the past, with Norwegian authorities overseeing the Svalbard Global Seed Vault planning a multi-million dollar overhaul of the structure.

Caloric restriction has long been known to increase the lifespan and healthspan of most studied animals. Research also shows that animals given a calorie-restricted diet are also generally more able to regenerate tissue damage following injury.

Caloric restriction improves tissue regeneration

A new study by the Lengner lab at the University of Pennsylvania has identified the actual cells responsible for this increased regenerative capacity in intestinal tissue[1]. The researchers found that when a mouse given a calorie-restricted diet is exposed to radiation, a specialized type of stem cell known as a reserve stem cell is able to survive and rapidly repair intestinal tissues.

That in-home DNA test won’t tell you much about how to eat or exercise. Fortunately, you don’t need it to.

Scientists have been culturing meat in labs for years, but Just and other startups like Finless Foods, which is growing fish meat, have been feverishly pursuing this so-called “clean meat” of late. Just is chasing a cultured chorizo and a cultured nugget in addition to the foie gras. And Tetrick claims his startup has finally made the process cost-effective enough to take to market: At the end of this year, he says, Just will officially introduce an as yet undisclosed lab-grown meat, the first time the stuff will hit shelves.

The challenges of engineering meat in the lab is one thing, but convincing consumers to turn away from the storied kill-it-and-grill-it method of eating is another. And while it’s easy to imagine how lab-grown meat would be better for the planet, there’s actually little data to back that up.

Whether or not Just makes it to market this year, and whether or not their meat tastes and smells and feels like meat, the era of clean meat is approaching. (Just declined to let us taste their food, saying it wasn’t ready for public consumption.) Soon enough, burgers will grow not just in fields, but in vats. Farther down the line, your T-bones may not come from a cow, at least not in the traditional sense. If the sound of that bothers you, know that you’re not alone.