Author Archives: Oscar Sjogren

Food Trends for 2015

Food trends for 2015

Food trends for 2015

Uncovering the next food trend is a science that looks at consumer data, demographic patterns and many other factors, according to CBS News. To find out where consumers’ taste buds are headed in 2015, Kara Nielsen, culinary director at Sterling-Rice Group, analyzes the consumer landscape, the food landscape and the market and channels for specific

Wash-free lettuce

Toshiba working on wash-free lettuce

Moving into the indoor agriculture arena, electronics company Toshiba is working on growing lettuce that won’t need to be washed, according to an article on Eater.com. Raising the lettuce and other greens inside sterile, tightly controlled “clean rooms,” Toshiba’s operation results in “a crop that doesn’t need pesticides, doesn’t have bugs, and doesn’t need washing.”

Café features food science on menu

Café features food science on menu

Café ArtScience—a new restaurant in Boston from inventor David Edwards—pushes the culinary envelope with dishes such as breathable chocolates and pods of frozen yogurt wrapped in an edible skin and drinks such a Manhattan cocktail infused with cigar essence and Scotch that is ingested in vapor form, according to The Boston Globe. Edwards is an

Reducing food waste starts at home

Reducing food waste starts at home

Food is the largest single source of waste in the United States. In fact, according to the U.S. Environmental Protection Agency, food waste accounted for 35 million tons in 2012. A recent NPR article revealed that a lot of this food waste (40–50%) comes from consumers. Given that 1 in 7 families in the U.S.

The case for breeding organic seeds

The case for breeding organic seeds

Experimenting with seeds may offer a way to create a healthier, more resilient, and sustainable food system, according to Andrew Still, a seed farmer profiled in a story that appeared in TakePart. He and other seed growers are trying to introduce a greater variety of seeds to the U.S., particularly organic ones, which are not

Technology and the Future of Food

Technology and the future of food

Entrepreneurs and researchers are applying technology to create new foods systems that may solve some of the food challenges of tomorrow, reports Asian Scientist. At Maastricht University, professor Mark Post and his colleagues are working on in vitro meat to reduce the use of farm animals in meat production. Rob Rhinehart utilized his engineering background

What we will be eating in 2100

What we will be eating in 2100

Figuring out what consumers will be eating in the year 2100 and the means to produce it is a tricky proposition as new techniques and a changing climate combine to radically transform conventional agriculture, reports The Verge. It takes a lot of water and a lot of energy to produce a pound of beef, which

Home Grown Hydroponics

Home-grown hydroponics and cricket bars

Two very different methods—home-based hydroponics and using insects as a food source—may provide solutions to feeding an estimated population of 10.9 billion by the end of the century, according to Engadget. Agnieszka Nazaruk (also known as Aga) co-founded a company called Niwa, which makes a smartphone-connected, modular hydroponic growing system that costs $399 and can

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