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Wading Through Junk Food Science

Wading Through Junk Food Science

PepsiCo removed aspartame from Diet Pepsi because consumers believe it causes cancer—even though scientific evidence indicates that aspartame is safe for human consumption, Bloomberg Business reports. Consuming 20 cans of soda a day would likely net someone reaching the daily consumption limit of aspartame, and that limit constitutes only 1% of the level that raised

Military Food for the Masses

A new book reveals that many of the shelf-stable foods on supermarket shelves were originally designed for consumption by the military. Mother Jones reports that the book Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, by Anastacia Marx de Salcedo, details the many creations of the U.S. military’s food science lab at

Animal welfare issues impact food policy

The way people produce and eat food is changing in major ways, presenting both risks and opportunities for those invested in the sustenance sector, according to an article in Barron’s. Studies of the food industry show that consumers favor policies to improve the treatment of farm animals. Citigroup, for example, has reported that “concerns over

Test-Tube Meat for the Masses

Professor Mark Post of Maastricht University in the Netherlands believes that lab-grown beef could one day rival beef from traditional cattle farming, according to Eater. The first lab-grown burger cost $380,000 to produce, but the price of production is rapidly decreasing. Post envisions a future in which “traditional meat sources will not be able to

Boston Restaurant Combines Science with Art

Café ArtScience, the Boston restaurant designed by the creator of WikiPearls, creates dishes to challenge how diners interact with their food, according to a story on Fox News. “We are really interested in how people consume food and their reaction to form and texture,” says David Edwards, a biotech engineer, inventor, creator, and Harvard professor.

Cheese Made With Homegrown Food Science

According to Wired, Counter Culture Labs—a “DIY biotech movement”—is working towards the creation of Real Vegan Cheese. Basically, a diverse group—including a biologist, clinical psychologist, and an accountant—is trying to make cow’s milk cheese without the cow. Using mail-order DNA, they’re tricking yeast cells into producing a substance that’s molecularly identical to milk. And if

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