Innovation articles

Real Estate Development Meets Urban Farming

Real Estate Development Meets Urban Farming

As the real estate market picks up, developers are turning to small-scale urban farmers to be part of their designs, according to a CityLab story. Developers are incorporating edible gardens into the buildings to draw interest and serve as an added amenity for buyers, and farmers see their inclusion as a way to promote their

Ice Cream With Staying Power

Ice Cream With Staying Power

A scientist may have found a way to prevent ice cream from melting so quickly. In an interview with The Salt, physicist Cait MacPhee at the University of Dundee in Scotland says that a protein produced by the bacterium Bacillus subtilis, BsIA, slows the melting of ice cream. MacPhee used BsIA as an emulsifier in

Mark Heiman

Nutritional therapies fight disease

Chromeless Video Player branded for IFT Neuroendocrinologist Mark Heiman, chief scientific officer at MicroBiome Therapeutics, works with colleagues to develop unique nutritional therapies that are plant-based dietary supplements. Heiman emphasizes that people should eat more diverse diets and avoid habitual ones. In this video, he describes his team’s unique approach including the use of blueberries

Mark Post

Can lab-grown meat reduce food insecurity?

Chromeless Video Player branded for IFT Mark Post, professor of physiology from Netherlands’ Maastricht University, developed the first-ever in vitro hamburger with a team of colleagues in their university’s lab. This video highlights the potential of lab-grown meat to reduce food insecurity while lowering the environmental impact of agricultural production. While factoring in regulations, Post

Parabel

The next elements in your favorite food or drink

Consumers increasingly want to know what’s in their food, whether it be protein, sweeteners, flavors, colors, or GMOs, and where the ingredients come from. They also want products that are perceived to be more natural and wholesome. The food industry has taken notice and is stepping up to the challenge. Here are 10 novel food

Futurist says to think big and ‘dangerously’

Chromeless Video Player branded for IFT Futurist, author and CEO of the innovation research group, Tomorrow, Mike Walsh was the keynote speaker at IFT15. He challenged the audience to think big and “dangerously” and ask questions about the direction the world is going within food technology, science, and global sustainability. Walsh, the author of The

The Future of Alternative Proteins

A recent story on The Salt blog looks at the growing range of alternative proteins available to consumers and manufacturers. Soy has dominated the plant protein market, but proteins from sources such as pea, rice, bean, potato, and quinoa are gaining popularity. In addition, protein from microalgae—a wholefood ingredient that retains a wealth of nutrients—has

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