EU approves stevia produced via enzymatic conversion

The European Commission has approved use of the enzymatically converted stevia molecule, Reb M, for use in the EU. Producing stevia via enzymatic conversion (also known as bioconversion) involves using genetically modified yeast to scale up the best-tasting rebaudioside molecules found in the stevia leaf although the GM yeast is not present in the finalContinue reading “EU approves stevia produced via enzymatic conversion”

How precision fermentation and cellular agriculture can help reduce emissions 90% by 2035

Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX. Time and time again, history has proven the power of technological disruptions. Well-known examples include the disruption of horses by automobiles, of film cameras by digital cameras,Continue reading “How precision fermentation and cellular agriculture can help reduce emissions 90% by 2035”

Fermented Foods: Japan’s Secret to Good Health?

It’s hard to say exactly when humans started eating fermented foods. That’s because fermentation is a process that occurs naturally. Possibly one of the oldest examples is fruit falling to the floor, its sugars breaking down, and producing alcohol. Fermentation is everywhere, and has been for a long time, but we didn’t always know itContinue reading “Fermented Foods: Japan’s Secret to Good Health?”

Can food systems really get to ‘net zero?’

Around the world, achieving ‘net zero’ emissions by the middle of this century has become a rallying cry to keep climate change in check and avoid its worst impacts.  Over 120 countries — from highly industrialized nations like Canada, Germany, and the UK to developing economies such as Myanmar, Sudan, and Tuvalu — have set theirContinue reading “Can food systems really get to ‘net zero?’”