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+12 +6
You’re Wrong About White Chocolate
Whether it’s “real” chocolate doesn’t matter (and for the record, it is). For chocolatiers, butchers, and creative home chefs, white chocolate is whatever you want it to be.
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+19 +2
NYP scientists are world's 1st to create unagi fish cakes grown in ethical plant-based serum
In a world first, scientists at Nanyang Polytechnic (NYP)'s School of Applied Science (SAS) have successfully developed cell lines grown on a plant-based serum for high value fish species that are unable to be farmed commercially. The scientists have worked on various food fish species, but "have had the most success" with unagi in particular.
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+16 +4
Startup Launches Plant-Based Hard Boiled Egg
A Texas-based startup, Crafty Counter, launched a revolutionary plant-based hard boiled egg available at Whole Foods Nationwide.
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+4 +1
Iowa GOP bill would ban SNAP recipients from buying American cheese, white bread
Iowa Republicans are proposing sweeping changes to the state's food assistance program — including banning beneficiaries from buying grocery staples like meat, American cheese, or flour. A bill co-sponsored by 39 Republican state legislators would limit those getting Supplemental Nutrition Assistance Program (SNAP) benefits to buying food on a more restrictive list from a separate program intended for pregnant women and children.
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+4 +1
Making the case for using insects as food for both humans and livestock
Two pairs of academics are making the case for using insects as a food source in Perspectives pieces published in the journal Science. The first pair, Arup Kumar Hazarika and Unmilan Kalita, with Cotton University and Barnagar College, respectively, both in India, argue that a strong case can be made for using insects to meet the growing need for food around the world in the coming years.
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+12 +4
Canada's Grocery Code of Conduct one step closer to being implemented
Canada is one step closer to creating a Grocery Code of Conduct in an effort to level the playing field for both producers and grocery stores.
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+17 +4
Creating non-dairy cheese with data science? This Bay Area founder says it's the future
As a teenager in Munich, Oliver Zahn made the difficult choice to go vegetarian after learning about the horrors of animal agriculture. But the way he sees it, others won't simply do the same.
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+16 +1
These ancient grapes may be the future of wine
Extreme heat and extreme drought in Baja California are pushing some winemakers to explore a very old—and very climate-adaptable—varietal. The results are delicious.
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+1 +1
Here Are Some Alternative Protein & Future Food Innovations Heading to CES 2023
Ever since Impossible stole the show at CES with the debut of the Impossible Burger 2.0 in 2019, a growing number of future food startups head to Vegas each January to try to repeat the feat
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+29 +8
Cauliflower and Broccoli Cheese
I have always loved cauliflower cheese, it was my childhood favourite. It was one of the first meals my children enjoyed and a family favourite. In my opinion cauliflower cheese is one of the best ways to eat cauliflower. What’s not to like, a cheesy creamy sauce topped with golden breadcrumbs. It can be eaten as a side dish or as a dinner.
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Analysis+19 +2
The truffle industry is a big scam. Not just truffle oil, everything
You may be familiar with the truffle oil scam, but everything else you think you know about truffles is probably a lie too.
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+17 +3
Some day soon we might be making popcorn with infrared poppers
Most of us rely on counter-top air poppers or microwaves to whip up a tasty popcorn snack. But infrared cooking offers another viable alternative, according to a September paper published in the journal ACS Food Science and Technology. Popcorn is the only grain in the corn family that pops in response to the application of heat—specifically, temperatures above 180° C. It has a lot to do with the structure of the kernels. Each has a tough outer shell, called the pericarp, within which lies the germ (seed embryo) and the endosperm.
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+14 +1
Beef burger or fish sandwich? These menu labels encourage people to eat less red meat, study shows | CNN
A little more information on restaurant menus could encourage people to choose meals with a lower climate footprint, according to a new study, which found that adding climate impact labels to foods was an effective strategy to reduce red meat consumption.
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+3 +1
Soaring fertilizer prices could see millions more undernourished
High fertilizer prices could put an additional 100 million people at risk of undernourishment, a study suggests. The war in Ukraine has led to the blockade of millions of tons of wheat, barley and corn, but reduced food exports from the region are less of a driver of food price rises than feared, researchers say.
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+15 +5
Making a salad might be getting more expensive. Could climate change be to blame?
Warming temperatures driven by climate change may be creating more hospitable conditions for disease-carrying insects to thrive.
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+19 +4
This Christmas, make sure your chocolate does not harm the planet
Our insatiable demand for chocolate is destroying forests.
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+2 +1
Former White House Chef Says Coffee Will Be 'Scarce' Soon
Former White House chef Sam Kass shared in an interview that he believes coffee and other crops will be "quite scarce" in the next 30 years. And there's plenty of science to back him up.
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+11 +2
Is Honey Vegan? Everything You Need to Know About Why Bees Make Honey
Is honey vegan? It tends to be a sticky subject. Here’s what you need to know about why bees make honey and whether or not it’s ethical to eat.
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+22 +5
Best vacuum sealers in 2022, tried and tested
We looked at 11 top-rated models to find the best vacuum sealers to help you store and preserve food in the freezer or refrigerator or prepare it for sous vide cooking.
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+20 +4
The Extraordinary Shelf Life of the Deep Sea Sandwiches
How did a lunch last underwater for 10 months? The answer relates to how carbon moves in the deep sea, and has implications for fighting climate change.
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