Siew mai goes high tech: Singapore’s first cell-based shrimp dumplings launched

Month: March 2019

Alternative proteins could become a food staple for more US consumers

With 9.6 billion people forecast to inhabit the planet in 2050, scientists have warned that population growth could lead to an unsustainable increase in food production if consumption patterns persist. After years of hearing the cautionary tale, American consumers are now noticeably reducing consumption of food that is taxing on the environment. This behavioral change, coupled with the

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Ratty begins offering plant-based milks

Wednesday afternoon, the Sharpe Refectory will begin offering a line of locally produced plant-based milks. The new milk dispenser will feature oat, coconut, almond and chocolate pea milk from Uproot: Plant-Based Milk, a company founded by Kevin Eve ’18 and Philip Mathieu ’17. Brown’s Office of Sustainability announced the new line of milks in a Facebook

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Cultured Meat and Future Food Podcast

Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.

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Lorem ipsum | Vietnam | cesiscompany.vn

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