SINGAPORE: Singapore’s first cell-based meat venture Shiok Meats lifted the lid on its lab-grown shrimp dumplings at the Disruption in Food and Sustainability Summit (DFSS) on Friday (Mar 29). There were just eight dumplings showcased at the summit, but the high-tech dim sum took months and S$5,000 to cook up. Only three people at the unveiling got a taste –

DFSS is coming up March 29th and we’re bringing some of the participants to you now with a pre-summit interview.  In this edition we talk to Sandhya Sriram, CEO and co-founder of Shiok Meats – the clean seafood startup in Singapore.  If you want to see a listing of speakers and sessions, please click here.  To register as

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

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

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.