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Food Technology

Slow Food, Slow Growth: Emotional Capital and the Challenges of Large-Scale Solutions for Small-Farm Food

Cathy Erway | Posted 08.03.2016 | Taste
Cathy Erway

A year ago, Wen-Jay Ying was feeling depressed. Her for-profit CSA business, Local Roots NYC, was four years old and looking around the industry, it seemed like there were suddenly many similar businesses who were in talks with investors, getting huge boosts of capital or moving into big warehouses and new markets, creating massive scale. The kind of scale that could have the potential to change, or "disrupt," our entire food system. Ying had never started her business with that kind of scale in mind.

Science Could Help Us Feed The World, If Only We Let It

The Huffington Post | Joseph Erbentraut | Posted 03.31.2016 | Business

At a university lab in the Netherlands, professor Mark Post is working tirelessly to perfect the world’s first lab-grown beef burger. If he is succe...

Is Cultured Beef The Future Of Burgers? Probably

Michael Lazar | Posted 02.08.2017 | Fifty
Michael Lazar

Step aside meat packing plants. That's because a newer innovation called cultured beef - also called cultured meat - could take the center stage. Not ...

4 Food Frontiers That Could Change the World

Sierra | Posted 10.07.2016 | Green

Food is reaching new heights -- literally. The vertical farming movement is bringing agriculture to the tops of skyscraper greenhouses, and NASA is taking it up into space.

A New Look at Juicing

Anita Mirchandani | Posted 08.19.2016 | Healthy Living
Anita Mirchandani

According to IBIS World, the juicing/smoothie industry had market size of 2 billion with an average of 2.9 percent growth over the last five years. A...

Does the Kitchen of the Future Already Exist?

Matthew Robinson | Posted 05.18.2016 | Taste
Matthew Robinson

Is it possible to get to this state of kitchen automation before the 24th century?

Back for a Second Season: Hardwired 2.0

iJustine | Posted 07.22.2014 | Technology

Hardwired 2.0 is here! Join me for a second season profiling some of the hottest tech trends across the nation. This season I am going beyond wearable technology and showcasing a huge range of new gadgets: everything from beauty tech to 3D printing!

This Fork Will Make Your Food Taste Better. Seriously.

The Huffington Post | Alison Spiegel | Posted 04.08.2014 | Taste

This could change everything.

Solving the Problem Means Actually Solving the Problem

Josh Tetrick | Posted 04.07.2014 | Impact
Josh Tetrick

The world requires profound and urgent changes in energy and education and food and healthcare. And whether chicken eggs or cars or cookies, it requires all of us to toss stale, incremental thinking back on the shelf.

Silicon Valley Turns to Food -- and Gets It Wrong

Nina Planck | Posted 12.23.2013 | Taste
Nina Planck

Dear Silicon Valley Foodists: I double dare you!

What Horse-Drawn Carriages Have in Common With Your Breakfast

Josh Tetrick | Posted 08.31.2013 | Impact
Josh Tetrick

What's the story of our food? How does it read on our kids' paper plates on July 4th? And on the grocery aisles of Piggly Wiggly in Birmingham? Or on...

The Food Hackathon

Kevin F. Adler | Posted 06.10.2013 | Impact
Kevin F. Adler

Opportunities abound for startups to play a pivotal role in expanding education and information around healthy eating, improving access to quality food, and minimizing the inconveniences of selecting, preparing, ordering, delivering, and picking-up.

Silly Diets, Silly Food Inventions and Other 2012 Follies

Ayala Laufer-Cahana, M.D. | Posted 02.26.2013 | Healthy Living
Ayala Laufer-Cahana, M.D.

There were many contenders for this year's prize for stupidest diet. The desire to shed weight seems to breed an endless stream of particularly magical claims, supernatural devices and silly, dangerous plans.

Joe Satran

Beyond Seamless: Web Food Startups Challenge Home-Restaurant Divide | Joe Satran | Posted 12.18.2012 | Home

April Gibble, a 47-year-old mother of three, has always loved to cook. She prepared a feast for 30 guests in her Greenville, S.C., home this Thanksgiv...

Supersized Portions on the History Channel

Fabio Parasecoli | Posted 02.09.2013 | Home
Fabio Parasecoli

As both a consumer and a food scholar, I am very interested in how how people eat. You can imagine I was very intrigued when I saw that the History Channel 2 had dedicated an episode ofModern Marvels to supersized food.

Is Melt-Proof Ice Cream Real?

Posted 06.11.2012 | Home

Has science finally come through for us? Has someone finally found a way to make ice cream that won't melt, no matter the heat? To find out, the t...

Spotlight on (Sea)Food Safety and Transparency

Malcolm Wittenberg | Posted 07.16.2012 | Home
Malcolm Wittenberg

Food labeling and transparency should be a fundamental, mandated practice employed across every food category, even those with the most complex supply chains.

Most People Fine With Food Biotechnology, Survey Says

Food Safety News | Posted 05.11.2012 | Home

While criticism of genetically modified foods has received widespread media attention in the past few years, consumers remain generally supportive of ...

Food and Environment Smorgasbord

Bill Chameides | Posted 04.26.2012 | Green
Bill Chameides

What happens in Las Vegas may stay in Las Vegas, but what is sprayed on industrial farms does not necessarily stay on those industrial farms.

How Safe Is Our Food, Really?

Paul Chang | Posted 05.27.2012 | Home
Paul Chang

Did you know that each year, one in six Americans gets sick because of contaminated food?

Virtual Reality System Makes Cookies Taste Better

Slashfood | Posted 06.27.2011 | Home

Call it the Keebler elf meets Bladerunner. As MSNBC reports, researchers at the University of Tokyo in Japan have unveiled what is probably the coo...

iPhone App Counts Calories From Photos Of Your Food

Slashfood | Posted 06.18.2011 | Home

Calorie counts can now be made with a flick of your iPhone. Meal Snap, by health and fitness brand DailyBurn ($2.99 on iTunes), allows users to calcul...

FDA Launches Food Recall Search Site

Slashfood | Posted 06.12.2011 | Home

We've all been there: You hear a snippet about a recall on television or the radio, but don't catch the batch number or where the product was sold. No...

Food for Thought: Can Design In Food Reach New Potentials?

Patricia Brizzio | Posted 05.25.2011 | Arts
Patricia Brizzio

Food is percolating into many contemporary discussions, becoming an important subject among art and design circles. As evidenced in recent designs and...

GastroLab: Liquid Nitrogen With José Andrés Deadly, Delicious Beans, Desk vs. Toilet, Cancer From Milk? More...

Posted 05.25.2011 | Home

Holly A. Heyser for the Atlantic