A scientific approach for developing plant-based whole-cut meat

To develop plant-based whole-cut meat that mimics animal meat, it is essential to understand the organoleptic effects of the structural and chemical properties of meat. Redefine Meat evaluates and quantifies the impact of each parameter on the sensory experience, using the data to develop plant-based materials and components for whole-cut meat. In this talk, the following topics will be discussed: Redefine Meat’s journey toward the perfect animal-free steak, the technology behind the innovation, the discoveries and innovations along the way, and the challenges that still lie ahead.

Continue reading “A scientific approach for developing plant-based whole-cut meat”

Gastronology 3D Food Works is Gold sponsor of the 3D Food Printing Conference part of the Agrifood Innovation Event

Gastronology 3D Food Works, founded in 2019, is developing unique 3D food recipes and natural 3D food shapes for people with chewing and swallowing disorders, and is currently building the production line to print on an industrial scale. Until now it has been impossible for people with chewing and swallowing disorders to enjoy delicious meals as their daily meal consists of blended food: unrecognizable and not very tasty.

Continue reading “Gastronology 3D Food Works is Gold sponsor of the 3D Food Printing Conference part of the Agrifood Innovation Event”

Gastronology 3D Food Works is Gold sponsor of the 3D Food Printing Conference

Next to a booth at the exhibit, Gastronology powers the conference session, titled: Food innovation in Health care.

Gastronology 3D Food Works, founded in 2019, is developing unique 3D food recipes and natural 3D food shapes for people with chewing and swallowing disorders, and is currently building the production line to print on an industrial scale.

Continue reading “Gastronology 3D Food Works is Gold sponsor of the 3D Food Printing Conference”

Protein transitions: fermentation, cultivated meat and structured meat

fermentation

This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.

The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.

Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”

Vertical Farming thrives on a Data-driven controlled environment

environment

Another JakajimaTV interview / presentation with Henry Gordon-Smith, Agritecture Consulting, hosted by Pieter Hermans.

This interview is about the platform developed by Agritecture how to o accelerate urban farming entrepreneurs around the world. A tool engineered to provide valuable data to assess the feasibility of a future agricultural project specific for your location.

Continue reading “Vertical Farming thrives on a Data-driven controlled environment”