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We have a lot to say about food, science, and technologies in development. These articles are just the tip of the iceberg. Read our most recent thoughts on the state of the industry and more.
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Synthetic biology to solve sensitive diet restrictions
The rapidly expanding engineered food market is gaining a lot of buzz, both with investors and future consumers. This excitement for the future of food comes with good reason. The general public views these emerging technologies as exciting because they are poised to contribute positively in addressing several key issues facing global society today
Metabolic Engineering: Cannabinoids
Historically, the dialogue surrounding the production and sale of cannabis has been heated and divisive. Supporters of legalization often tout its perceived health benefits while opponents claim that it hurts people and society. Regardless, states move forward by continuing to lift restrictions on the sale of cannabis and the federal government begins to discuss regulating and taxing it.
A Brand New Beer: The Implications of GMO Yeast
Beer is America’s favorite alcohol, with 42% of drinkers stating that they prefer beer to wine (34%)1. In its oldest form, beer can be traced back multiple millennia and in its many variations have been popular throughout recorded history. The beers most of us are familiar with today likely contain the following ingredients: water, malt, hops and yeast.
Regulation in the Cosmetics Industry: Controlling our Diet for Food-Based Cosmetics
You are what you eat, or in the case for “clean” cosmetics, you are what you put on your body. But the original saying might still be apt, as more and more it seems like “superfoods'' and naturally-derived ingredients have become a key selling point for beauty products and brands, especially from newer, smaller companies looking to compete with big beauty brands.
An Interview with Synthetic Biologist Dr. Felix Moser: Artificial Life at MIT, Novel Foods, Plastic Sinks, and the Way Forward
Dr. Felix Moser is a synthetic biologist and senior scientist at Synlife. I sat down with him to talk about his experience in synthetic biology, some exciting potentials in biotechnology, the frightening reality of what happens to bacteria when it runs out of resources, and how alternative proteins will change the way we eat.