“IBM Research predicts five innovations that will change our lives within five years. What if, within five years, the food supply chain was simpler, safer, and less wasteful?” |learn more
With the recent failure of Silicon Valley startup Munchery, and the less-recent failure of Sprig, SF Chronical offers an interesting post-mortem of the on-demand food business model. It’s interesting to read some of the quotes from former Sprig employees about […]
“Researchers from the University of Chicago, Argonne National Laboratory and the University of Naples Federico II in Italy discovered that when gut microbes from healthy human infants were transplanted into germ-free mice, the animals were protected from an allergic reaction […]
“Lava-powered steak, chicken drumsticks from a lab, and wood fungus for dinner: All these dishes were once thought of as the foodstuffs of the future.” | learn more
Obvious Ventures co-founder James Joaquin discusses the forces he believes are driving consumer away from big food companies. | learn more
Authors: Michael Greger, M.D., Gene Stone I’m way too busy (or lazy) to verify the quality of the myriad scientific papers and studies referenced throughout this book. I haven’t counted them either, but there are surely hundreds of them. So, […]
“Scientists announced today they have mapped out more than 94% of the genome of Chinese Spring bread wheat — adding that by manipulating its genetic code, people could eventually improve global food security and possibly alleviate some immune disorders like […]
“Does it seem like suddenly everyone you know is identifying as Paleo, giving keto a whirl, or suffering through Whole30? It’s not your imagination.” | learn more
Per the WSJ article, so far, it’s going better than Taco Bell’s attempt to break into the Mexico market. “The chain says it isn’t trying for real Chinese cuisine; diners want to know what Americans think Chinese food should taste […]
CB Insights created this great chart showing just how concentrated the CPG industry is. |learn more