Aloe could make plant-based meat way more succulent
Researchers have found that aloe vera’s high natural capacity for liquid absorption and storage makes it a great scaffold for alternative meat.
Researchers have found that aloe vera’s high natural capacity for liquid absorption and storage makes it a great scaffold for alternative meat.
Resilin, combined with the strengthening power of cellulose, will power products ranging from hair straightener to flexible phone screens.
Revolutionary 3D-printed Second Skin could provide an easier, cheaper alternative for scars and topical wounds, and eventually for skin grafts.
BioBetter proposes using the entire tobacco plant as an environmentally friendly, low-cost vector for producing protein growth factors.
The cultivation of grapes involves a delicate dance between exposure to sun and to cold. Hotter summers and shorter winters present new challenges.
In the US, food allergies trigger anaphylactic shock in someone every six minutes. Israel’s SensoGenic may have a way to cut those stats drastically.
Nanotech pioneer Prof. Oded Shoseyov has already founded 11 companies based on his inventions. Now he’s on his next: a 4D printing platform to create customized meals.
New platform for 3D printing personalized food can serve a variety of populations including the gluten-free, vegetarian and vegan markets, as well as the specialized diet market.