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Food Born in a Laboratory

Food Born in a Laboratory

Five examples of lab grown food appearing in a supermarket near you.

science, food, experiment, chemical

Nu-Tek Salt: It might sound strange but a company based in Minneapolis has been getting a lot of attention for their sodium-free salt substitute. Made of potassium chloride and an organic acid, Nu-Tek Salt looks, feels, and functions just like salt does minus the health risks associated with too much sodium.  Plus you get extra potassium, another bonus.

Lemon Basil Tomato: Genetically modified tomatoes have been around for a few decades now, but a more recent Israeli-American research project combined genes from lemon-basil plants with tomato plants, creating a flavor that tomato eaters say is better than the real thing. Nevermind making your special tomato sauce, they’re putting the other ingredients into the tomato plant itself!

Unjunked Candy: It is almost an oxymoron – health candy.  Actually, Unjunked Candy is not really healthy, but it is a cheaper, low sugar alternative to all the popular sweets out there from chocolate to gum.  The company, Sand Hill Foods, has been so successful with their candy line, they are now going into less unhealthy breakfast foods and other culinary areas.

In Vitro Meat: Lab grown meat has been making headlines often over the past few years. Maastricht University in the Netherlands has been leading the way towards sausages and hamburgers that are grown from muscle cells and protein.  This is no vegetarian meat alternative, this is the real stuff, only no animal is required. They say in a future where land is scarce and meat will be expensive, In Vitro Meat will be the way to go.

Plant Based Egg: Again those familiar words; it tastes the same, looks the same, and people who try it have trouble telling the difference.  In this case I’m referring to Hampton Creek Foods’ “Beyond Eggs”, a plant based egg that has a lot of non-dairy eaters and poultry industry critics very excited.  Ingredients include “peas, sunflower lecithin, canola, and natural gums extracted from tree sap.” Bon appetite!

Photo: Texas A&M Agrilife / flickr

lab grown meat, laboratory meat, food laboratories

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