What’s new in food tech? A few that caught my fancy

I’m a food technology skeptic but I do enjoy keeping an eye on what food scientists and innovators are coming up with. Just what we need!

- ‘We made the first female arousal drink’: How G Spot leans into functionality for women: Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market.
  We ask which ingredients align to which need state…. Read more [One can wish…]
- Dairy in potatoes? Molecular farming newcomer teaches spuds to act like mammals: Molecular farming newcomer Finally Foods is emerging from stealth mode to produce casein from plants – with the help of AI…. Read more [Um. In my morning coffee?]
- 2D-printed plant-based milk: What, why and how? 3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month…. Read more [the article explains how this works]
- Tajín, bulgogi, furikake and za’atar are trending in the salty snacks category: While consumer interest is peaked by international flavors not widely known, they’re also looking for something familiar, like cinnamon, mac ‘n cheese, sweet potato and pork. We take a dive into T. Hasegawa’s April Flavor Flash…. Read more [I love the names]
- Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit: Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking.
  Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae… [Food science in action!]
- The next dairy ‘superfood’ could be… fortified buffalo yogurt: A nutritional powerhouse that packs more protein and less cholesterol than cow’s milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests…. Read more [This might actually be good—can’t wait to try it]
- Israel-based Wanda Fish rolls out first cell-cultivated fish: The U.S. and EU bans on food cultivated from cells will not likely slow that industry. The latest to weigh in is Israel-based Wanda Fish Ltd., out with its first cultivated bluefin tuna toro sashimi. It is said to create the buttery sensation of a true Bluefin Toro. The cultivated sashimi will… Continue Reading [How will it taste? Can’t wait to find out]