What does the future of food look like? It’s the question posed by a new exhibit at UC Berkeley’s Lawrence Hall of Science. The exhibit “The Future of Food ” features interactive games for kids of all ages, helping them learn more about where their food comes from and how it impacts their bodies and our planet. Bay Area scientists and food innovators are also featured throughout the exhibit. So, is the future of food lab-grown pork? Or maybe bacon made from seaweed?In both of those cases, the future is already here.Mission Barns, headquartered in Downtown San Francisco, just got Food and Drug Administration approval to sell its lab-grown pork products to U.S. consumers. At The Future of Food exhibit launch, Mission Barns had samples of its salami and meatballs.”We’re essentially creating real meat, without the animal,” said Mission Barns head of special projects and external affairs Bianca Le. “We have a donor pig named Dawn. She’s a very sweet pig. And we took a very small, harmless sample of meat from Dawn.”Le explained that Dawn the pig is still alive and now lives on a farm in upstate New York. The one sample they took from Dawn years ago is still growing.”We’re able to grow more meat, cultivating as much meat as you can think of outside of Dawn’s body in what we call a cultivator,” Le said. The lab-cultivated fat is then combined with a plant-based protein to make the various products. Mission Barns is teaming up with San Francisco Restaurant Fiorella to launch its products to Bay Area diners. The company also plans to sell its products at Sprouts Farmers Market locations. Meanwhile, you can already buy Umaro Food’s bacon made from seaweed. Cofounder Beth Zotter first got into seaweed, working for a Berkeley start-up that was trying to turn seaweed into biofuels.Eventually, she asked, “What if we start using seaweed as a protein source?”That led to her combining seaweeds high in protein with the gel from sea moss, which holds fat well, into a bacon alternative. “We saw that in the market for vegan alternatives to bacon, there was really nothing that got that crispy, juicy fat. And, so, we were like, we should make bacon,” Zotter said. If you’re interested in exploring more about the future of food, you can visit the exhibit in Berkeley starting Saturday, March 8.See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
What does the future of food look like? It’s the question posed by a new exhibit at UC Berkeley’s Lawrence Hall of Science.
The exhibit “The Future of Food ” features interactive games for kids of all ages, helping them learn more about where their food comes from and how it impacts their bodies and our planet.
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Bay Area scientists and food innovators are also featured throughout the exhibit.
So, is the future of food lab-grown pork? Or maybe bacon made from seaweed?
In both of those cases, the future is already here.
Mission Barns, headquartered in Downtown San Francisco, just got Food and Drug Administration approval to sell its lab-grown pork products to U.S. consumers. At The Future of Food exhibit launch, Mission Barns had samples of its salami and meatballs.
“We’re essentially creating real meat, without the animal,” said Mission Barns head of special projects and external affairs Bianca Le. “We have a donor pig named Dawn. She’s a very sweet pig. And we took a very small, harmless sample of meat from Dawn.”
Le explained that Dawn the pig is still alive and now lives on a farm in upstate New York. The one sample they took from Dawn years ago is still growing.
“We’re able to grow more meat, cultivating as much meat as you can think of outside of Dawn’s body in what we call a cultivator,” Le said.
The lab-cultivated fat is then combined with a plant-based protein to make the various products.
Mission Barns is teaming up with San Francisco Restaurant Fiorella to launch its products to Bay Area diners. The company also plans to sell its products at Sprouts Farmers Market locations.
Meanwhile, you can already buy Umaro Food’s bacon made from seaweed. Cofounder Beth Zotter first got into seaweed, working for a Berkeley start-up that was trying to turn seaweed into biofuels.
Eventually, she asked, “What if we start using seaweed as a protein source?”
That led to her combining seaweeds high in protein with the gel from sea moss, which holds fat well, into a bacon alternative.
“We saw that in the market for vegan alternatives to bacon, there was really nothing that got that crispy, juicy fat. And, so, we were like, we should make bacon,” Zotter said.
If you’re interested in exploring more about the future of food, you can visit the exhibit in Berkeley starting Saturday, March 8.
See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
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