Umiami’s Post

Join us on October 5th for the flavour connect IDDBA webinar and learn more about Agour and how we pull our whole ecosystem towards a sustainable future.

🌱🍔The Netherlands Paves the Path for Cultivated Meat Tastings in Europe! 📢 Hold onto your taste buds because the Netherlands is making waves in the world of cultivated meat! In a historic move, the country has become the first in Europe to permit tantalizing tastings of cultured meat and seafood, even before receiving the EU novel food approval. 🎉 💥 This groundbreaking agreement opens the doors for investors, partners, scientists, and eager consumers to embark on an extraordinary culinary journey. Get ready to savor the flavors of the future! 😋 🥩 Mosa Meat's succulent beef burgers, Meatable's innovative cultivated pork, and other exciting developments are on the horizon. Brace yourself for a revolution in sustainability and ethical dining! 👨🍳 These tastings offer a glimpse into a new era of gastronomy where cutting-edge science meets delectable flavors. By embracing cultivated meat, we can make significant strides towards a more sustainable and compassionate food system. 🌟 Join the conversation: What are your thoughts on cultivated meat tastings? Are you ready to take a bite into a more sustainable future? #alternativeprotein #culturedmeat

What's on deck in October for the IDDBA Webinar Series? Michele Tietyen, Education & Industry Relations Coordinator for IDDBA shares with us the first week of events: Oct. 3 - The PFAS Dilemma: Today's Hottest Consumer Packaging Issue (Great American Packaging, LLC, with Beth (Gurewitz) Smith and Bruce Carter; Iowa State University Polymer and Food Protection Consortium, with Keith Vorst) Oct. 4 - Transforming Lives: The Power of Being a Justice-Engaged Business (Kitchens For Good, with Jennifer Gilmore) Oct. 5, 11 AM - How Data is Revolutionizing Food Safety (PathSpot, with Christine Schindler) Oct. 5, 1 PM - FlavorConnect: Fromagerie Agour - Cheeses of the Past, For the Future - Discover the Last Independent Dairy in the Basque Country (Agour Etxea - Maison Agour, with Guillaume Dupin) See the full list of upcoming webinars here; IDDBA members also have access to the full archive of IDDBA Webinar Series events: https://lnkd.in/gKYxnn3U #Technology #EmbracingTechnology #Dairy #Deli #Bakery #Grocery #Supermarket #FoodService #Packaging #EFG #FoodSafety #Data #Cheese #CheeseTasting

Italy's nationalist administration to ban food innovation? To me, this sounds like taking a hammer to one's own foot, or noggin. Enacting this bill could potentially deprive most people of their beloved Bolognese in the future – thereby ironically achieving the exact opposite of preserving tradition. So what's all the fuss about? A Reuters article (to be linked below) reveals that Meloni's nationalist administration is on a mission to protect Italy's food from supposedly harmful technological innovations. They've even gone so far as to rename the agriculture ministry the "ministry for agriculture and food sovereignty." Minister Francesco Lollobrigida, a key player in Prime Minister Giorgia Meloni's right-wing Brothers of Italy party, claims that lab-produced food fails to ensure well-being, and protection of their culture and traditions. However, with skyrocketing emissions and an insatiable global demand for meat, it will morph into an even guiltier and pricier luxury for a select few. To counter this, we need innovative food solutions now more than ever. If Italy truly wants to uphold its traditions, it should focus on developing delectable meat alternatives for whipping up the world's favourite Italian dishes in the future. At PROJECT EADEN, our goal is to preserve life's pleasures without compromise. We believe in a world where traditional flavours and future innovations can coexist, ultimately benefiting everyone. Want to try where we stand with our food tech innovation? We'll start sending out invitations later this year. Join the list here: https://lnkd.in/gADFag84 #foodinnovation #labgrown #sustainability #culture

Blakbear Ltd’s mission is to expedite the transition away from fixed use-by dates, by bringing quality assurance to every package. “This is a significant challenge, but we’re happy to tackle it alongside innovative businesses like Campden BRI.” – Max Grell, CEO, Blakbear Ltd. Blakbear Ltd has developed a sensor to measure real-time shelf-life data based on the breakdown of the product – to function as a freshness indicator for food manufacturers to use to support their shelf-life trials. Read our new case study to discover how we validated the freshness indicator and what we found. Read it here ➡️ https://okt.to/lQmg8p #CampdenBRI #ShelfLife #ShelfLifeTesting #FoodWaste #Spoilage #FoodAndDrink #FoodScience #FoodInnovation #FoodTechnology #Innovation #Technology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #Food #Beverages #FoodAndBeverageIndustry

FOUR MINUTES. That is how long reservations for GOOD Meat's highly anticipated public launch of cultivated chicken at renowned chef José Andrés’ restaurant, China Chilcano, took to sell out completely.   This impressive response demonstrates a significant shift in consumer attitudes toward embracing cultivated meat. It contradicts the strategically crafted narrative from certain stakeholders in Big Ag that consumers would be unwilling to adopt this innovative new approach to producing meat. But their narrative fails to acknowledge our collective growing desire for more sustainable and ethical food choices. We demand better.   I am immensely grateful to everyone supporting GOOD Meat and the cultivated meat industry. Together, we are paving the way for a paradigm shift in the global food system that embraces progress, accountability, and sustainability. The future of meat is here. #cultivatedmeat #futureoffood #foodrevolution

As we approach the end of 2023, the lure of innovative high-tech food products seems greater than ever. The UK is gearing up to be one of the biggest producers of lab-made meat in the world, and an Act encouraging the sale of gene-edited food received royal assent earlier this year. These developments lead to one all-important question during the festive season: will you be swapping your Christmas traditions for something a little more…cultivated? To help you pick a side in the turkey-versus-tissue culture debate, Samantha Wallworth and Tom Haygarth have done a round-up of some not-so-natural Christmas dinner-related patent applications that have been published or granted over the last year or so. https://lnkd.in/e2ZjUCYZ #Christmasdinner #Foodanddrinkindustry #intellectualproperty