Food Technology Targeted to Spice Up Nutritional Value

The Truth About Steamy Food Technology to Shake Things Up!

Food technology this week is steaming with all kinds of nutritional value.  We want to eat clean, organic food, that is perfect for our bodies most of the time?  Right? The food discussions lately surround a diet consisting of monitored protein, fat and carbohydrate intake, minimal processed foods, and almost all gluten free and soy-free foods.  This week in food technology, startups are answering the call with new solutions.

EEQUInom food technologyQUInom, a food technology startup has developed a novel technique that enable farmers to grow food crops at greater cost efficiency while enhancing their nutritional value.  EQUInom’s technology makes it possible to precisely enhance the seed composition and quality, opening a new global era of plant breeding by adapting specialized crops for specific food products. As a result, food companies will be able to specify and obtain new raw materials that fit their needs.  The technology also allows the company to breed non-GMO varieties while achieving levels of accuracy and efficiency unfeasible in classical breeding processes. EQUInom is thus breeding healthier and cheaper new crops with reduced production costs

GE scientists are trying to educate the world about thermal technology, not exactly food technology that we typically talk about but this technology is an unusual and delicious experiment that is very hot,  that is with Hot Sauce. food technologyAccording to The Daily Dot…The company released a limited-edition hot sauce called 10^32 Kelvin made with Carolina Reaper and Trinidad Moruga Scorpion peppers, two of the hottest peppers in the world. The sauce is meant to represent “absolute hot,” or the highest temperature matter can withstand before it begins to break down.   The hot sauce is essentially a marketing prop to educate people on what GE actually does—thermodynamics and life sciences, perhaps now mixed with food technology.  These concepts can be complicated topics to breakdown and explain to people.  GE teamed up with Thrillist and High River Sauces to create just 1,000 bottles of the hot sauce to be made available for purchase, which have already sold out (but you can try and win one here.) It’s likely GE will have another food science experiment soon. Through experimenting with food, GE is hoping to make science more easily digestible.

food technologyNestlé is very excited about the launch of its “Health Star Rating System” a solution to transparency in the form of information for the consumer to choose the right food for them and their family.  According to Chief Executive Katherine Rich, food technology is evolving, and the food industry is adjusting its product design to make sure there is always a nutritious offering available on the market.  “This system is fantastic because in the blink [of an eye] you can understand what the better choice on the shelf is for you.  “I’m pretty excited to see that consumers will be able to shop by the stars and understand the value proposition that is on the market for them and make the right choice for better nutrition.”  Rich says.  Nestlé believes that food is way beyond just good nutrition, which is why its ‘Choose Wellness, Choose Nestlé’ campaign is about happiness and wellness and health beyond food.

 food technologyThis food technology startup is using machine learning to create animal product substitutes reports Tech Insider. The future of food looks a lot like advanced animal product substitutes; we’ve  already gone beyond tofurkey to plant-based burgers that “bleed.”  Down in Santiago, Chile, a five-person startup is using machine learning to figure out how to create its own versions of vegetarian substitutes for animal products.  Called the Not Company (or NotCo), the one-year-old company is rolling out its first products — NotMilk, NotMayo. NotYogurt, and NotCheese — across Chile over the next few months. “All I can tell you is that there are some star ingredients ranging from legumes to flowers,” NotCo cofounder Matias Muchnick tells Tech Insider.  NotMilk won’t just have the same flavor as dairy milk, he says. Through data crunching, it’ll taste even better.

Are you ready to continue the food discussions and technology solutions? Please tweet your thoughts surrounding #foodtechnology #startup headlines to @Kitchology @kitchenchick123 Share this post on all of your favorite social channels too!


About Alain Briancon 12 Articles

Dr. Alain Briancon is the CEO and Co-Founder (with Iris Sherman) of Kitchology. He caught the startup bug in his forties and has been unable to shake it ever since.

Be the first to comment

Leave a Reply

Your email address will not be published.


*