#FoodTechNews From Lab-Grown Shrimp to a ‘Miracle’ Protein Sweetener

The food-tech industry is growing at exciting, rapid speeds with no sign of slowing. This week we’ve searched the web and picked four articles that caught our eye: from lab-grown shrimp to a ‘miracle’ protein sweetener, there’s plenty of new food-tech innovations to discover.

An App to Deconstruct Your Food – The New York Times
Rethink Events - An App to Deconstruct Your Food
“Ever wondered how long you’d have to swim to burn off the calories in an organic peanut butter cup? Or how far the strawberries or burger on your plate traveled to get there?”
Google might soon serve this realistic lab-grown shrimp in its campus cafeteria – Yahoo Tech
Rethink Events - Google might soon serve this realistic lab-grown shrimp in its campus cafeteria
“The search giant is entertaining a bold step: considering replacing the shrimp served in its famously high-end cafeteria with a type of specially-engineered red algae designed to look and, crucially, taste the same as regular shrimp — but without any of the environmental downside that accompany it.”
This sweetener uses a ‘miracle’ protein to turn sour foods sweet – Tech Insider
Rethink Events - This sweetener uses a 'miracle' protein to turn sour foods sweet
“Imagine biting into a lemon and tasting nothing but sweet lemonade. A unique plant protein called miraculin, named for its “miracle” ability to transform sour foods into sweet treats, makes it possible.”
How the edible insects category has evolved in the UK – FoodBev Media
Rethink Events - How the edible insects category has evolved in the UK
“Delicious new edible insect products are entering the market, exciting research is being done and “entopreneurs” are forming communities to collaborate and grow the Ento movement.”

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