This week we found some interesting news on cookies, from a research on their texture and health perception, to the first space cookies! We also continue to look into the future of meat, as well as how seeds play an important part in the future of our food system. Enjoy!
Texture affects health perception: the case of cookies
« The research involved 88 people rating six oat biscuits on healthiness, tastiness, crunchiness, chewiness, pleasantness and likelihood of purchase based on their visual appearance, not taste or touch. Prior research has revealed that packaging, labelling and the texture of a cup or plate can alter people’s perceptions of food. »
Seed preservation is vital for a sustainable food system
"These seeds and this biodiversity — in order for it to live outside the seed bank — it has to be grown and it has to be eaten and it has to be used in ceremony. Its context in real life has to be rebuilt," Hought says. "That’s why we call it ‘farm to table.’ You can’t just have farm. You have to have the table."
The work of building biodiversity into our food systems has two distinct challenges. One is preserving the genetic material contained in the seeds and the centuries of agricultural knowledge that have developed alongside them. And two is nurturing a relationship with the seeds as living beings.
Space cookies: First food baked in space by astronauts
« On Earth, it takes about 20 minutes to bake cookies at a temperature of around 150C (300F). The astronauts found that, in space, it takes far longer. The first cookie - baked for 25 minutes - was undercooked, but the second - baked for 75 minutes - released a fresh scent in the ISS. The fourth and fifth cookies - one baked for 120 minutes and left to cool for 25 minutes, and the other baked for 130 minutes and left to cool for 10 minutes - were deemed to be the most successful. »
After plant based meat, lab grown food is coming
« It sounds like a miracle, but no great technological leaps were required. In a commercial lab on the outskirts of Helsinki, I watched scientists turn water into food. Through a porthole in a metal tank, I could see a yellow froth churning. It’s a primordial soup of bacteria, taken from the soil and multiplied in the laboratory, using hydrogen extracted from water as its energy source. When the froth was siphoned through a tangle of pipes and squirted on to heated rollers, it turned into a rich yellow flour. »