By Megan Tatum2021-05-21T13:20:00+01:00
Food technology is no longer the preserve of lab-bound boffins. These days innovators are taking products to market themselves – and cashing in
It’s hard to pin down the precise moment when food tech went from the concern of a few product specialists in lab coats to a mainstream source of excitement.
It could’ve been way back in April 2003, when scientists first mapped the human genome, paving the way for personalised DNA diet kits. Or 2011, when US scientist Patrick Brown founded Impossible Foods, crafting meatless patties out of modified soy and heme. Perhaps even as recently as December 2020, when regulators in Singapore green-lit lab-grown chicken, built from cells and bathed in a growth serum.