• No human touches the lettuce in the facility outside Oslo, from sowing to the finished package in the store.

• Shelf life increases from 2 to 4 weeks to 12 weeks, which reduces waste in stores.

• The growing takes place indoors year-round, without pesticides and without imports.

Norway's first fully automated facility for vegetable production was put into operation last fall. This spring, the first products reached store shelves.

The facility is operated by Himmelgrønt AS, a partnership between the supermarket chain Coop Norge and the technology company Avisomo. It is located at Gardermoen near Oslo, which allows the goods to be distributed quickly to the chain's stores across the country.

SINTEF researcher Ottar Bakås describes how no one touches the lettuce in the facility, from the time it is sown and grown until it is packaged, ends up on the store shelf and is opened by the customer at home in the kitchen.

How the growing works

The method is called vertical farming and means indoor farming in a controlled environment, where the crops grow in stacked layers. Light, air and water are adjusted automatically. Robots and automation carry out every task.

The vegetables are grown in a multilevel shelf system. One seed is placed in a unit, the roots grow downward and get nutrients via flowing water. The plant grows on top. The fastest-growing lettuces are ready for harvest within just over two weeks.

Vertical farming is most often done without soil. Because the lettuce never comes into contact with human hands, several sources of disease risk that could otherwise reduce quality are removed, according to Bakås. Indoor growing also means production can run year-round, without imports and without pesticides or insects. When the lettuce is ready, it can be cut and bagged right away.

Less food waste in stores

The growing model increases the shelf life of lettuce and herbs from 2 to 4 weeks to 12 weeks. The lifespan is therefore tripled. Bakås points out that this matters a great deal for stores, which can offer customers vegetables with a longer shelf life while less has to be thrown away.

Longer shelf life also makes it possible to carry more salad products. Aleksander Lillienskiold, a former SINTEF researcher, refers to research showing that customers buy more the wider the product line is, which can have effects on public health.

Fewer heavy tasks

When robots handle the harvesting, no large workforce is needed. Lillienskiold notes that this solves staffing problems, since Norway has a shortage of this type of labor. At the same time, the work involves fewer heavy and dangerous tasks, and more varied ones.

The technology also works for other vegetables, such as berries, tomatoes and cucumbers.

Preparedness and next steps

SINTEF has examined how Norwegian and international vegetable growers automate tasks that were previously done by hand. The researchers have visited four other Norwegian growers in addition to Avisomo. They combine automation with manual work.

How much automation is suitable varies, and it is also a question of investment. Bakås therefore sees it as important to develop solutions where the same equipment can be used for several production steps. A key factor for the model to add up economically is being able to scale up volumes.

A report from the Norwegian Defence Research Establishment points to the food supply as one of Norway's greatest vulnerabilities in a crisis or war. Local and automated vegetable production therefore matters for preparedness and total defense, according to Bakås.

SINTEF has also run a similar project on meat, AutoMeat. In both projects, the researchers are examining whether knowledge about automation can be transferred from the fishing industry, which has been faster to adopt the technology.

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• Researchers have developed hybrid rice that produces genetically identical seeds generation after generation.

• The system achieves over 99 percent cloning efficiency with normal seed production.

• The technology could eliminate the need for farmers to buy new hybrid seeds every season.

Hybrid rice typically yields 20 to 30 percent more than conventional rice varieties thanks to a phenomenon called heterosis or hybrid vigor. The problem is that this advantage disappears in the next generation when the seeds are replanted. Farmers are therefore forced to buy new hybrid seeds every season at prices that can reach 200 yuan (about 28 US dollars) per kilogram in China and even higher in other countries.

A research team at China National Rice Research Institute has now developed hybrid rice that can reproduce itself almost perfectly through a process called apomixis. This means that seeds develop without fertilization and become genetically identical to the mother plant.

A sperm-specific gene is the key

The researchers analyzed 8,796 publicly available datasets to find genes that are specifically active in sperm cells. They identified a transcription factor that they named HUAXU after a mythological figure from Chinese folklore who according to legend became pregnant without male involvement.

When the researchers activated HUAXU in egg cells of hybrid rice, they were able to induce parthenogenesis, meaning embryo development without fertilization. This resulted in haploid offspring with exactly half the chromosome set.

Over 99 percent cloning efficiency

To create complete synthetic apomixis, the researchers combined the HUAXU system with a technique called MiMe that converts meiosis into mitosis. This allows the egg cells to retain the full chromosome set instead of being halved.

The result was the Fix8 series of hybrid rice lines. When the researchers tested the offspring from five different Fix8 lines, all 464 analyzed plants turned out to be diploid with the same genetic makeup as the mother plant. This means 100 percent cloning efficiency in these trials.

In larger population tests with over a thousand plants, Fix8 line number 3 achieved a cloning efficiency of 99.7 to 99.8 percent. The rare tetraploid plants that occurred could easily be identified and removed due to their distinctive shape.

Normal yield preserved

Previous attempts at synthetic apomixis have often resulted in severely reduced seed production. The Fix8 system solves this problem. Fix8 line number 3 showed seed production of 76.8 to 79.4 percent compared to 77.3 to 80.7 percent for conventional hybrid plants in parallel field trials. The difference was not statistically significant.

The plants also maintained normal height, tiller number, and panicle length across multiple generations. In field trials, the clonal Fix8 plants displayed uniform appearance without the variation normally seen in second-generation hybrid offspring.

Meets commercial requirements

In China, hybrid seeds must meet requirements of at least 97 percent purity to be sold commercially. The Fix8 system's efficiency of over 99 percent exceeds this requirement. The researchers suggest that the technology enables permanent fixation of hybrid vigor, which would eliminate the need to produce new hybrid seeds every season through costly crossing procedures.

The study is published as a preprint and has not yet undergone full scientific peer review. The research was funded by the National Natural Science Foundation of China and national research and development programs.

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• Researchers have used gene editing to make wheat plants stimulate nitrogen-fixing bacteria in the soil.

• The modified wheat produced higher yields under low fertilizer levels compared to regular wheat.

• For many developing regions, this development could offer new support for reliable crop production.

Fertilizes itself

Scientists at the University of California, Davis, have created wheat plants that can promote the formation of their own fertilizer. The development could reduce global air and water pollution and lower costs for farmers.

The work comes from a research group led by Eduardo Blumwald, professor at the Department of Plant Sciences. Using the gene-editing tool CRISPR, the team increased the plant's production of one of its natural chemicals. When wheat plants release this extra compound into the surrounding soil, it helps specific bacteria that can convert nitrogen from the air into a form that nearby plants can absorb. The process is called nitrogen fixation.

The research was published in the journal Plant Biotechnology Journal.

Great potential for developing countries

For many developing regions, this development could offer new support for reliable crop production. According to Blumwald, many farmers in Africa do not use fertilizers because they cannot afford them, and farms are often small, no larger than six to eight hectares. The ability to plant crops that stimulate bacteria in the soil to naturally create the fertilizer the crops need would make a big difference for these farmers.

The wheat innovation builds on the group's previous success with rice. Similar work is underway to extend the technique to other major cereal crops.

The global fertilizer problem

Wheat ranks as the world's second most productive cereal and accounts for the largest share of nitrogen fertilizer use, about 18 percent of the global total. In 2020, more than 800 million tons of fertilizer were manufactured worldwide, according to the United Nations Food and Agriculture Organization.

Plants typically absorb only 30 to 50 percent of applied nitrogen fertilizer. The remainder often runs into rivers and coastal areas, contributing to oxygen-depleted "dead zones" that harm aquatic ecosystems. Surplus nitrogen in soil can also produce nitrous oxide, a potent greenhouse gas.

Why wheat needs a different strategy

Nitrogen-fixing bacteria generate an enzyme called nitrogenase, sometimes referred to as the "fixer" because it carries out nitrogen fixation. The enzyme functions only within these bacteria and only in low-oxygen environments.

Legumes such as beans and peas naturally form root nodules, specialized structures that create the oxygen-poor conditions these bacteria require. Wheat and most other crops lack these nodules, which is why synthetic nitrogen fertilizer is widely used.

For decades, scientists have tried to develop cereal crops that produce active root nodules, or tried to colonize cereals with nitrogen-fixing bacteria, without much success. The UC Davis team chose a different approach. According to Blumwald, the location of the nitrogen-fixing bacteria is not important, as long as the fixed nitrogen can reach the plant and the plant can use it.

How the researchers found a workable solution

The researchers examined 2,800 chemicals naturally produced by plants and identified 20 that could encourage nitrogen-fixing bacteria to form biofilms. These biofilms are sticky coatings that surround the bacteria and produce a low-oxygen microenvironment suitable for nitrogenase activity. The team then mapped how plants synthesize these compounds and identified the genes involved.

With this information, they used CRISPR to adjust wheat plants so they generated larger amounts of a specific compound, a flavone called apigenin. Because the plants produce more apigenin than they need, the surplus is released into the soil. In experiments, this apigenin stimulated soil bacteria to form protective biofilms, enabling nitrogenase to fix nitrogen in a usable form that the wheat could absorb.

Under very low nitrogen fertilizer levels, the modified wheat also produced higher yields compared to control plants.

Large economic savings for farmers

Farmers in the United States spent nearly 36 billion dollars on fertilizers in 2023, according to estimates from the U.S. Department of Agriculture. About 500 million hectares in the country are planted with cereals.

According to Blumwald's conservative calculations, a 10 percent reduction in fertilizer use on this acreage would mean savings of more than one billion dollars every year.

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• Global grain supplies are expected to reach a record level of 3.6 billion tons during the 2025-26 season.

• This will be the third consecutive year that production increases. However, the growth rate is slower than the average over the past two decades.

• Food prices are expected to decrease by 7 percent during 2025.

Food commodity prices expected to fall during 2025

The World Bank's food price index is expected to decrease by 7 percent during 2025 compared to the previous year. During 2026, prices are expected to fall slightly further.

All components in the index are expected to decrease during 2025. Grain prices will fall by 11 percent. Oils and meals decrease by 7 percent. Other foods drop by 5 percent.

During 2026, prices within these subcategories are expected to remain stable. The forecast contains risks from weaker global growth than expected and extreme weather events. Trade policy uncertainty and biofuel policies pose additional risks to price development.

Grain production continues to grow

Global grain supplies will reach 3.6 billion tons during the 2025-26 season. This will be the third consecutive year that production increases. However, the growth rate is slower than the average over the past two decades.

Wheat production has returned to its long-term average growth rate. Maize production has recovered after previous setbacks but still remains below the historical trend. Rice and soybean production are growing at the same rate as the long-term average. These productions build upon last season's high levels.

Soybean oil drives growth in cooking oils

Global supplies of edible oils are expected to increase by 5 percent during the 2025-26 growing season. This will be the fourth consecutive year that production expands. The growth exceeds the long-term trend.

Record soybean production drives this growth through increased soybean oil production. Other major oils such as sunflower oil, rapeseed oil, and coconut oil decreased during 2024-25. These oils are expected to recover during 2025-26 but less than the historical average.

The market will continue to depend on soybean oil until 2026. Only a partial recovery of alternative oil sources is expected.

Stock conditions affect price stability

The global ratio between stocks and use will decrease during 2025-26. This decline continues a trend that has been ongoing for a decade. Despite the decrease, the ratio remains above the low levels seen before 2015.

The decrease is particularly noticeable for maize and wheat. This signals tighter market conditions. For rice, the ratio is stabilizing while it increases for soybeans.

These tighter stock levels make grain prices more sensitive to potential disruptions. Extreme weather events and new trade restrictions can affect prices more than before.

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• CRISPR technology is now developing crops and livestock that can handle higher temperatures, drier climates and more extreme weather.

• Scientists have already created cattle with shorter coats for warmer climates and rice that can handle drier conditions.

• Several companies are now working to develop corn with shorter and stronger stalks that reduce the risk of damage during severe storms.

Adapted crops for future climate

Innovation Genomics Institute (IGI) at the University of California is working to develop rice that can handle drier conditions. Through CRISPR technology, researchers have been able to reduce the number of pores in the rice plant's leaves by 20 percent, which allows the plant to retain more water without affecting growth, reports MIT Technology Review.

The company Acceligen in Minnesota has developed cattle with shorter coats that are better adapted to warmer temperatures. The U.S. Food and Drug Administration has approved meat from these animals for sale to American consumers.

Several companies are now working to develop corn with shorter and stronger stalks that reduce the risk of damage during severe storms. Other projects focus on developing cover crops that can sequester more carbon dioxide and produce biofuels.

More efficient plant breeding with CRISPR

CRISPR enables precise changes in plant DNA, saving both time and money compared to traditional plant breeding. Conventional methods like crossing between different plant varieties create many random changes in the genome that aren't always beneficial.

IGI is collaborating with University of California, Davis to investigate if CRISPR can be used to modify the microbes in cows' stomachs. The goal is to reduce their production of methane gas, which is the main source of greenhouse gas emissions from livestock. If the project succeeds, it could be applied to cows worldwide.

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• NASA's Deep Space Food Challenge aims to find new ways to provide astronauts with nutrition during long space missions.

• Solar Foods won the international category in the competition.

• The company is developing a concept to produce the protein Solein in space.

Innovative food production for future space missions

NASA and the Canadian Space Agency CSA launched the Deep Space Food Challenge in January 2021 to find new ways to provide astronauts with nutrition during long space missions. On August 16, the winners were announced at an event at Ohio State University, where Solar Foods took home the victory in the international category.

Solar Foods' concept involves producing the nutritious protein Solein in space. The company has adapted its bioprocess to function in the limited spaces aboard spacecraft, while drastically improving water economy.

"Our main mission is to solve the global food crisis and Solein is primarily intended for consumption on Earth," says Arttu Luukanen at Solar Foods. "But space represents the ultimate stress test for a circular economy. It gives us the opportunity to both contribute to scientific progress and develop our business."

Solein - a versatile protein

Solein is produced through microbial gas fermentation, a technique that Solar Foods also uses on Earth. In a space environment, there is plenty of hydrogen available as a byproduct of oxygen generation, as well as carbon dioxide exhaled by the crew. By integrating the food production system with spacecraft environmental control and life support systems, these residual products can be effectively utilized.

The protein Solein is a versatile ingredient that can replace protein in almost all types of food. It can also be used as a supplement to complement the nutritional profile of various foods, as it is a source of iron, fiber, and B vitamins.

The victory in phase III of the challenge is expected to raise Solar Foods' profile with both space organizations and companies developing commercial space stations. The company looks forward to collaborating with these actors to accelerate the development and implementation of its technology in orbit, on the moon, and eventually on Mars.

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• Finnish Solar Foods has started production of protein from carbon dioxide and electricity.

• The factory can produce 160 tons of food per year.

• The Solein protein can be used in meat alternatives, cheese, and milkshakes.

New technology for food production

Solar Foods has begun producing food from electricity and air in its first factory in Vantaa, near Helsinki. The company manufactures a protein called solein, which can be used in various foods, reports The Guardian.

The factory can produce 160 tons of food per year. This is a small amount compared to the global food industry, but Solar Foods CEO Pasi Vainikka hopes the technology can revolutionize how people eat.

Reduced environmental impact

Food and agriculture account for about a quarter of all climate-impacting carbon dioxide emissions. Solein can potentially reduce the environmental impact of agriculture.
Solein comes in the form of a yellowish powder consisting of single-cell organisms, similar to yeast used in baking or beer production. The company hopes the proteins will be used in meat alternatives, cheese, and milkshakes, as well as an egg substitute in noodles, pasta, and mayonnaise.

Solar Foods uses renewable electricity from the sun to split water. Hydrogen and oxygen are then fed to the microorganisms in a fermentation vessel, along with carbon dioxide captured from the air in the company's ventilation system.

The process uses significantly less land than traditional agriculture. Solar Foods' pilot factory occupies one-fifth of a hectare to produce 160 tons per year, compared to 3.3 tons of soybeans per hectare in efficient American farms.

Future prospects

Solar Foods has received approval for solein as a novel food in Singapore and is now seeking to introduce its products in the US and EU. The company hopes the technology can coexist with traditional agriculture and give consumers more options.
Vainikka believes that the future will not consist solely of powder, but that the majority of food will still come from plants. He sees solein as a complement that can reduce pressure on agricultural land and enable reforestation.

We have written about Solar Foods before:

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• Scientists have used CRISPR technology to create tomatoes that use water more efficiently.

• These tomatoes require less water to grow but still produce the same amount of tomatoes, with the same taste and quality.

• By removing a specific gene in tomatoes, they save water while still absorbing enough carbon dioxide for growth.

CRISPR technology for more efficient water use in agriculture

Researchers have successfully used CRISPR to develop tomato plants that use water more efficiently, meaning they need less water to grow. This is achieved without compromising the number of tomatoes, their taste, or their quality.

Tomato plants tend to lose a lot of water through small openings in their leaves, known as stomata, which also let in carbon dioxide necessary for growth.

By removing a specific gene in the tomatoes, researchers have made the stomata partially close during the hottest hours of the day. This saves water while still allowing the plants to absorb enough carbon dioxide.

Achieving a balance between reduced water use and not decreasing yield has been a challenge since reducing water loss through stomatal pores often hinders CO2 uptake. However, this was achieved here, both in greenhouse and large-scale field experiments.

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News tip: Simon Maechling

• Genetically modified cows have produced milk containing human insulin.

• The method can be scaled up to ensure availability and lower the cost of insulin for diabetics.

• The research demonstrates the potential to use genetically modified animals to produce recombinant proteins on a large scale.

Insulin shortage a global problem

The World Health Organization estimates that between 150 and 200 million people globally need insulin, but only half are treated with it. The availability of insulin is insufficient in many low- and middle-income countries, as well as in some high-income countries.

Type 1 diabetics cannot rely on their own insulin production due to damaged pancreatic cells and need injectable insulin to live, as do some type 2 diabetics.

The role of genetic modification

A transgenic organism is an organism that, with the help of genetic engineering, has been endowed with genes from another species, according to Wikipedia. Researchers have introduced human DNA, coding for proinsulin, into the cells of ten cow embryos. These have then been implanted in the uterus of ordinary Brazilian cows.

One liter of transgenic cow milk could cover almost eight years' worth of insulin needs for a type 1 diabetic.

Today, insulin is manufactured using genetically modified bacteria. However, the current manufacturing technologies cannot meet the growing demand for affordable insulin due to limitations in production capacity and high production costs.

Transgenic animals are considered potential candidates for the production of recombinant proteins on a large scale, and milk is often regarded as the most advantageous means of producing them.

Increasing the efficiency and scalability of such techniques could in the future offer a more accessible and cost-effective solution for the production of insulin and other therapeutic proteins.

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• Since the first genetically modified crops were approved in 1995, no GMO products have been shown to be harmful to humans.

• GMOs have improved yields, reduced losses from insect attacks, and contributed to nutritional enhancements like Golden Rice.

• Authorities worldwide have evaluated the safety without finding any harm to consumers or the environment.

A long history of evaluations

Safety evaluations of GMOs began long before the first biotechnological crops were approved and sold in 1994. Prominent scientists, such as Paul Berg, raised questions about the safety of biotechnology and organized the Asilomar Conference in 1973 to discuss potential risks and how they could be minimized.

Since then, significant scientific work and funding have been devoted to evaluating potential risks and developing methods to ensure minimal risk to consumers and the environment from biotechnological products.

Each GMO is carefully evaluated before being used in commercial production, and monitoring continues even after it has reached the market, but no harm to consumers or the environment has been discovered.

Global acceptance and resistance

Despite evidence of GMO safety and benefits, there is still resistance and demands for labeling of foods containing genetic modifications. Many African countries have adopted the Cartagena Protocol as a tool to keep GMOs out of their countries, despite a lack of good food.

GMOs have played a crucial role in improving production, yield, and reducing risks from chemical insecticides or fungicides. They also help to address challenges such as an increasing population, reduced arable land, and rising energy costs.

Improvements through genetic modification, such as the nutritional enhancements of Golden Rice and drought tolerance in some crops, demonstrate the technology's potential to contribute positively to humanity's progress and environmental health.

It is important to continue informing and educating the public about the safety and benefits of GMOs to increase acceptance of these important scientific advances. Education and transparent communication are crucial to overcoming misunderstandings and building a more sustainable and safe food system for the future.

Source: Research paper by Richard E. Goodman.

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• Scientists have tested genetically modified potatoes that show promising results in combating late blight, a disease that causes significant crop losses.

• In field trials, the transgenic potato variety Vic.172 showed total resistance to late blight, potentially reducing the need for pesticides.

• Over 4400 risk assessments have been conducted globally in the past 30 years, all concluding that GM crops do not pose greater risks than non-GM crops.

Promising results for genetically modified potatoes

The potato (Solanum tuberosum L.) ranks as the third most important food crop globally and is a central part of the food supply in East and Central Africa, including countries such as Burundi, D.R. Congo, Kenya, Rwanda, and Uganda. In Uganda, potatoes are grown by over 480,000 smallholders, with an annual production of 400,000 tons from around 100,000 hectares.

One of the biggest problems for potato production in the region is late blight (LB), caused by Phytophthora infestans, which can lead to crop losses of between 13 and 60 percent.

The genetically modified potato variety Vic.172, developed by introducing three naturally occurring resistance genes (R-genes), has shown complete resistance to late blight in field trials, according to several researchers in a paper.

These field trials were conducted at three sites over three seasons in Uganda, compared with the variety Victoria, from which Vic.172 is derived. Vic.172 showed total resistance to LB in all seasons, while Victoria plants were completely dead 60–80 days after planting.

Economic gains and environmental benefits

In addition to providing effective protection against LB, the genetically modified potato variety can contribute to significant economic gains for small-scale farmers. Considering that the average cost of pesticides is $60 per hectare and the average farm gate price of potatoes is $150 per ton, a 30 percent increase in productivity without the costs of pesticides represents a profit increase of 44 percent.

The successful implementation of Vic.172 can also reduce the use of pesticides, benefiting the environment by reducing the use of agrochemicals, as well as the fuel consumption and labor required to spread these chemicals. Furthermore, it decreases farmers' risk of exposure to chemicals.

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• Australian researchers have developed a genetically modified banana that is nearly immune to Panama disease.

• Panama disease is a fungal infection that prevents banana plants from absorbing nutrients and eventually kills the plant.

• The banana is the first genetically modified fruit to be approved by the federal government for cultivation in Australia.

A banana as backup

A new genetically modified (GM) banana, developed as a precaution for the banana industry in the event of an outbreak of Panama disease TR4, has been approved for consumption in Australia, reports ABC News.

This variety of banana, a modified version of the Cavendish variety, is considered the world's first genetically modified banana and the first GM fruit to be approved by the Australian federal government for cultivation.

The fight against Panama disease

Panama disease TR4 is a fungal disease that prevents banana plants from absorbing nutrients and eventually kills the plant. This soil-borne disease makes it impossible to grow most types of bananas, including the popular Cavendish variety, in infected areas. Currently, there is no treatment or cure for the disease.

Future-proofing through genetics

Researchers at Queensland University of Technology, led by Professor James Dale, have succeeded in introducing a gene from a wild banana that is nearly immune to TR4 into a Cavendish banana.
Although the GM banana is considered safe to eat, it will primarily be viewed as an alternative in the fight against Panama disease, rather than replacing existing Cavendish bananas.

After more than seven years of field trials in the Northern Territory, QCAV-4 bananas will now be tested in Queensland. The researchers are also aiming to develop a gene-edited version of QCAV-4 that is resistant to other diseases, including the black Sigatoka fungus, which would reduce the need for pesticides and contribute to more sustainable banana production.

The future of the banana industry

Through the use of genetic engineering, researchers hope to future-proof the banana industry by developing varieties that can handle various threats and conditions.

This includes not only disease resistance but also adaptation to challenging climate conditions and improved nutritional content, which will be of great importance for both the fruit industry and the global banana industry.

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• Researchers have used rice as a support structure to grow beef muscle and fat cells, resulting in an edible combination of rice and beef with a "beef-like" taste that can be cooked in the same way as regular rice.

• This new rice-beef has a slightly higher fat and protein content than standard rice and can help reduce the environmental impact of meat production.

• South Korean researchers behind the project hope that the meat-rice can be used as a dietary supplement in food-insecure communities, thus reducing the environmental footprint of beef farming.

A groundbreaking method for growing meat

A team of South Korean researchers has developed an innovative method for growing beef muscle and fat cells on rice, creating a new form of food known as meat-rice. This product, described in a study published in the journal Matter, combines the nutritional value of rice with higher fat and protein content from beef, creating a nutritious and sustainable food source.

The research uses rice as a support structure for growing animal cells in a laboratory environment, where the cells are bathed in a growth medium. By using rice as a support structure, nutrients can be added to the rice, resulting in a product with slightly higher fat and protein content compared to standard rice.

Hope for food-insecure communities

The project is led by researchers in South Korea who see potential for the meat-rice to be used as a dietary supplement in communities where food security is low. This new food can also help reduce the environmental impact that arises from breeding cattle for meat production.

Development process

The research team initially attempted to grow beef cells directly in the porous cavities of the rice, but the cells did not adhere well to the grain. By coating the dehusked rice grains with fish gelatin and the commonly used food additive microbial transglutaminase, the adhesion and growth of the cells improved. After coating, bovine muscle and fat cells were planted on the rice grains, which were then cultivated in the growth medium for about a week.

Nutritional content and future prospects

The nutritional content of the hybrid rice differs slightly from regular rice, with 0.01 grams more fat and 0.31 grams more protein per 100-gram serving, which corresponds to a 7 percent increase in fat content and a 9 percent increase in protein content. The research team is exploring opportunities to increase both the amount of bovine cells and the rice's fat content, which can be challenging as fat cells do not grow as well as muscle cells.

The cost of producing 1 kilogram of this rice is estimated at 2.23 dollars, comparable to regular rice, which is at 2.20 dollars per kilogram, and significantly cheaper than beef (14.88 dollars per kilogram). The research suggests that the hybrid rice could have a lower emission footprint than farmed beef, making it a potentially cheaper and more efficient nutrient source than larger pieces of lab-grown meat.

Source: Nature

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• Aleph Farms has received the world's first regulatory approval for cultured beef.

• The approval of Aleph Cuts in Israel is a milestone for cellular agriculture and food safety.

• Innovative collaborations and research in the field pave the way for a more sustainable and resilient future for global food supply.

Meat without cows

Israel has recently issued a regulatory approval for Aleph Cuts, the world's first cultured beef produced by Aleph Farms.

Aleph Farms focuses on producing high-quality products from cells derived from cattle. This process, where cells are cultured in controlled environments, is key to the production of Aleph Cuts.

Israel has been a pioneer in public-private partnerships to promote innovation in cellular agriculture technology. Aleph Farms has been part of this, and their work has been supported by both regional and global organizations. Their method of culturing beef involves the use of cells from a Black Angus cow and a plant-based protein matrix without any animal derivatives.

Milk without cows

Aleph Farms' work reflects a broader trend towards more sustainable and animal-friendly methods of food production. This is reflected in similar innovations within dairy production, where dairy products are produced in bioreactors, a method similar to Aleph Farms' cultured beef.

Source: Aleph Farms

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• The HYDROCOW project targets milk protein creation using CO2 and electricity.

• Innovative technology challenges traditional dairy farming and promises environmental benefits.

• Potential to produce other proteins opens doors to future food and pharmaceutical advancements.

Solar Foods partners in ambitious European venture

Solar Foods has entered in a EUR 5.5 million collaboration with the European Innovation Council (EIC) in the HYDROCOW project.

This venture aims to craft a unique tool: producing sustainable milk protein using CO2 and electricity. Here's the twist – no cows are required.

The EIC, a component of the Horizon Europe initiative, focuses on bringing groundbreaking technologies to the forefront. HYDROCOW has secured funding from EIC's Pathfinder instrument, a program dedicated to exploring bold, revolutionary ideas in the early research phase.

In essence, HYDROCOW's mission is to engineer a microbe. This microbe will be able to convert CO2 and hydrogen (derived from water and electricity) into beta-lactoglobulin, a primary milk component.

Staying ahead of the curve

If you are a Warp News reader and subscriber, you already knew of the possibility of making food out of air. We wrote three years ago about Solar Foods, and recently about their made-from-air-ice cream. We have also shown how milk can be produced without cows.

Warp NewsChristian von Essen

Tackling a hard challenge

Experts believe the hydrogen-based technique will vastly outshine conventional dairy farming, both in efficiency and eco-friendliness. While the goal is promising, it's a tough road ahead. Hydrogen-utilizing microbes aren't naturally designed for protein production. Substantial modifications are required, raising concerns about the microbes' long-term viability.

Inspired by Solar Foods’ proprietary food ingredient, Solein, HYDROCOW is an addition to the company's repertoire. Solar Foods is at the forefront of researching food microbes and has recently developed techniques to modify them. If HYDROCOW proves successful, we could soon witness the creation of a wide array of proteins, from edible to pharmaceutical, such as antibodies.

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• CRISPR technology offers a breakthrough in producing genetically edited foods.

• Unlike GMOs, CRISPR edits genes without adding foreign material.

• CRISPR foods could be part of the solution for world hunger.

Crispy genetics

CRISPR is more than just a catchy name. Stemming from its biotechnological roots, this gene-editing method seems set to bypass the controversy surrounding GMOs.

Researchers use CRISPR to tweak organisms on a molecular level, impacting everything from bacteria to humans. Since its inception it has shown potential in addressing many of modern life's challenges, including human diseases and global warming.

Interestingly, CRISPR crops have largely avoided the backlash GMOs faced. However, the true test will be public reaction as these crops become more prevalent in stores.

Addressing world hunger with CRISPR

The world has made significant progress against hunger, but progress has slowed down, and in some cases reversed in the last years.

CRISPR foods could be part of the solution. (Democracy is even more important.) Through genetic editing, crops and animals can be made hardier, need fewer resources, last longer, and offer better nutrition.

Unlike GMOs, CRISPR doesn't introduce foreign genes. Instead, it corrects unwanted genetic characteristics. It achieves this by mimicking bacterial immune responses to viruses. When attacked, bacteria remember the virus and prepare a defense. If attacked again, they deploy a specific protein to cut the invader's DNA. Using this principle, scientists can target specific DNA sequences in crops for correction.

Hitting the shelves

More and more CRISPR-edited food is now showing up in your local store.

For example, Pairwise, a food company in North Carolina, has developed a mustard green variant that's as mild as lettuce. This new produce will soon be available in select locations, promising better taste and nutrition.

One of the Pairwaise co-founders is Dr. Feng Zhang, who we wrote about earlier.

This table was put together by proto.lifo in an interesting article about CRISPR foods and the debate about GMO and CRISPR.

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• World's first Solein gelato introduced by Singaporean restaurant Fico.

• The ice cream is made from ingredients conjured out of thin air.

• A feat made possible by Finnish tech company Solar Foods.

Solein enters the food scene in a scoop of gelato

Singapore-based restaurant, Fico, is set to take us on an exciting food journey, unveiling the world's first Solein Chocolate Gelato.

The remarkable dessert is crafted from ingredients essentially conjured out of thin air, a feat made possible by Finnish tech company Solar Foods.

Solein, the protein-rich powder used to create the innovative gelato, saw its first regulatory approval in Singapore in September 2022.

Changing the way we look at food

Historically, all food production has relied on photosynthesis and traditional agriculture. But this time, Fico presents a gelato that says goodbye to these conventional methods.

The Solein Chocolate Gelato replaces dairy with Solein, thereby excluding any need for animal involvement.

Expanding the horizon of sustainable food

The versatility of Solein extends far beyond gelato. It's a novel ingredient that easily blends into various sweet and savory recipes, making it an ideal sustainable addition to any dish.

Warp NewsChristian von Essen

Solar Foods envisions a significant influx of Solein-based foods in the market in the upcoming years, indicating a promising future for this revolutionary ingredient.

From Finland to the world

Solar Foods is also building bridges with international brands. Recently, they announced a strategic alliance with Japanese food company Ajinomoto. This partnership is a stepping stone towards developing more Solein-based products.

Warp NewsUlrika Gerth

With Solar Foods' commercial production facility, Factory 01, under construction in Finland and expected to start production in 2024, the world might soon witness the dawn of a new age in food sustainability.

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News tips: Thomas Ahlström

The Dutch grocery chain Hoogvliet is to start using machine learning in 71 stores to reduce the amount of food in the store that has to be thrown away because the date has expired, The Times of Israel reports.

The AI ​​keeps track of the date of all fresh products in the store and gradually lowers the price of the product when it starts to expire.

According to the company Wasteless, which is behind the solution, the AI ​​should be able to reduce food waste by 50-90 percent.

The figures come from tests that Wasteless has done in other stores, and they also show that the stores halve the financial loss it means to have to throw away food, compared to today.

Now the stores normally lower the price drastically just before the item has to be thrown away. This means that they lose a lot of money if it is sold and that there is a big risk that no one will buy the item in time.

Wasteless AI can lower the price in small steps over a longer period of time to maximize the chance that the item will actually be sold while allowing the store to charge a higher price.

The Seashore Paspalum grass variety is one of the hardiest grasses we know. It can withstand drought, salty water, heat, and cold better than other grasses. This means that it was, among other things, used on the pitches in last year's football World Cup in hot Qatar, but Seashore Paspalum can also show how we can make grain cultivation more efficient in the future.

Researchers at the University of Nebraska–Lincoln in the USA have succeeded in isolating the genes in the grass that makes it so resistant. It turned out that the key to the resistance is that the grass reacts to nutrient deficiency by doubling the production of the sugar molecule trehalose.

Grains such as corn and sorghum use the same method, but do not produce as much trehalose and are therefore not as resistant. The researchers, therefore, tested changing genes in corn so that they also produced more trehalose.

That didn't work so well, so the researchers instead tried inhibiting an enzyme in corn that breaks down trehalose. This made the corn grow better even if it received less nutrition. The new variety can not only grow better under difficult conditions but also requires less nutrition and thus less fertilizer under normal conditions.

The researchers will now go further and try to produce a commercially viable variant of the new corn.

"If we can introduce this gene region into other high-yielding varieties such as corn that give large harvests, but are very sensitive to nutrient deficiencies, we may be able to get a variety that both gives high yields and has great resistance," says Guangchao Sun, one of the researchers behind the study, in a press release.

Read the entire study here.

Warp NewsKent Olofsson

Warp NewsElina Holmgren Tyskling

The non-profit organization Crop Trust has developed a new variety of durum wheat that should produce good harvests where ordinary durum wheat perishes from heat and drought, The Guardian reports.

The new variety, called Jabal, is a cross between common durum wheat and a wild relative of the wheat that grows in dry regions of Syria. In tests, Jabal has performed well under extreme conditions where other grains failed.

"Many farmers said it was love at first sight when they saw Jabal standing luxuriantly while all the other varieties died in the drought," says Filippo Bassi, one of the researchers behind the new variety, in a comment to The Guardian.

The researchers expect the variant to work just as well on a larger scale. The new wheat is also soon to begin commercial cultivation in Morocco, which is currently suffering from the worst drought in 40 years and where harvests have fallen by 70 percent.

Jabal is part of the Crop Trust's Wild Relatives project, which aims to get farmers around the world to use more genetically diverse crops. The goal is that the world's food supply should not depend entirely on a small number of varieties that can be very sensitive to changes in conditions such as extreme heat, drought or greatly increased precipitation.