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Manufacture

The Proteins-from-Petroleum Pipeline Lab-grown meat alternatives have a surprising history that dates back to a 1960's R&D team at British Petroleum
Smooth vs Ridged Penne, a COVID-19 Pasta Drama
Essay
Designing a New Future for Flesh The Case for the Carnal Skeuomorph
Coffee in the Future: Traceability and Sustainability
Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture
Scorched Earth: How Mezcal’s Growing Popularity Has Undermined Oaxaca’s Ecosystem and the Spirit’s Ancient Tradition
The Rise of the Autotrophs
Mother’s Milk: From Handsfree Pumps to Spray Dried Powder, Redesigning Breastfeeding for Mothers and Infants
Bio-Bean is Fueling Double-Decker Buses (and Cities) with Coffee Grounds
Organism Designers at Ginkgo Bioworks are Designing Tasty Food Flavors
The Neuroscience Behind the Impossible Burger
On the Beauty and Bacteria of Natural Wines
Design for the Other Other 90%: On Modernity and The Microbiome
Perfect Day Milks Synthetic Biology for a New Kind of Dairy Alternative
In-Flight Entertainment Just Got Better: Cathay Pacific’s Betsy Beer is Designed to Be Drunk at 35,000 Feet
Biteback Fights Palm Oil Deforestation with Insect Oil
How Design Can Get Your Child to Eat Her Broccoli
Design of the Danish Dog: Meet Polser, NYC’s Newest Street Meat Obsession
Food for Thought: The Icelandic Apple
How Fake Wax Food is Made
Good Things Come in No Packages: WikiPearl’s Bite-Sized Meals and Treats Are Wrapped in Their Own Edible “WikiCells”
Could Scientists Synthesize Our Future Steaks?
It’s About Cluckin’ Time: Beyond Eggs’ Plant-Based Substitute Tastes Like the Real Deal
Celebrity Meat: Don’t Just Watch Your Favorite Actors—Eat Them
Burritobox Dispenses Hot, All-Natural Burritos from The World’s First Burrito Vending Machine
They’re Serving Pizza on Mars
An Alchemist’s Dressing Table: Lauren Davies’ Tools for Home Production of Natural Cosmetics
Maya Weinstein’s DIY High-Fructose Cornsyrup Kit