Synthetic Biology’s Quest for Lab-Made Dairy

It isn’t as if alternative options aren’t prevalent—plant-based milks line the shelves, drawn from soy, almonds, oats and just about everything else. But the proteins in these liquids differ heavily from true dairy. As the New York Times points out, “Researchers at several start-up companies, including New Culture, have begun producing these [true dairy] proteins in the lab, with the aim of creating a new …

Material’s Copper Core Pans Contribute to an Efficient, Healthier Kitchen

For a satisfying cooking session, a set of three PFOA-free pans

Material, a direct-to-consumer kitchenware brand, launched in 2017 with a set of everyday tools. Slowly, they’ve been taking over countertops one thoughtfully made new product at a time as their design eschews nostalgia for modern-day sensibility and sustainability. Today, they’re expanding (from a dishwasher-safe cutting board made from 75% recycled plastic and 25% sugarcane) into stovetop territory with three copper core pans for the 29 Collection—named …

The Rise of Plant-Based Eggs

In the world of plant-based alternatives, eggs have met their match. Mung bean (the pea-colored legume) proves to be a viable substitute for hatched eggs—in color, texture and flavor—and the growth of Silicon Valley-based JUST Foods is evidence of that. According to new research, the brand’s liquid egg alternative, JUST Egg, barely trails real eggs in weekly sales. And Kroger, a national chain of grocers …