Foodies want to know everything about their animal-based dishes these days — where the meat came from, what it ate, what its name was. OK, maybe not that last part. But there is a big difference between industrial cattle farms and grass-fed meat — both in price and in nutritional considerations.
Amtrak has unveiled the nation's first biodiesel train, with a surprise twist -- the fuel is derived from beef byproducts. The Heartland Flyer train will conduct its biofuel trial run for a year between Oklahoma City and Fort Worth, The Guardian reports.
Most people don't think too much about bovine hurt when they chow down on a Big Mac or Whopper. But for those with moral pangs, scientists say genetic engineering might provide a solution, by creating pain-free animals that can satiate the human appetite without suffering.
It’s been said there’s no accounting for taste, but if Japanese researchers have their way, there soon will be. Research initiatives underway in various corners of Japanese agriculture will remove taste from the subjective realm and create objective standards for flavor that consumers can use as a yardstick--without ever having tasted a product at all.
Scientists serve up leaner beef, tastier cheddar and healthier ketchup
By Rena Marie Pacella
Posted 03.17.2008 at 2:55 pm 5 Comments
digg_url = 'http://digg.com/food_drink/Your_Burger_on_Biotech';
If the biotech industry has its way, ordering a hamburger might soon sound something like this: one charbroiled cloned-beef patty, with genetically modified cheese, lab-grown bacon and vitamin-C-fortified lettuce, on a protein-spiked bun. The burger of the future is delicious, nutritious and contains more engineering than a stealth bomber.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.