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Thursday June 30 2022

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    Food inflation is swallowing Latin America’s dietary staples

    Protestors outside UK Parliament with a placard reading, "Keep the protocol, keep the peace."

    New EU legal action over post-Brexit deal changes

    Buyers at Risk Countries in Africa and Asia are among the most reliant on Ukraine grain

    US quietly urges Russia fertiliser deals

    George Eustice and Boris Johnson

    England’s strategy fails to address food poverty

    A Russian missile in a winter wheat field in Soledar, in Ukraine’s eastern Donetsk

    Food vs fuel: Ukraine war sharpens crop use debate

    Henry Dimbleby

    “Sustainable” UK food labels will be mandatory, says leaked strategy

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    Buyers at Risk Countries in Africa and Asia are among the most reliant on Ukraine grain

    US quietly urges Russia fertiliser deals

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    England’s strategy fails to address food poverty

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    Food vs fuel: Ukraine war sharpens crop use debate

    Henry Dimbleby

    “Sustainable” UK food labels will be mandatory, says leaked strategy

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    Paying farmers 75p for each £1 consumers spend on their produce

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    England’s strategy fails to address food poverty

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    Food vs fuel: Ukraine war sharpens crop use debate

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    “Sustainable” UK food labels will be mandatory, says leaked strategy

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Home Topics Tech

Finnish tech startup produces food out of thin air

Solar Foods has received nearly 25 million euros in government and private funding

March 11, 2021
in Business, In the news
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Reuters reports that a Finnish tech startup hopes to produce protein out of thin air and not much more, creating a plant-based product they can put into healthy drinks and yoghurts or even turn into a meatless schnitzel.

Solar Foods has received nearly 25 million euros ($30 million) in government and private funding to commercialise the product called Solein, a yellow flour-type ingredient containing some 65 percent protein manufactured in a miniature bioreactor inside a laboratory.

The flour is ground from a liquid microorganism that is made out of carbon dioxide from air, electricity, water, microbes and nutrients.

However, the company faces challenges, said Reetta Kivela, a professor of practice for food innovations at the University of Helsinki.

To make Solein a success, the company needed to make production run on renewable energy, find a sustainable way to produce nitrogen and make the flour more appealing than some other vegetable proteins that often have a grainy texture and can taste bitter.

More here…

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