The Future of Digital Food

This article was translated from our Spanish edition.

Opinions expressed by Entrepreneur contributors are their own.

“I am craving a 3D printed grilled chicken . No, wait, it better be laser cooked , ”could be the kind of order you’ll hear in restaurants a few years from now. The Digital Foods team at Columbia University finally found a way to prepare laboratory meat to make it more edible, and they say it tastes better than the real thing.

Columbia Engineering vía YouTube

The group of scientists, led by professor of mechanical engineering Hod Lipson, has experimented with printed food since 2007. However, there was a big problem: they could n’t find a way to cook it , since it doesn’t behave the same as traditional meat.

Jonathan Blutinger, who led the project, noted that until now ingredients could be produced with pinpoint precision, but there was no viable heating method

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‘It’s all about the healing from within’: Cooking for recovery at Leonard Cancer Institute in Mission Viejo

Jonathan Gelman, executive chef at Mission Viejo’s Providence Mission Hospital, believes in the power of food.

“It’s kind of our motto,” said Gelman. “It’s all about the healing from within.”

Gelman spent years as corporate chef with exclusive resorts like the Ritz-Carlton. He joined the staff at the hospital a year ago to challenge existing notions surrounding “hospital food.”

“I was brought in to create something healthier, that would present better and give more variety,” Gelman said.

Now he’s teamed up with Kailey Proctor, oncology dietitian at the Leonard Cancer Institute in Mission Viejo, to launch a brand-new cooking series filmed at the Leonard Cancer Institute’s McDermott Family Kitchen. The two aim to make healthy eating easier, especially for patients undergoing cancer treatments.

“I just love working with patients and using food to help manage the side effects from treatment,” said Proctor.

She has worked as dietitian for six

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Frozen Food Brands Tempt Consumers With D2C

Consumers expect their food faster than ever. Food delivery sales have soared since the start of the pandemic, remaining elevated even as consumers returned to restaurants. Channels that offer speed and convenience — mobile order-ahead, curbside pickup and drive-thru — have also benefitted from the shift. It is not only restaurants reaping the rewards. Time-saving meal solutions — meal kits, subscription services and heat-and-eat options — have also had the opportunity to seize on consumers’ rising need for speed, convenience and flexibility.

“Right now is a great time to be in frozen food — we see the category growing at, over the last two years, over 10%,” Bryan Freeman, CEO of health-focused frozen food brand Real Good Foods, told PYMNTS in an interview. “When you think about frozen food it really solved two or three really important trends in how consumers consume food and one is obviously convenience. Two, is,

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