{"id":1867,"date":"2021-06-15T10:44:07","date_gmt":"2021-06-15T08:44:07","guid":{"rendered":"http:\/\/costops.com\/index.php\/2021\/06\/15\/from-fly-oil-to-3d-printed-biscuits-the-women-reimagining-the-food-of-the-future\/"},"modified":"2021-06-15T10:44:07","modified_gmt":"2021-06-15T08:44:07","slug":"from-fly-oil-to-3d-printed-biscuits-the-women-reimagining-the-food-of-the-future","status":"publish","type":"post","link":"http:\/\/costops.com\/index.php\/2021\/06\/15\/from-fly-oil-to-3d-printed-biscuits-the-women-reimagining-the-food-of-the-future\/","title":{"rendered":"From fly oil to 3D-printed biscuits: the women reimagining the food of the future"},"content":{"rendered":"<p>With the urgent need to switch to a more sustainable diet, meet the food technologists coming up with some edible solutions <\/p>\n<p>When Grace O\u2019Brien\u2019s friends said they could never go vegan because eggs were \u201cin everything\u201d, it got her thinking about creating an alternative. She experimented with different beans and bases for the recipe, including soy, pumpkin and lentils, to make an egg-like substitute that tasted close to the real thing.<\/p>\n<p>\u201cI started by tinkering around with different ingredients and eventually got to something that worked pretty well, but I wanted to take it to the next level \u2013 that\u2019s when I sought out a PhD food scientist to help me,\u201d says O\u2019Brien, who studied design and engineering at Stanford University.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/careers\/2021\/jun\/15\/from-fly-oil-to-3d-printed-biscuits-the-women-reimagining-the-food-of-the-future\">Continue reading&#8230;<\/a><br \/>\n<img src=\"https:\/\/i.guim.co.uk\/img\/media\/fa70cfda863d95b520f55abfe7550d7039ca612f\/0_0_1580_948\/master\/1580.jpg?width=140&amp;quality=85&amp;auto=format&amp;fit=max&amp;s=378a1fa1af9787777c3b604c862e83dd\" title=\"From fly oil to 3D-printed biscuits: the women reimagining the food of the future\" \/>With the urgent need to switch to a more sustainable diet, meet the food technologists coming up with some edible solutions<br \/>\nWhen Grace O\u2019Brien\u2019s friends said they could never go vegan because eggs were \u201cin everything\u201d, it got her thinking about creating an alternative. She experimented with different beans and bases for the recipe, including soy, pumpkin and lentils, to make an egg-like substitute that tasted close to the real thing.<br \/>\n\u201cI started by tinkering around with different ingredients and eventually got to something that worked pretty well, but I wanted to take it to the next level \u2013 that\u2019s when I sought out a PhD food scientist to help me,\u201d says O\u2019Brien, who studied design and engineering at Stanford University. Continue reading&#8230;Technology | The Guardian<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the urgent need to switch to a more sustainable diet, meet the food technologists coming up with some edible solutions When Grace O\u2019Brien\u2019s friends said they could never go vegan because eggs were \u201cin everything\u201d, it got her thinking about creating an alternative. She experimented with different beans and bases for the recipe, including &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"http:\/\/costops.com\/index.php\/2021\/06\/15\/from-fly-oil-to-3d-printed-biscuits-the-women-reimagining-the-food-of-the-future\/\"> <span class=\"screen-reader-text\">From fly oil to 3D-printed biscuits: the women reimagining the food of the future<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":0,"featured_media":1868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/posts\/1867"}],"collection":[{"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/comments?post=1867"}],"version-history":[{"count":0,"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/posts\/1867\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/media\/1868"}],"wp:attachment":[{"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/media?parent=1867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/categories?post=1867"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/costops.com\/index.php\/wp-json\/wp\/v2\/tags?post=1867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}