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Subject:
INNOVATION
Period: June 20, 2016 to July 4, 2016
Geographies:
Worldwide
Categories:
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Contents
 

Clever Technologies Turn Food Waste Into Eco-Fashion

Turning food waste into fashion isn’t going to solve the huge global leftover food problem. But it will help a little, while teaching consumers about the importance of recycling, upcycling, and reusing food. Among the basic food-based clothing innovations being reported are: coffee grounds turned into fabric (Ecoalf’s process turns processed coffee grounds into a nano-powder that can be spun with polyester polymers into fabric); salmon skin into leather (Tidal Vision’s tanning process results in belts, wallets, and handbags); and coconut ash mixed with polyester makes coat insulation (Nau’s coconut-based fiber will possibly replace goose down and other clothing insulation).

"How leftover foods are being turned into green fashion", TreeHugger, June 02, 2016

Will Long-Awaited Vegan “Impossible Burger” Supplant The Ground Beef Patty?

The first product of a well-funded Silicon Valley food start-up is about to debut in local restaurants, the first salvo in a so-far secret war against the beef industry. After six years of research, Impossible Foods has created an expensive – $20 a serving – vegan version of the ground beef patty. The product is the result of reverse engineering and analysis of beef to create a mixture of proteins, fats, vitamins and amino acids from plant sources, the only one sold raw for cooking. It contains more sodium and saturated fat than ground beef, but no cholesterol, hormones, or antibiotics. It will hit grocers’ shelves in a few years, once the price problem is solved. And the taste? Food writer Kurt Soller says it is “complex: fruitier, funkier and more barnyardy” than conventional veggie burgers. And it smells just like cooked beef.

"The Impossible Burger is Ready for Its (Meatless) Close-Up", The Wall Street Journal, June 14, 2016

British Research Project To Develop New Gels From Surplus Potatoes

Several British universities and research institutes will benefit from a $3.7 million grant supporting development of personal care gels, creams and other products from discarded starchy vegetables like potatoes. The food industry throws away millions of tons of vegetables that are unsold for one reason or another each year. Also contributing to the problem are surplus supply and processing waste. The researchers will investigate how nature’s catalysts –  enzymes – can be used to make starch-based gels using nanoscale fibers. The new gels could be used across the pharmaceutical, beauty, home product and food industries. Participating in the research are the University of East Anglia, the John Innes Center, the University of Bath, and the University of Exeter. 

"£2.8 million project to make new types of gel from waste food", News release, University of East Anglia, June 16, 2016

ModiFace Launches Beauty Advisor Bot For Facebook Messenger

Technology firm ModiFace launched a beauty advisor bot for Facebook Messenger. Offering a hint of what the future of beauty shopping looks like, the bot is programmed to help shoppers choose lipsticks by brand, color, or shade name from a lineup of 20,000 products. Designed to direct customers to where they can buy their favorite lipstick, the beauty advisor bot answers most questions related to lipstick options. ModiFace sees lipsticks as a test platform for the bot technology and sees more complex applications for the technology in the future.

"ModiFace Launches Facebook Bot for Beauty Customer Service", Women's Wear Daily, June 22, 2016

 
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