Food

Lisa Dyson PhD ‘04 founded Air Protein, a company looking to “bring recycled carbon cultivated into food with the taste and texture of chicken, meat, and seafood,” reports Geri Stengel for Forbes.    

MIT alumni Steve Fredette, Aman Narang and Jonathan Grimm co-founded Toast, an all-in-one online restaurant management software company, reports Aaron Pressman for The Boston Globe. “The Toast founders spent hours talking to restaurateurs and built features such as real-time communication with the kitchen about special orders and dishes that have sold out, and a way of tracking loyalty rewards,” explains Pressman. 

Prof. Benedetto Marelli and his colleagues have created “packaging that can react to changes in the food it contains to better indicate when it has gone bad,” reports Karmela Padavic-Callaghan for New Scientist. The biodegradable plastic-like wrap, which is made from silk, changes color when it is exposed to rotting foods and degrades quickly in soil. 

Prof. Gio Traverso and colleagues at NYU have developed an electronic pill that could stimulate appetite. The device delivers small pulses of electricity that “induce the release of ghrelin, the body’s so-called “hunger hormone,” which is involved in regulating appetite and alleviating severe nausea and vomiting,” reports Joanna Thompson for Inverse.

Researchers from MIT and NYU have “developed a first-of-its-kind treatment to help spur hunger via stimulating hormone levels in the gut—an “electroceutical” ingestible capsule inspired by a “water wicking” reptile,” writes Andrew Paul for Popular Science. “The team explored a novel way to “significantly and repeatedly” induce the production of ghrelin, a hormone that triggers hunger.”

Ginkgo Bioworks, a biotech company founded by Jason Kelly BS ’03, PhD ’08, Reshma Shetty PhD ‘08, Barry Canton PhD ’08, Austin Che PhD ’08 and Professor Tom Knight, is working to develop synthetic fragrances, reports Scott Kirsner for The Boston Globe.

New Scientist reporter Grace Wade writes that MIT researchers have developed a non-invasive capsule the size of a raisin that electrically stimulates stomach cells, and could one day be used to “treat nausea, vomiting and lack of appetite in people with eating disorders, or those receiving treatments for cancer.”

Graduate student Crystal Owens speaks with NPR correspondent Miles Parks about her study which sought to find out the perfect ratio for breaking apart an Oreo cookie. “What we actually found was that all of the results were basically the same,” says Owens. “You can’t do it wrong because there’s no way to do it right.”

Wall Street Journal reporter Aylin Woodward writes about how graduate student Crystal Owens and undergraduate Max Fan set out to solve a cookie conundrum: whether there was a way to twist apart an Oreo and have the filling stick to both wafers. Woodward writes that for Owens, the research “was a fun, easy way to make her regular physics and engineering work more accessible to the general public.”

Prof. Kripa Varanasi and Vishnu Jayaprakash PhD ’21, MS ’19 have launched AgZen, a company that is trying to reduce pesticide use through the development of additives that allow more pesticide droplets to stick to plants, reports Ian Mount for Fortune. “Globally, farms are spending about $60 billion a year on these pesticides, and our goal is to try to get them to cut that down while still not compromising on pest control,” says Jayaprakash.

Kevin Kusch ’17 co-founded Notemeal, an nutrition app used by athletes at the professional and college level, reports Tim Casey for Forbes. “Notemeal’s first clients used the app to build meal plans for players and track their nutrition information. After Covid-19 hit, the NFL did not allow players to gather for meals, so Notemeal developed a feature where players could order directly through the app, see nutrition information such as carbohydrates, proteins and calories and pick up the food prepared at team kitchens to take home,” writes Casey.

WCVB reporter Karen Holmes Ward spotlights Joshua Reed-Diawuoh MBA ’20, founder of Gria Food Co., a U.S.-based food company that provides locally sourced snacks from Africa to customers around the world. Ward highlights Diawuoh’s work with Commonwealth Kitchen, a commercial kitchen that aims to uplift local businesses.

CNN reporter Isabelle Gerretsen spotlights Lisa Dyson PhD ’04 and her startup Air Protein, which is developing a new technique to make protein “using just microbes, water, renewable energy and elements found in the air.” Air Protein has created “a new type of agriculture and a new way of growing food that doesn’t require arable land,” Dyson says.

Scientists at MIT have found that specific neurons in the human brain light up whenever we see images of food, reports Dr. Mallika Marshall for CBS Boston. “The researchers now want to explore how people’s responses to certain foods might differ depending on their personal preferences, likes and dislikes and past experiences,” Marshall.

Researchers from MIT and Harvard Medical School are investigating how exercise and high-fat diets can alter cells, genes and cellular pathways, reports Abby Patkin for Boston.com. “Their research could eventually help develop drugs that would mimic the effects of exercise and combat obesity,” explains Patkin.