Welcome to this week’s Food Tech News round-up! For this round, we’ve gathered news from CHEQ, a multi-sensory futuristic food tour, and new spices that make your food taste like beer.

If you didn’t sign up already, The Spoon’s virtual Restaurant Tech Summit will be next week on August 17, starting at 8:00 am PT. Tickets are still available on the event page.

Future Food Tour at Expo 2020 Dubai

The “Novacene” is a new era hypothesized by scientist James Lovelock where humans have made large-scale changes to our environment and robots and artificial intelligence rule

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Published 22 hours ago.
About a 5 minute read.

Image: Luca Distefano/Orange Fiber

A recent study analyzes agricultural waste streams in Asia and charts a roadmap for establishing alternative textile value streams at scale; while Lenzing puts this into practice with a lyocell fiber made from orange pulp and wood

Ag waste-based textiles a sustainable fashion solution poised for growth

A farmer gathers rice straw | Image credit: DoDo Phanthamaly/Pexels

As the circular apparel market is projected to reach $77

in the next five years and new circular textile
seem to pop up weekly, a recent study

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Meet the “Avocado Queen,” Natalia Merienne, a female trailblazer in the produce industry. Natalia sources avocados directly from growers in Michoacán, Mexico, a region rich in volcanic soil that yields avocados packed with nutrients and known for their unrivaled taste and texture. Natalia’s avocados are in demand at grocery stores and appear on a major restaurant chain menu. “I travel to Mexico every month to check on my growers and handpick the quality avocados I need for my customers. I believe I have a

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Diners in Israel’s central town of Ness Ziona are eating lab-grown “meat” that scientists claim is an environmentally friendly solution to feed the world’s rising population.

A restaurant in Tel Aviv sells chicken grown in a lab. This restaurant is a type of SuperMeat testing ground that hosts regular test meals and generates customer feedback while awaiting regulatory approval.

The aptly titled “The Chicken” serves burgers in an unusual setting: across the fine dining room, on the ground floor of a modest building in Ness Ziona, central Israel.

The laboratory, where experts are busy behind big stainless steel vats, can

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The clubhouse at Falmouth Country Club, as seen behind mounds and bunkers on the 18th hole. Shawn Patrick Ouellette/Staff Photographer Buy this Photo

They are not household names yet. But this week, some of the best up-and-coming professional golfers in the world will tee it up at Falmouth Country Club for a shot at the $108,000 winner’s prize at the first Live and Work in Maine Open, an official stop on the Korn Ferry Tour.

The event, managed by Shamrock Sports and Entertainment of Portland, marks the return of the top developmental golf tour in the United States to Maine

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Laurent Veyet’s tasting menu is not for the faint-hearted, but may point to the future of feeding a booming world population – there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers.

As sun bathed the outdoor restaurant terraces in Paris, Veyet’s ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.

“It’s the ideal dish for first-timers,” the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae. “There are some really interesting flavours. Not many people could say

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