Technically Food

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The pros and cons of variety
What I talk about when I talk about eating 30 plants in a week or 800-grams a day, and why a Nutri-Grain bar contains an eye-opening 38 ingredients.
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Larissa Zimberoff
8
Information gap
What I talk about when I talk about knowledge that's missed, unstated, or unknown; and a nutrition startup doing the unheard--raising a $70-million…
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Larissa Zimberoff
4
The first UPF lawsuit
What I talk about when I talk about Inca Kola, the first court case against UPFs and a Netflix film about living to 200.
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Larissa Zimberoff
4
New logo for safe snacking?
What I talk about when I talk about labeling foods that aren't ultra-processed, an $8.85-million settlement against ice cream, and new funding for…
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Larissa Zimberoff
4
Food-techs awkward age
What I talk about when I talk about the future of innovation, what I tasted at Future Food-Tech San Francisco and states banning the sale of…
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Larissa Zimberoff
5
To chew or not to chew?
What I talk about when I talk about microplastics from chewing gum, the continued downfall of vertical farms and a plant-based cheese contest.
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Larissa Zimberoff
6
The impossibility of doing better
What I talk about when I talk about the omnipresence of plastics in our food system, a new service that helps you deal with it, and the potential of…
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Larissa Zimberoff
11
The hot fake
What I talk about when I talk about Food, Inc 2 -- a new documentary with a familiar name, the conundrum of nutrition research and the sustainability of…
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Larissa Zimberoff
2
Portion distortion
What I talk about when I talk about too small or too big portions, how eating ultra-processed plant-based foods might be bad for longevity and the…
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Larissa Zimberoff
5
Hacking protein
What I talk about when I talk about protein from thin air, cultivated meats first launch in Hong Kong and a baby carrot recall.
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Larissa Zimberoff
2
Not for sale: Florida
What I talk about when I talk about banning cultured meat, purple tomatoes and the nut butter going to space.
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Larissa Zimberoff
6
The everyday buffet
What I talk about when I talk about ad libitum eating, food pairing and the transition hot dog.
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Larissa Zimberoff
4
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