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Edible Innovations: Are Meal Replacements the Future of Food?

Edible Innovations: Are Meal Replacements the Future of Food?

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

Are we reaching a point where eating food in capsules, bars, and shakes is becoming the normal way to go?

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Maker Pro News: Maker Pros Helping Maker Pros

Maker Pro News: Maker Pros Helping Maker Pros

By DC Denison

DC Denison

DC Denison is the co-editor of The Maker Pro Newsletter, which covers the intersection of makers and business. That means hardware startups, new products, and market trends.

DC manages customer stories at Acquia, the digital experience company.

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By Jon Christian

Jon Christian

Jon Christian is the co-editor of the Maker Pro Newsletter, which covers the intersection between makers and business. He's also written for the Boston Globe, WIRED and The Atlantic.

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This week, a DIY maker pro has a few secrets she wants to share, electronics tariffs are beginning to loom over manufacturing, and Apple proves to not be the best example for start-ups.

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Edible Innovations: What Does the Future of Global Farming Look Like?

Edible Innovations: What Does the Future of Global Farming Look Like?

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

These three food makers are having a global impact on farming by implementing edible innovations in their own corner of the world.

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Edible Innovations: 3 Food Makers Who Are Changing the Fermentation Scene

Edible Innovations: 3 Food Makers Who Are Changing the Fermentation Scene

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

Check out these three food makers from around the world who are using their own unique backgrounds to put their own spin on fermentation.

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Maker Pro News: Lessons From Layoffs, Machine Learning for Maker Pros, and More

Maker Pro News: Lessons From Layoffs, Machine Learning for Maker Pros, and More

By DC Denison

DC Denison

DC Denison is the co-editor of The Maker Pro Newsletter, which covers the intersection of makers and business. That means hardware startups, new products, and market trends.

DC manages customer stories at Acquia, the digital experience company.

View more articles by DC Denison

By Jon Christian

Jon Christian

Jon Christian is the co-editor of the Maker Pro Newsletter, which covers the intersection between makers and business. He's also written for the Boston Globe, WIRED and The Atlantic.

View more articles by Jon Christian

This week, we learn a few lessons from company layoffs and dive into how machine learning can affect the careers of maker pros.

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Edible Innovations: Growing Mushrooms from Coffee Grounds and Making them into Burgers

Edible Innovations: Growing Mushrooms from Coffee Grounds and Making them into Burgers

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

View more articles by Chiara Cecchini

Funghi Espresso teaches others how to quickly grow mushrooms from coffee grounds, and form burgers from said mushrooms.

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Maker Pro News: Lessons From CES, Speech Recognition for Kids, and the Humble Mastermind of Roku

Maker Pro News: Lessons From CES, Speech Recognition for Kids, and the Humble Mastermind of Roku

By DC Denison

DC Denison

DC Denison is the co-editor of The Maker Pro Newsletter, which covers the intersection of makers and business. That means hardware startups, new products, and market trends.

DC manages customer stories at Acquia, the digital experience company.

View more articles by DC Denison

By Jon Christian

Jon Christian

Jon Christian is the co-editor of the Maker Pro Newsletter, which covers the intersection between makers and business. He's also written for the Boston Globe, WIRED and The Atlantic.

View more articles by Jon Christian

Learn some lessons from the makers of CES, check out this speech recognition for kids, and catch up on new food maker frontiers.

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