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Marijuana-Infused CBD Beer is Now Real, See What it’s About

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Marijuana CBD Beer

A company has finally successfully combined an element of marijuana (CBD) with beer, and a lot of beer lovers and pot smokers are jumping for joy. U.S.-based Dad & Dudes Breweria is now selling two new cannabis-infused beers, but there is a catch…

According to 9 News, while the ‘marijuana beer’ contains cannabidiol (CBD), it doesn’t have any Tetrahydrocannabinol (THC) — the active, psychoactive ingredient in cannabis. As such, it doesn’t get you high.

When asked about the creation of their CBD beer, company co-founder Mason Hembree said:

“It wasn’t an easy process. I have been working on this for like two years, and we had been pussyfooting it, for lack of better words, until finally I said, you know, let’s just do it.”

THC is illegal in many parts of the world, especially the U.S., and cannot be added to beer or any other drink. CBD (also found in cannabis), on the other hand, is legal and is what Dad & Dudes infused their beer with to deliver some of the other, mostly-beneficial effects of marijuana.

The company is already offering an IPA called Dank and will introduce even stronger CBD-beer mashups called Indica Double IPA and Sativa IPA in the near future. These beers are part of their Canna-Beer Series, which takes advantage of the booming cannabis industry in the state of Colorado.

Hembree told the press:

“I think beer and cannabis should be treated equally. Alcohol has also gone through its fair share of prohibition and misunderstanding. And I think Colorado is leading the way nationally when it comes to reform, and I hope we keep moving in that direction.”

Sativa and Indica are the names of two different cannabis plants. Sativa provides an energetic high, while Indica gives users a mellower high. Remember, Dad & Dudes’ beers only contain cannabidiol and not pot.

Have had any type of marijuana beer? How did you find it?

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Diet & Health

Here’s What The Future Of Food Could Look Like

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Food Sensor Chip on Teeth

Devices like tooth sensors that measure sugar and alcohol intake, as well as monitor other health qualities, could revolutionize the food industry as we know it.

From new technologies detecting specific ingredients and allergens in food to the expansion of cell-cultured meat, the list of emerging technologies that help consumers understand what they are eating grows by the day.

According Max Elder, a researcher at the Institute for the Future’s Food Futures Lab, “the future is already here, and it’s about time the food industry faced it head first.

Elder believes that for Consumer packaged goods companies to prepare for new challenges, they will need to “work backwards” to come up with strategies for creating the industry they want.

Computer Circuit Chip Apple Fruit

The Future Of Food Technology

Too many of today’s packaged foods are filled with empty calories, and people are no longer able to rely on their five senses to get accurate information about what they’re eating. Products labels have traditionally been relied upon to provide said information, but they could be misleading and are often difficult to understand.

In fact, a 2018 study by the Center for Food Integrity also found that only 33% of survey respondents “strongly agree” that they are confident in the safety of the food they consume. Such a high level of distrust has prompted the development of a new suite of technologies that help consumers make better-informed decisions about their food, “radical” technologies that Elder says will likely be widespread over the next decade.

Examples of such devices include an ingestible sensor being by Carnegie Mellon University that monitors gastrointestinal health and a tiny tooth sensor from Tufts University that can measure glucose, sugar and alcohol intake.

But before sensors in guts or on teeth become ubiquitous, Elder said they will likely be situated outside the body. Chinese search engine company Baidu, for instance, has developed smart chopsticks that can detect the freshness of cooking oil.

Those suffering from celiac disease will find Nima especially useful. Nima is a small portable machine that uses a sensor to test for trace amounts of gluten when crumbs are placed into it, and the namesake company behind its creation is developing variants of the technology for other allergens, including peanuts and shellfish.

While the food knowledge consumer can gain from such new technology could pose a challenge to food companies, but it is also an opportunity for brands to get more information on what eaters want and tailor their products, services and communication accordingly.

Slab of red meat

More Sustainable, Humane Meat

We can’t talk about the future of food without mention of the lab-grown meat industry, which has the potential to expand despite regulatory setbacks.

There has been a rapidly growing movement towards and major investment in exploring more cellular food systems, and while it’s too early to know if cultured meat is as healthy or nutritious as conventionally-produced meat, the segment could potentially be a major part of the food of the future.

According to Paul Shapiro Author of Clean Meat and former vice president for The Humane Society of the United States, clean meat is better for the environment than raising and slaughtering animals, whether conventional, grass-fed or free-range. Instead pouring tons of resources into raising an entire animal that won’t be eaten in its entirety — horns, eyeballs, hooves, brains, etc. all go to waste — growing meat in a lab only results in the parts and calories consumers need.

The lab-grown meat industry is still in its infancy and the market is small, meaning cell-cultured meat commands a price premium over conventional meat. However, if the industry can eventually achieve price parity, the only issue it will have to contend with is how comfortable consumers are with eating meat produced in a lab.

Traditional Farming

Meeting Environmental Values

There has been a growing demand for transparency in the food industry, and many consumers desire to know what is in their food and actively look for ecolabels that align to their values (Fair Trade, Non-GMO, etc.). An increasing number of individuals are also reading the label to look for names they recognize and trust before they make a purchase.

That’s to say companies will have to cater to consumer’s environmental values more so than ever but must do so with caution. Not fully understanding the environmental impact of new types of food production could lead to some companies making claims they may not be able to hold up.

Like everything in life, the food industry is undergoing a transformation, and most certainly for the better. The future looks promising for the health- and environmentally-conscious consumer.

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Diet & Health

You Can Eat Anything Without Getting Fat With ‘Project Nourished’

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virtual-reality-eating

Does stuffing your face with plates after plates of sumptuous five-star cuisine without worrying about gaining weight or undermining your overall health entice you? If so, virtual dining could just be what the doctor ordered.

Project Nourished is a gastronomic virtual reality experiment that’s using Virtual Reality (VR) technology to recreate the ultimate fine dining experience.

Basically, what the masterminds behind it want is to deliver a virtual reality sensory experience of dining without concerning yourself with calories. The system works by tricking all of the senses in perfect harmony using the impressive Oculus Rift VR headset to trick the eyes into seeing the food you’re craving, an aromatic diffuser to trick the nose into smelling it, and a “bone conduction transducer” (shudder) to mimic the chewing sounds that are transmitted from mouth to ear drums via soft tissues and bones.

It also employs a food detection sensor, motion tracking and a gyroscopic utensil to help mimic moving food from a VR plate to your mouth.

As for what you actually put in your mouth in real life, Project Nourished gives you a low-calorie fusion derived from agar, konjac jelly and gum Arabic, made to mimic foods such as steak, lasagne, pies and sushi.

Some people might wonder why anyone would want to eat virtual food when real food is within reach, but there might actually be a viable market for this gastronomic virtual reality experiment. In fact, if current technology trends are anything to go by, virtual reality is poised to become mainstream … eventually.

Everyone with a pulse loves good food, right? In fact, the only thing that stops most of us from gorging ourselves on a daily basis is the fear of becoming fat and having a heart attack. Fortunately, Project Nourished may eliminate such hindrances, allowing us to virtually eat to our hearts content.

The system is in the very early stages of development, and while initial tests have proven to be successful, the experience will only improve as virtual reality technology improves.

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Features

Learn About the Interesting History of Bread

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Various whole wheat breads and grains

Bread has been around for many millennia and is a staple food across the world, with records of its existence dating back as far as 30,000 years ago. Ask any historian and they would tell you that the importance of bread in the formation of early human societies cannot be overstated.

The first bread ever produced may have been an accident and was likely a cooked version of a grain-paste made from roasted/ground cereal grains and water. Although flour and leavening probably have pre-historic origins, Paleolithic origins, the earliest archaeological evidence of leavened bread is from ancient Egypt.

Cereals and bread became a staple food during the Neolithic some 10,000 years ago, when wheat and barley first became domesticated in the Middle East’s Fertile Crescent and wheat-based agriculture spread from Southwest Asia to most of the old world.

The gradual shift from hunter-gatherer to agricultural diets based mostly on a cereal staple such as wheat bread marked a critical turning point in human history. Cereal crops allowed agricultural societies to sustain much larger populations, leding to greater economic specialisation, social complexity and eventually the rise of civilizations.

It was the ancient Greeks that can be credited with turning bread-making into an art form, having been the first to us free-standing, font-loading ovens that could be pre-heated. They tested different baking processes and discovered many shapes, types, styles of bread.

Naturally, the Romans adopted the Greek oven, which they called the ‘Fornax’, made it a common appliance in most of their homes, and even named one of their gods after it.

Bread has since evolved into many forms and types and has even become a staple food in many regions where other cereals such as rice (East Asia), maize (the Americas) and sorghum (sub-Saharan Africa) have traditionally dominated.

Different Bread and Bakery

It goes without saying that the bread of today is the product of centuries of experiments and innovations. For example, the uniform shape of your typical loaf was introduced not too long ago (relatively speaking) by the British, while sliced bread is generally believed to have been invented by German-American engineer Otto Frederick Rohwedder in 1928.

Interestingly, white bread was the preferred bread of the rich for generations, while the poor ate dark (whole grain) bread. However, the connotations reversed in the late 20th century, with whole grain bread becoming preferred as having superior nutritional value, while white bread is now associated with lower-class nutritional ignorance.

Advancements in technology have taken away most of the hard work of making bread, making them more abundant and affordable than ever. We are literally swimming gin bread!

That said, what is your favorite type of bread? Let us know in the comments below and stay tuned to FoodTribute for more articles like this one.

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