151 results for “in vitro meat”

Taco futures: In vitro meat in Mexico City

Alejandro Alvarez
February 21st 2019

Our In Vitro Meat Cookbook has inspired many people around the world. Just recently, we had the BBC over at our headquarters to see what makes us thick.…

How in vitro meat became a subject of debate in the Dutch parliament

Ruben Baart
September 26th 2018

To all in vitro meat optimists, hear hear! In May 2018 we launched the petition 'In vitro meat is here. Let us taste it.' We proudly announce that this petition led to parliamentary questions, followed by a roundtable discussion with members of the Dutch parliament (which took place today).…

In vitro meat is here! But we are not allowed to taste it

NextNature.net
May 22nd 2018

Previously we predicted that we would be eating in vitro meat by 2028. But as it turns out... In vitro meat is already here!…

How the Dutch government is obstructing the advent of in vitro meat

Ruben Baart
May 22nd 2018

In 2017, two years after her father died, Ira van Eelen decided to call the Dutch Arable Farming Union. She couldn't help but wonder how come the Netherlands was still not leading the next food revolution.…

An afternoon with Josh Tetrick: The man who wants to bring in vitro meat to the market by 2018

Ruben Baart
December 25th 2017

Meet Joshua Tetrick, CEO and founder of food startup Hampton Creek. Tetrick is internationally known for his bold wish to reinvent the food industry, and he’s been at it since 2011.…

The In Vitro Meat Cookbook Is Officially Art

NextNature.net
May 27th 2017

Always wanted to own a piece of art for yourself? Then we might have some good news for you. The museum for contemporary art in Amsterdam, the Stedelijk Museum, has added The In Vitro Meat Cookbook to its public art collection, hence it is officially art!…

The In Vitro Meat Cookbook on Saveur

NextNature.net
December 17th 2016

With Christmas just around the corner, holiday gift guides are appearing all around the Internet. There is one in particular we are smitten with (and not just because we are honored to be part of it ourselves).…

Get 50% Off Our In Vitro Meat Cookbook

NextNature.net
December 15th 2016

Hello food lovers! What are you serving for Christmas? How about starting off with some see-through sashimi, followed by a beautiful Shepherd’s Knitted Pie, and complement with delicious Meat Fruit Tartlets?…

In Vitro Meat Cookbook in Stedelijk Museum

NextNature.net
August 18th 2016

With the exhibition Dream Out Loud - Designing for Tomorrow’s Demands, the Stedelijk museum in Amsterdam presents 26 artists and designers who all dream out loud about a better world and explore complex societal issues by means of design.…

Bringing In Vitro Meat to the Market

Margherita Olivo
February 3rd 2016

Mark Post, Dutch professor and researcher responsible for the first in vitro meat burger, is partnering up with  food expert Peter Verstraate to start a company called Mosa Meat.…

In Vitro Meat Godfather Dies at Age of 91

Van Mensvoort
March 3rd 2015

Dutch researcher and entrepreneur, Willem van Eelen, has died in Amsterdam on the 24th of February 2015. Van Eelen was born in 1923, the son of a doctor, and a child of colonial privilege.…

The Carnery – A Cultured Future with In Vitro Meat

NextNature.net
November 16th 2014

Imagine London 2025. The first in vitro carnery ‘Counter Culture’ opens its doors. The restored 1970s-era English brewpub boasts an expansive bar of reclaimed mahogany and booths upholstered with magnificent in vitro leather.…

In Vitro Meat: Animal Liberation?

NextNature.net
November 1st 2014

Perhaps the most uplifting promise of in vitro meat is that it will be good for animals. Animal cells are needed to make it, but only in small amounts, and if algae can be used to feed these cells, no animals need to suffer for this meat.…

Three Points in Support of In Vitro Meat

Alessia Andreotti
September 20th 2014

In vitro meat is a broad project that bonds many worlds together: animal rights, environmentalism, sustainability, public health, science and the list goes on and on.…

OUT NOW: The In Vitro Meat Cookbook

NextNature.net
August 6th 2014

Hooray! Our In Vitro Meat Cookbook is now officially available. At the launch event creative director Dr. Koert van Mensvoort, handed the first copy out to Prof.…

In Vitro Meat Cookbook to be Launched

NextNature.net
July 29th 2014

Save the date. On the 5th of August, exactly one year after the presentation of the World's first lab grown hamburger, the In Vitro Meat Cookbook will be presented at Felix &Foam in Amsterdam.…

Support Our In Vitro Meat Cookbook

NextNature.net
September 18th 2013

The In Vitro Meat Cookbook presents speculative lab-grown meat products that might be on your plate one day: knitted steaks, meat ice cream, revived dodo wings, crispy-colorful magic meatballs, meat fruit amuse-bouches, meat paint, beef sushi grown under perfectly controlled lab settings and more.…

Q&A with CEO of In Vitro Meat Company “Modern Meadow”

Stephen Perry
March 22nd 2013

Andras Forgacs, the CEO of in vitro meat (IVM) manufacturers Modern Meadow set up a Reddit AMA ("ask me anything") a week ago to discuss the merits of his product.…

Mainstream Perceptions on In Vitro Meat

Van Mensvoort
November 18th 2012

Nothing wrong with a bit of juicy television on 'In Vitro' meat. We propose to lock this video in a time capsule so that our kids can watch it and be horrified in 30 years or so.…

In Vitro Recipe #12: Meat Flowers

NextNature.net
August 6th 2014

Based on the Chinese art of ‘flowering tea’, meat flowers are sold as small, tightly wrapped bundles of in vitro meat.…

In Vitro Recipe #11: Meat Fruit

NextNature.net
August 5th 2014

Meat fruit seduces diners with an entirely new eating experience that melds vegetarian and carnivorous traditions. Inspired by medieval dishes that fashioned fake fruit from real meat, meat fruit grows muscle tissue with a cellular structure that precisely mimics that of berries, oranges, or mangoes.…

In Vitro Recipe #9: Meat Oyster

NextNature.net
August 3rd 2014

Bathed in a warm sea of serum, row upon row of miniature bioreactors nurture small morsels of flesh. Twice a day the nutrient rich tide recedes, triggering the muscles to contract and clamp the hinged halves of their bioreactors tightly shut.…

In Vitro Recipe #3: Magic Meatballs

NextNature.net
July 31st 2014

Magic meatballs playfully familiarize children with the concept of in vitro meat. Just like modeling clay, a package of magic meatballs comes in a rainbow of meat colors, with exciting add-ins for flavor, texture and nutrition.…

In Vitro Recipe #1: Knitted Meat

NextNature.net
July 29th 2014

Anticipating the presentation of the In Vitro Meat Cookbook, we publish some example lab grown meat recipes from the publication. Order your copy here.…

In Vitro Celebrity Meat, for Real this Time?

Allison Guy
March 5th 2014

We wrote about Celebrity Cubes for the In Vitro Meat Cookbook assuming that culturing celebrity stem cells for cannibal cuisine was still a long ways off.…

Moments in Meat History Part IX – In-Vitro Meat

Jonathon Markowski
December 31st 2013

In 1995, the US FDA (Food and Drug Administration) approved the use of in-vitro techniques for commercial meat production, paving the way for lab-grown meat products to make their way to the market.…

Seven Future Visions on In-Vitro Meat

Van Mensvoort
August 5th 2013

With today's presentation of the first lab grown hamburger by Prof. Mark Post, in-vitro meat makes an important step towards our daily diet.…

Eating In Vitro: Meat Paint

Van Mensvoort
February 18th 2013

Beyond imitating known meat products like steaks and hamburgers, in-vitro meat could give rise to entirely new food products and dining habits.…

In-Vitro Meat Visions in The Guardian

Van Mensvoort
January 7th 2013

Last weekends edition of the Guardian ran a special on the future of food by Alex Renton, featuring some of the In-Vitro Meat Visions developed at Next Nature Lab.…

Eating In-Vitro: Meat-Fruit

Van Mensvoort
November 6th 2012

La Pâte Meat Fruit aims to seduce and inspire diners with an entirely new eating experience that balances eating meat and fruit.…

Eating In-Vitro: Instant Meat Powder

Van Mensvoort
October 30th 2012

The number one argument for eating meat: it provides nutritious proteins that cannot be entirely supplied by vegetarian alternatives. Like it or not, humans are omnivores.…

Eating In-Vitro: Knitted Meat

Van Mensvoort
October 12th 2012

Rather than growing whole steaks in bio-reactors, Knitted Meat assumes that it is more feasible to create thin threads of protein.…

Eating In-Vitro: Kitchen Meat Incubator

Van Mensvoort
October 1st 2012

The Kitchen Meat Incubator does for home cooking what the electronic synthesizer did for the home musician. It provides its users with a set of pre-programmed samples that can be remixed and combined to their liking.…

Eating in Vitro: Magic Meatballs

Van Mensvoort
September 24th 2012

Magic Meatballs are designed to playfully familiarize children with lab-grown meat. Young people are more prone to overconsumption of proteins and fats, and are more sensitive to the hormones and antibiotics used in conventional meat production.…

Aleph Farms just grew meat in space for the first time

Freya Hutchings
October 9th 2019

Hello meat lovers! In vitro meat innovator Aleph Farms has taken the saying 'one small step for man and one giant leap for mankind' to a whole new level.…

Artificial ceramic bones for a natural meat experience

Ruben Baart
March 22nd 2019

The world is developing, climate change is happening and it's time for us to do something. Now.

One strategy would be to simply stop eating meat — or at least reduce the amount of our consumption.…

Aleph Farms wants to bring clean meat from the lab to the next farming industry

Kelly Streekstra
June 19th 2018

Growing meat artificially, instead of within an animal, may soon be an available reality. Meet one of the pioneering developers of this product of the future: Aleph Farms.…

‘I volunteer myself to try this cultured meat at my own risk’

Van Mensvoort
May 22nd 2018

The Netherlands leads in cheese, clogs, and cultured meat. This sustainable and animal-friendly form of meat has largely been developed in our country.…

The Idea for Lab-Grown Meat Was Born in a Prisoner-of-War Camp

Chase Purdy
November 27th 2017

The phone call was as unexpected as the American accent at the other end of the line. And when she hung up a few moments later, Ira van Eelen had to stop to catch her breath.…

Bistro In Vitro at Museumnacht Leiden

NextNature.net
May 18th 2017

Join us for the 9th edition of Museumnacht (Museum Night) in Leiden, the Netherlands. Tomorrow May 19, from 20.00 to midnight, we will serve Bistro In Vitro ice cream at Erfgoed Leiden en Omstreken.…

Meat the Future Expo: Last Month

NextNature.net
May 11th 2017

With only a few weeks left, our Meat the Future exhibition at Cube Design Museum, in Kerkrade, is set to close its kitchen doors on June 11.…

Bistro In Vitro at (Re)Inventing Nature Expo

NextNature.net
March 4th 2017

Yesterday we served some freshly scooped meat ice cream at the opening of the exhibition (Re)Inventing Nature, where international artists examine the changing relationship between humans, nature and technology. Among the participants: NNN fellow Floris Kaayk, Yves Gellie, Universal Assembly Unit and many other talents.…

Meat the Future

Some scientists believe in vitro meat could become a sustainable and animal friendly way to produce meat. But before deciding if we are willing to eat meat from the lab, we need to explore the food culture it brings us.…

Meat the Future Exhibition: Appetizer

NextNature.net
February 21st 2017

It's time to discuss the future of meat. We started the discussion with a cookbook featuring 45 speculative recipes using in vitro meat, a meat ice cream cart filled with savory frozen delights and a virtual restaurant to explore the possibilities of lab-grown cuisine.…

Bistro In Vitro at National Health Fair 2017

NextNature.net
February 3rd 2017

In 2050 there will be 9 billion people on Earth​, how can we all live and eat well on the planet? A strong body of scientific evidence links excess meat consumption, particularly of red and processed meat, with various diseases.…

But will lab-grown meat be kosher?

Benjamin Aldes Wurgaft
December 29th 2016

Jews, at least some Jews, have been asking if artificial flesh is kosher for a very long time. You can even find debates on the subject in the Talmud, depending on how you define “flesh” and “artificial.” In the Tractate Sanhedrin (65b), two Rabbis, Chanina and Oshaia, spend every Sabbath evening studying the Kabbalistic Book of Creation (Sefer Yetzirah).…

Bistro In Vitro at The Art of Impact

NextNature.net
December 17th 2016

Join us next Monday for the closing event of The Art of Impact in Amsterdam. Our ice cream car will be serving savory sweet frozen delights, and NNN director Koert van Mensvoort will share some of his favorite dishes from our In Vitro Meat cookbook.…

Dessert Goals: Bistro In Vitro Ice Cream

NextNature.net
December 10th 2016

In the upcoming episode of Dutch youth education series Denktank (translated think tank) philosopher Stine Jensen and eight teenagers will explore the future of food.…

Cultured Meat Closer to Reality

Alejandro Alvarez
December 9th 2016

If you take a quick look at Bistro In Vitro some of the dishes offered in this speculative restaurant menu may seem impossible or only doable in a far future.…

Bistro In Vitro at NEMO Science Museum

NextNature.net
November 20th 2016

This week you can get a taste of Bistro In Vitro Ice Cream at NEMO Science Museum in Amsterdam. Our ice cart will be there to serve six thrilling flavors: meat fruit, polar bear, bacon, ice queen, dragon and chocopanda.…

Meat the Future Happy Deal: 2 for 1

NextNature.net
November 17th 2016

Hello meat eaters, hello vegetarians. Welcome to Meat the Future, our exhibition to presents a possible and controversial alternative to meat production: in vitro meat.…

Koert van Mensvoort on Meat the Future

NextNature.net
October 11th 2016

To make a hamburger of 200 grams you need: three kilograms of grain and forage, 200 liters of water for land irrigation and livestock drinking, seven square meters for grazing and cultivating feed crops and 1.093 kilojoule of fossil energy to grow and transport feed (enough to power your microwave for 18 minutes).…

Meat the Future Exhibition

NextNature.net
October 10th 2016

The Cube Design Museum in Kerkrade, in the south of The Netherlands, just opened a new exhibition where we discuss the future of in vitro meat.…

Bistro In Vitro at Impakt Uitfeest

NextNature.net
September 6th 2016

Since 19 years on, Uitfeest celebrates the annual opening of the cultural season in Utrecht. With theater, film, dance, visual arts and storytelling, the event brings together cultural institutions throughout the city, and welcomes them to preview their forthcoming projects.…

Look for The Bistro In Vitro Ice Cream Cart

Margherita Olivo
April 12th 2016

Yesterday the Bistro In Vitro Ice Cart took off for the Spring/Summer season in Vondelpark, Amsterdam. Bistro In Vitro is a fictitious restaurant with a menu of lab-grown dishes that may end up on your plate one day.…

Ikea’s Lab-Grown 3D Printed Meatballs

Margherita Olivo
December 23rd 2015

Three years ago Mark Kanters designed the Magic Meatballs for Next Nature’s Meat the Future Project. Seems like Space 10, Ikea’s research laboratory, was inspired by this concept and came up with a re-design of their famous meatballs.…

Bistro In Vitro to Be Launched

NextNature.net
May 5th 2015

Inspired by the award winning In Vitro Meat Cookbook, Next Nature Network and Submarine Channel present Bistro In Vitro: an online design fiction documentary about the future of meat, with a virtual restaurant as its main platform.…

After In Vitro Burger, Chicken is the Next

Yunus Emre Duyar
March 22nd 2015

Two years have passed since professor Mark Post announced the arrival of the first in vitro hamburger. Soon, we might be getting a taste of the first lab-grown chicken meat. A bioengineer at Tel Aviv University, Professor Amit Gefen, began a feasibility study funded by a non-profit group called Modern Agriculture Foundation.…

Growing the Future of Meat

Christina Agapakis
October 26th 2014

Biology grows. In petri dishes or bodies, cells grow and multiply, self-regulating and self-repairing. By taking advantage of the power of biological growth, a single stem cell can theoretically be nurtured to grow indefinitely.…

Veggie Burger That Bleeds Like Real Meat

Alessia Andreotti
October 23rd 2014

Professor Mark Post has a competitor in the search for a change in the way we produce and eat meat. Stanford biochemist Patrick Brown has come up with an innovative alternative to make environmentally friendly beef burgers.…

No Future for Traditional Meat

Alessia Andreotti
September 14th 2014

We’re standing with Professor Mark Post - father of the In Vitro Hamburger - in front of the three biggest bioreactors in the Netherlands, the machines humming faintly and filled with millions of busily dividing cow cells.…

In Vitro Recipe #10: Home Incubator

NextNature.net
August 4th 2014

The home incubator does for cooking what the electronic synthesizer did for musicians. A set of pre-programmed meats, tastes and textures allow home cooks to grow a mind-boggling variety of meats, from tuna steak to turkey meatballs to venison sausage.…

In Vitro Recipe #8: Bone Pickers

NextNature.net
August 2nd 2014

There’s something deeply satisfying about eating meat from the bone. Once meat will be disembodied and grown in a lab, diners will be deprived of one of the primal pleasures we share with wolves and lions.…

In Vitro Recipe #7: Rustic In Vitro

NextNature.net
August 2nd 2014

Many people dismiss lab-grown meat as slick, soulless and completely artificial. Slow-food enthusiasts and organic-only eaters feel uncomfortable dining on a food that seems utterly divorced from centuries of traditional farming and cooking.…

In Vitro Recipe #6: 3D Printed Marrowbone

NextNature.net
August 1st 2014

Throughout human history, eggs and bone marrow have been one of the most sought-after sources of protein and fat. In fact, the need to smash apart bones to get at the marrow may have been one of the forces that drove our ancestors to adopt stone tools.…

In Vitro Recipe #5: See-Through Sashimi

NextNature.net
August 1st 2014

Without blood vessels, nerves or organs, in vitro meat can be manufactured to be nearly transparent. See-through sashimi mimics the same physical structures that make glass frogs look like glass or jellyfish look like jelly, creating nearly invisible meat with a pure, delicate flavor.…

In Vitro Recipe #4: Lab Pearls

NextNature.net
July 31st 2014

According to legend, Cleopatra dissolved a pearl in her drink in order to win a bet with Marc Anthony over who could spend the most on a meal.…

In Vitro Recipe #2: Dodo Nuggets

NextNature.net
July 30th 2014

The dodo has returned! To the dinner table, at least. Thanks to a dried dodo specimen in the Oxford University Museum of Natural History, it becomes possible to sample what the first sailors to visit Mauritius did in 1598.…

Lab-Grown Bread for Your In Vitro Burger

Allison Guy
January 9th 2014

Now that we're on our way to in vitro meat and artificial eggs, how about some lab-synthesized toast? Okay, scientists can't grow a loaf of bread in a test tube, but they have been able to create edible starch from otherwise indigestible cellulose – that is, from wood.…

Have a Meat Foam Cocktail

NextNature.net
November 17th 2013

With less than 24 hours to go, our campaign reached 100% of its goal. We thank all our supporters for making the In Vitro Cookbook possible.…

Care for a Meat Flower Amuse?

Van Mensvoort
October 30th 2013

While vegetarian food products typically mimic existing meat products, the meat flower reverses this principle: In vitro technology is used to grow meat in the shape of a flower.…

Grossed Out by Lab-Grown Meat? Here’s 7 Reasons Why You Shouldn’t Be

Allison Guy
October 25th 2013

Many people find the idea of eating in vitro meat – animal muscle tissue grown in a lab – to be creepy, unnatural or downright disgusting.…

Le Bistro In Vitro @ Dutch Design Week

Van Mensvoort
October 21st 2013

This whole week you can come and taste meat ice at Le Bistro In Vitro in the main hall of Eindhoven University of Technology.…

The Sci-Fi Prehistory of “Victimless” Meat

Allison Guy
October 5th 2013

The idea of "disembodied" meat, whether grown from trees or in the lab, has been around for at least a century – if not way longer.…

Why Meat Grown in Labs is the Next Logical Step for Food Production

Avy Roy
August 6th 2013

In his essay “Fifty Years Hence”, Winston Churchill speculated, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”

At an event in London this week, the first hamburger made entirely from meat grown through cell culture was cooked and consumed before a live audience.…

In-Vitro Hamburger Sponsored by Google

Van Mensvoort
August 5th 2013

Minutes ago the world's first lab grown hamburger was grilled in London. The cultured beef burger has been engineered by Prof Mark Post, who lived up to the promise he made some years ago.…

World’s First In Vitro Hamburger Arrives

Allison Guy
August 1st 2013

After leaving our stomachs growling for two whole years, Professor Mark Post has announced that the world's first in vitro hamburger is finally here.…

Meat & Greet Workshop Report

Insoo Hwang
February 28th 2013

Last week a fine selection of in-vitro meat connoisseurs gathered during a 'Meat & Greet' workshop at Eindhoven University of Technology.…

Eating In-Vitro: Rustic In Vitro

Van Mensvoort
November 20th 2012

Many people still find in vitro meat too alien and artificial to put it in their mouths. With the Rustic In Vitro incubator, this outdated perception is about to change.…

Four Objections to Lab-Grown Meat

Allison Guy
November 14th 2012

In vitro meat has been billed as a way to end animal suffering, put a stop to global warming, and solve the world's insatiable demand for animal protein.…

First tasting of Printed Meat

Van Mensvoort
November 5th 2012

Biological physicist Gabor Forgacs normally works on the “printing” of new organs for use in clinical trials, however, his technology could also be used to bioprint meat.…

Meat, the Expectations

Van Mensvoort
September 23rd 2012

As the planet’s population speeds towards 9 billion, it’s becomes impossible to continue consuming meat like we do today.

Will we all be eating rice and beans?…

Meat the Future

Van Mensvoort
February 15th 2012

This promotional video for in-vitro meat was brought to you by the bureau for in-vitro meat promotion students of the Beckmans College of Design.…

A Next Nature Christmas Present

NextNature.net
December 10th 2014

With the holiday shopping season in full swing, Next Nature comes to your aid. The award winning In Vitro Meat Cookbook makes the perfect Christmas present from a meat lover to a vegetarian, or from a vegetarian to a meat lover.…

Our Cookbook Wins Dutch Design Award

NextNature.net
October 19th 2014

And the winner of the Dutch Design Research Award is The In Vitro Meat Cookbook!…

Dutch Design Award Nomination

NextNature.net
October 9th 2014

Success! Our In Vitro Meat Cookbook is nominated for the 2014 Dutch Design Award, in the Design Research category. Winners are announced October 18th.…

Special Deal: Two Books Package

NextNature.net
September 3rd 2014

Buy our two books together and save 15% off regular price!

The Next Nature Book, our ‘bible’, a compendium of the most thought provoking observations from nextnature.net, completely re-edited and supplemented by thematic specials, new visual material and stunning graphics, as well as essays.…

The 10th Anniversary of the World’s First Lab-Grown Steak

Allison Guy
October 11th 2013

Amidst all the fanfare about the first in vitro hamburger, it's easy to forget that this is not the first time that enterprising scientists have grown and eaten cultured meat.…

‘Victimless Shelter’ Grown from Pig Cells

Allison Guy
February 8th 2013

It's a self-evident truth that there's nothing that can't be better with bacon – including housing. While Next Nature was busy dreaming up new in vitro meat (IVM) foods, the mad scientists of Terreform ONE in New York went ahead and designed an entire dwelling made of IVM pig cells.…

This exhibition investigates how humanity will live tomorrow

NextNature.net
November 28th 2019

Occupying the 52nd floor of Tokyo’s Mori Tower, Mori Art Museum is internationally renowned for its visionary approach and highly original curation of contemporary art.…

Pack your bags and join us for the largest Next Nature showcase (yet) in China

NextNature.net
October 3rd 2019

To our Chinese friends (and beyond)! From 2 November 2019 to 1 February 2020, we'll be crossing the globe for a large showcase at the OCT Art and Design Gallery in Shenzhen, China.…

Ira van Eelen

Ira is a designer with a background in event design, healthcare ICT, marketing and think tanks. She is the daugther of the godfather of in vitro meat, Willem van Eelen.…

GOGBOT Conference 2019: Your guide to a future with biotech

NextNature.net
August 12th 2019

Look around you and try to find the most natural thing in the room you are in now. It is you.…

Future Food Expo

What will you be having for breakfast, lunch or dinner in 2050? Where will this food be sourced? And how will it be prepared?…

Future Food: Here’s what we’ll be eating in 2050

NextNature.net
August 1st 2019

What will you be having for breakfast, lunch or dinner in 2050? Where will this food be sourced? And how will it be prepared?…

Future Food, the exhibition

NextNature.net
June 5th 2019

Imagine, it’s 2050 and you are feeling hungry. What will be on your plate? Where will your food come from, and how will it be produced?…

Call for Entries: Future Food Design Awards

NextNature.net
June 26th 2017

During the Dutch Design Week in October we will celebrate the inaugural edition of the Future Food Design Awards. This international event will showcase and award innovative designs for a sustainable food production, and your project might be the winner!…

Ectogenesis, Artificial Womb, Human Egg?

Hendrik-Jan Grievink
May 1st 2017

Humanity is facing the disconnection between biological reproduction and the body, facilitated by the emerging technology of the Artificial Womb. Envisioned in bleak science fiction scenarios many times in the past, this technology is about to become a reality in our present.…

Jobs for Facilitators – Robots at Work #3

Mathilde Nakken
February 19th 2017

How will your job look like in 2050? Join our design competition Empowered by Robots and share your vision on the job of the future.…

Old Cows and New Ideas

Lewis Just
January 13th 2017

It is a well-known fact that cows are not very environmentally friendly. In fact they have one of the largest carbon footprints of anything we consume on a day-to-day basis, using 28 times more land and 11 times more water than eating chicken or pork.…

KaraokeBot Sings Christmas Carols

NextNature.net
December 24th 2016

A next nature Christmas looks as follows. We start by sending out augmented Christmas cards and then we build our very own Christmas tree.…

Lab-Grown Shrimps Are Coming to Your Plate

Alessia Andreotti
November 15th 2015

Scientists are no longer just working on in vitro meat, beef and chicken, but on lab-grown seafood too. Urged by environmental destruction and commercial fishing impact on marine ecosystems, a startup called New Wave Foods is developing artificial shrimp meat in the laboratory.…

NNN Movement & the First ECO Coin

Alessia Andreotti
October 31st 2015

On the 22nd of October 2015, during the third edition of the talk show Now Future, organized by Dutch Design Week and VPRO in Eindhoven, we officially launched the Next Nature Movement in The Netherlands.…

Press

For press related questions, please contact our studio by phone (+31 (0)20 261 3853) or send an email to office@nextnature.net.

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Hendrik-Jan Grievink

Hendrik-Jan Grievink is designer at Next Nature Network since 2007. He is an expert in translating philosophy into clear-cut objects and experiences. Since 2007, Hendrik-Jan has been responsible for what he calls ‘R&D&D’; the research, development and design of much of the content and visual output of the network.…

Mark Post

When Mark Post was a professor of tissue engineering at the Eindhoven University of Technology, he got involved in a Dutch government-funded programme investigating “in vitro meat” in 2008.…

Interview: Suzanne Lee, Fashion Innovator Who Grows Clothing in the Laboratory

Alessia Andreotti
June 21st 2015

Imagine you could grow your own clothes, using fermented tea, bacteria, yeast, and other microorganisms that can spin the ingredients into eco-friendly fibers.…

Next Nature Talk at SXSW

NextNature.net
March 7th 2015

Going to the lustrous SXSW festival in Texas this year? Don't miss out the Next Nature lecture where Dr. Van Mensvoort will present future In Vitro Meat Dishes, Nano Products that might be on the shelves in 10 years, and will show how technology becomes nature in seven steps and what engineers, inventors, designers and entrepreneurs can learn from that.…

NANO Supermarket 100 m2 Pop-Up Store

NextNature.net
February 27th 2015

Our lustrous NANO Supermarket left the four wheels of the truck to open a 100 m2 pop-up store in Stavanger, Norway.…

Anthropocene Exhibition

NextNature.net
November 27th 2014

Next Nature Network will take part in the Munich Deutsches Museum one year special exhibit on the topic of the Anthropocene.

Opening on the 5th of December, the exhibition will visualize the history, present and future of the Anthropocene, as well as the deep inventions of humans into the geo- and biosphere over the last two centuries.…

Making Fake Eggs to Beat the Real Thing

Allison Guy
December 18th 2013

Just as Sergey Brin bet on the success of in vitro meat, other tech entrepreneurs are betting that they can make vegetarian eggs that are more humane, healthy, sustainable, and affordable than the real thing. Hampton Creek Foods, based in San Francisco, has been hard at work inventing a better version of nature's perfect pre-packaged food.…

Join us for the Other Dinner

NextNature.net
December 13th 2013

If you happen to be in Amsterdam this weekend, join us for an interactive dinner at Waag Society that explores the meat culture of the past, present and future.…

Few days left to Support our Cookbook

NextNature.net
November 13th 2013

This summer the first lab grown hamburger was hauled as a more sustainable and animal friendly alternative to today's meat production.…

Cow Poower! Bacteria Turn Poo into Fuel

Silvia Celiberti
October 17th 2013

Fair Oaks Farm in Indiana is squeezing out more than milk from their 36,000 cows. Around 2 million gallons of compressed natural gas (CNG) fuel is created each year from tons and tons of cow poop.…

Why Are Lobsters Thriving in Maine?

Allison Guy
October 14th 2013

Just when the oceans seem to be emptying of everything except jellyfish and microbial goo, a surprising finding has emerged from the Gulf of Maine: over the last decade, lobster stocks have been booming.…

Future Food House in Rotterdam

Van Mensvoort
September 18th 2013

Behold the first pictures of our Bistro In Vitro ice bar in the Future Food House.

During the World Food Festival, from September 19 to October 27, chefs, restaurants, artists and scientists share the latest developments in Rotterdam's food culture, and in the world at large.…

Food Familiarization #3: Mimicry

Allison Guy
July 24th 2013

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets.…

Food Familiarization #2: Celebrity Endorsement

Allison Guy
July 13th 2013

This is the second part in a series that examines the different ways new foods become naturalized parts of our diets.…

Want Ketchup with those Flies?

Allison Guy
August 12th 2011

Industrial-scale in vitro meat may be a long way off, but for meat-lovers looking for a cheap, eco-friendly source of protein, there's no need to wait.…

Soft Drinks for Suckers

Arnoud van den Heuvel
July 30th 2008

Tru Blood is a synthetic nutrient for vampires that completely eliminates the need to seek sustenance from any living creature. Packaged as a consumer good at your local supermarket, Tru Blood is as safe and plentiful as fruit juice.…

Next Nature XL showcase in China: in pictures

NextNature.net
November 7th 2019

We are proud to invite you to our largest showcase (so far), currently on display at OCT Art & Design in Shenzhen, China.…

10 Next Nature dinner table conversation starters

Ruben Baart
June 27th 2019

Summer is here and the sun is out, and yes, this is awesome. After a long day in the sizzling summer sun, you get a group of people together to share some delicious food, catch-up, and, of course, have dinner table conversations.…

I like my steak lab-grown, not-grass fed

Angus Hervey
May 17th 2018

Right now, somewhere in a laboratory in California, the Netherlands or Japan, a technician is taking a few thousand skeletal muscle cells from a living animal, and placing them in an incubator in a nutrient-rich broth.…

Design Your Own Vegetables

Ruben Baart
September 19th 2017

Imagine a future where you can design your own vegetables. Say goodbye to growing boring baby sprouts on your windowsill and welcome a climate-controlled cultivation system to your kitchen top.…

Tiny Food Made in a Tiny Kitchen

Ruben Baart
April 17th 2017

Honey, I shrunk the… stove? Let us introduce you to the wonderful world of tiny cooking. The avid YouTube user probably already discovered this viral trend in 2014, but a recent Kickstarter campaign is bringing the miniature utensils to our real-sized kitchens.…

Celebrate Easter with a Next Nature Egg Hunt

NextNature.net
April 16th 2017

What better way to celebrate Easter than with a fun egg hunt? This year you can upgrade your hunt and search for next nature eggs instead! Do away with dishonest health claims for eggs and uncertain promises of organic, free-range hens.…

World’s First Lab-Grown Chicken Is Here

Elle Zhan Wei
March 31st 2017

We are no strangers to cultured meat. Back in 2013, professor Mark Post made the world's first in vitro hamburger with cultured beef.…

ECO Coin Goes to DGTL Festival 2017

NextNature.net
March 21st 2017

The ECO coin is a digital currency rewarding people who are actively contributing to a more sustainable world. We believe that if you do something good for our shared ecology, then you should be rewarded for your actions.…

Next Nature Gift Guide 2016

NextNature.net
December 8th 2016

It’s that time of year again. The season of gift giving is upon us and to help out those who are struggling to find that perfect gift for that special someone we have brought together a collection of Next Nature inspired gifts.…

New Diets for Cows Can Stop Gas Emissions

Mathilde Nakken
November 29th 2016

We've all experienced that awkward moment when the body remembers about the beans we ate earlier. Humans are not the only ones who get a bit flatulent after eating certain foods. Cattle emanate 14.5 percent of all greenhouse gas emissions each year.…

Koert van Mensvoort and Floris Kaayk Discuss Authenticity at Impakt Festival

NextNature.net
October 1st 2016

Due to technological developments, it has become increasingly difficult to distinguish the fake from the real, and the natural from the made.…

Towards a Post-Animal Bioeconomy

Ruben Baart
August 24th 2016

In 1931, Wintston Churchill speculated on the future of laboratory-grown meat in his essay Fifty Years Hence. He wrote: “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium". Even before animal welfare conditions and environmental damage, Churchill foresaw the benefits of simple animal tissues over raising animals as a whole.…

Seaweed That Tastes Like Bacon

Alessia Andreotti
July 19th 2015

An algae with bacon flavor, high nutritional value and rich in protein? Sounds like a speculative dish from the Bistro In Vitro, but it’s already existing: it’s dulse.…

Everything Stew from the Home Incubator

NextNature.net
July 13th 2015

This dish, a stew made with thirteen different sorts of meat, is heaven for carnivores. It is made in the Bistro In Vitro home incubator, an appliance with a set of pre-programmed types of meat types, flavours and textures.…

NANO Supermarket Opens in Latvia

NextNature.net
June 9th 2015

The tour of our lustrous NANO Supermarket is coming to Latvia! Tomorrow we will open a pop-up store in Riga. Come visit our glimmering new franchise from the 10th to the 12th of June at the EuroNanoForum 2015, Europe's largest networking conference on nanotechnology.…

Grow your Dinner in a Kitchen Insect Farm

Van Mensvoort
May 29th 2015

No, this isn't another lab meat vision from the Bistro In Vitro restaurant. While today's meat production will be hard to maintain as the world population increases, there are other ways to get our protein fix.…

Francesca Barchiesi

Joyful and dynamic spirit from Italy, Francesca likes to know how things are made and work, experiencing the world with fascination and curiosity.…

Pyramid of Technology: How technology becomes nature in seven steps

Van Mensvoort
August 30th 2014

From stone-axes to mobile phones, throughout history people have given birth to a wide range of technologies that extend our given physical and mental capabilities.…

All-Natural E-nemies

Silvia Celiberti
January 25th 2014

Chemistry teacher James Kennedy sat down to show us that if we speak in terms of good and evil, Mother Nature's products are far sneakier and complex than the lab's.…

Now Your Smartphone Can Smell Like Barbecue and Buttered Potatoes

Alessia Andreotti
October 29th 2013

Here comes Hana Yakiniku by Scentee, the latest Smartphone gadget made ??in Japan. It is an olfactory device that spreads the aroma of barbecue through an app. All you need is to plug a small diffuser in the headphones hole and insert into it one of three different extracts: grilled veal ribs, salty tongue and butter potatoes.…

Andras Forgacs on Victimless Leather

Van Mensvoort
October 1st 2013

At the end of his TED talk, tissue engineer and entrepreneur Andras Forgacs receives presumably the very first standing ovation on the TED stage for a speaker arguing that lab grown meat and leather is a civilized way to move beyond slaughtering animals for hamburgers and handbags.…

La Surconsommation

Van Mensvoort
August 20th 2013

For those who "eat meat, but don't like in-vitro meat, because it is so unnatural". Please spend 5 min to watch this video and change your thinking.…

Interview: Rachel Armstrong, Innovative Scientist Who Wants to Grow Architecture

Alessia Andreotti
July 23rd 2013

The next guest in our interview series is Dr. Rachel Armstrong, interdisciplinary practitioner and sustainability innovator. Armstrong’s work uses all manners of media to engage audiences and bring them into contact with the latest advances in science and their real potential through the inventive applications of technology, to address some of the biggest problems facing the world today.…

Living Food

Van Mensvoort
July 15th 2013

What if our food was still alive when served on our plate? Minsu Kim, a graduate from the Royal College Of Art, created a wonderful series of dishes consisting of hypernatural living organisms that wiggle on your plate, play with your cutlery and evoke whole new taste sensations in your mouth.…

Paint by Numbers, then Eat It

Stephen Perry
March 31st 2013

"The Book Club", a London-based venue, is teaming up with the company "Animal Vegetable Mineral" to create a workshop in which participants are able to create an "expression using all the senses" and then eat it.…

Mutation Furniture: Your Living Room Comes Alive

Silvia Celiberti
March 26th 2013

Beautiful Mutation series from Belgian designer Maarten De Ceulaer show how herpes would dramatically enhance the look of your Yves Klein blue sofa.…

How Food Scientists Engineer the “Bliss Point” in Junk Food

Allison Guy
February 26th 2013

Over at the New York Times, a recent article exposes the clever and surprisingly immoral ways the food industry manufactures foods to rival hard drugs for their addictive potential.…

Carnivorous Plants Turn Vegetarian

Robin van Kampen
January 21st 2013

Carnivorous plants are among the more unique plant species in nature. Through evolution plants like the Venus Flytrap have developed mechanisms to capture small animals (usually insects) from which they take nutrients.…

Paradise Reset

NextNature.net
January 17th 2013

Interview with our own Koert van Mensvoort in the IKON Television Documentary 'Paradise Reset' on the future of human nature. Watch the entire documentary here.…

“Ento” Brand Normalizes Eating Insects

Allison Guy
January 16th 2013

While Next Nature is hard at work normalizing the idea of eating lab-grown meat, a group of British design students are working to bring insect-eating into the mainstream.…

Million dollar burger

Rolf Coppens
May 1st 2008


PETA –People for the Ethical Treatment of Animals– has posed a challenge to the world's scientific community: The first person to come up with a method to produce commercially viable quantities of fake meat at competitive prices will receive a check for $1 million.…