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The Sciences

Gluten-free & Egg-free

Science & FoodBy Science & FoodFebruary 25, 2015 9:00 PM

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Wheat provides about twenty per cent of the world’s calories and more nourishment than any other source of food over the course of human civilization, yet more and more people in in the last few years are coming out as gluten sensitive and moving towards gluten-free alternatives. The question is, should we go gluten-free? In the meantime, start-up companies like Hampton Creek Foods are working on creating more sustainable plant-based foods such as egg-free mayonnaise.

Against the Grain

– The New Yorker

Silicon Valley Embraces Innovation in Sustainable Foods

– Businessweek

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