The Mad Food Scientist Making Waistlines Disappear
April 22 -- (Bloomberg) -- Half Michelin-starred restaurant and half culinary playground, Chicago's Moto is an incubator for innovations in food science and technology. Chef and owner Homaro Cantu is not only on the cutting edge of molecular gastronomy, he's also tackling global problems like hunger and obesity. His most recent breakthrough, The Miracle Berry, has the potential to completely transform the food industry by eliminating sugar from our diets. Bloomberg Businessweek's Sam Grobart joins Cantu in his Chicago kitchen on the new episode of Bloomberg Brink. Tune in Mondays at 9:30 ET/PT on Bloomberg Television.
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RIP Chef Cantu, died in April 2015. Too soon. Left a lot of people inspired.
Fantastic!! I want try this food!
I love the indoor farm, but I'm not so convinced about the miracle berries. I've tried them before, and my experience was very disappointing. It doesn't really taste like sugar, more like an artificial sweetener such as aspartame.
Genius!
might be tough taking into account and figuring out not just whats inside food but what your body takes from food, hence part of the reason why before the American food pyramid was basically telling us to eat wheat more than breathe air
Fucking Genius!!!