In vitro meat is meat grown in laboratory, either cultivated or produced in the barrel and this meat has never been a part of any living animal. In the last few years the scientists have successfully, but experimentally created meat in the laboratory, but so far it has not been commercially produced.

Most of us have heard about only two or three types of potatoes, so the blue potato might be a new type that recently can be found on our market. Few enthusiasts discovered this potato few years ago and started growing it successfully.
More about the potato origin can be read in the radio interview given to Canadian “Farm Radio International” (http://www.farmradio.org/english/radio-scripts/60-6script_en.asp. (funny and educative). Briefly it comes ...

Some of our perceptions of risks in our diet fly in the face of science, according to a new survey by the Food Standards Agency. The survey investigated how consumers perceive the risks associated with various food issues in comparison to the scientific evidence.

Survey results

Bird flu – 90% of people would be concerned about eating chicken from a factory contaminated with bird flu. In reality, there’s no scientific evidence to show that the food chain has a role in the contraction of bird flu in humans. People can’t catch bird flu through eating properly cooked chicken.
Raw milk – nearly a quarter of people, and particularly those aged over 66, thought that there is a very low risk, or no risk at all, from drinking raw (unpasteurised) milk. The science, however, says that raw milk cannot be guaranteed free from germs, even when produced under the best possible hygiene conditions. A study carried out in 1995-96 showed that 60% of samples tested were contaminated with faecal matter. Another study in 1996-97 also showed that 4% of raw milk contained harmful bacteria that could make people ill. Vulnerable groups such as the elderly, the very young and pregnant women are particularly at risk.