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U.S. Slips to Third in the Clean Energy Race

See which countries are attracting more investment in clean energy and efficiency technologies than the U.S.

The American position in the rapidly emerging clean energy sector is slipping. As recently as three years ago, the U.S. led the world in private clean energy investment, before being passed by China in 2008. According to a new report from The Pew Charitable Trusts, Who’s Winning the Clean Energy Race? 2010 Edition (PDF), Germany climbed above the U.S. into second place last year.

These numbers reflect the amount of private investment directed to the G-20 economies. So, basically, the U.S. isn't attracting as much equity investment as either China or Germany. Which means that there are jobs that are being created in China and Germany that could have been putting Americans to work.

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Hold the Sugar: An Interview with Food Scientist Beverly Tepper on Genetics, Taste, and Bitter-Blockers

The director of Rutgers University's Sensory Evaluation Lab on bitter blockers, nanotechnology, and where food science has gone wrong in the past.



"Food design" can mean very different things, depending on whom you ask. Over the past couple of weeks, we've heard from a design critic, a corporate giant, a Jell-O entrpreneur, and a pair of design provocateurs about the possibilities and pitfalls of redesigning our food—and between them the conversation has ranged from the impossibility of inventing new pasta shapes to the need to rethink agricultural subsidies, and from DIY digestive system hacks to flavor-changing chewing gum.

The food scientist Beverly Tepper is director of the Sensory Evaluation Laboratory at Rutgers University. Her research combines nutritional science and psychology with the genetics of taste perception in order to better understand the links between flavor, diet, and health. We talked about some of the innovations she thinks will reshape our food in the coming years, where food scientists have gone wrong in the past, and what she thinks of molecular gastronomy.

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Salt Crystals, Stevia, and the SunChips Bag: An Interview with PepsiCo's Derek Yach

PepsiCo's Derek Yach discusses how his company is redesigning food at the molecular and the agricultural scale—and why.

As the debate on the pros and cons of public investment in food design R&D draws to a close over at the Glass House Conversation website, I have been continuing to ask experts and eaters from a range of backgrounds to share their opinions about what food design can and should do.

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