Described as the world’s most environmentally friendly protein (蛋白质), Solein is made by applying electricity to water to give out bubbles (气泡) of carbon dioxide (二氧化碳) and hydrogen (氢气). Living micro-organisams (微生物) are then added to the water to feed on the carbon dioxide and hydrogen bubbles and produce the Solein, which is then dried to make the powder. It’s a chemical change process similar to making beer. The dried Solein has a protein content of 50 percent and looks and tastes just like wheat flour (面粉).

“It is a completely new kind of food, a new land of protein, different from all the food on the market today in how it is produced as it does not need agriculture.” Dr Pasi Vainikka, the chief manager of Solar Foods told The Guardian. The process used to produce Solein—converting water into hydrogen and carbon dioxide is amazing, as the wonder food can be produced anywhere in the world. It’s also 10 times more energy-efficient than photosynthesis (光合作用), and 10 to 100 times more environment and climate-friendly in water use than animal or plant-based food production.

“Solein also contains all the necessary amino acid (氨基酸), but because it is produced using carbon and electricity, it does not require large amounts of land to produce,” the Solar Foods website explains. “Another unique characteristic of Solein is that it is able to take carbon directly from carbon dioxide without needing a source of sugar.”

While Solar Foods does not expect Solein to challenge traditional protein production methods in the next two decades, it does expect it to become a “new harvest” for humanity, which is significant considering so far we have only relied on plants and animals for food. The Helsinki-based company plans to open its first Solein factory at the beginning of 2022 and increase production to two billion meals per year by 2023.

Early excitement about the next generation of the iPhone is building months ahead of an expected autumn debut(问世). Analysts expect Apple to release three iPhones this year, but the one getting the most attention is a rumored super-premium model to celebrate the iPhone's tenth anniversary. And, for that phone, Apple is expected to change the type of screen the iPhone uses.

Here's a quick look at what you need to know about what it means if Apple switches from its current liquid crystal display (LCD) screens to a type of organic light-emitting diode (OLED) screen called AMOLED.

The essential difference between an LCD screen and an AMOLED one is the presence of a backlight. Thanks to that difference, AMOLED screens can be very thin, which means you can make thinner products. They also provide more vivid colors, which is a reason that television makers have been pushing OLED in its various forms for their big screens. AMOLED screens, in particular, boast(夸口) even greater control over each individual pixel （像素）— which means better contrast for the viewer. These screens can also improve battery life. Because there's no backlight, AMOLED screens can be more energy-efficient when the user is viewing darker subjects, allowing the phone to shut off pixels and stop drawing power.

So why hasn't Apple switched to AMOLED yet? After all, Apple competitors such as Samsung and LG already have these screens on their smartphones.

AMOLED screens are not cheap to produce. It's also not that easy to make the complex AMOLED screens, which could explain why most Apple fans expect that only the highest-end phone will have the new screen.

And then there's the cost. The switch to AMOLED has also been cited as a reason that the price of the high-end iPhone may jump above the $1,000 mark. Beauty, even in a mass-produced world, does not come cheap.

Still, the expense may be worth it, especially as people shoot more photos and videos.

After lab-grown meat, are you getting ready for animal-free cow’s milk? A San Francisco startup believes it has found a solution.

Through a combination of yeast (酵母), cow DNA and plant nutrients, Perfect Day claims to have created a product identical in taste and nutritional value to cow’s milk, but without any cows involved. It will satisfy consumers who love eating dairy (乳制品的) ice-cream, cheese and yoghurt, but loathe factory-style farming and its environmental footprint.

Sales of milk alternatives such as soy, coconut and more recently pea milk are expected to be on the rise. But until now they have not cut traditional milk and dairy production. “The alternatives for yoghurt, cheese and ice-cream are so bad that people don’t even want to try them,” says Perfect Day co-founder Ryan Pandya.

The missing ingredient (成分) in plant-based alternatives is cow’s milk proteins. To make the animal-free cow’s milk, Perfect Day puts cow DNA — which is readily available due to decades of research by the dairy industry — into yeast and adds sugar to create cow’s milk proteins through fermentation (发酵). These milk proteins are then combined with sugar, fats and nutrients to create the final product.

“We’re taking plant nutrients and transforming them into animal proteins the same way that cows do, using the same milk proteins as found in cow’s milk, but much more efficiently, because we’re using a yeast cell not an animal,” said Pandya.

Although comparisons have been made with lab-grown meat, Pandya said they are not using novel technology. Many people initially go ‘oh is this like lab or test-tube milk’, but that’s wrong. There are no test tubes in our fermentation process. The meat folks are trying to invent technology that doesn’t exist today, but our milk is made through techniques that have been in use for more than three decades.