A Team of Israeli Students Just Created Honey Without Bees

A Team of Israeli Students Just Created Honey Without Bees

The bee-free honey on the left, and the Israeli team that won the iGEM competition.

(Photo credit: Zeinat Awwad)



Can you make honey without honeybees? According to 12 Israeli students who took home a gold medal in the iGEM (International Genetically Engineered Machine) competition with their synthetic honey project, the answer is yes, you can.

The honey industry faces serious environmental challenges, like the mysterious Colony Collapse Disorder.

For the past year, the team from Technion-Israel Institute of Technology has been working on creating sustainable, artificial honey—no bees required. Why? As the team explains in a video on the project's website, "Studies have shown the amazing nutritional values of honey. However, the honey industry harms the environment, and particularly the bees. That's why vegans don't use honey and why our honey will be a great replacement."

Indeed, honey has long been a controversial product in the vegan community. Some say it's stealing an animal's food source (though bees make more honey than they can possibly use). Some avoid eating honey because it is an animal product and bees' natural habitats are disturbed by humans harvesting it. Others feel that because bees aren't directly killed or harmed in the production of honey, it's not actually unethical to eat.

However, there's no doubt that the honey industry faces some serious environmental challenges. Colony Collapse Disorder, a mysterious phenomenon in which worker bees in colonies disappear in large numbers without any real explanation, came to international attention in 2006. Several explanations from poisonous pesticides to immune-suppressing stress to new or emerging diseases have been posited, but no definitive cause has been found.

There's also the problem of human-managed honey farms having a negative impact on the natural honeybee population.

So how can honey be made without honeybees? It's all about bacteria and enzymes.

The way bees make honey is by collecting nectar from flowers, transporting it in their "honey stomach" (which is separate from their food stomach), and bringing it back to the hive, where it gets transferred from bee mouth to bee mouth. That transferal process reduces the moisture content from about 70 percent to 20 percent, and honey is formed.

The product is still currently under development.

The Technion students created a model of a synthetic honey stomach metabolic pathway, in which the bacterium Bacillus subtilis "learns" to produce honey. "The bacteria can independently control the production of enzymes, eventually achieving a product with the same sugar profile as real honey, and the same health benefits," the team explains. Bacillus subtilis, which is found in soil, vegetation, and our own gastrointestinal tracts, has a natural ability to produce catalase, one of the enzymes needed for honey production. The product is still currently under development.

Whether this project results in a real-world jar of honey we'll be able to buy at the grocery store remains to be seen, but imagine how happy the bees—and vegans—would be if it did.

Annie Reneau
Annie is a writer, wife, and mother of three with a penchant for coffee, wanderlust, and practical idealism. On good days, she enjoys the beautiful struggle of maintaining a well-balanced life. On bad days, she binges on chocolate and dreams of traveling the world alone.
An Electrifying Idea For Roads

Companies such as Wave and Magment offer a variety of approaches for charging vehicles without plugs while they're being stored or even used, but costs stand in the way of broader adoption.

Wave

Starting this summer, the public buses in the Oberhaching suburb of Munich, Germany, won’t have to be plugged in to charge overnight anymore. Stefan Schelle, the mayor of Oberhaching, is taking advantage of the fact that an innovative startup has its offices in his community: Magment, short for “magnetizing cement,” will install its underground charging pad in the coming months. As soon as that happens, the buses will charge while they wait at the city’s main station or while stored at their overnight quarters.

In his light-filled office, Magment’s co-founder and CEO, Mauricio Esguerra, demonstrates how the new technology works: The lights on his black model car only flash when he puts the miniature Porsche directly atop the induction plate. “This works just like when you charge your iPhone on its charging pad or heat a pot on an induction range. People don’t have to be afraid of magnetic fields or anything like that,” says the 60-year-old Colombia-born entrepreneur. “The induction only gets activated when the storage battery is placed directly on top.

Keep Reading Keep Reading
Michaela Haas
Michaela Haas, PhD, is an award-winning reporter and author, most recently of Bouncing Forward: The Art and Science of Cultivating Resilience (Atria). Her work has been published in the New York Times, Mother Jones, the Huffington Post, and numerous other media. Find her at www.MichaelaHaas.com and Twitter @MichaelaHaas!
Smartwatches can track COVID-19 symptoms, study finds

University of Michigan researchers found that new signals embedded in heart rate indicated when individuals were infected with COVID-19 and how ill they became.

If a COVID-19 infection develops, a wearable device may eventually be able to clue you in. A study at the University of Michigan found that a smartwatch can monitor how symptoms progress.

The study evaluated the effects of COVID-19 with various factors derived from heart-rate data. This method also could be employed to detect other diseases, such as influenza and the common cold, at home or when medical resources are limited, such as during a pandemic or in developing countries.

Tracking students and medical interns across the country, the University of Michigan researchers found that new signals embedded in heart rate indicated when individuals were infected with COVID-19 and how ill they became.

Keep Reading Keep Reading
Susan Kreimer
Susan Kreimer is a New York-based freelance journalist who has followed the landscape of health care since the late 1990s, initially as a staff reporter for major daily newspapers. She writes about breakthrough studies, personal health, and the business of clinical practice. Raised in the Chicago area, she holds a B.A. in Journalism/Mass Communication and French, with minors in German and Russian, from the University of Iowa and an M.S. from the Columbia University Graduate School of Journalism.