Collaborate Disseminate
Unlike many other seafood species, lobsters are typically shipped to stores and restaurants while still alive. New technology could help them survive the journey, thus reducing the number of extra lobsters that have to be caught in order to provide a “… Continue reading “Fitbit for lobsters” could reduce pressure on wild stocks
Last year, we heard how KFC was introducing a plant-based chicken substitute on its menu. Now, the company is going a step further, by looking into bioprinted meat made from lab-grown chicken cells.Continue ReadingCategory: ScienceTags: Lab grown meat,… Continue reading KFC developing lab-grown chicken nuggets
Although ingesting nutrients in tablet form is better than nothing, nutrients are best absorbed by our bodies if they’re part of the foods that we eat. With that in mind, scientists have recently created a supplement for shellfish that radically boosts… Continue reading Super-supplemented shellfish found to be rich in vitamins
When shrimp are processed at seafood plants, the resulting wastewater contains a lot of protein. Scientists have now devised a method of harvesting that protein, so it can be used to supplement animal feed or food for humans.Continue ReadingCategory: G… Continue reading New process harvests protein from shrimp-processing wastewater
If you’re preparing food on an automated production line, then that line had better be clean. A new autonomous robot was designed with this in mind, as it actually learns how to clean better over time.Continue ReadingCategory: Robotics, TechnologyTags:… Continue reading Production line-cleaning robot learns on the job
New research from the University of Massachusetts Amherst is adding weight to a growing body of evidence suggesting the food additive titanium dioxide, also known as E171, can disrupt the gut microbiome, leading to colonic inflammation.Continue Reading… Continue reading Common food additive found to disrupt gut bacteria, cause inflammation
Every year, millions of eggs are rejected for sale in supermarkets, while millions of fruits and vegetables spoil before being eaten. Scientists are now addressing both problems, utilizing rejected eggs to create a coating that keeps produce fresh long… Continue reading Rejected eggs used to keep fruits n’ veggies fresh
Not all maple syrups are created equal. There are actually over 60 taste categories that syrups fall into, as determined by human taste-testers. Soon, though, a solution containing gold nanoparticles could save those people some work.Continue ReadingCa… Continue reading Gold nanoparticles used to taste-grade maple syrup
As if it’s not enough that fresh produce may sometimes be tainted with harmful bacteria, those microbes can get transferred onto other fruits and veggies, contaminating them too. A new coating, however, has been designed to keep the latter from happeni… Continue reading Dual-action coating made to protect produce from cross-contamination
If you’re buying food that should have been kept cold right up until you took it off the shelf, it would certainly be good to know if it had actually reached room temperature at some point. An experimental new sticker could help, as it’s designed to te… Continue reading “Smart” sticker would let shoppers know if food hasn’t been kept cold