Collaborate Disseminate
It’s always a shame when you buy fresh produce, only to have it spoil in the fridge before you can use it. The Aurora system is designed to keep that from happening, using a combination of ultraviolet light and vacuum packing.Continue ReadingCategory: … Continue reading Aurora uses UV rays and vacuum packing to boost foods’ fridge life
Getting enough vitamins in your day can be tricky, but a new technique could help fortify everyday foods to tackle deficiencies. Scientists at MIT added vitamin A, encased in polymer capsules, to ingredients like flour and found that it survived storag… Continue reading Vitamin-packed particles could help make food more nutritious
Israeli cultured meat outfit Believer Meats, known formerly as Future Meat, is looking to play a pivotal role in the availability of lab-grown meat products, and a new facility under construction in the US should help these efforts along. The company s… Continue reading World’s largest cultured meat factory takes shape in the US
While it would be great if there were a simple method of eradicating all the harmful bacteria present on food, dousing that food in antibiotics certainly wouldn’t be the way to go. A new spray, however, uses food-safe viruses that kill such bacteria.Co… Continue reading Spray uses virus-filled microbeads to kill harmful bacteria on food
RMIT researchers claim FiberX can add up to 20% more healthy dietary fiber to food, without any detectable change to its color, texture or taste. Best of all, the team says it can be made from starches that would otherwise be agricultural waste.Continu… Continue reading “Invisible fiber” makes food healthier with no flavor or texture change
Although plain unbuttered popcorn is a relatively healthy snack, it’s still not one that most people would think of as being particularly nutritious. That could change, however, as a new variety reportedly offers nearly twice the normal levels of an im… Continue reading “Superpopcorn” packs almost twice the amount of an essential nutrient
Vegetable oils have wide-ranging uses, playing a role in everything from food processing, to perfume production to the manufacture of biofuels. With demand only expected to increase, a team of scientists in Singapore has demonstrated a way of increasin… Continue reading Genetic engineering breakthrough ups oil content of seeds by 18%
There’s nothing like a dollop of whipped cream to top off a dessert, but it always comes with a side order of guilt thanks to the high fat content. Now, researchers at the University of Copenhagen’s Department of Food Science have found that the satura… Continue reading Bacteria-based, fat-free whipped cream stands soft or firm
Scientists have developed a new method of providing information on 3D-printed foods, by printing a QR code within the food itself. Doing so doesn’t affect the taste or outward appearance of the food, nor does it require the use of any labels.Continue R… Continue reading interiqr tech prints edible, informational QR codes right into foods
Just because a food item may be frozen when you buy it, that doesn’t mean it wasn’t thawed and refrozen somewhere along the line. A new self-powered sensor, however, would change color to let you know if that had happened.Continue ReadingCategory: Scie… Continue reading Self-powered sensor changes color to warn if frozen foods have thawed