Collaborate Disseminate
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
After more than a decade of development a nutritionally enhanced purple tomato has been deemed safe to grow by the United States Department of Agriculture (USDA). The tomatoes have been gene edited to produce 10 times more antioxidants than pre-existin… Continue reading Genetically modified purple tomato approved by US regulators
Although Waygu beef is renowned for its richly marbled taste and texture, it does still come from slaughtered cattle – a fact that doesn’t sit well with many people. Steakholder Foods is developing an alternative, though, in the form of its 3D-printed … Continue reading Lab-grown Waygu beef morsels could be coming to a meat market near you
Sodium nitrite is often added to cured meats, in order to prevent spoilage while also giving the meats their distinctive color and flavor. It can also cause health problems in large amounts, however, which is why a color-changing film has been created … Continue reading Meat-testing film changes color to warn of high nitrite levels
Scientists have improved on the natural process of photosynthesis, not only growing plants more efficiently, but doing so in the dark. This could expand agriculture to areas that don’t get enough sunlight, and even help feed future space explorers.Cont… Continue reading Artificial photosynthesis lets plants grow efficiently in total darkness
Plastic wraps and containers may be great at preserving food, but they generate huge amounts of waste that can end up in the environment. Researchers at Harvard and Rutgers have developed a new plant-based, antimicrobial coating that can be sprayed ont… Continue reading New plant-based, antimicrobial, spray-on coating keeps food fresh
Opening a pizzeria could soon be as simple as leasing a small business space, then sticking a robot in there. That’s the idea behind the Pizzaiola system, which takes human cooks and other kitchen staff out of the equation.Continue ReadingCategory: Rob… Continue reading Pizzaiola aims to robotize the humble pizzeria
Like most foods, mushrooms are best when fresh … but it can be difficult to grow them yourself. Shrooly is designed to help, by automatically providing the best conditions for pre-inoculated mushroom-growing pods.Continue ReadingCategory: Around The Ho… Continue reading Shrooly system automates in-home mushroom-growing