Spanish culinary center invites foodies onto its greenery covered topping

Following the completion of its Google HQ, the Bjarke Ingels Group (BIG) has revealed plans for a new culinary center in San Sebastian, Spain. Hosting food start-ups, researchers and chefs, the building will be topped by a large greenery covered roof, … Continue reading Spanish culinary center invites foodies onto its greenery covered topping

CRISPR tomatoes genetically engineered to be richer in vitamin D

Vitamin D deficiency is a growing health issue, but very few foods are rich in the nutrient. To help combat the problem, scientists have now used CRISPR gene editing to fortify tomatoes with vitamin D.Continue ReadingCategory: ScienceTags: Plants, Food… Continue reading CRISPR tomatoes genetically engineered to be richer in vitamin D

Pineapple leaves may find use in fat-trapping ingestibles

Two years ago, we heard about a highly absorbant hydrogel made from upcycled pineapple leaves. Some of the scientists who developed that gel are now saying that the leaves could also be used to absorb harmful fats from recently consumed foods in our di… Continue reading Pineapple leaves may find use in fat-trapping ingestibles

More salt? Robotic chef learns to taste test as it goes

We’re starting to see robots gain footholds in the food industry in some pretty interesting ways, from droids that carry out deliveries, to systems that churn out 300 pizzas an hour to cybernetic chefs that single-handedly operate fry stations. Researc… Continue reading More salt? Robotic chef learns to taste test as it goes

Physicists deploy 3D printing in pursuit of world’s crackliest chocolate

A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.Con… Continue reading Physicists deploy 3D printing in pursuit of world’s crackliest chocolate

Flavor-adjusting electric chopsticks make low-salt food taste salty

Low-salt food without a flavor penalty could soon be on the menu. Japanese food and beverage giant Kirin has partnered with Meiji University researchers to demonstrate a set of electric chopsticks that can boost people’s perception of saltiness.Continu… Continue reading Flavor-adjusting electric chopsticks make low-salt food taste salty

Can artificial sweeteners cause cancer? New study rekindles debate

A new study has reawakened a decades-old debate over the safety of artificial sweeteners, suggesting a small association can be detected between sugar substitutes such as aspartame or acesulfame-K and increased cancer risk. The authors of the new study… Continue reading Can artificial sweeteners cause cancer? New study rekindles debate

Researchers demonstrate how milk can trigger MS symptoms

For decades those with multiple sclerosis have suggested dairy products can exacerbate the symptoms of their disease. Now researchers from the Universities of Bonn and Erlangen-Nuremberg have demonstrated exactly how this could be occurring, by finding… Continue reading Researchers demonstrate how milk can trigger MS symptoms