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A study by a team of scientists from Boston Children’s Hospital and Brigham and Women’s Hospital suggests food allergies can be triggered in infants by a lack of certain gut bacteria. As well as identifying which bacteria in human subjects ar… Continue reading Restoring missing gut bacteria a potential cure for food allergies
A new electromagnetic induction technology promises to make beer and other beverages taste better and have a longer shelf life. Developed by Purdue University-affiliated startup Induction Food Systems (IFS), the new technique that applies pre… Continue reading Electromagnetic induction to improve taste and shelf life of beer and other beverages
As grocery shopping moves online, one piece of the puzzle hasn’t been directly addressed: fresh fruits and vegetables. That also happens to be a category in which there is a ton of food waste, with a good deal of fruits and veggies never making it out of the grocery store to begin with. Misfits Market …
Continue reading “Misfits Market raises $16.5 million for their ‘ugly’ produce subscription box”
Continue reading Misfits Market raises $16.5 million for their ‘ugly’ produce subscription box
In developing nations with limited infrastructure, obtaining and storing vitamin supplements can be difficult. With that in mind, German scientists are now suggesting that people in such regions could fight tuberculosis (TB) by ingesting some… Continue reading With some help from the sun, oyster mushrooms could fight TB
Those familiar with the realities of fast food may also be familiar with disparities between how good it can appear on professionally photographed menus and what it looks like when you open the box. Domino’s has introduced a new feature it says will help bridge this gap, leveraging artificial intelligence as a form of quality control before its pizzas are sent on their way.
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Continue Reading Domino’s AI-powered pizza scanners make sure its pies are the real deal
Category: Good Thinking
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Continue reading Domino's AI-powered pizza scanners make sure its pies are the real deal
For thousand of years humans have been using fermentation as a way of preserving foods and engendering good gut health. A fascinating new study from scientists at the University of Leipzig has discovered that a specific immune function recept… Continue reading Fascinating study uncovers how we evolved to benefit from eating fermented food
Five years ago, Dynamic Yield was courting an investment from The New York Times as it looked to shift how publishers paywalled their content. Last month, Chicago-based fast food king McDonald’s bought the Israeli company for $300 million, a source told TechCrunch, with the purpose of rethinking how people order drive-thru chicken nuggets. The pivot […] Continue reading The Exit: an AI startup’s McPivot
Solar Foods says its protein powder is “completely” disconnected from agriculture. But its currently low production yield of 1 kg per day raises red flags. Continue reading This Startup Is Making Food Mostly out of Air and Electricity
It feels like there’s a WeWork on every street nowadays. Take a walk through midtown Manhattan (please don’t actually) and it might even seem like there are more WeWorks than office buildings. Consider this an ongoing discussion about Urban Tech, its intersection with regulation, issues of public service, and other complexities that people have full […] Continue reading The limits of coworking