Food technology

Sodium nitrite is often added to cured meats, in order to prevent spoilage and provide flavor. It can also cause health problems in large amounts, however, which is why a color-changing film has been created to indicate 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.

Plastic wraps and food containers generate huge amounts of waste. Now researchers at Harvard and Rutgers have developed a new plant-based, antimicrobial coating that can be sprayed onto food to keep it fresh, and easily washed off before consumption.

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.

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.

As important as kitchen ventilation is, it’s something that’s often not up to scratch. French designer Maxime Augay has now launched the AirHood, a portable range hood that can sit on a bench and efficiently pull grease and smoke out of the air.

Researchers at the University of Cambridge have been tinkering away on a robotic chef and developed a machine with an ability to "taste test" food as it goes, making sure the balance of flavors is just the way it should be.

While many people might say that chocolate couldn't possibly be improved, such may not be the case. According to a recent study, a new cocoa bean treatment results in "fruitier, more flowery-tasting" dark chocolate.

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.

One of the first products made using an animal-free egg white is now available in the United States. The unique macarons are the first to be made with an egg white protein produced by engineered yeast, designed to be indistinguishable from chicken eggs.

Egg white powder is a widely used food ingredient, which means that a lot of hens have to be raised on a lot of farms, producing a lot of waste. There may soon be a greener alternative, however, thanks to a fungus which produces a key egg protein.

Food additives called emulsifiers are widely used to combine two liquids which ordinarily don't mix, like oil and water. And while most are made from dairy proteins or egg yolks, a new one uses spent brewer's grain which may otherwise be discarded.