Food technology
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Bill Gates has thrown his weight – and his money – behind a startup making a rich, fatty spread akin to butter, using just carbon dioxide and hydrogen. And this is just the start, with milk, ice-cream, cheese, meat and plant oils also in development.
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Scientists have already made edible robotic components. The next challenge is integrating them together to create an entire robot snack that could be used in a wide range of applications, from delivering healthcare to monitoring the environment.
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Meal kit delivery services are proving to be quite popular, but … you still have to cook the ingredients yourself. The Chefee home robotic chef is intended to take things further, by actually preparing hot meals that are ready to eat when you get home from work.
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Bored of the regular chocolate varieties in your grocery store? Swiss scientists have invented a brand new kind of chocolate made of “cocoa fruit jelly.” The new concoction uses more of the cocoa fruit, making it healthier and more sustainable.
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It's super-sustainable, easily made and nutrient-dense. And it puts all other food production to shame. Now, the first air-protein factory is open. It's the food of the future, and soon a $100 million industry – but will you be putting it on your plate?
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Machine-learning models predicted what would make beer taste better. Trained taste testers who drank the AI-altered beverages were greatly impressed. Now, scientists behind this taste-perfecting method have their sights set on much more than beer.
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This indoor vegetable-growing machine uses artificial intelligence, cameras, climate control and a smartphone app to deliver a constant supply of fresh herbs and vegetables using minimal time, energy and effort.
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Korean scientists have taken muscle and fat stem cells from cows and transplanted them into grains of rice. The end result is a new, high-protein food that should be cheap, environmentally friendly, and useful for famines, military or space travel.
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Much as we may like sun-dried tomatoes, they're typically pretreated with sulfur dioxide or salt before the drying process, which may be carried out in an oven. By contrast, a new type of cherry tomato has been bred to dry right on the vine.
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Lea Lorenz unveils TONY, a modern, eco-friendly solution to combat food waste. This innovative clay cooler reinterprets traditional methods, offering electricity-free freshness for fruits and baked goods.
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The aroma of food plays a huge role in its perceived flavor, and unfortunately many plant-based meat alternatives don't smell much like real meat. That could be about to change, though, thanks to fungus and onions.
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Researchers have created a 3D-printed plant-based calamari ring that’s high in protein and looks and tastes like the real thing. The mock seafood has the potential to address issues of overfishing by offering a sustainable, vegan alternative.
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