Global fast food giant Burger King has announced the introduction of the Impossible Whopper at selected stores, offering customers a decidedly greener version of its most iconic hamburger.
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Growing meat in the lab from cultured cells is a promising technology, and now a team of food scientists has developed a new method for spinning starchy structures that could hold a steak together. Stranger still, this device is made of Lego.
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Researchers at the University of Washington have developed an autonomous robot arm that can figure out the best way to pick up food of any shape and bring it up to a user’s mouth, which should make mealtimes easier for people with limited mobility.
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An intriguing new study has described a clear association in multiple sclerosis (MS) patients between food allergies and disease activity. The correlation adds weight to the growing hypothesis suggesting the inflammatory activity behind MS is modulated, to a degree, by a mechanism in the gut.
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How does one mix up the perfect cheese fondue? After studying how the ingredients interact with one another, scientists have found the dish is really a complex multiphase system caused by the flow behavior or rheology of the cheese, wine, and starches.
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IBM’s annual 5 in 5 list is here. This time, all five technologies in this year’s list are designed to fix problems in every step of the food supply chain, from seed to your plate.
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Recent research has raised doubts over the veracity of the commonly held belief that breakfast is the most important meal of the day, and a new meta-analysis concludes there is no good evidence to suggest eating breakfast promotes weight loss or improves metabolic rates later in the day.
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Some seafood aficionados swear that you just HAVE to try pufferfish sushi – unfortunately, though, if it isn't prepared correctly, it'll kill you. Scientists from China and the UK have developed a safer alternative, by replicating the flavor of the fish without any of the poison.
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According to the ASA, it's an unfortunate fact that many people in developing nations don't get enough protein in their diets. What they often do get a lot of, however, is rice. So, scientists have improved upon a type of rice that has over 50 percent more protein than regular varieties.
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Students and educators at Virginia’s George Mason University are about to get a taste of the future of food delivery, with Starship Technologies today launching a new service involving the largest fleet yet of its six-wheeled autonomous robots.
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