3D food printing holds exciting potential for future food applications - and one that's close to commercialisation in Europe is for the elderly or ill who have difficulity in chewing and swallowing. But the difference is that this food does not look like 'liquified gloop' - rather it looks and tastes like 'real food'.
Food Science and Technology Stuff
Fresh grapes and berries are tasty and healthy, and increasingly popular as snacks around the world. But picking them manually takes a lot of time, making it very cost inefficient. Enter Pluckr, an automated plucking machine that has won Holland's Food Valley Award 2014, an annual competition and expo that recognises innovative agri-food products, technologies or concepts.
Food preservation is as old as mankind. One of the latest techniques reaching commercialisation in the US involves bioengineered films for fruit, fresh produce and flowers. Scientists at startup Apeel Sciences have figured out a secret to doubling their lifespans. And they do it naturally.
Genetically modified organisms are ancient, technologically speaking, and have been around since 1996. A new technology is on the scene, adding a twist to the already complicated conversation about GMOs in food: synthetic biology.
Thai food is tremendously popular around the globe, and it won a pile of extra media coverage recently with an innovative idea: a taste-tester robot, or electronic tongue, that’s programmed to distinguish authentic Thai dishes from bad wanna-be’s.
The safety of genetically modified (GM), or genetically engineered (GE), crops remains a controversial social, political and global topic. Seeking to provide some resolve to the debate, a newly published article — the most comprehensive to date — in the peer-reviewed Journal of Animal Science has concluded that feeding livestock diets that contain GM crops has no impact on their health or productivity.
The immense wealth of skill and expertise that lies behind many food processing techniques is rarely acknowledged. Johannes Baensch, Nestlé Global Head of R&, describes how many industrial processes are modelled on traditional or artisan methods, and are often a delicate balance of science and art.
Oxford professor, Charles Spence's research into what affects flavour, from who we eat with to background noise, has influenced food-industry giants and top chefs alike. Now his new book brings food science to the home cook, too
- The bacteria in bees give honey its healing properties
- Nutella spurs global rush to grow hazelnuts
- Why the US chills its eggs and most of the world doesn't
- Our everyday GM foods: chicken, almonds, tomatoes, grapefruit etc
- Listeria kills 15 Danes: Why the bacterium is so hard to fight
- There's no such thing as 'plain old vanilla'
- The best cheese for best-looking pizza, according to science
- First 'truly crispy oven snacks' come to market