US company, 3D Systems has unveiled its new line of ChefJet 3D sugar printers - just as the name implies, the ChefJet will allow any professional kitchen to incorporate "stunning edible prints" with minimal effort - that is, for foodies willing to fork out some serious dough.
Weird, Whacky and Wonderful Stuff
The headline may be rather dramatic, but this is an interesting take by Time magazine on some interesting food developments. Menu highlights: insect tacos, rice that stops blindness, noodles that can be "printed" in space, and hybrid confectioneries.
Have you ever wondered why some ice cubes are as clear as glass, or why bakers use sugar, even in savoury breads? Celebrity American chef, Alton Brown, answers these questions in this American Chemical Society’s (ACS’) Bytesize Science episode.
As unique way of celebrating just-past Hallowe'en, Bristol-based specialty ice cream-maker, Charlie Harry Francis, unveiled what is probably the world's first-ever glow-in-the-dark ice cream. His secret ingredient? Jellyfish protein.
Have you ever been offered a fancy cheese that smelled more like a used gym sock than something edible? American odour scientist, Sissel Tolaas, and researcher, Christina Agapakis, took this idea and ran with it, with their project . The duo used bacteria isolated from human hands, feet, noses, and armpits to generate cheese.
Imagine: You can now create french fries and ketchup from THE SAME PLANT. This week UK and New Zealand companies have both launched viable, commercialised versions of a tomato-come-potato plants for home horticulture. Introducing the TomTato and the DoubleUp Potato Tom, single plants that produce both tomatoes and potatoes at the same time. [Click pic to enlarge]
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