Photokina 2014 highlights

Food technology

3D Systems unveiled the ChefJet  and ChefJet Pro (pictured) at CES

Last year we reported that Liz and Kyle von Hasseln had modified a 3D printer to churn out custom sugary treats. The husband and wife team's efforts appear to have caught the eye of 3D Systems, with the company responsible for the no-assembly-required Cubify and sub-US$1,000 Cube 3 enlisting them to help develop a 3D printer aimed specifically at the kitchen. The result is the new ChefJet series unveiled at CES, which swaps plastic prints for custom culinary creations.  Read More

Researchers use probiotic bacteria from nuts to make new products

The vegetable milk market could be about to get more varied with the findings of a new study carried out in Spain. Using probiotic bacteria obtained from grains and nuts, researchers at the Universitat Politècnica de València have come up with a range of fermented products. They hope their findings will increase the choice and the quality of plant milks for people with allergies, lactose intolerance, pregnant women and, of course, vegans.  Read More

The Foodini in action

If you don’t regularly prepare your own food, is it because of the time involved? Would you make homemade pizza more often if you could “print”’ it? Barcelona-based Natural Machines aims to automate many kitchen tasks, but its Foodini food printer resembles a sleek desktop 3D printer more than any of the appliances already in your kitchen. And like its 3D-printing cousins, Foodini also lets users add in a dash of personal customization.  Read More

It glows when licked, and presumably doesn't taste like jellyfish

Late last month, as a definitely unique way of celebrating 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.  Read More

A batch of grapes that passed the new system's inspection

Wine grapes may soon be joining oranges and strawberries, on the list of "Fruits That Are Now Inspected and Sorted by Machines." As part of the Grapesort project, Germany’s Fraunhofer Institute for Optronics, System Technologies and Image Exploitation has helped create an automated system that not only gives bum grapes the boot, but also divides up the good ones according to quality.  Read More

The Liftware Spoon utilizes Lift Labs' Active Cancellation of Tremor technology

While most of us take the lifting of a spoon to our mouth for granted, it can be a major challenge for people with Parkinson's Disease or other neurodegenerative conditions. It was with those people in mind that the engineers at San Francisco’s Lift Labs created the tremor-canceling Liftware Spoon.  Read More

Selective UV light keeps beautiful, lush strawberries that way even longer  (Photo: Shutte...

A truism as old as strawberry picking is the observation that the juicier and tastier the strawberries, the more quickly the berries turn to a mushy heap of rot and mold, even in the fridge. An answer to longer fruit storage may come with research showing that selective UV light inhibits both decay and the growth of mold. With new LEDs able to produce specific types of UV light, we might see gadgets for use in the fridge that keep produce fresher longer.  Read More

Eggxactly is a device that cooks a single egg, without any need for water

Cooking an egg involves using up a pot of water, along with the energy required to boil all of it. What if there were a way to just heat the egg directly, with no need for water? Well, now there is, and it’s known as Eggxactly.  Read More

The Pintofeed pet feeder

Being away from home doesn’t mean you have to neglect your pet. Thanks to the internet, you can play with them remotely and now you can feed them remotely, too. Pintofeed, Inc of Pasadena, California has developed a wireless pet feeder that you can control from your iOS or Android smartphone, so Fido or Mr. Tibbles never has to miss a meal.  Read More

New technology could make moldy bread a much less common sight (Photo: Shutterstock)

Bread may be the staff of life, but it doesn't keep very well. Left to its own devices, a loaf will start to go moldy in a week – a fact that costs consumers and the food industry millions of dollars each year. Now, according to the BBC, a Texas-based company have developed a process that kills spores so that a loaf of bread can stay mold-free for up to 60 days.  Read More

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