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Food technology

— Good Thinking

Gourmet vending machine dispenses fresh caviar and escargot (for a price)

By - December 3, 2012 4 Pictures
This year has already seen a surprising number of innovations in vending machines, from the EatWave that cooks select items to the Let's Pizza which actually makes fresh pizza from scratch. Now one company has produced a vending machine designed for more discerning (and wealthy) palates. Gourmet food supplier, Beverly Hills Caviar, recently installed vending machines in select Los Angeles malls that serve up fresh caviar, escargot, and other exotic goods, with prices for products running as high as US$500. Read More

New technique could make bread last two months

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
— Good Thinking

Cadbury develops chocolate that won't melt at high temperatures

By - December 2, 2012 2 Pictures
One of life’s less pleasant surprises is discovering the chocolate bar that you forgot you had in your pocket on a hot day. Two scientists working at Cadbury’s research and development plant in Bourneville, U.K., are fighting that gooey surprise with the invention of chocolate that remains solid even when exposed to temperatures of 40º C (104º F) for more than three hours. Read More

Radiant fryer keeps the flavor but cuts the fat

We know how it is. You can’t help but like the taste of fried food, but ... darn it, the stuff just isn’t good for you. Well, you may soon be able to eat your fried food without quite so many worries. A food scientist at Indiana’s Purdue University has created a “radiant fryer” that results in fried food with all the flavor, but up to half the fat and fewer calories than would otherwise be present. Read More
— Science

"Transfer engineering" eliminates toxins from edible part of rapeseed plant

By - August 7, 2012 1 Picture
As well as being the third largest source of vegetable oil in the world – after soybean and oil palm – rapeseed (also known as rape, oilseed rape, rapa, rappi and rapeseed) is cultivated in Europe primarily for animal feed. But due to high levels of glucosinolates that are harmful to most animals (including humans) when consumed in large amounts, its use must be limited. Now researchers at the University of Copenhagen have found a way to stop unwanted toxins entering the edible parts of the plant, thereby increasing the potential of the plant to be used as a commercial animal feed. Read More

BurritoBot: 3D printing meets fast food

A 3D printer that pops out steaming hot burritos before your very eyes? That sounds like the plot of the next stoner movie turned cult hit. In this case, though, it's actually the thesis project of an NYU masters student. And it's fast becoming a reality. Read More

Meat slicer uses 3D scanner to ensure precise cuts

In the past, we've seen 3D scanning widely used in a variety of industries - clothing retail, law enforcement, medical education, etc. - but it's still a little surprising to see the same technology applied to a slab of meat. Nantsune's new Libra 165C meat slicer does exactly that however, capturing a 3D image of a piece of meat, ready to be butchered, and then using the data to make slices at the same precise weight every time. Read More
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