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Food technology


— Science

Grapesort system automatically obsesses over wine grapes

By - September 11, 2013 1 Picture
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
— Science

UV-LEDs make bygones of strawberry mold and decay

By - June 5, 2013 4 Pictures
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

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

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
— 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
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