Decision time? Check out our latest product comparisons

Food

3DAround takes 3D photos of your favorite dishes

One thing that members of social networks love is pictures of food – especially on visual platforms such as Pinterest and Instagram. With an eye on this appetizing market, Swiss company Dacuda is launching 3DAround. It's a mobile app for iPhone that allows users to take 3D photographs, which will make online food-gazers salivate even more.  Read More

UF researcher Wade Yang is using pulsed light to inactivate proteins within peanuts that t...

We've seen various research efforts aiming to cure nut allergies in people, from tricking the immune system into ignoring certain proteins to building up a tolerance, or using common gut bacteria. But Wade Yang from the University of Florida is taking a different approach. Rather than altering the body's response to peanut allergens, he is altering the peanuts themselves.  Read More

'The major question is, why would we not eat insects?' (Photo: Shutterstock)

Jiminy Cricket may be able to do more than guide our consciences: he, or his kin, may also provide food security solutions for a growing and hungry world. However, the notion of insects-as-food struggles to find widespread traction amid problems with standardization of food safety standards, government disinterest and only a small body of research. So is there a future for cricket sushi or fried silk worms?  Read More

Grant Douglas, who suffers from cerebral palsy, helped with the development of the S'up sp...

Most of us take the humble spoon for granted, but for those with conditions affecting their motor control, a regular spoon can be a spill just waiting to happen and enjoying a bowl or cereal, soup or ice cream is a two-person job. But the team at Scotland-based design engineering consultants 4c Design are looking to give people with motor control issues more independence with the S'up Spoon.  Read More

Researchers have found that common gut bacteria prevent sensitization to peanut allergens ...

As someone who almost shuffled off this mortal coil after downing a satay, I'm always hopeful when potential breakthroughs for the treatment of food allergies arise. The latest cause for hope, which could one day let food allergy sufferers order in restaurants without worrying about potentially life-threatening ingredients hidden within, comes from scientists at the University of Chicago Medicine, who have found that a common gut bacteria protects against food allergies in mice.  Read More

A new study predicts that global crop yields could fall by up to ten percent in the next 3...

A new study has examined the potentially disastrous implications that a combination of global warming and air pollution could have on crop yields by the year 2050. The research is one of the first projects to take into account a combination of the two dangers, and highlights the humanitarian crisis that could arise should the threat not be tackled head-on.  Read More

The researchers have engineered yeast to produce casein, a milk protein

Many people say they can’t go vegan because of their addiction to dairy. But that excuse could soon be past its sell-by date if a team of biohackers in California succeeds in scaling up production of a cheese that contains no animal by-products. They call it Real Vegan Cheese. Their aim is to offer a sustainable food alternative with the same nutritional value – and taste – as non-vegan cheese.  Read More

The Wassily fruit bowl features silicone elastic webbing designed to prolong the life of f...

There aren't many ways in which the design of the humble fruit bowl can be improved upon. You can change the shape, size, and material it's made from, but it's still just a vessel in which to store fruit. However, designers at Scaleno have added one simple element to its fruit bowl which improves it in a number of different ways.  Read More

Waste like this should meet all of a UK grocery store's electrical needs (Photo: Shutterst...

It's an unfortunate fact that every day around the world, supermarkets throw out tons of food that has spoiled before it could be purchased. While it would be best if that spoilage could be avoided in the first place, British grocery chain Sainsbury's is taking what might be the next-best approach – it's about to start using that unsellable food to power one of its stores.  Read More

Modified proteins could allow for low-fat cakes and cheeses which don't have that 'low-cal...

Dieters take note! It may soon be possible to buy low-fat cakes and cheeses that have the same taste and texture as their waistline-increasing counterparts. Research conducted at Scotland's Heriot-Watt University and University of Edinburgh has resulted in a method of using proteins to "fill in" for fats.  Read More

Looking for something? Search our 29,004 articles