Computational creativity and the future of AI

Food

Freight Farms is one of a number of companies offering shipping containers set up as self-...

Ensuring that the food we eat is locally and sustainably grown is not always easy, especially in cities where crop-growing space is at a premium. Firms like Freight Farms and Cropbox, however, have a solution to this problem. They offer shipping containers that are kitted out as self-contained farms.  Read More

The Cinder Sensing Cooker brings precision temperature control to home grilling

With its ability to cook foods with precision, sous vide has caused a minor kitchen revolution in recent years, but its reliance on water baths and vacuum bags, plus the need to sear some foods after cooking still makes it daunting for the busy or inexperienced home chef. The Cinder Sensing Cooker, developed by San Francisco-based startup Cinder, aims to make cooking a bit easier by combining the precision of sous vide with the simplicity of a countertop grill.  Read More

The Mini--Farm Grow Box from Food Rising (Photo: Food Rising)

Texas-based consumer health advocate Mike Adams of non-profit organization Food Rising has developed a new soil-free, non-electric, home-based food grow system called the Mini-Farm Grow Box. The system doesn't require home gardeners to weed out invaders, there are no pumps, motors or complex parts to service and maintain, and it's reported to require about 1/20th of the water of conventional agriculture and about half the space of soil gardening.  Read More

As your food moves from cold to hot, it morphs from blue, to red, and to white hot when it...

For all the time they save us in food preparation, burnt tongues and frozen centers are an all too common occurrence when dealing with microwaves. But former NASA engineer-turned-inventor Mark Rober reckons nuking our food shouldn't involve so much guesswork. His take on the everyday kitchen appliance offers a thermal vision display of your food as it cooks, so you know exactly when it's time to chow down.  Read More

This year's BGDC tasks entrants with developing a biomimetic design that solves an importa...

Previously only open to students, this year's challenge from the Biomimicry Institute is open to professionals for the first time. This year, entrants are tasked with tasked with developing a biomimetic design that solves an important food system challenge.  Read More

The Fungi Mutarium is both beautiful and alien, creating edible fungus products out of pla...

"Fungus", "plastic", and "edible" are three words you probably wouldn't think would go together, but Austria-based Livin Studio is keen to make you think again. It is responsible for the Fungal Mutarium, a prototype terrarium that uses bioremediation techniques to destroy plastic while creating edible fungus creations in the form of little pods that can be flavored and filled.  Read More

LLNL physical chemist George Farquar, who led the team that invented DNATrax, demonstrates...

According to the US Center for Disease Control (CDC), 129,000 Americans are sent to hospital and 3,000 die each year from food poisoning. Currently, tracing contaminated food is largely a matter of record keeping and detective work, but Lawrence Livermore National Laboratory (LLNL) researchers, in partnership with DNATrek, have developed DNATrax, a DNA-based additive for directly tracking food from producer to consumer.  Read More

The prototype Cooki robotic chef at CES (Photo: C.C. Weiss/Gizmag)

Some claim that cooking is becoming a lost art, with many in Gen Y relying on frozen pre-packaged meals or eating out rather than learning the required skills from their parents. The Cooki from Sereneti Kitchen might not do anything to reverse this trend, but it could at least enable the cooking-impaired to enjoy a meal made from fresh ingredients. On display at CES in prototype form, this ambitious culinary contraption uses a robotic arm to whip up meals from pre-portioned ingredients.  Read More

Lead scientist Ronald Evans consuming an 'imaginary meal,' of the type that fexaramine cou...

When we eat a meal, our body detects that we've consumed calories and responds by burning fat in order to make room for them. The catch for the weight-conscious is that if we don't burn off those newly-arrived calories, they just end up being stored as more fat. For people with metabolic disorders or other conditions, exercise just isn't enough to keep that from happening. Soon, however, a newly-developed drug could help. It triggers the body's "burning fat to make space for calories" response, even when the patient hasn't eaten anything.  Read More

The Wakati increases the length of time that fruit and veg can be stored without refrigera...

For farmers in developing countries without refrigerators, a great deal of produce - and therefore profit - can be lost through spoilage. A new device seeks to tackle this problem by increasing the short-term storage time for fruit and veg. The Wakati stores produce in a sterilized microclimate.  Read More

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