Highlights from the 2014 LA Auto Show

Food

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

Reimagine Food is to host joint 3D dinners in New York and Barcelona this December

3D-printed meals sound like something from a futuristic sci-fi movie. You may not have to wait too far into the future to taste them though. Food innovation firm Reimagine Food is planning a 3D dinner event where diners will be served printed food.  Read More

A mock-up of the universal calorie counting device

Although there are already devices that can tell you approximately how many calories are in your food, they typically require you to manually input data regarding the type and amount of food that you're eating ... and as we all know, people generally don't like having to "do" things. A senior scientist at GE, however, is developing a gadget that could instantly display the caloric content of any food placed within it, at the touch of a button.  Read More

The ISSpresso is designed to work in the zero gravity of the International Space Station

Living on the International Space Station (ISS) has its drawbacks. For one thing, the morning coffee run to the local espresso shack is the definition of impractical. To make sure that astronauts are suitably caffeinated, Italian coffee company Lavazza is developing the ISSpresso; the first espresso machine built to meet the needs of astronauts who need a decent jolt before facing the day.  Read More

Electron micrograph of a flagellated Listeria monocytogenes bacterium, an infectious agent...

It is estimated that every year in America there are around 76 million food-borne illnesses that result in 325,000 hospitalizations and over 5,000 deaths. One of the main causes is the disease "Listeria", which has the highest hospitalization (92 per cent) and death (18 per cent) rate among all food-borne pathogen infections. Now researchers at the University of Southampton say that they are trialling a device designed to detect these bacteria directly on food preparation services, and without the need to send samples away for laboratory testing.  Read More

The Edible Mist Machine uses a process described as ultrasonic vaporization to create more...

A moment on the lips, a lifetime on the hips – or so the saying goes. UK-based food inventor Charlie Harry Francis is looking to challenge the idea that the sensory delight offered by our favorite foods need live on in the form of bulging waistbands. He recently launched his Edible Mist Machine that is capable of producing inhalable mists, ranging in flavor from smoked bacon to apple pie.  Read More

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