There are few things that go as well together as an ice cream cone and a hot summer's day, but it can be a race against the clock to get the sweet treat down before it turns into a sticky mess. Such disasters could become a thing of the past thanks to scientists in Scotland who have discovered a naturally-occurring protein that can be added to ice cream to make it melt more slowly.
Store bought tomatoes are notorious for having an insipid taste, so a team of scientists led by the US Department of Agriculture (USDA) is working on new methods to ensure that future supermarket tomatoes have more flavor. The research suggests this can be achieved by a simple, inexpensive alteration to conventional processing – a hot bath.
The International Space Station (ISS) was the scene of an historic lunch this week with the crew members of Expedition 44 dining on the first meal harvested in space. The dish, which consisted on leaves of "Outredgeous" red romaine lettuce grown in NASA's "Veggie" zero-gravity greenhouse, is part of the space agency's effort to find ways to feed tomorrow's deep-space travelers.
Consumers may soon be able to go for longer between milk-buying trips.
That's because Brazilian company Agrindus hopes to start marketing
plastic milk bottles that use embedded silver nanoparticles to kill
bacteria. Grade A pasteurized fresh whole milk packaged in those bottles can reportedly last for up to 15 days, as opposed to the usual seven.
Researchers at UC Berkeley and Taiwan's National Chio Tung University have created a low-cost electronic sensor that's able to wirelessly monitor the freshness of milk. The team created the electronic components for the sensor using a 3D-printing method, which it believes could have a big impact on the industry.
If you or someone you know has celiac disease, then you'll know how much
it can limit one's diet. Because people with the autoimmune condition
have a negative reaction to the gluten in grains such as wheat, rye or
barley, that means they can't consume many baked goods, pastas, liquors,
or any number of processed foods that use wheat as a binding agent.
Soon, however, they may be able to eat whatever they want – if they take
a new egg-based supplement first.
Seaweed is widely considered to be a health food. Bacon, on the other
hand ... well, bacon isn't. There may yet be hope for pork belly lovers
around the world, however. Scientists at Oregon State University (OSU)
have patented a lab-bred strain of dulce seaweed, that they claim has "a
strong bacon flavor" when fried.
At first glance, it's easy to come to the conclusion that the Ziosk tablet heralds the end of table service jobs. After all, these faceless waiters can take your food and drink orders at any time you like, they can offer you today's specials and upsell you, they can take your payment and tips – heck, they can even entertain your kids or post a group photo to Facebook for you. So what's left for your friendly, fleshy, human wait staff to do? More of what they're best at, as it turns out.
Packing food with nutrients, vitamins and other supplements to improve
our health sounds like a simple enough idea, but protecting them as they
pass through the digestive system isn't all that easy. While various
methods have been employed to encase compounds for more effective
delivery, a new technique is showing great promise as a means of keeping
them intact. Scientists claim that coating the ingredients in
nanofibers created through a process called electrospinning can provide a
better safeguard, and could lead to delivery of improved health
If you can't cook toast without burning it then pay attention: help may soon be at hand. The June Intelligent Oven is a computer-based countertop oven that's aimed at letting anyone produce restaurant-quality meals. It can recognize food, cook to preference and help plan the shopping.