Advertisement

Food

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
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
When a fridge is opened, warm external air gets into the main storage area and energy must be used to cool it again. LG tackled this problem with its Door-in-Door French-door refrigerator, which allowed regular-use items to be stored in a door-frame compartment. Now, the company has updated the design. Read More
The Ethiopian government has rolled out a new phone service that farmers can call to get information on crops in their native languages. The 8028 service also “pushes” targeted information to people in certain areas. A press release from the government says that three million people have used the pilot project service since its inception in July. Read More
When we get the feeling of "being full," it's because our gut has released hormones that tell our brain to stop being hungry. It would seem to follow, therefore, that people who overeat might benefit from producing greater amounts of those hormones. Well, that's just what an experimental new food additive is claimed to cause the body to do. Read More
While the stench of rotting food would cause you to stop from chowing down, chances are it became unfit for consumption some time before those funky aromas wafted through your nostrils. Chemists at MIT have been working on a wireless, inexpensive sensor that, among other things, identifies spoiled food early by detecting gases in the air. It then shares its data with a smartphone, potentially alerting users to that soon-to-be moldy fruit in the bottom of the fridge. Read More
The world produces a hell of a lot of waste and a great part of it is food waste. According to the United Nations Environment Program, around one third of the food produced in the world for human consumption every year is either lost or wasted. In an effort to deal with all this waste in a green way, New York-based BioHitech has developed a device that breaks food waste down into grey water and connects to a cloud system to allow the company to tap the power of big data to monitor and improve the performance of the units. Read More
Among the oft-cited benefits of urban farming are improved food security and production sustainability. According to Spark Architects, its Homefarm part retirement home, part retiree-run urban farm concept would achieve not only these, but improved health and community spirit among Singapore seniors. Read More
Although eating horse meat is normal in many parts of the world, in other places, such as Britain, it rates almost on the same level as eating the family dog. So when it was discovered last year that horse meat was being passed off as beef, it literally put a lot of people off their dinner. To prevent a repeat of the episode, the Institute of Food Research (IFR) in Norwich and Oxford Instruments have developed a portable detector that can differentiate between horse meat and beef in about 10 minutes, yet is inexpensive and simple to use. Read More
The secret to pulling off long-term manned space missions is biomanufacturing – at least, that's the argument presented by scientists at Lawrence Berkeley National Laboratory (Berkeley Lab) who have used synthetic biology to produce sustainable alternatives to fuel and anti-malaria drugs. Their theory rests on the idea that biological production processes and harnessing of materials at the mission destination could dramatically reduce mass (and hence cost) requirements. Read More
Advertisement