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Sam Wilkinson has come up with a way to make bread within the limitations of a spaceship’s...

Space travel can be boring. Voyages to Mars or the Asteroid Belt may sound exotic and exciting, but the fact is that most of the time there’s not much to see and not much to do. Wouldn’t it be great if morale on these long missions could get a boost by a reminder of home like fresh baked bread? Thanks to NASA’s “Space Apps” program, that might one day be a reality. Sixteen-year old “citizen scientist” Sam Wilkinson has come up with a way to make bread simply and efficiently using carbon dioxide and a slow cooker that is designed to work within the limitations of a spaceship’s galley.  Read More

A research group at MIT has developed LiquiGlide, a slippery, non-toxic coating that makes...

It's one of the most common and infuriating dining problems everyone encounters: getting ketchup to pour smoothly out of bottle and onto your plate. You've probably heard a number of solutions from "tap the 57" to "spin the bottle between your hands," but even those methods can still drown your fries in sauce in the end. Luckily, science - or rather, a research group working at MIT - has finally taken notice and concocted an impressive solution. By coating the inside of any bottle with the slippery LiquiGlide coating, anything from ketchup to mayonnaise to jam flows right out like water, barely leaving a smudge behind.  Read More

The IPMS spectrometer could one day be integrated into smartphones (Photo: Fraunhofer IPMS...

Foodies who've ever dreamed of having superhero-style vision that could analyze what they are about to eat should keep an eye on the upcoming Sensor+Trade fair in Nuremberg. Scientists from the Fraunhofer Institute of Photonic Microsystems (IPMS) will be exhibiting a tiny prototype spectrometer that can measure factors such as water and protein level in foods, meaning you won't make the mistake of buying fruit that looks good on the outside but is rotten at its core.  Read More

It may look nothing more than an oddly shaped greenhouse, but the 'Globe (hedron)' is a co...

It may look nothing more than an oddly shaped greenhouse, but the "Globe (hedron)" is a concept for a rooftop aquaponics dome that Urban Farmers hopes will help address global food security.  Read More

Nestle is using research on ice crystals from an avalanche research center in Switzerland ...

Ice cream and avalanches are two subjects that usually only fit together in a child's dreams, but Nestle is now looking at how research on one could help in making the other. The food company recently teamed up with an avalanche research center in Switzerland to study how ice crystals grow within ice cream as it sits in the freezer. Typically these crystals dilute the flavor of the ice cream while also making it harder to scoop and eat. By using the center's equipment and research with their own products, Nestle hopes to develop a method for slowing the ice growth and produce a creamy dessert that will retain its taste and texture much longer.  Read More

Set high among the tree tops, tree pod dining at the Six Senses’ Soneva Kiri is an innovat...

Tree Pod dining could easily become one of the most novel ways to enjoy a romantic dinner or a long lazy lunch among the tree tops ... and that’s exactly what guests at the Six Senses’ Soneva Kiri will be doing. Located on the remote Thai island of Kood, Soneva Kiri is a luxury holiday destination set amid the lush tropical rainforests off the south-east coast of the Gulf of Siam. While the resort offers guests an array of dining experiences and resort activities, we just love the look of the tree pod dining.  Read More

A Dubai-based pizza shop is offering refrigerator magnets to customers that automatically ...

With most major pizza chains equipped with online ordering and smartphone apps, having a pizza delivered is faster and easier than ever before. But that still may not be quick enough if you get a craving for your favorite pizza from your favorite pizzeria. That may be why one Dubai-based pizza shop is making things even easier on its customers by offering Bluetooth-enabled refrigerator magnets that can place an order for delivery at the push of a button.  Read More

The hypoallergenic egg team: Tim Doran (left), Cenk Suphioglu and Pathum Dhanapala

Of all the childhood allergies, an allergic reaction to eggs is one of the most common. Typically, reactions can include wheezing, nausea, headache, stomach ache, and hives. In extreme cases, however, anaphylactic shock can result, which can itself sometimes lead to death. Eggs are difficult to avoid, too - they find their way into many foods that might not seem particularly "eggy," and are even used in flu vaccines. Needless to say, for some time now, scientists have been working on making eggs safe for everyone. A team from Australia's Deakin University is now claiming that they're well on the way to producing not just hypoallergenic eggs, but the chickens that lay them.  Read More

Food and drink containers such as these could soon be available in a novel edible form (Ph...

Created by the same man who came up with Le Whif (inhalable chocolate) and Aeroshot (aerosol caffeine boost), portable containers for food and drinks could soon be available in a novel edible form. The project emerged out of an idea put forth by Dr. David Edwards from Harvard University's Wyss Institute. The plastic-free products would be a useful alternative to take-away containers, lunch boxes, and drink bottles, while reducing the environmental concerns often associated with plastic production and recycling.  Read More

Scientists have created a scanner that can be attached to a mobile phone, to detect the pr...

Soon, you may never have to play Russian roulette with potato salad again. Instead of just hoping that E. coli bacteria aren't present in your foods or drinks, you could instead use your mobile phone to find out for sure. That phone would have to be equipped with a bacteria-detecting scanner, which researchers from the UCLA Henry Samueli School of Engineering and Applied Science recently created - in a prototype version, for now.  Read More

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