Cooling ‘blood oranges’ could make them even healthier – a bonus for consumers
A University of Florida study explores the potential health benefits and commercial viability of storing blood oranges at cool temperatures.
Eating more ultra-processed foods tied to cognitive decline, stroke
Researchers from Massachusetts General Hospital, USA, found that higher consumption of ultra-processed foods may increase the risk of cognitive impairment and stroke, with a greater impact on Black participants.
Chocolate that harnesses the full potential of the cocoa fruit
Researchers at ETH Zurich in Switzerland are developing a new type of chocolate using underutilised parts of the cocoa fruit, aiming to improve sustainability and health benefits.
Enhancing fermented sausage quality: a comprehensive review of gel formation mechanisms and the role of lactic acid bacteria
Researchers from Harvard University in the United States are studying the gel formation in fermented sausages, e.g. salami, to enhance their texture and flavour through advanced spectroscopic methods.
Food in sight? The liver is ready!
Researchers at the Max Planck Institute for Metabolism Research in Germany have discovered how liver mitochondria adapt to food sight and sound stimuli in mice, potentially aiding type 2 diabetes treatment.
The Japanese noodles you catch in stream of water
From Superinnovators 11/03/24 Nagashi Somen (flowing noodles) are Japanese wheat noodles served cold, flowing down chutes with water, requiring diners to catch them with chopsticks and dip them in a savory broth. Invented in Tokyo in 1950s, the most famous restaurant is now Hirobun located in Kibune village close to Kyoto. More info: https://hirobun.co.jp/ https://www.bbc.com/travel/article/20190306-where-you-must-catch-your-meal-with-chopsticks […]
Spring loaded nutcracker
From Superinnovators 19/02/24 Germany-based Take2-Design created Naomi, a nutcracker that utilises a helical spring with an attached striker to crack nuts. The device, which won a Reddotdesign award in 2013, is secured to a tabletop with one hand while the other pulls and releases a ball on the spring’s end, causing the striker to forcefully […]
Can AI crave a favourite food? Innovators put artificial intelligence to the taste bud test
From Penn State 09/10/23 Can artificial intelligence (AI) get hungry? Develop a taste for certain foods? Not yet, but a team of Penn State researchers is developing a novel electronic tongue that mimics how taste influences what we eat based on both needs and wants, providing a possible blueprint for AI that processes information more […]
Crumb chronicles: The latest in bread innovations
From American Chemical Society 21/09/23 Whether light and fluffy or thin and flexible, bread holds an important place in many cultures and cuisines. And despite millennia of baking experience, scientists are still striving to improve this staple food. Below are some recent papers published in ACS journals that report insights into the quality, healthfulness, and […]
Life is not what it seems: Hyper-realistic cakes
From Superinnovators 12/09/23 More info https://www.instagram.com/redrosecake/ https://www.instagram.com/redrosecake_tubageckil/ You may also be curious about: