If 3-D printers are to address world food problems in the future, they’re going to have to move into far more nutritious fare, not the sugar polyhedra and chocolate rosebuds that are currently all the rage. Continue Reading »
The question that every major food brand is wrestling with right now: What do millennials want? An article recently in Forbes clears up why, ”There are 80 million millennials in America alone and they represent about a fourth of the entire population, with $200 billion in annual buying power.” Continue Reading »
Scanning the fine print on almost any processed food in the grocery store and you’re likely to find ingredients such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan and other gums, all of which are emulsifiers, which are used to keep oils and fats from separating. Continue Reading »
How would you like a dessert that disappears if you don’t eat it within 30 minutes, and looks like a giant drop of water? Then you might be craving water cake, a transparent piece of Japanese rice cake commonly known as Mizu Shingen Mochi. Continue Reading »
Using data from Yelp, the Huffington Post has created the above map showing each state’s biggest cuisine outliers. Continue Reading »
Diners more concerned about charging phones than eating good food at restaurants.
A new study by the British Hospitality Association has found that fussy diners are less interested in eating good food and more concerned about charging their iPhones.
When people consume modern processed foods high in sugar, refined flour, and vegetable oils, they get sick.
The main reason why people all over the world are fatter and sicker than ever before is our modern diet. Everywhere modern processed foods go, chronic diseases like obesity, type 2 diabetes, and heart disease soon follow.
Burger King’s black burgers prompted a backlash in the U.S.
Burger King made headlines after unveiling its black KURO Pearl and KURO Diamond burger, earlier this month. The burger comes complete with black buns, black cheese, and black sauce and is available in Japan through early November.
If we could make the process more efficient, scientists estimate we could increase yields by 36 to 60 percent.
What if we ended up with 50% more rice and wheat by using the same amount of water and fertilizer? Sound impossible? No, just some chemistry and genetic engineering. Scientists have recently figured out the second of three steps to make photosynthesis a whole lot more efficient in plants.
There are risks to eating food in China, such as reused cooking oil and rusty woks that can pose a problem for your health. In an effort to protect people from street food in China, and cash in on the recent obsession with wearable tech, Chinese internet service company Baidu have develop a pair of “smart chopsticks” that can analyze your food. Anyone who has spent time in China will realize that there plenty of people who would happily pay to improve food safety in the country.