Kombucha - The New Taste.
Kombucha beverage has been around for a loooooong time. The famous tea drink is undergoing its second revival nowadays.
Tinned Fish Is Swimming Against The Tide.
Once a staple of wartime diets, tinned fish is now a social-media phenomenon.
The Fly Farming.
Bioflytech has launched the production of flours and fats derived from dried black soldier fly larvae. This development follows the company’s achievement as the first Spanish entity in the industry to secure the authorization for producing, processing and marketing such products.
2024 Healthier Confectionery Trends.
Lots of innovation happening within the confectionery category, especially related to creating multi-sensorial experiences through texture and taste.
Could Fitness Tablets Really Work?
Exercise-mimetic drugs have long been a goal of science. As a new trial begins, it is hoped they could aid not just the sedentary, but elderly people and those with disease or disability.
The Unique Iris Restaurant, Norway.
Rosendal is a stunning town located in Norway. There is an unique restaurant called Iris nearby. Iris is unlike the most restaurants in the world.
Lab Grown Fruits.
Scientists at Plant & Food Research are using their expertise in horticulture to explore the production of fruit without a tree, vine, or bush – instead using lab-grown plant cells.
Lasered Fruit Labels Could Replace Plastic Stickers.
Laser printing on fruit and vegetables avoids the plastic, glue and printing inks used in fruit stickers and the resulting contamination of home and commercial composting, a leading Australian packaging supplier says.
China Opens A Restaurant Manned By Robots.
The robot-manned restaurant serves a wide range of cuisines, from traditional Chinese dishes like stir-fry and clay-pot rice, to fast food like hamburgers and chips. Customers can be served with a robot-cooked meal as fast as 20 seconds after ordering.
2013-2023: A Decade Of Cultivated Meat.
On August 5, 2013, the world’s first cultivated burger was taste tested. Back then, one food expert said the burger was “close to meat, but not that juicy.” Ten years on, what progress has the tech made? But first, why does it matter?