It's hard to believe anyone throws away a pastry or excess coffee — that's extra body fuel you're wasting, buddy! With big food chains it happens all the time. In Hong Kong, the fact that Starbucks has about 5,000 extra tons of stale food and coffee grounds per year prompted the company to explore bio-refining.
We write about 3D printing a lot. A lot. One area that has always showed promise — but never commitment — is using 3D printers to crank out edible replacements. Today, that commitment's there.
In our dreams for the future, lasers are everywhere. They surround us, they bind us, and on occasion (hopefully without any searing pain), they penetrate us. Andrey Kokorin is working hard to extend this philosophy into the kitchen, with his concept for a sort of three-dimensional laser food processor thing called Blitz.
Dog owners are sure to appreciate this convenient gadget that senses when your dog is approaching and sends out a stream of water for your pooch to guzzle whenever they're thirsty. It saves us owners from having to read Fido's mind (that stare could mean anything) and keeps them happy by giving them a fun, safe fountain to use.
Every foodie drools over photos of culinary triumphs in magazines or on sites like Pintrest. Well, prepare yourselves for a conceptual device that takes a photo of your food, captures the smell and then drops the combined image/smell on a postcard to send to your foodie friends.
It's practically impossible to get a good banana outside of the tropics. The bananas that you'll find at the supermarket, called Cavendish bananas, taste like mush compared to tropical varieties, but because the Cavendish travels well, that's all we get. Urbanana (Urbanana!) is a concept that would allow tropical fruits to be grown in cities instead.
Millions of folks start the day with a cup of coffee, but did you know that the thing giving us a welcome jolt of energy every morning looks like this? Yup, those are caffeine crystals and you're probably drinking them…right now.
NASA-led scientists are busily prepping a menu that future explorers of Mars will be able to take advantage of. Whereas space nosh for orbit is whipped up following tight constraints and is typically bland, NASA research-chefs are able to boldly explore new territory in the realm of interstellar eats.
One of the NASA Space Apps Challenges that we didn't hear so much about was BakerFaire: how to make bread in space. In just three hours, 16 year old Sam Wilkinson managed to come up with a way to make bread rise instantly in microgravity without using yeast.
There's a reason people buy single-serving snacks: when presented with a giant bag of things that are tasty, it's hard to both keep track of how much you've eaten and convince yourself that no, you really don't need to eat just one more. Researchers from Cornell's Food and Brand Lab may have a solution: adding "stop signs" to food.