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healthy food

Whirlpool debuts kitchen of the future

Whirlpool debuts kitchen of the future

The kitchen of 2020 may help reduce food waste, thanks to its ability to sense which foods in the fridge are about to expire, according to Mashable. Whirlpool recently debuted a range of interactive kitchen appliances that could be available within the next five years. Touchscreen surfaces will allow users to add ingredients to virtual

Wash-free lettuce

Toshiba working on wash-free lettuce

Moving into the indoor agriculture arena, electronics company Toshiba is working on growing lettuce that won’t need to be washed, according to an article on Eater.com. Raising the lettuce and other greens inside sterile, tightly controlled “clean rooms,” Toshiba’s operation results in “a crop that doesn’t need pesticides, doesn’t have bugs, and doesn’t need washing.”

Café features food science on menu

Café features food science on menu

Café ArtScience—a new restaurant in Boston from inventor David Edwards—pushes the culinary envelope with dishes such as breathable chocolates and pods of frozen yogurt wrapped in an edible skin and drinks such a Manhattan cocktail infused with cigar essence and Scotch that is ingested in vapor form, according to The Boston Globe. Edwards is an

Bill Gates

Windows for plants

In a blog post for GatesNotes, Bill Gates discusses his recent visit to Cornell University to learn more about improving crops. Agricultural scientists at Cornell are researching ways to make farming more productive for poor farmers by increasing crop yields. Through their foundation, Bill and Melinda Gates support technologies such as DNA sequencing of plants

Chefs and Breeders

Chefs and breeders work together to create new plants, flavors

It’s not typical for restaurant chefs and plant breeders to collaborate on devising new fruit and vegetable varieties, but that may be about to change. According to a report in Pacific Standard, organizations such as the Culinary Breeding Network founded by Oregon State University agricultural researcher Lane Selman are intended to spur collaboration between cooks,

Why buy a cow when yeast may be cheaper

Why buy a cow when yeast may be cheaper?

National Geographic reports that bioengineers in Silicon Valley have embarked upon an endeavor to mass-produce milk—without a single cow. Concerned about the sustainability of animal agriculture and inhumane livestock practices, two scientists are betting that genetically engineered yeast can produce milk that tastes similar to that from cows. It is estimated that 3% of greenhouse

3d printing

3D printing comes home

Although 3D printing may still seem like a newfangled technology, the experts in this roundup put together by Stuff imagine a future where the devices live comfortably in our kitchens. From printing ready-made meals like pizza to “processing” fresh fruits and vegetables without additives or preservatives to creating “fruit” structures droplet by droplet, 3D printers

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