Nutrition

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Synopsis: Nutrition:

Placing the cookie-sized device to your forehead for 10 seconds provides stats on your heart rate,

Small, rural tea farmers in Kenya, for example, complain that unscrupulous buyers routinely under-weigh their produce by 10-20%.

#Beer and Food Scraps Can Power Chevrolet Bi-fuel Impala Trash to fuel the stuff of the 1980s sci-fi comedy movie trilogy ack to the Futureis now a reality.

The 2015 Bi-fuel Chevrolet Impala not a tricked-out Delorean really can run on leftovers table scraps and oh yeah grains from brewing beer.

And don forget beer: Anheuser-busch Columbus brewery provides an organic by-product to quasar for conversion to methane gas. f you can buy renewable fuel at $1. 95 per gallon

That the same amount of juice you need to lift an apple 1. 6 feet off the ground.

Rogers says the whole system is about as stiff as the plastic used to make food wrappers.

commercial cooler chills beverage in just 50 seconds! Commercial fridges and freezers keep food fresh and beverages cool.

They are vital to modern commerce but troublesome for the environment. European industrial researchers set out to turn these power-hungry machines into a green technology of the future.

The trademarked-Texcooler they developed can chill a standard-sized beverage in under a minute.

Supermarkets, convenience stores, service stations, restaurants, hotels wherever you find people with money to spend, you will find fridges,

and serving food and beverages that meet the expectations of customers and relevant authorities. But there is a big problem with these handy machines they consume massive amounts of power.

That whirring sound coming from the corner of a convenience store is a drinks fridge struggling to cool itself

This is where the EU-funded Rapidcool project stepped in to tackle the challenge by developing a new technology for cooling beverages efficiently and rapidly

which has attracted considerable interest from beverage-makers. The team realised the key to reversing this trend would be to break away from the traditional approach.

Up to 90%energy saving Rapidcool developed an autonomous, modular-cooling apparatus for cooling drink cans and bottles from room temperature to around 4°C in some 50 seconds.

if not all, open-cabinet-style drinks fridges used around the world. With V-Tex, notes the team, you get a cold drink every time with considerable reductions in energy use,

therefore V-Tex not only matches but surpasses existing consumer expectations. It meets a broad spectrum of end-user requirements

including a leading global distributor of beer. Agreements are in place to manufacture the system, and a family of related products are under way

Making the perfect wine is an arduous process at the best of times. It demands a lot of sun, good soil, water and cold temperatures.

Enter the MEDITERRANEAN FOOD and agro industry applications of Solar COOLING technologies-or MEDISCO as it is known. This European commission funded initiative has developed

and tested a refrigeration system driven by solar energy for the food and agro industry in the Mediterranean region.

the wine is kept at the correct temperature required during its production process. This temperature varies depending on the wine typology and time required"

says Prof. Motta. MEDISCO is also proving its worth in tests at a dairy factory in Marrakech, Morocco.

With the above in mind, a European research project has developed new environmentally friendly materials that can replace oil-based plastic films used in packaging for food

The CTP worked with partners from various research institutes and the food and packaging industries across six European countries.

and depends entirely on other plants for nutrients. Once a host is infested its growth slows

But better managed, it could mean more water resources for other basics like drinking, hygiene and cooking.

Applications for this kind of materials mix can be found in diverse domains such as the pharmaceutical industry, the food and processing industry, energy production or systems biology.

Everyday products such as coffee, corn flakes, nuts or fertilizer all depend on this field of knowledge known as multi-physics.

#Researchers create guilt-free superfood that tastes like bacon As will be familiar to anyone miserably chewing through leaf after leaf of kale in a beleaguered attempt to shed a few pounds,

it's hard to banish thoughts of cheeseburgers, pizza or--many a dieters'Achilles'heel--bacon. But some of those cravings, at least, might soon be banished,

and perhaps more importantly, tastes like bacon, according to its creators.""In Europe, they add the powder to smoothies,

or add flakes onto food, "Langdon says in an article in the University's newspaper."

it tastes like bacon, not seaweed. And it's a pretty strong bacon flavor.""Dulse, which is an"excellent source"of minerals,

vitamins and antioxidants and contains a high percentage of protein, could be the answer we're all looking for,

"Its quick growth time is an advantage that the seaweed has over other food sources, especially livestock,

"The OSU article said that several Portland chefs, as well as the Food Innovation Center in Portland, are experimenting with the new ingredient.

The acid test will come when they put it on top of a cheeseburger, thus moving one step closer to attaining the holy grail of a delicious,

guilt-free snack k

#Paper circuit might diagnose Ebola in the field The first case of the Ebola outbreak currently ravaging West Africa appeared in Guinea in December 2013.

The resulting biochar which has the consistency of ground coffee was treated then with a saltwater bath to impregnate it with iron.

when we broadcast signals from giant radio towers, cook in microwave ovens, or use an electric toothbrush that recharges wirelessly in a special cradle next to the bathroom sink.

Mixing genes ike soup Such processes are extremely common in history during migrations and invasions, for example,

and plant sciences department. f a population from the blue soup region mixes with a population from the red soup region their offsprings would appear as a purple soup. he more genetic admixture that takes place,

the more different colors of soup are introduced which makes it increasingly difficult to locate your DNA ancestry using traditional tools like Spatial Ancestry analysis (SPA)

The resulting biochar which has the consistency of ground coffee was treated then with a saltwater bath to impregnate it with iron.

and gardening buffs took off after archaeological studies found that biochar added to soils in the Amazon more than 1000 years ago was still improving the water-and nutrient-holding abilities of those poor soils today.

and turn it into water that is clean enough for livestock to drink. It also extracts nutrients that can be reused as fertilizer.

Currently the system produces about 50 gallons of water from 100 gallons of manure. The goal is to increase that number to about 65 gallons.

The team says they hope the technologyalled the Mclanahan Nutrient Separation Systemill be ready for commercialization by the end of this year.

but it contains large amounts of nutrients, carbon, and pathogens that can have an environmental impact if not properly managed.

It does this by extracting nutrients from the manure that can be harmful to the environment

Crop growers wine grape and other fruit growers food processors and even concrete makers all benefit from water sensors for accurate steady and numerous moisture readings.

For example sophisticated vintners use precise irrigation to put regulated water stress on grapevines to create just the right grape composition for a premium cabernet or a chardonnay wine.

and developed the ability to react with oxide minerals rather than breathe oxygen as we do to convert organic nutrients into biological fuel.

When that happens that symbiotic relationship helps to expand uptake by the plant's root system by as much as 90 percent helping the plant soak up water and nutrients from much deeper in the soil.

and get a bit of food when it feels like it. Levy even claims that the cows learn how to use the system faster than the farmers do.

the trough can automatically dispense food, minerals, supplements, and liquids to suit each cow. As the trough swings clear at the end of milking,

and nutrient levels of their soil. The system will notify them when levels drop to the point that irrigation is required, at

#DNATRAX tracks tainted food with molecular bar code According to the US Center for disease control (CDC) 129000 Americans are sent to hospital and 3000 die each year from food poisoning.

and detective work but Lawrence Livermore National Laboratory (LLNL) researchers in partnership with DNATREK have developed DNATRAX a DNA-based additive for directly tracking food from producer to consumer.

and then subjected to DNA analysis. The application of food tracking was unexpected an bonus. DNATRAX is surprisingly simple.

It's an odorless tasteless substance that's classified as a harmless food additive by the US Food and Drug Administration.

It's made of strands of nonliving and nonviable DNA encased in sugars similar to common icing sugar.

Applying DNATRAX is simply a matter of spraying it on fruits vegetables and meats or mixing it in with bulk commodities like honey olive oil flour or rice.

Aside from tracking down contaminated food LLNL says that DNATRAX can also help combat food piracy.

but piracy is actually a major problem for almost all commerce including food. Called wastage grocery shelves are invaded constantly by everything from fake corn flakes to counterfeit honey selling under false labels to adulterated wines

and olive oils mixing the premium with the cheap stuff. Since such label swapping and adulteration does not occur where the food is produced

but somewhere down the line DNATRAX can identify fraudulent foods as well as how many adulterants have been added how much

and where they came from. Another application that LLNL is looking at is protective clothing.

With the current Ebola outbreak tracking contamination in anti-contamination suits is vital so the researchers see DNATRAX as a safe way of assessing how well current suits are performing.

We are prepared not to deal with an outbreak of pathogens such as E coli and salmonella in tainted foods.

However DNATRAX is a quick and efficient way to stop these foods from sickening more people

and photocatalysts Drinking clean water is something that many people in the world can't take for granted as they rely on polluted sources

Modern Meadow is developing the technology that will someday in the distant future provide the meat counterpart of instant coffee:#

#instant beef!##For now, it is focusing on synthetic meat made with 3d printers.####Artificial food seems to have a particular attraction for young tech barons,

for one of Modern Meadow s main backers is#Facebook s Peter Thiel. Though Modern Meadow is not a publicly traded company,

If you think that##nutrient fluid-grown##synthetic beef is a revolting concept that will never take off, you re partly right:

But think of frozen meals and TV DINNERS. You probably had one yesterday, but what would your#grandparents#have had to say about them?##

#And what about the##pink slime##that was recently found to be a key ingredient in#Mcdonald s#burgers?

and grew beef muscle cells from which that##Googleburger##was made.##The Economist#did a story on that event of a kind.

at the ethical implications of synthetic beef is presented in this report in#The Mirror. The rating from this front is a big thumbs up.

##Meat will become a luxury food and will become very expensive, ##Professor Post said. That#Economist#story also mentions that the##world s appetite for meat is forecast to rise by 70%by 2050.

##How will anticipated the food shortfall be made up?#####One possible (and grossly revolting) solution was tabled in the Sci-fi classic#Soylent Green.

Suddenly, 3d-printed beef doesn t sound too bad!##Indeed, synthetic meat was foreseen decades back by visionaries like Aldous Huxley in#Brave New world#and Robert Heinlein instranger in a Strange Land.

Second, it will be sent to areas of food crises and famines engendering the PR-written headlines,##Synthetic Meat Saves Thousands of Starving Children!##

to juice, to vegetables, to beer, to soup, and much more. Transporting water is expensive,

Honeybees pollinate nearlyone-third of the food we eat but they have been dying at unprecedented rates because of a mysterious phenomenon known as colony collapse disorder (CCD).

#New LED light technology sheds light on the future of food LED growing lights, delivering sunlight whatever the weather.

This century, the challenges of growing enough food to feed the world have grown more severe.

There is potential for these multifunctional techno-greenhouses built around LED grow lights to increase the quality of the food we eat

and be fresher and higher in nutrients than farm-grown vegetables. Toshiba will sell their produce to grocery stores

restaurants and convenience stores, focusing on cities where urban growth often prevents fresh vegetables from being readily available.

It certainly a good solution to providing nutrition in urban areas where fresh pesticide free produce is almost nonexistent

Sensors, Food, Automation and Engineering. Sensors help agriculture by enabling real-time traceability and diagnosis of crop, livestock and farm machine states.

Food may benefit directly from genetic tailoring and potentially from producing meat directly in a lab. Automation will help agriculture via large-scale robotic

Food Genetically designed food: The creation of entirely new strains of food animals and plants in order to better address biological and physiological needs.

A departure from genetically modified food, genetically designed food would be engineered from the ground up. Scientifically viable in 2016;

food and water in order to support life-forms inhabiting the system. Such systems already exist in small scales,

produce energy, provide food, and maintain and enhance human health and our environment. Scientifically viable in 2013;

including year-round crop production, protection from weather, support urban food autonomy and reduced transport costs. Scientifically viable in 2023;

#$150 smartphone spectrometer can tell the number of calories in your food If you wanted to look up the calorie content of a specific food you are eating you could take it to a lab and run it through a spectrometer.

But accurate spectrometers are huge, expensive machines that are owned often only by institutions and require training to use.

Consumer Physics has developed three different applications for identifying food, medicines, and plants. During a short demo,

I saw the module return the percentage of fat and number of calories per 100 grams of cheese.

if a drink has been spiked with drugs. However, you might have to pay, especially for specific professional use-cases.

Unfortunately about half of the world's food is consumed never due to inefficiencies in the harvesting storage and delivery of crops.

Even in developed nations about 30 percent of purchased food ends up going to waste and supply-chain inefficiencies only exacerbate the problem.

and to generate enough food to meet the ever-growing demands of a growing global population today's

and more food makes it to the dinner table. The development and use of those predictive analytics based techniques and technologies is limited not to mega-farms.

which routes and methods will be fastest to transport harvested food. That is especially critical in countries like Brazil where many of the roads are unpaved

in order to develop today s ETADVANCED so the secret ingredients of the technology are safe. The joke I like to tell is:

and won they had shifted focus to the food and beverage industry. Cambrian successfully piloted its first system in 2010 and then, over 14 months, from 2011 to 2012

They provide food and fuel, release the oxygen that we breathe, and add beauty to our surroundings.

and uses it to power the second stage of photosynthesis building sugars. Chloroplasts can still perform these reactions

and approved by the Food and Drug Administration as a food additive, and polylactic acid, a biodegradable plastic used in compostable cups and glassware.

In that case, both the plastic and the oil-based sauce are hydrophobic and interact together.

to replace the widespread use of organic solvents for everything from decaffeinating coffee to making paint thinners.

These heated electrons escape the graphene through electrical leads much like steam escaping a tea kettle.

and metal salts can serve as a versatile platform where equal sized metal nanoparticles can be distributed evenly on the surface of the polymer nanocapsules.

Spill a bunch of soda on your shirt and it bounces right off. The shirts are woven with a hydrophobic silica also known as silicon dioxide.

You might find yourself growing a conscience about eating eggs or killing cockroaches if you follow the logic:

#U k. Supermarket To Run on Electricity Made From Its Own Rotting Food One U k. grocery store plans to power itself using biogas harvested from its own unsold, rotting produce.

And U s. cities and states have planned recently anaerobic digester systems to take discarded food. What happens in an anaerobic digester is

'what happens inside a cow's stomach after dinner.''Here's how the Sainsbury's system will work.

"what happens inside a cow's stomach after dinner, "as this Ohio State university presentation puts it.

The food goes into oxygen-free tanks with particular bacteria species inside that thrive without oxygen.

Those bacteria break down the food in many steps; during the last step, bacteria produce primarily carbon dioxide and methane gas.

Anaerobic digestion is considered also a less favored way of dealing with excess food. From an environmental standpoint, it's better to chop food up into deli salad,

give it away to charities, or send it to animal feed. But if there's some food you can't avoid throwing away,

anaerobic digestion is a great to take care of it. P. S. P. S. Popular Science Postscript:

or more accurately the functional ingredients it is possible to obtain a larger content by percentage of vitamins

and eateries nationwide such as by a leading eating establishment that has installed 48 units in its processing factory in Kanagawa Prefecture.

Customizable virusesthe Food and Drug Administration has approved a handful of bacteriophages for treating food products, but efforts to harness them for medical use have been hampered

or disinfecting food, as well as treating human disease. Another advantage of this approach is that all of the phages are based on an identical genetic scaffold,

even though it used a significantly smaller amount of the active ingredient than commercial sunscreens, the researchersformulation protected equally well against sunburn.

When the active ingredients of sunscreen absorb UV LIGHT, a chemical change triggers the generation of oxygen-carrying molecules known as reactive oxygen species (ROS).

The nanoparticle hydrophilic layer essentially locks in the active ingredient, a hydrophobic chemical called padimate O. Some sunscreen solutions that use larger particles of inorganic compounds, such as titanium dioxide or zinc oxide,

#Now, a car powered by whisky residue LONDON: Scientists in Scotland have become the first in the world to produce biofuel capable of powering cars from residues of the whisky industry.

Edinburgh-based Celtic Renewables plans to build a production facility in central Scotland after manufacturing the first samples of biobutanol from by-products of whisky fermentation.

The company has been awarded £11 million to fund a new plant to make the biofuels. Transport minister Andrew Jones says advanced biofuels have the potential to save at least 60%of the greenhouse gas emissions from equivalent fossil fuel.

"The technique could transform the Scottish whisky industry and generate up to £100 million of transport fuel a year."

"Julie Hesketh-Laird from the Scotch whisky Association said, "The production of biobutanol from draff and pot ale is another example of the industry putting its by-products to a good use to promote sustainability and jobs."

The biofuel is produced from draff the sugar rich kernels of barley soaked in water to facilitate the fermentation process necessary for whisky production and pot ale,

#Now, a car powered by whisky residue LONDON: Scientists in Scotland have become the first in the world to produce biofuel capable of powering cars from residues of the whisky industry.

Edinburgh-based Celtic Renewables plans to build a production facility in central Scotland after manufacturing the first samples of biobutanol from by-products of whisky fermentation.

The company has been awarded £11 million to fund a new plant to make the biofuels. Transport minister Andrew Jones says advanced biofuels have the potential to save at least 60%of the greenhouse gas emissions from equivalent fossil fuel.

"The technique could transform the Scottish whisky industry and generate up to £100 million of transport fuel a year."

"Julie Hesketh-Laird from the Scotch whisky Association said, "The production of biobutanol from draff and pot ale is another example of the industry putting its by-products to a good use to promote sustainability and jobs."

The biofuel is produced from draff the sugar rich kernels of barley soaked in water to facilitate the fermentation process necessary for whisky production and pot ale,

The only current issue would be its size it is approximately the size of a very thick pizza

the wavelike muscle contractions that move food along the digestive tractnd can continue to gather

Cornell Nanobiotechnology Center and the Cornell Nutrient Analysis Laboratory supported this research. Can nanofiber save your life?

mixing ingredients, capturing bacteria can be done with material about the size of a deck of cards. The fibers are a fast,

The disease starves the tree of nutrients damages its roots and the tree produces fruits that are green and misshapen, unsuitable for sale as fresh fruit or, for the most part, juice.

Most infected trees eventually die, and the disease has affected already millions of citrus trees in North america.

Aluminium and titanium melt like butter at this speed. Ceramic panels will have to be used. During tests

While the polymer released (polyethylene glycol) is recognized as safe and used in various food, pharmaceutical and cosmetics products,

Dankovich nonprofit company page Drinking Paper, works together with the nonprofit WATERISLIFE, to produce a book of this nanoparticle-embedded paper

The proof-of-concept device looks a bit like a thick, plastic, pie-shaped honeycomb split into dozens of slices.

what slice of the pie it passed over. After being picked up by a microphone on the other side,

#Scientists create food powder from waste, increasing shelf life from two weeks to two years Kent Ngo, Vita Jarolimkova,

Gerald Perry Marin, came up with the idea at the Thought for Food Challenge in Lisbon,

or as a topping for baked goods. opo is the only freeze drying facility aiming to work solely with produce that would otherwise be discarded

said Ngo. ur mission is feed to 9 billion people by saving the 40%from the food we produce from being wasted through freeze drying

and almost expired food from retailers and producers into food powder, increasing its shelf life from around two weeks to two years. tudents Marin

and Jarolimkova are studying the Erasmus Mundus Masters program Food Innovation and Product Design, at Lund University and Ngo studies a masters of Mechanical engineering and Industrial Design.

and producers throwing away a lot of food due to strict regulations on the expiration date, it makes more business sense for them to sell their fresh produce having only one day left to Fopo.

and pulverizer to turn food into powder. It will be placed in nearby warehouse facilities, and Fopo will then sell the powder back to retailers with an extended shelf life. urrently studying Masters in Food Innovation and Product Design,

we are very much aware of the problems about food waste, said Jarolimkova. he paradox is that the world is producing a lot of food that is more than enough to feed the population,

but people are still hungry. This made us rethink how we can make use of the food we have

and how to save it through modern technology. ood preservation was done in the past, from fermentation, to Asian spices,

is breaking down the food further. And that is how Fopo was born. ood companies can buy Fopo as an ingredient to be incorporated into a product or for use in traditional and innovative cooking methods.

The students see the powder as a source of nutrition derived from natural sources without additives,

as compared to processed food. owadays, freeze dried fruits and vegetables are produced as premium snacks, but we aim to use low priced produce and modern technology

which reduces the processing price per kg to produce an affordable range of nutritional food powders,

added Jarolimkova. emoving water and storing the produce as powder will allow for maximum utilization of space during transport and storage as well as significantly prolonged shelf life.

Furthermore, we envision the powder to be used in culinary areas as a fruit and vegetable replacement in humanitarian aids, food for space missions, molecular gastronomy,

and also as a cartridge for 3d printing. opo was a joint award winner at the Thought for Food Challenge in Lisbon,

including the sugar in maize and sugarcane. Fermentation turns the sugar into lactic acid, which in turn is a building block for polylactic acid.

According to co-author Professor Bert Sels of hape-selective zeolite catalysis for bioplastics productionthe production process for PLA is expensive because of the intermediary steps."

#New half-fat soft cheese solution Arla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions.

Arla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions.

Nutrilac Softcheese makes it possible to reduce fat in soft ripened cheese by 50 percent with no loss of creaminess.

It is supplied as a white powder that is simply added to the cheese milk prior to the pasteurisation stage.

Claus Andersen, category manager at Arla Foods Ingredients, says, f all the major dairy categories, cheese is among the least developed

in the sense that it very difficult to produce low-fat cheeses that make the grade in terms of taste and texture.

Taking some of the fat out of the cheese has a major impact on quality, principally because it makes the product matrix too hard.

This means the majority of low fat cheeses compare poorly with their full-fat counterparts. heese-makers have tried traditionally to address this with fat substitutes such as fibres,

and eating quality has suffered. In addition, they require declaration on labelling, which is undesirable in a category where the only ingredients listed are usually milk, salt, rennet and culture.

Whey protein, however, behaves in cheese in a similar manner to fat, ensuring the product retains its creamy texture and taste.

Arla Foods Ingredients asked an independent laboratory to run tests to assess the quality of each cheese in terms of taste, texture and appearance.

In all cases, the Brie made with Nutrilac Softcheese outperformed the reference cheese. educing the level of fat and increasing the amount of whey protein in a soft ripened cheese can result in the product that has eluded cheese-makers until now:

a delicious low-fat cheese indistinguishable from its full-fat equivalent. At last, high-quality reduced fat soft ripened cheese is within reach

and so is the potential for increased sales in this underdeveloped sub-category of the dairy market,

Mr Andersen says n

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