delivering up to 1000 mg of the active ingredient. Spritam (levetiracetam) is not actually a new molecule.
Spritam is a single active ingredient but 3d printing could make it possible for medications to be made custom for patients,
Rather than taking multiple different pills with a few hundred milligrams of active ingredients, the pharmacy of the future could simply 3d print a single pill that has all those drugs in a single dose.
The hydrated salts lower the freezing point of the liquid brine, the same way salt helps melt snow and ice on our roads after a blizzard.
e found the hydrated salts only when the seasonal features were widest, which suggests that either the dark streaks themselves or a process that forms them is the source of the hydration,
the detection of hydrated salts on these slopes means that water plays a vital role in the formation of these streaks. uring the announcement today,
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,
The supplement sector was one of 12 key priorities of the single-market project with plans to harmonise safety standards, health claim substantiation and upper levels for vitamins and minerals and potentially other nutrients.
not just for the food or nutritional products but overall for ASEAN. There is already a plan.
The EU has some of the strictest food regulations in the world, meaning export from the EU to Asia had until now been easier than Asia to the EU. In the past Asian countries had seen this as a kind of on-tariff barrieragainst them essentially blocking access with tough safety assessments
#Food emulsifiers linked to gut bacteria changes and obesity While it has been suggested long that gut microbiota disturbances are involved in inflammatory bowel disease (IBD), obesity and metabolic syndrome,
sugar and calories provided by ice-cream are far more likely to contribute to weight gain that trivial amounts of these additives.#
#Indeed, the nutrition and diet expert added that the very high intake values used in the mouse study mean that it bears no impact for humans,
as we onlt consume tiny amounts of any emulsifier ingredients in the foods we eat.#
"A mouse weighs about 20g and drinks about 5 ml water a day, so an intake of 1%of these additives corresponds to an intake of 50mg/d or 2500 mg/kg.""
"Food interacts intimately with the microbiota so we considered what modern additions to the food supply might possibly make gut bacteria more pro-inflammatory."
#Rather, our findings reinforce the concept suggested by earlier work that low-grade inflammation resulting from an altered microbiota can be an underlying cause of excess eating."
10.1038/nature14232#Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome#Authors: Benoit Chassaing, et a e
#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,
Alongside its'zero water'project at Modesto, Nestlé is ploughing money into technology to reduce the amount of water it uses at its water bottling plants and food and pet care product manufacturing facilties in California.
It has identified potential annual water savings of more than 26m gallons at its Bakersfield and Tulare Dreyer's ice cream plants.
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
#Investment in robotics could avoid mistakes There an old saying that you can make an omelette without breaking a few eggs.
labelling, injury, sanitation and wasted raw ingredients. Increasing automation in the workplace can significantly help reduce many of these issues, with the newest generation of technologies such as lightweight robots capable of improving processes for food manufacturers.
Microbial contamination is the leading cause of food product recall accounting for around 35 per cent of all instances in New zealand.
with many being built specifically for food handling. Another pricey mistake for many food producers are labelling mistakes.
Between 2002 and 2011,33 per cent of all food recalls in ANZ were due to errors in labelling,
In the United states as many as 65 percent of all food factory workers had experienced injury while working on the job.
The electrolyte is essentially a salt that is liquid at room temperature so it is safe, according to Stanford graduate student and co-lead author Ming Gong.
and attention to ongoing quantifiable personal data, such as fitness, diet, and sleep-quality. Imagine a diabetics biochip detecting blood glucose levels within personalized parameters,
said Cook, looking down occasionally at an ipad on his lap. Added Rometty: oday is about re-imagining life for what is the largest generation that has been in human history.
As Cook noted, the U s. health care market is fragmented. No insurance company here has the reach that Japan Post does.
It had 20 years of fresh fruit and berry tracking experience. Another customer told them that Colorado was taking bids on supply chain tracking for marijuana
Theye even been approached by other producers of wine, hops and biofuel to join. Take that Chicago Board of Trade.
The result is a metabolic core that takes CO2 out of the atmosphere and converts it into sugar.
Gonzalez-Esquer says. t comparable to making coffee. Rather than getting an oven to roast the coffee beans,
When treated with a chemical cocktail, they mature into structures that resemble miniature kidneys. These organoids contain tubules,
CLINICAL TRIALS IN A DISH hese genetically engineered mini-kidneys Freedman says, ave taught us that human disease boils down to simple components that can be re-created in a petri dish.
Using sugar, silicone, and a 3d printer, bioengineers and surgeons have created an implant with an intricate network of blood vessels.
and nutrients to all cells in an artificial organ or tissue implant that takes days or weeks to grow in the lab prior to surgery.
SUGAR AGESBIOENGINEERING graduate student Samantha Paulsen and research technician Anderson Ta worked together to develop a proof-of-concept construct small silicone gel about the size of a small candy gummy bearsing 3d printing.
It a technique pioneered by Miller in 2012nd inspired by the intricate sugar glass cages crafted by pastry chefs to garnish desserts.
Using an open-source 3d printer that lays down individual filaments of sugar glass one layer at a time
Once the sugar hardened, they placed it in a mold and poured in silicone gel. After the gel cured, Miller team dissolved the sugar,
leaving behind a network of small channels in the silicone. hey don yet look like the blood vessels found in organs,
#These serotonin neurons were built in a dish Serotonin, a neurotransmitter involved in regulating mood and mental states, has been linked to numerous neurological
#Engineered yeast turns sugar into painkiller Scientists have reprogrammed the genetic machinery of baker yeast so that the fast-growing cells can convert sugar into hydrocodone in just three to five days.
The advance could lead to a faster and potentially cheaper way to make other types of plant-based medicine.
or brewed into teas, or later refined into pills using chemical processes to extract and concentrate their active ingredients.
Smolke team is modernizing the process by inserting precisely engineered snippets of DNA into cells, such as yeast,
These genes equipped the yeast to produce all the enzymes necessary for the cells to convert sugar into hydrocodone
Many plants, including opium poppies, produce (S)- reticuline, a molecule that is a precursor to active ingredients with medicinal properties.
In addition to bioengineering yeast to convert sugar into hydrocodone, the team developed a second strain that can process sugar into thebaine,
cholera (Vibrio cholera), septicemia or gastroenteritis from eating infected raw oysters (Vibrio vulnificus) and gastric illnesses that threaten people with weakened immune systems (Aeromonas hydrophila.
such as the preparation of foods, dietary supplements, therapeutics, and chemical materials. The ability to precisely tune enzymatic reactions with small biomolecules holds enormous potential for industrial manufacturing, analytical science,
"In this paper, we demonstrated their efficacy on sugars, but one can envision applications of this concept with enzymes acting on other types of molecules such as lipids
looking to design a monobody that would cause the enzyme to only act on small sugar chains.
"We were able to design one monobody that prevents ß-Gal from using certain sugars as starting material
"This is an extraordinary finding that paves the way for targeting sugar molecules in pediatric and adulthood human cancer,
#Inkjet printers could produce paper sensors that identify dangerous food and water contaminants Sensors that identify infectious disease
and scientists to inspect food or environments for toxins. Brennan notes, however, that they cannot currently test drinking water
"The electrolyte is basically a salt that's liquid at room temperature, so it's very safe,
"For the first time we have the ability to go from the whole body down to how the cells are getting their nutrition
The newly released Cognitive Cooking with Chef Watson includes 65 recipes, developed with the help of
what's billed as"the world#s first cognitive cooking system, "is the result of a three-year collaboration between IBM Research and chefs at the Institute of culinary education (ICE).
Launched four years ago, Watson can handle extremely large amounts of data as an aid to decision making in medicine, customer service, finance,
Chef Watson was conceived as a way to illustrate not only what Watson can do, but how it can interact with everyday life.
Starting out as a food truck, it went on to become an app, and on Tuesday it became a published"author."
"IBM says that Cognitive Cooking is not only a compendium of recipes, but also discusses the evolution of Chef Watson.
The dishes were produced by Watson's ability to extract facts from millions of pages of literature and draw relationships between them.
This allows it to produce a database of recipes, dish types, cooking styles, human psychology,
and taste preferences, along with feedback and oversight from chefs and diners, and from that, create new dishes.
Central to this is the ability of the system to deal with food pairings. This is an offshoot of the chemistry of taste as discovered by molecular gastronomy.
Instead of dealing with dishes at an ingredient level Watson looks at the actual chemicals that control taste and how one food pairs with another.
For example, a main taste chemical of tomatoes is shared with strawberries, so it's entirely possible to make bruschetta with strawberries.
By analyzing these pairings, Chef Watson came up with things like plum pancetta cider. Other recipes include Spanish Almond crescent, Creole Shrimp-Lamb Dumplings, Italian-Pumpkin Cheesecake,
and Hoof-and-Honey Ale. According to IBM, what works with food also works with other things, like creating new pharmaceuticals and cancer-fighting proteins.
Cognitive Cooking with Chef Watson retails for US$30. The video below discusses Chef Watson. Source:
#ARC vibrating pen steadies the ship for people with Parkinson's disease The development of tight, cramped cursive as a result of degenerating motor control is a common symptom of Parkinson's disease.
Known as micrographia, this condition can often lead people to put down their pens forever, but a team of British engineers say there might yet be hope for sufferer's of this dispiriting ailment.
Dopa Solution's ARC pen is a vibrating writing device that stimulates muscles in the hand,
giving those with Parkinson's better control when putting pen to paper. The clunky oversized ARC mightn't look like the most comfortable of pens,
but its large form is intended to make it easier to handle for people with Parkinson's disease. Packed inside are high frequency vibration motors
making it easier to feed themselves without spilling food. Dopa says the development of the ARC pen is ongoing
#Astronauts chow down on space harvest for the first time The International space station (ISS) was the scene of an historic lunch this week with the crew members of Expedition 44 dining on the first meal harvested in space.
The dish, which consisted on leaves of"Outredgeous"red romaine lettuce grown in NASA's"Veggie"zero gravity greenhouse,
The meal, which was eaten on Monday by US astronauts Scott Kelly, Kjell Lindgren, and Japanese astronaut Kimiya Yui, was a very informal affair.
It isn't possible to carry enough food, water, and air to make manned voyages lasting months or years feasible with current rocket technology.
and food for the crew. In addition, fresh foods can improve nutrition by providing vitamins and antioxidants.
According to NASA, crew morale is another factor in the experiment. Deep space missions, such as a mission to Mars, will mean small crews working in close confinement with very little to do for long periods of time a prime recipe for disaster.
such as gardening, combined with the presence of growing plants and periodic fresh food can be a surprisingly effective morale boost
One reason the portions for Monday's meal were so small is that half of the tiny crop
The video below shows the consumption of the historic salad l
#Temperature-controlled hydrogel can walk Scientists have developed a new hydrogel that stretches and contracts just like an artificial muscle.
#Beerbots demonstrate robotic collaboration by serving drinks in a makeshift bar Staffing bars and restaurants with machines sure sounds convenient,
but getting them to collaborate smoothly in such a frenzied environment poses significant hurdles. Their ability to interact with one another
showcasing a team of three robots that work together to deliver beer, suggesting the technology responsible could translate to cooperative robotic systems for not only bars and restaurants,
but hospitals and disaster situations. The humans would push a button on the robot to request a drink,
prompting the robot to return to the"bar"where a PR2 robot was waiting to dispense cans of beer MIT's robotic bartending service in action.
The biggest problem facing the team at MIT's Computer science and Artificial intelligence Laboratory (CSAIL) was finding a way for robots to cope with the uncertainties of the human world,
while daydreaming about dinner, the robots would be able to complete basic tasks without sweating on every single step.
and one to get the beverage without having to walk them through every move in the process,
The humans would push a button on the robot to request a drink, prompting the robot to return to the"bar"where a PR2 robot was waiting to fill the order.
page Drinking Paper, to get the book into production and distribution. Every page of the book is made up of two filters, each one
natural peristaltic action (the"squeezing"motion of muscles that ordinarily move food down the GI) will push it into the lower GI TRACT.
the researchers combined antibacterial ammonium salts with standard dental resins. The resultant mixture was hardened then using ultraviolet light and put inside a 3d printer to print samples of replacement teeth.
The positive charge on the ammonium salts gives the resin its bacteria-killing property, disrupting negatively charged bacterial membranes and causing them to burst and die.
Cancer cells must find nutrients to grow. Now, researchers at Oxford university in the UK have discovered the method used by cells to locate those food supplies.
They identified a protein called PAT4 as the main tool cancer cells use to find nutrients in blood,
which enables them to make better use of available nutrients than the cells around them including healthy tissue,
but that in the know-how, that a big part of the secret sauce, said Hoffman. Innovus 600-kilowatt units are built to be stacked up to the megawatt scale,
the technology might be able to make a beer belly look flatter. Alternatively, a face mask could hide pimples and wrinkles from view."
alcohol use, high cholesterol, kidney disease, low physical activity, diets low in fruits and vegetables and drug use.
The main risk factors leading to chronic diseases such as high blood pressure, obesity, smoking and heavy alcohol consumption might result from family problems, social inequality or poverty, beliefs or customs of particular subcultures
#Douxmatok develops new technology that makes sugar twice as sweet, so you eat half as much A new technology in the food industry makes ordinary sugar twice as sweeto food tastes exactly the same with half the calories,
and without the controversy of artificial sweeteners. By coating tiny food safe particles with natural sugar like sucrose or glucose, the technology can trick the sweetness receptors on your tongue into thinking youe eating a full serving.
The startup behind the idea compares it to drug delivery in pharmaceuticals. rug delivery allows you to take less of an active material
But you still use sugar. Depending on the food, the technology cuts sugar by 25%to 55%.
%That means it also cheaper than a normal recipe. f the coated particle were the same sweetness as sugar,
it would be more expensive, obviously, he says. ut what we sell is sweetness equivalence.
If I twice as sweet as sugar you need only half as much in order to have the same sweet effect.
The sugar-carrying particle is already a commonly used food additive, so it doesn require new safety testing.
Theye developed a version that can be used in things like candy or cake and another that could cut back sugar in soda,
all while keeping the exact flavor of the originalnd keeping people happier while theye losing weight or reducing their risk or diabetes or heart disease. ealth is not only a physical condition,
We were provenbsolutely provens identical in sensory profile to sugars. But whilst we offer people what makes them happy mentally,
proteins found on the surface of immune cells that recognise a type of sugar called sialic acid. hese receptors help the immune system distinguish between self and non-self
These findings are surprising ince it had not been reported previously that engaging this siglec receptor with nanoparticles displaying the glycan (sugar) ligand would have such profound effects on inflammation,
developing special molecules that can trick the BBB into think that they should be let through by exploiting the mechanism that let nutrients into the brain.
companies looking to increase the productivity of their staff may not have stretched much further than a modest increase to the Christmas bonus pot or the installation of a new coffee machine.
and produce sugar or biofuels when exposed to the sun. Oxman said, uch functions will in the near future augment the wearer by scanning our skins,
experts place the price blame on aging production facilities, shortages of ingredients and, most importantly, competition.
#Scientists Create LEDS From Food, Beverage Waste Most Christmas lights, DVD players, televisions and flashlights have one thing in common:
Two University of Utah researchers have now found a way to create LEDS from food and beverage waste.
In addition to utilizing food and beverage waste that would otherwise decompose and be of no use,
this development can also reduce potentially harmful waste from LEDS generally made from toxic elements.
and Professor Michael Free, over the past year and a half, have turned successfully food waste such as discarded pieces of tortilla into CDS,
the researchers used soft drinks and pieces of bread and tortilla. The food and beverage waste were placed each in a solvent and heated both directly and indirectly for anywhere from 30 to 90 minutes.
After successfully finding traces of CDS from the synthesis, Sarswat and Free proceeded to illuminate the CDS to monitor their formation and color.
For example, sucrose and D-fructose dissolved in soft drinks were found to be the most effective sources for production of CDS.
The ability to create QDS in the form of CDS from food and beverage waste would eliminate the need for concern over toxic waste,
as the food and beverages themselves are not toxic. Ds derived from food and beverage waste are not based on common toxic elements such as cadmium and selenium,
which makes their processing and disposal more environmentally friendly than it is for most other QDS.
In addition the use of food and beverage waste as the starting material for QDS allows for reduced waste
and cost to produce a useful material, said Free. In addition to being broken toxic when down, cadmium selenide is also expensivene website listed a price of $529 for 25 ml of the compound. ith food
and beverage waste that are already there, our starting material is much less expensive. In fact, it essentially free,
said Sarswat. According to a report from the US Department of agriculture, roughly 31 percent of food produced in 2014 was not available for human consumption.
To be able to use this waste for creating LEDS which are used widely in a number of technologies would be an environmentally sustainable approach.
Looking forward Sarswat and Free hope to continue studying the LEDS produced from food and beverage waste for stability
and long term performance. he ultimate goal is to do this on a mass scale and to use these LEDS in everyday devices.
To successfully make use of waste that already exists, that the end goal, said Sarswat e
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