Synopsis: Nutrition:

The secret sauce consists of specially placed rows of bacterial spores dotted onto strips of double-sided plastic tape.

Microcapsules have been used in a variety of applications--for example in pharmaceuticals food flavouring cosmetics and agriculture--for controlled delivery and release but this is one of the first demonstrations of this approach for controlled capture says Jennifer A. Lewis the Hansj rg Wyss Professor of Biologically Inspired Engineering at the Harvard School of engineering

sodium carbonate a k a. kitchen-grade baking soda. The microencapsulated carbon sorbents (MECS) achieve an order-of-magnitude increase in CO2 absorption rates compared to sorbents currently used in carbon capture.

These permeable silicone beads could be sliced a-bread'breakthrough for CO2 capture--efficient easy-to-handle minimal waste

#Robots learn to cook by watching Youtube When it comes to teaching robots how to do things,

and manipulation motions required for cooking by observing what humans do on the Internet.""We chose cooking videos

"But cooking is complex in terms of manipulation, the steps involved and the tools you use. If you want to cut a cucumber, for example,

because the robot had not been trained on some objects, such as tofu.""By having flexible robots, we're contributing to the next phase of automation.

"The beauty of this work is that it can serve as a test bed for clinical trials in a dish,

seeded into a 3d scaffold and nourished with a culture gel full of nutrients to encourage growth.

or the diet but the fact that you have to do them all several times a day every day for the rest of your life,

when food is entering the stomach. It then fires low-level electrical pulses into the vagus nerve to fool the brain into thinking the stomach has no more room.

000 and are reserved usually for patients who don't respond to dieting, or who aren't suitable for more drastic gastric bypass surgery.

When it senses muscle contractions that tell it food is entering the stomach, the pill begins to transmit signals along the nerve to the brain to dampen down appetite.

Tam Fry, of the National Obesity Forum, says:''This technology is going in the right direction.'

If a black hole spins slowly enough, it won't repel its meal as much. In the end, a slow-spinning black hole can eat up more matter than a fast spinner.'

'It's like winning a hot-dog-eating contest lasting hundreds of millions of years.''More research is needed to solve this puzzle of these dazzlingly luminous galaxies.

#Flawed science triggers U-turn on cholesterol fears For decades they have been blacklisted as foods to avoid, the cause of deadly thickening of the arteries, heart disease and strokes.

But the science which warned us off eating eggs along with other high-cholesterol foods such as butter, shellfish,

bacon and liver could have been flawed, a key report in the US has found. Foods high in cholesterol have been branded a danger to human health

since the 1970s a warning that has divided long the medical establishment. A growing number of experts have been arguing there is no link between high cholesterol in food and dangerous levels of the fatty substance in the blood.

Now in a move signalling a dramatic change of stance on the issue, the US government is to accept advice to drop cholesterol from its list of'nutrients of concern'.

'The US Department of agriculture panel, which has been given the task of overhauling the guidelines every five years,

Its Dietary Guidelines Advisory Committee plans to no longer warn people to avoid eggs, shellfish and other cholesterol-laden foods.

The U-turn, based on a report by the committee, will undo almost 40 years of public health warnings about eating food laden with cholesterol.

and saturated fat and focusing concern on sugar as the biggest dietary threat. The Daily mail's GP Martin Scurr predicts that advice will change here in the UK too.

because it's easy to convey to the public that fatty foods like butter, cheese and red meat are furring up their arteries.

In fact there are many other risk factors involved but somehow we've become obsessed with cholesterol.'

'London-based cardiologist Dr Aseem Malhotra, science director of campaign Group action On Sugar, wrote in The british Medical Journal that it was time to'bust the myth of the role of saturated fat in heart disease'.

'He added that the food industry had contributed effectively to heart disease by lowering saturated fat levels in food and replacing it with sugar.

and saturated fat in food to heart disease were tinged with scandal'.

#NSA testing smartphones that can tell who you are by the way you write: Handwriting recongition system The NSA is set to begin using smartphone software that can recognise a person by the way they write.

and fed nutrients and oxygen. In just two to three weeks, the blood vessels and muscles had rebuilt, this week's New Scientist reports.

and codeine from a common sugar, boosting the prospect of'home-brew'drug supply. But whether making morphine in bubbling vats of yeast will be commercially viable-either for drug companies

The cells that carry an alternative genetic code will make them dependent on an artificial nutrient not available in nature.

#Beauty Is Only (3-D Printed) Skin Deep Global cosmetics giant L'oréal has waged a battle against gravity for more than a century, with countless creams, peels and potions as its weapons.

That righthe duo went from high-tech to food scraps, hoping to address the fact that 40 percent of food in the U s. bout $165 billion worth per yearoes uneaten, with most ending up in landfills, according to a 2012 report from the Natural resources Defense Council.

Though the grocery industry recognized the problem, nobody could really explain why it was happening. said,

the Harvester, a machine that, in six to 24 hours, turns food matter into a high-nutrient liquid that can be converted to organic fertilizer.

It works with anything from fish scales and carrot tops to wine. After food waste is converted,

including Whole Foods Market. Its conceptnd early successas helped WISERG secure $14 million from investors,

But theye working to develop Harvesters that would fit in restaurants or homes, as well as eighborhood-based solutionsthat Lesueur says would work n an urban setting where a grocery store may be on the bottom floor

but they may share a facility with a couple of restaurants. CC meanwhile, is putting data culled from the Harvester to work to improve ordering

whether theye tossing more cookies or muffins. That datand the high-quality fertilizeras turned Chapman into a WISERG evangelist. e will put them in as many stores as we possibly can,

restaurant or artisan food maker and get a debit card stocked with dible credits, while helping their favorite business get the money it needs to grow.

and order ingredients online for delivery. The Smartgrill by Lynx, programmable via smartphone, is activated voice to cook on user command

or automatically via a database of more than 200 preprogrammed recipes. Instead of reviewing restaurants, Foodspotting users recommend dishes.

The app is searchable by specific foods. Move over lattes. The hottest hot beverages in Manhattan are the sippable one brothsfrom Brodo single-service window, with add-ins like Calabrian chili oil, shiitake mushroom tea and fermented beet juice.

Enjoyfresh online marketplace allows users to search and sign up for unique off-menu dishes and exclusive events at local restaurants.

The Scio handheld spectrometer instantly analyzes foods and pharmaceuticals at a molecular level; a quick scan provides nutritional info,

determines the ripeness level of produce or authenticates medications. Cold butter meets its match with the Butterup knife.

Your bread will thank you c

#Meet Amelia, the AI Platform That Could Change the Future of IT Her name is Amelia,

and she is the complete package: smart, sophisticated, industrious and loyal. No wonder her boss, Chetan Dube, can get her out of his head. y wife is convinced I having an affair with Amelia,

Dube says, leaning forward conspiratorially. have a great deal of passion and infatuation with her. e not alone.

Amelia beguiles everyone she meets, and those in the know can stop buzzing about her.

In the future, though, Schoellhammer hopes he can create the needles out of crystallized sugar. The mpill took an estimated three years to go from concept to prototype

crying about the need for a greater slice of the tax revenue and service fee pie,

If Microsoft can get a piece of that massive pie, all the better for its shareholders. With free access to Office and free upgrades to Windows 10, Microsoft is bowing to market realities.

If you were to introduce permanent magnets into the body, by eating them for example, your bowels would quickly be cinched together

Lest the reader think that this is all just pie in the sky, we should give some hard numbers.

and prior attempts to use DNA to make nanoscale sculpture have required high levels of magnesium salt to keep the final shape from unraveling.

As to why scientists would particularly want to be able to create everything from DNA spheres to DNA Coke bottles,

Maggi case should begin new era of food vigilancea leading food safety official has urged India government to view the recent Maggi noodles affair as the beginning of a new era of food safety vigilance.

and lead in Maggi noodles should initiate a campaign against unhealthy food in general. He also called for greater self-regulation by manufacturers and better awareness among the public about how much food safety testing takes place behind the scenes. he heated discussion on the presence of lead in food products,

kicked off by the Maggi fiasco, should go on, Venkatesh said, adding that Maggi research could achieve

it was concluded that there is a need to have a standardisation on packaging of food products which will bring about rationalisation in terms of costs that can be offered uniformly with the setting of uniform standards in packaging,

#High altitude cooking boosts flavour say Nestlé researchers The team led by Dr Candice Smarrito of the Nestlé Research Centre in Lausanne examined the effects of low pressure such as that found at high altitude on the sensory profile

and lower pressure water boils at just 85°C at 3600m above sea level for example allowing foods to cook more gently

and preserving their volatile compounds such as aromas. lavour is a key driver of food acceptance

and nutrition of food without using artificial additives and enhancers. The study said there were two different ways to cook at low pressure without travelling to high altitudes:

Sous-vide which involves vacuum sealing the food in plastic pouches and immersing them in a water bath at 65-85°C and cook-vide in

which pressure is reduced and controlled by a vacuum pump. ooking in such conditions has been shown to prevent losses of aroma compounds

and moisture leading to food preparations with enhanced juiciness and flavour intensitysmarrito and her colleagues wrote.

They found that sulphur aromas associated with leeks were enhanced particularly by low pressure cooking. ow-pressure cooking could be used advantageously to improve the nonvolatile and volatile composition as well as the sensory profiles of broths (especially regarding the overall intensity leek/onion

and celery/savoury notes) they wrote.?Thus low-pressure boiling might apply to enhance the flavour profiles of culinary preparations

Journal of Agricultural and Food Chemistrypublished online ahead of print. DOI: 10.1021/jf506173mmpact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Brothuthors:

#Flavour delivery particle can cut sugar by half and is cheaper than sugar Developed by inventor

and Douxmatok CEO Avraham Baniel-who used to be part of Tate and Lyle's Splenda team-along with the Warner Babock Institute for Green Chemistry,

a carrier particle is coated with sugar molecules using non-covalent bonding. This increases the surface area meaning the same sweetness can be achieved using less sugar.

Joint CEO Eran Baniel told Foodnavigator that because Douxmatok which means twice as sweet in French

and Hebrew-uses sugar, rather than artificial or alternative sweeteners, consumers'taste expectations are satisfied and there are no aftertaste issues. ee not about reformulation.

some corn syrup and mix them up(.In medicine you talk of drug delivery-we do flavour delivery.".

"The sensory profile of Douxmatok is literally the same as sugar.""The carrier particle has been approved for use in food

and beverage applications and requires no regulatory process. Two patents have been granted in the US and two issued in the EU. Taste is king for the consumer cost for the companyat a tasting session in Israel Foodnavigator tried out Douxmatok's tomato ketchup with 54%less sugar,

and Douxmatok peach jam which uses 38%less sugar for the same amount of fruit as a conventional recipe.

While there were some textural differences the Douxmatok products had more body and were slightly darker in colour the sweetness was the same.

But, according to Baniel, this only poses a problem for manufacturers of dark chocolate. Despite reducing the calorie content,

Douxmatok's food technologists found a way to retain the same energy content-an important factor for consumers. obody ever says really tired I need some aspartame for energy!

and this is a very important issue for the industry. f youe the same price as sugar all you get is compliments and nothing else.

and compensating for this loss by increasing other ingredients, such as cocoa in chocolate, could be costly for manufacturers of certain products.

But this is something the R&d team is working to overcome, Baniel said. olume-wise we are big

and teach them how to use the technology as some culinary methods need to be adapeted-Douxmatok's sugar needs to be added to a product at very specific moments

and taste-tested for candy, chocolate, baked and dairy products and pharmaceutical syrups, while a second generation particle called S2 can be used in beverages.

The R&d team is looking into using the technology for salt reduction, while a carrier particle for Xylitol, Malitol and Erithrytol has also been developed

#hina is still one of the biggest markets for vision systemschina is still one of the biggest markets for vision systems,

In this case, the robot is being used in the bakery sector to decorate gingerbread. Michael Beising, CEO, EVT,

to detect wrong particles in chocolate or 3d to determine the outline of a package,

such as the surface texture of gingerbread figures. Beising added due to the baking process, the gingerbread becomes slightly uneven

and has to be measured again separately one by one. The robot needs the orientation and height information for the subsequent sugar icing decoration of the pastry.

VT develops machine vision software and sensor systems for different industries. Our products read codes e g.

and place or to fill the right candies at the right position in a candy box. he next project for EVT is developing sensor fusion,

#Bringing Amazon-like Innovation to Healthy Fast food Over the last 30 years, technology has made food less healthy albeit plentiful and affordable.

Food brands today define themselves by what they lack: on-GMO ot treated with growth hormone o added preservatives Our 35%obesity rate in the US,

grown, stored and produced food would be unhealthy. They would have no reason to think differently from the Food and Drug Administration (FDA),

which approved the first GMO in 1980. Unhealthy, or even unsafe, became collateral damage in the ar on Poverty Ironically,

Consumers are demanding better food and theye winning. The lexicon of food is transitioning from reactionary negatives (like noting the absence of a chemical) to positives (like aturally grown ustainably raised

and arm-to-fridge. Technology new role in food is to figure out how to make it natural, sustainable and local,

as well as plentiful and affordable. It starting to happen in dining. The first act was the rise of the fast casual business model.

Chipotle shed or, more accurately, never adopted the volume-optimization processes of its onetime largest shareholder Mcdonald.

Steve Ellis announced his is the new fast food model: his model is cuisine agnostic. Any kind of food can be applied.

And I think it the new fast food model. There is an alternative model. The latest incarnation of fast food are companies like Sprig and Munchery.

The ewfast food uses terms like ocally-sourcedand rganicto describe their product. Technology coupled with process innovation has allowed them to cut out a costly portion of a typical chain cost structure high foot-traffic locations.

But still, the first wave of fast food was easier to establish. It relied on a much simpler and controllable thing:

price. Chipotle can be picky about ingredients and process because its prices are twice as high as that of Mcdonald.

The big challenge we face is enacting change without changing prices. Eliminating the need for expensive real-estate is a step in that direction.

Optimizing the last-mile delivery for perishable food is another step. And a third step is using data to make better decisions.

A similar story played out in the retail space as Amazon used data, scale and an online business model to become the most convenient,

but also the lowest priced retailer in the world t

#Single-sourced kit for producing and filling sensitive products The company product portfolio for these segments is so comprehensively diverse that Krones can justifiably lay claim to being a genuine one-stop shop.

For sensitive beverages like juice, tea, milk-based mixed drinks, beverages with solid-fruit or cereal constituents,

as well as other liquid foods, a particularly product-friendly approach is imperative for the process technology involved.

Essentially, there are three reasons necessitating product deaeration of fruit juices before they are bottled: avoidance of filling problems, minimising oxidative influences,

the juice thus forms a very thin film over the tank walls. Utilising the tank entire surface area,

For producing fruit beverages with solid constituents like pulp or fruit chunks, Krones is unveiling a new and affordable option for aseptic production of beverages with a solids content.

In the shape of Dosaflex, Krones has developed a container station for product-friendly, accurate dosing of aseptic components.

Krones is thus offering a space-saving solution with an attractive price-performance ratio for bottlers who want to try out new beverages with a solids content on test markets, for example.

When handling sensitive and demanding foods and beverages, a product-friendly filling process is of course vital.

designed for products like liquid and pastelike confectionery, dairy products, dressings and condiment sauces. By developing the Evoguard aseptic valves,

Krones has upgraded its corporate capabilities in terms of process technology for producing juice and milk. HST designs and manufactures homogenisers and piston pumps for the food and beverage industries,

and will be represented with its products at the fair r

#Farmlogs Is Now Able To Alert Farmers About Crop Threats Farm management software company Farmlogs is used by over 20%of the farms in the U s. with over $15 billion in crops under management.

#IBM joins forces with Mars taps genomics to boost food safety Tech heavyweight IBM has joined forces with food manufacturing giant Mars in an attempt to boost global food safety.

or notsaid Welser. t could be a piece of food or an ingredient for food or it could be taken a swab from a machine in a food processing plant.?

We have to figure out what microorganisms there arehe added. re the population sites healthy? Are they normal?

Welser told Foxnews. com that IBM is actively pursuing other partners to join the consortium with the support of Mars. ood safety is not a competitive issue all companies want food to be said safehe.

this ink could be applied to nearly anything, from the world most expensive handbags to rare liquor and even banknotes.

Sir Fraser Stoddart, Northwestern University professor and senior author of the research, said in a press release. ur inks are similar to the proprietary formulations of soft drinks.

One could approximate their flavor using other ingredients, but it would be impossible to match the flavor exactly without a precise knowledge of the recipe. reating Unique Colorsthere are three different ngredientmolecules present in these inks one of these ingredients is common household sugar.

The fluorescent color can be adjusted when sugar dissolved in water is added. The color will depend on the amount of each of these three ingredients present

and how they interact with one another. The inks can be made as a single multiple colors.

#IBM and Bon Appétit's Chef Watson app cooks up some surprising dishes Meet Chef Watson, the most versatile culinary genius around.

On Tuesday, tech giant IBM and foodie magazine Bon Appétit announced the public version of Chef Watson,

the new cognitive cooking app that brings the knowledge of the world-famous"Jeopardy"-beating supercomputer to the average household kitchen.

The free app provides a way for everyone, from the casual dinnertime experimenter to the more experienced chef,

to create dishes using the 10,000 recipes from Bon Appétit database that have been fed to Watson. hen we got started on this idea about a year ago,

and we thought the world of cooking was a great place to show that to show the role food plays in our lives, Steve Abrams,

Stacey C. Rivera, Bon Appétit digital director, first became aware of Chef Watson when she heard about IBM

and the Institute of culinary education (ICE) food truck that made a splash at the 2014 South by Southwest festival in Austin.

Over a five-day period, ICE and IBM treated passersby to dishes that were prepared using Watson database of recipes from the culinary school.

ICE and IBM published a cookbook, ognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of culinary education. or Rivera, it seemed like her publication resources could make for a great match with IBM technology.

And throughout the year, we have created some really great food. It all about giving creative people this creative tool that speaks to not just your method

but also why you cook. It about your lifestyle, the lifestyle that surrounds food. ow does it work?

The app is fairly easy to use. Just enter a simple ingredient to start with and Watson will generate a series of suggested pairings with that item.

Some of them are intuitive, while others are more outside of the box. Going through various options,

Watson suggests different dishes using those combinations, presenting the user with Bon Appétit recipes that use those ingredients.

The user can then modify or adjust those recipes, adding or subtracting ingredients. Essentially, Abrams said it is important to think of Chef Watson as the ultimate cooking aid.

The computer is not replacing the human cook but instead offering the best possible options for creating unique, sometimes counterintuitive, recipes.

Rivera asserted that the main appeal is that it an app that fosters iscovery.?Think of the most commonly used ingredients chicken and garlic people use them to just get dinner on the table.

What Watson does, is take that information and give you something out of the ordinary,

Abrams said. think everybody recognizes the accomplishments of Watson from eopardy, but this helps you in your own personal life.?

is Chef Watson understanding of food chemistry, of its ability to offer targeted cooking solutions that can meet usersdietary restrictions.

If an individual has a condition like celiac disease Chef Watson can pull up gluten free recipes. While superficially, the app can be used to create interesting, delicious dishes,

Rivera suggested that it is most impactful as a lifestyle guide that can help people make better informed decisions about

what they eat and how they cook. t not a computer telling you how to cook,

but is instead a computer helping you cook. There a difference, Rivera added. Rivera and Abrams said they have worked to make the app more user friendly over the past year,

and that many of the adjustments have been made to make it more interactive and a tool that can be enhanced through social media.

ultimately, food is a ocial experience. o, what are the best dishes Abrams and Rivera have prepared through Chef Watson?

Abrams demurred and said that he best Chef Watson dish is the one that has yet to be created. or Rivera,

the answer was clear, and perhaps a bit surprising coleslaw. atson is really good at liquor, at making very good drinks.

But, I going to stand by coleslaw. It just so unbelievable, it puts together coleslaw ingredients that you wouldn normally think of,

she said. atson can take something like coleslaw and inspire me to do something fun. You just need your brain to be shaken up a bit,

and that what Chef Watson does. u

#Ambitious new tech aims to revolutionize touchscreens The ambitious GHOST (Generic, Highly-Organic Shape-Changing Interfaces) research project is building technology that will let consumers use their fingertips to literally drag data out of touchscreen displays,

bringing it into the 3d world. GHOST is the brainchild of four universities in the U k.,Holland and Denmark.

as their beaks developed to better devour the food around them. his is an exciting case where mild mutations in a gene that is vital for typical development prompts phenotypic observable advancement,

but fewer cigarettes Although smoking and drinking are stable or declining among US teenagers, marijuana use has risen in past decadesarticularly among black teens. ur analysis shows that public health campaigns are workingewer teens are smoking cigarettes,

The rate of teen alcohol consumption has decreased since the mid-1970s, however white adolescents still drink alcohol more than they use any other substance.

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