We love fresh home-made pesto. The aromatic basil flavor with the savory flavor of the parmezan cheese and the creamy mouthfeel of the olive oil and pine nuts. The taste of Italy.
The impossible seems to be possible. 3D printing objects as if gravity doesn’t exist. This anti-gravity 3D printer is called MATAERIAL and is the result of the collaborative research between the Institute for Advanced Architecture of Catalonia (IAAC) and Joris Laarman Studio from the Netherlands.
While 3D printing with edible materials is still in a much more experimental stage, this kind of videos inspire us to dream about mid-air printed threedimensional foods in the near future.
At TOP FoodLab we keep on experimenting on 3D food printing because we believe the impossible will be possible soon.
More about 3D food printing at TOP FoodLab:
Bartendro, they named it. A robot mixing your favorite cocktails in seconds.
We would certainly have one of those in our FoodLab! For after work ofcourse 🙂
Check out all there is to know about it on kickstarter, where the inventors already raised enough money to get this thing in production.
In the future it could be possible to cook an entire meal in space with one single push on a button, by using a 3D food printer. Technologists from the Cornell University developed gel-like substances, called hydrocolloids. Hydrocolloids are complex connections between moisture absorbing polysaccharides and adhesive components. When adding some flavoring agents, different tastes and textures arises when printed.
TOP FoodLab develops the food of the future so is also investigating the possibilities of space food and 3D printing. We’ll keep you informed about that.
A smartphone that can be transformed into a lab with the ability to detect food allergens is the latest in add-on technology from inventor Aydogan Ozcan, an engineering professor at the university of California, Los Angeles. He and his researchers are creating prototypes of these devices that turn the phones into precise lab instruments.
The iTube, Ozcan and his colleagues’ new device, converts smartphones into colorimeters that are able to detect minute amounts of allergens, such as peanuts, in food. It’s designed for use at home or in public, such as at a restaurant, said Ozcan, an engineering professor at the University of California, Los Angeles. Continue Reading →
Microwave ovens make are a common sight in modern kitchens. But apart from a very few deviations, most upcoming ovens have been toeing the old established lines of limited functionality and box-shaped form.
European appliance maker Brandt has somewhat broken the traditionalist standards with its new model, the Spoutnik. The new prototype flaunts a refreshingly vibrant colorful form on a never-before-seen spherical body. Continue Reading →
Ahh just what we needed!
According to Tech Hive, electrical engineer Brian Egenriether has come up with a Skittles Sorting Machine.
Within a relatively short (or ridiculously fast, depending on how you interpret such things) span of time, Brian’s machine is capable of separating, identifying, and maneuvering Skittles of various hues into one of five bowls.
Sure, this is probably not going to win Brian the Nobel Prize anytime soon, but it’s still an…interesting show of ingenuity.
If you’re wondering why the process takes as long as it does, Brian explained that it has everything to do with his “color discrimination circuit.” It seems that the camera needs to take a certain amount of pictures before the the machine is capable of determining the actual color. Brian claims that the machine could probably go through a whole bag in 20 seconds, but that would also result in a lot of mistakes.
Now, here’s the important question: Do the red ones really taste better than the green ones?
The prospect of growing crops in vertical farms directly inside of cities has been on the collective wish-list of environmentalists, sustainable developers, and futurists for quite some time now. And now it looks like it’s finally starting to happen.