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The rumor: Zapping food in a microwave leaches out key nutrients
We've all heard about how microwaving food removes some nutritional value, but is it true? Is something bad happening to our food behind that microwave glass?
Because apparently Americans don't have easy enough access to junk food, soon getting a candy bar could be as easy as hitting "print."
3D Systems announced a deal with Hershey's Thursday to collaborate on developing a 3-D printer that makes chocolate and other edible products.
Before you tuck in to your gravy-drenched, slow-roasted turkey this Thanksgiving, you might want to give thanks that you’re not circling above the earth at 17,500 miles per hour. Forget for a moment that you probably couldn’t even keep the food down in microgravity – would you be willing to trade those creamy mashed potatoes or Grandma’s green been casserole for something freeze-dried and wrapped in plastic?
For six astronauts currently working more than 200 miles above the surface of the earth, that choice is easy, as freeze-dried, irradiated and thermostablized food items are their only options. Luckily for them, food scientist Vickie Kloeris and her team at NASA have developed shelf-stable Thanksgiving meals to celebrate the holiday on the International Space Station. First though, they had to figure out a way to make the food taste good in space.
“One of our biggest challenges is that crew members in orbit do report that they feel like their taste buds are somewhat dulled,” Kloeris told CNN from the Johnson Space Center in Houston, Texas.
Your cooking partner is a robot, your fridge can talk, and your plate is your own personal dietician. Oh, and for a laugh you occasionally have a cook-off with a famous holographic chef.
This may sound like a scene from 1960s sci-fi cartoon The Jetsons, but the kitchens in coming decades may not be so far off those envisioned by futurologists.
With enough practice any hack can create a CAD rendering of a blender or produce an iPhone mockup that'll earn hundreds of likes on Dribbble, but designing a device that convinces people to make a meal out of maggots? That requires a special level of skill. Designer Katharina Unger is on a mission to make eating insects irresistible.
The recent graduate from the University of Applied Arts in Vienna and current Fulbright Scholar devoted her thesis project, called Farm 432: Insect Breeding, to developing an appliance that incubates insects for human consumption. The striking blue and white vessel is stocked with one gram of black soldier fly eggs, and over a period of 18 days, the eggs move through the device's chambers, gestating, reproducing, and ultimately producing 2.4 kilograms of nutritious, if slightly nauseating, fly larva.
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