Breaking the silence, vegetables in a Japanese supermarket start to talk to the customers. Founded and developed by Uda Lab and Hakuhodo I-Studio’s HACKist Creative Lab, this unique in-store promotion prototype, Talkable Vegetables, was tested starting this summer in Hug Mart in Sapporo, Hokkaido.
The acronym that keeps Europe awake at night is TTIP (Transatlantic Trade and Investment Partnership), a trade and investment deal that the EU is negotiating with the US. From Rome to Brussels consumer groups rise up against it. The reason? This deal could get never-seen-before genetically modified organisms on the supermarket shelves.
Although the trade and the human consumption of GMO animal products are outright banned, there are some bugs in the system, such as the recent “jellyfish-lamb” case. France went into a panic because a lamb that was the offspring of a sheep modified to express a green fluorescent protein made it to market. All over the world biologists are experimenting with animal genomes and the risk of bumping into a “bodybuilder pig” exists. To what extent is there the possibility of having genetically modified animals on our plates? Here an estimate by Wired.
We don’t have to leave our homes to do groceries, buy new clothes, furniture, or anything. We can buy everything online! A couple of clicks, and then we wait for the postman to deliver our purchase. Soon this process of online shopping will become even more digital since drones are working hard to take over postmen.
From our Analogue vs Digital Memory Game
An algae with bacon flavor, high nutritional value and rich in protein? Sounds like a speculative dish from the Bistro In Vitro, but it’s already existing: it’s dulse. Scientists at Oregon State University have been working to engineer and harvest a unique variety of dulse that, when fried, tastes just like the fatty, tasty pork belly but with greater health benefits.
No, this isn’t another lab meat vision from the Bistro In Vitro restaurant. While today’s meat production will be hard to maintain as the world population increases, there are other ways to get our protein fix.
The Kitchen Insect Farm created by Katarina Unger enables you to grow your own protein source at home. The table-top device provides an environment for Black Soldier Fly eggs to grow into larvae that feed on bio-waste.
It takes the device 432 hours to turn one gram of Black Soldier Fly eggs into 2.4 kilogram of larvae protein. Once matured the larvae self-harvest and fall clean and ready to eat into the harvest bucket of the device. A few of the harvested larvae are selected to be dropped back into the top of the machine and start the cycle again.
We especially appreciate the clean medical look of the device, that subtly counterbalances the stereotypical associations people have with consuming insects.
Bioprinting is already used in experimental medical applications, but it could probably also be employed in the meat-industry. Cultivator, by German Interaction Design students Sarah Mautsch and Aaron Abentheuer, is a speculative design project on how this technology could find its way into the kitchen of the future.
Just on the eve of April 1, Amazon introduced a new gadget named Dash Button, which will help you order groceries automatically. The timing of the announcement led a lot of people into thinking that it was just another April Fools’ joke, but it turns out that the e-commerce company is pretty serious about its new technology.
Throughout the lands of the Persian Gulf, desertification is a fact of life. As a result, the countries of this region import 90 percent of their food supply. A new technology developed by visionary researchers at the Waseda University, in Japan, might have found the solution to this problem. A special absorbent film that require no soil may be able to grow plants more efficiently than soil farming.
The research team, lead by Professor Yuichi Mori, has developed a hydrogel film that can hold 1,000 times of its weight in water. The scientists are already testing these films in 180 film farms.