YumSugar

Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Do You Text at the Dinner Table?

YumSugar — Fri, 29 May 2009 11:45:08 -0700

Modern society has widely embraced technology in every aspect of life, from music and shopping to reading and cooking. But have we gone too far? A recent New York Times article weighs in on the issue of texting, emailing, and tweeting while eating - something that etiquette expert Cindy Post Senning calls "texting anarchy." Marriage and family therapists also concur, citing texting while eating as an increasing complaint among couples in counseling. I'm no stranger to sending a text or two at the table, especially if my companion is in the restroom or on the phone as well. Still, I have to agree that this form of communication should probably stay away from the dinner table, unless it is necessary and relevant. What are your thoughts? Are you guilty of texting at the table?

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The Future of the Pub Could Rely on Technology

YumSugar — Fri, 13 Mar 2009 13:00:39 -0700

Great Britain's pubs are in trouble. In the wake of the economic downturn, bars have been closing by the several dozen each week. So do British brewpubs have a future? One expert says yes and predicts technology could be the pub's saving grace.

Future trends analyst Ben Hourahaine tells the UK's Telegraph that, for taverns and pubs, microchips could be the wave of the future. He predicts that by 2259, when a loyal customer walks into his usual bar, a reader above the door will scan the individual's microchip, note the patron's usual order, and deduct a payment automatically. Raising another pint? That could be as easy as placing an order on one of the many touch-sensitive tables at the tavern. Buddy not able to make it? You could simulate enjoying a pint with a pal, thanks to hologram technology. Hourahaine added:

Despite significant developments in bar technology over the past 250 years, the majority of pubs have managed to retain their original character. Exciting technological innovations will only enhance the customer's experience, actively engaging them and inspiring them.

The technology may be years away, but Hourahaine has a point: Technology could be the impetus to keep certain establishments - such as neighborhood pubs - in business. What do you think of Hourahaine's prediction for the pub's future?

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Advertising Advances May Change Your Food Decisions

YumSugar — Fri, 22 Aug 2008 14:45:57 -0700

Recently grocers and restaurant chains have started to employ a sophisticated type of digital advertising. The videos and images influence a shopper's decisions as they browse supermarket aisles or wait in line to pay. At select Dunkin' Donuts in New York, people who order coffee in the morning see ads promoting breakfast items at the register. Then while they wait for their orders, the television screens show different images that encourage the customer to return for lunch. In Germany, grocer Metro Extra uses digital screens to sway a shopper. Certain goods have special tags attached to them, so when you grab a box of Kellogg's Frosted Flakes, the eye-level screen changes its message to display a sale price for, say, Wheaties.

At a time when shoppers are more cautious about how they spend their money, this could give certain food companies an edge. What do you think: Is this new advertising scheme brilliant, or does the technology to increase impulse buys creep you out?

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Want an Oven You Can Fold?

YumSugar — Thu, 11 Oct 2007 09:03:11 -0700

If you've ever been on a vacation, or a business trip, and said to yourself, "Gee, I'd really like a roast chicken, if only I had an oven," then I have great news for you. Scientists in Taiwan have created an oven out of cloth. The lightweight, foldable oven is easily transported and weighs "just a few hundred grams." Although, it does take a lot of power to make it work.

Personally I think it's pretty cool. While I wouldn't necessarily take it on a trip with me, it would be really great to store in my desk drawer. Just think, I could do all 52 weeks of baking here in the office!

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Tired of Room Temperature Drinks?

YumSugar — Wed, 19 Sep 2007 09:03:31 -0700

Have you ever had a craving for a nice cold beverage, only to realize that the only option is room temperature and there's no more ice? If you answered yes, then you'll be interested to hear about a rumored technological advancement in the beverage world.

According to insiders, a new technology will do away with the need for ice, as once opened, the bottles will be chilled from the inside out. A new drink called Sprite Super Chilled could reach the United Kingdom by next year. They will only be available via special vending machines that regulate the temperature. If successful they could reach our shores in the near future.

I don't know about you guys, but I think this sounds a little bit sketchy, and yet totally fantastic at the same time.

Source: Mirror via Spluch
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Kellogg's Testing Logo Corn Flakes in the UK

YumSugar — Wed, 14 Oct 2009 15:20:07 -0700

From Chanel suckers to LV-inspired cupcakes, fashion labels and food have been teaming up in unusual ways. But this trend may be headed in a direction that even the most brand-beset consumers couldn't have comprehended.

In an effort to quash imitators, cereal brand Kellogg's is developing laser technology in the UK to burn its logo onto individual Corn Flakes. "Now you'll always be able to tell your Corn Flakes from your corn fakes!" Kellogg's UK tweeted yesterday.
The company intends to use concentrated beams of light to print a toasted trademark logo without altering the cereal's taste, and is going to test batches before deciding whether or not to put branded flakes in all Corn Flakes boxes. If successful, the logos could be put on other brands, such as Special K and Bran Flakes.

Helen Lyons, lead food technologist for Kellogg, said, "We want shoppers to be under absolutely no illusion that Kellogg's does not make cereal for anyone else. We're constantly looking at new ways to reaffirm this, and giving our golden flakes of corn an official stamp of approval could be the answer."

Source: Twitpic User KelloggsUK

USDA Orders Audit of National Organic Program

YumSugar — Mon, 10 Aug 2009 15:00:51 -0700

In the wake of the economic downturn, not only has the organics industry lost a significant share of customers, but it's been plagued by scandal as well. The natural foods industry was also the subject of debate when a recent UK study found that organic food is no healthier than conventional. Now, the US Department of Agriculture, hoping to address the ongoing organics problems, has ordered an audit of its National Organic Program (NOP), the organization that sets standards for organic products in America. The review, to be performed by the Commerce Department's National Institute of Standards and Technology, will examine whether the program is using internationally recognized standards for overseeing its network of almost 100 private certifiers, all of which have authority to determine whether foods meet federal organic standards.

Will an audit of the National Organic Program put questions about organic standards to rest? Do organic foods have a higher nutritional content than their conventional counterparts?

In Season: Strawberries

YumSugar — Tue, 26 May 2009 05:50:25 -0700

There are few better markers to the beginning of warm weather than the appearance of vividly-hued, plump strawberries at the farmers market. Although modern technology has allowed strawberries to become increasingly available year-round, these red-fleshed fruits are at their sweetest from April to July. Find out how they're best stored - and eaten - when you read more.

Select berries with a firm texture, shiny skin, and saturated color - this indicates that they are ripe and at their peak. The best way to keep strawberries is by separating unwashed berries in layers with paper towels, then place them into a sealed container in the refrigerator. When stored in this manner, free of excess water, strawberries can maintain their firm texture for up to three days.

While strawberries are sweet and juicy enough to enjoy on their own, their versatile flavor enhances the quality of a number of dishes:

Play up the berry's tartness in an avocado and strawberry salsa.
Toss into a salad with savory feta and crunchy sugar snap peas.
Muddle with citrus flavors in a cocktail such as the Redhead in Bed.
Allow diced, macerated strawberries to set in a gelatin-based pie.
For a more traditional pastry dessert, bake a strawberry mascarpone tart.

What's your choice way to enjoy strawberries? Do you prepare them in any unusual ways?

PETA Wants to Make Tofu Flavored Like George Clooney

YumSugar — Fri, 13 Mar 2009 03:30:22 -0700

PETA is running out of viable ideas. In yet another absurd turn of events, the animal rights organization wants to harvest - get this - actor George Clooney's sweat to create a new flavor of tofu.

The group obtained one of the actor's sweat-laced gym towels to raise money at a fundraising auction, but then decided it might be better off using the actor's perspiration in a food product. PETA President Ingrid Newkirk penned a proposal to Clooney himself, in which she discussed the invention, to be called CloFu:

The technology actually exists to take your perspiration and make it into George Clooney-flavored tofu (CloFu) . . . we would attract many people who don't try tofu because they worry that it would be bland . . . we hope this idea meets your approval.

The star's response? "As a mammal, I'm offended," he said. I second that. I mean, I love George Clooney as much as the next gal, but the entire concept is disgusting. By George, does PETA really think that consumers are so dumbstruck by stars that they would eat something like CloFu? Are you as horrified by the letter as I am?

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