Food is big business. This has lead to farms moving to more large scale commercial ventures, rather
than your local farmer supplying your store with produce. And people are noticing. There has been a sustained movement towards buying local over the last several years, such as the market Made in Madrid, a showcase for local farmers in Madrid, Spain. There has also been an increase in local markets as a showcase for what can be acquired relatively close to home.
This trend has been noticed by entrepreneurs, even locally in Madrid, who are coming up with a whole range of new and innovative ways for you get your food locally – right in the middle of the city. These ideas address the problem lack of space with solutions involving old shipping containers and vertical farms.
Speaking of which, a great success story is Sky Greens, the Singaporean
company that has come up with an effective method of farming vertically. This project is taking on the problem of increased population in Singapore and winning. Wouldn’t this be great in some of the old neighbourhoods of Madrid?
There is light at the end of the (hydroponic) tunnel. A growing trend in urban gardening is enabling us urban city dwellers to grow fresh produce in relatively small spaces.
Look out for your locally grown vegetables at a store near you soon!
How do you feel about differences between 3D-printred fried chicken and its food replica made by a craftsman?
Plastic food replicas. These are necessary replicas used by food service industry in Japan. You can see these everywhere, in almost every restaurant in Japan. The market scale is about US$ 70 million, and it is known as one of Japan’s unique culture and technique.
Please see the link about food replica in Japan. Just 2 minutes.
At present, one of the threats of the food replica industry is the 3D printer. If there is an accurate data available, everyone is able to make the food replica without they use traditional and artistic techniques made by a craftsman. Even if it is difficult to reach the current level of craftsmanship of food replica, some restaurants frequently change their menus, might be willing to shift to 3D-printed food replica.
Also, let’s look at the business potential in other foreign markets. If the cost of 3D printers are decreased, we might be able to expand the Japanese “food replica culture” efficiently. By utilizing state-of-arts technology, we might be able to introduce food replica culture and launch food replica business in the foreign market by use of 3D printing.
But, personally, at this stage, I hope that the food replica technique lasts forever and not be replaced by something produced by 3D printer. Because, I think 3D printed food replica is still in it’s baby stage as it lacks artistic sense such as frost and vapor, which express temperature, and shading and shadow, which express freshness. I hope that the craftsman continues to preserve or develop this unique Japanese technique.
Previously we’ve reported on some new innovations in 3D food printing from Foodini and 3D Systems. However, the inevitable question is how does this fit into the whole anti-processed food movement? I previously had a career in marketing at Kraft Foods working on Kraft Singles, the infamous American cheese that gets a bad wrap (no pun intended). However, processed cheese became popular because it was a technology that enabled the cheese to melt better and last longer. At the time, this technology provided utility for the military overseas as well as consumers who did not have access to fresh cheese daily. Will 3D food printing manage to popularize without the bad reputation or will there be consumer backlash?
These technologies are still new and we aren’t sure how these technologies will fully be commercialized for consumers, but practices are piloted across a range of uses: from German nursing homes to Hershey park to Culinary Institutes.
German nursing homes have begun to use SmoothFoods to patients with dysphagia, which prevents people from swallowing normal food. Instead of being on a liquid diet, these patients can now enjoy cauliflower, chicken, and pork. The company uses thickeners (which is still a secret recipe) in order to maintain form of real food. This pilot is now in 1000 homes in Germany.
One of the leading 3D printing companies on the scene just announced something BIG that is the first of its kind!
On October 28th,2015 3D Systems unveiled the grand opening of the 3DS Culinary Lab. It is a groundbreaking new culinary innovation center in the epicenter of the Los Angeles culinary community, laying the groundwork for education and engagement around the potential for 3D printed food. The Culinary lab is set to to educate and advance culinary 3D printing technology. Think about how far we have come and far we are going to go!
It will serve as a learning, collaboration and exploration space, where chefs, mixologists and culinary innovators can experience the intersection of their traditional craft and 3D printing. They will host ongoing content, programing and events with culinarians and industry organizations.
So now that we have a place where all of us 3D foodies can learn, innovate, experiment and explore, lets sign up! For a list of their upcoming events are classes check out their website here.
How wonderful wouldn’t it be if all the food produced were in fact consumed?
Food wastage and world hunger had long been debated over the years. Even though there were multiple suggestions to this problem, none of them had actually connected surplus and shortage of food. Apparently, technology can play an important role in linking edible food close to be thrown away to those with hunger.
In the US alone, 35 millions tons of food is wasted every year, approximately $165 billion worth of food dumped down the drain or into the garbage.1
Fortunately, today there are apps that have a huge potential to reduce this astronomical number and ultimately solve the problem of millions of people. Here are 6 of them:
Leftovers? Not a problem!
LeftoverSwap allows individuals to donate food items or meal leftovers to others close by. Takers and givers have different apps that connect them to arrange the pick-up. If you are a gardener you can also contribute to local pantries using AmpleHarvest – whatever surplus is welcome.
Helping food find people
It all began when the truckers Richard and Roger Gordon had a shipment rejected by the receiver – eggplants that were too dark or carrots that aren’t straight enough would simply ended up in the trash. The brothers had the idea to create the Food Cowboy to redirect the destiny of unwanted food, by sending it to food banks.
Connecting Donations with Charities
The idea behind it is provide a “marketplace” where farms, restaurants and grocery stores can donate excess food. On the other hand, charities and homeless people are notified to claim the donation. WasteNoFood is doing that in the San Francisco Bay area together with Feeding Forward, while Zero Percent is available for Chicagoans.
Save Money and Help Someone in Need
Tangotab allows you to get free deals on foods and drinks in Dallas, Fort Worth, New York, Hoboken, Chicago, Oklahoma City, and Los Angeles. Every time you use the app to get a deal, the restaurant donates a meal to a charity and your dinner helps feed others. Last count the app provided over 1 million meals.
Turning Your Food Photos into Real Food
Who never photographed your lunch and posted it on the Internet? Feedie encourages you to do that! All you have to do is download the app, visit a participant restaurant and share a photo of your meal. Done! The restaurant makes a donation and your photo made a difference.
The Greatest Thing Since Sliced Bread
PareUp gives imperfectly shaped beaked goods a chance to find its way to your grocery bag. The app is used by New York bakeries that give deep discounts on unexpired foods. You can save money and also help retailers keep perfectly good food from the trash.
Imprimimos desde papel hasta piezas para coches, pero que pensarías si te dijera que ya puedes imprimir comida? Si, has leído bien, imprimir comida.
Pues bien, esto es ahora posible con una impresora 3D de comida. Es así como Natural Machines piensa revolucionar el mundo de la comida. Su propuesta es simple: que las impresoras 3D que manejan alimentos se conviertan en un electrodoméstico mas en nuestras vidas como ya lo son el microondas y la batidora.
Después de mas de un año y medio investigando y haciendo pruebas, parece que han dado con la solución, y se llama Foodini. Esta innovación tecnológica ya ha visto la luz y es claramente una apuesta disruptiva en el mundo de la comida.
Foodini ayuda a crear platos, ya sean dulces o salados. Lo que se produce es comida de verdad, que utiliza como base ingredientes frescos. Cuenta con seis cápsulas en las que se puede introducir distintos ingredientes y dependiendo de la combinación de estos, se crean platos diferentes.
Eso si, estos ingredientes están preparados antes de ser imprimidos. Por ejemplo no puedes meter trozos de pistachos en las capsulas. De esta forma, Foodini realiza la parte difícil y “aburrida” de la cocina y que consume más tiempo como es la preparación de los platos, que a menudo es una de la razones por las cuales la gente deja de cocinar su propia comida casera.
Es muy fácil de usar, muy parecido a una tablet. Funciona con una aplicación, que incluso se puede utilizar desde tu teléfono móvil. Te imaginas poder hacerte la cena desde tu móvil?
Además de todo esto, Foodini esta conectada a las redes sociales y puedes tuitear y colgar tus recetas en tiempo real para que otros puedan utilizar tus recetas.
No cabe duda que Foodini es un producto innovador en el mundo de la cocina y que puede revolucionar la forma en la que percibimos la comida en casa, aunque todavía no se pueda imprimir una paella en 3D…llegará.
Con esto, España se adelanta a la NASA, que también investiga una tecnología que permita a los astronautas crear su propia comida en el espacio, y crea la primera impresora 3D de comida.
Como podéis comprobar, el limite pone la imaginación, y este es un claro ejemplo de ello.
Taste has always been a critical part of deciding what to eat, but over time we have added other criteria. At first, humans decided what to eat based on what was available in their communities. Then decisions were made based on ease of preparation e.g.microwaves, Betty Crocker baking mixes. A few more years and a little more advancement, and we not only consider taste, fresh & local ingredients, prep time, but also how healthy these foods are for our body.
But that all feels completely basic now. So let’s think about the future and how these emerging technologies will help us decide what to eat. With Big Data, Smart homes, and the ability to analyze food at the molecular level, possibilities are endless. So what could this look like?
You go to the doctor and find out you’re genetically at risk for high cholesterol and have a slight Vitamin C deficiency. Your smart fridge reads the report and adds potential foods to your shopping list. But these foods aren’t just oranges and fish. The food list is based on more than just the nutrition facts we see today like Fat, Calories, Iron etc. Companies like Nuritas are diagnosing food on the molecular level to understand how food attributes can prevent diseases or lower blood sugar. Using Big Data, these specific foods are considered along with your taste preferences, recipe repertoire, and ingredients already on hand to create a shopping list to prepare meals for the week. If your behavior indicates openness to new recipes, new recipes similar to your previous likes will be recommended. Or maybe it’s Tuesday and you have Salsa class so prep time needs to be limited to 20 minutes.
So… when will my fridge just start cooking these delicious & healthy homemade meals for me??
Check our more about Nuritas’s technology. It will blow your mind!
Have you ever felt that Sushi is too expensive? I believe that everyone who already visited sushi-bar think that Sushi is not cheap even though it is healthy.
Do you know that we can eat Sushi with very reasonable price in Japan. It is the place where sushi originated.
Now the former luxury food, Sushi, changed to one of the general public food with up-to-date technology.
Let me invite you to the miracle world of sushi-serving.
It is not a trick, it is real! Enjoy!
How many technologies could make it possible to enjoy luxury food at a low price?
Actually, almost all Conveyer-belt Sushi-Bars are introducing this amazing technology, which involves integrated low-tech, robotics, and even BIG DATA!
Let’s imagine a decade later when these kinds of integrated technologies are applied into the other food restaurants and industry around the world! It’s difficult for me to stop thinking about the infinite possibility!
Didn’t your mother ever tell you not to play with your food? Well that’s about to change.
What is this gamification business? Well thanks to Badgeville, ‘Gamification is the concept of applying game mechanics and game design techniques to engage and motivate people to achieve their goals.’ Sounds simple enough. In this post we’ll explore how this has been applied in the food industry, with the key word here being ‘engagement’.
First, let’s look at restaurants and how they get in on the game. Several chains have taken to adopting apps that allow games to be played for various rewards. Typically these rewards result in redemption coupons for various amounts off your next purchase. This has become effective in raising the return customers’ numbers. Punchh is a company that specifically works in the restaurant space to develop these apps.
This type of gamification can be used as a marketing ploy for the food industry to engage with consumers. Lay’s potato chips in the Netherlands is a great example. They created a campaign for the public to come up with a new flavour of Lay’s. This strategy created a buzz of initial interest, which quickly died down after the campaign came to an end. So how to keep the engagement up? Make people play for points. It seems humans are inherently competitive, so Lay’s got the public to post on Facebook for points. The Dutch participants would join a leader board to earn various rewards. Talk about hiking the stakes.
The mass market appeal comes in the form of pure apps such as Foodzy. This app and website is essentially a food journal for you to track what you are eating. Foodzy will award badges and other awards to try and keep your good eating habits up. It also connects to devices like a Fitbit to give you a balanced picture of exercise versus consumption. It all sounds quite wonderful really, although it hasn’t been tried at the time of writing.
Gamification certainly shows a lot of promise in keeping consumers interested, and even building good habits. So which game do you want to win?
Hydroponics is the art and science of growing plants without soil. Which means you can grow food in places you may have thought were impossible. Think your garage or rooftop!
Here’s How It Works
Plant roots are suspended in nutrient-rich water, a system which can use up to 60 to 80 percent less water than conventional outdoor farms by recycling every drop of water that plants don’t take up.
Just the right amount of nutrients, minerals, and vitamins and organic material are added to the recirculating water in order for the plant to grow to its full potential. Now thats what we call modern farming!Why You Should Start Hydroponic Farming
Hydroponically grown plants maintain optimum nutrient and moisture levels, so they grow faster and healthier.
Its easy, no soil means no weeds and no soil-born pests or diseases.
The root systems stay smaller on hydroponically grown plants, allowing the plant to focus its growth energy on producing plant mass rather than roots.
Plants grow up to 50% faster than in soil because they have easy access to food and water.
Hydroponically grown fruit and veggies have increased flavor and texture.
Hydroponics saves water because the water is recirculated and protected from evaporation.Happy Munching and Green Farming!Sources:
Go Green Agriculture Inc. / farmindustrynews.com
livescience.com / gchydro.com