It wasn’t just cronut-inspired pastry hybrids.
2014 brought the doughssant, the doughscuit, and the crookie. You could even call the Taco Bell waffle taco a direct descendent of the trendy pastry mashups. But it’s good to know that the year’s food innovations didn’t stop there. Many addressed the pressing problems of climate change, world hunger, public health, and animal welfare.
Whether you’re a Luddite, a technophile, or something in between, here are some of the year’s coolest, useful, and tastiest developments that came out of the overlapping spheres of food and technology.
A banana that prevents blindness
Young children in Sub-Saharan Africa eat a lot of bananas. They also go blind at a frightening rate—30% of kids under age 5 are at risk—due to the lack of vitamin A in their diets. Scientists have engineered a souped-up banana, enriched with alpha and beta-carotene which the body converts to Vitamin A. It could prevent 1 million cases of blindness a year.
Researchers have developed a device that can scan food for additives, impurities, and even taste. It works like a human tongue with sensors that detect substances and send signals to a computer for analysis, much like the way taste buds transmit flavor messages to the brain. Ultimately it will be used to detect toxins and bacterial contamination at food inspection and processing sites. It’s already in use in Thailand where restaurants earn a Thai Delicious designation when the e-tongue verifies the tastiness of their ingredients.
A British inventor has come up with a levitron that lets you sip a Bloody Mary out of thin air. Soundwaves lift cocktail droplets out of a glass and suspend them in space. He’s hoping to have a floating rainbow of jelly beans by Easter.
WikiFood (the company), is making WikiPearls (the product), out of WikiCells (the material). These are all-natural, water-tight, edible shells made from things like dried fruit, coconut, and seaweed. WikiFood casings reduce packaging waste; they provide a protect barrier against contaminants and temperature swings; and they can be enhanced for improved nutrition. They’re a natural for humanitarian food aid, but you can also buy them at Whole Foods filled with Stonyfield yogurt.
3D Printed Food
The futuristic fantasy became a reality in 2014. The Foodini is a home printer that produces pasta and burgers to cook at home, and The ChefJet prints desserts in sugar and chocolate. 3DPrintingIndustry explores the outer limits of printed edibles, like foods that can double as biomedical sensors or electrify your insides with conductive jello. Recipes and other matters of modern gastronomy are discussed at 3Digital Cooks.
The innovations will keep coming.
Food startups are attracting significant venture capital as we look for solutions to society’s ills and explore viable, sustainable alternatives to our current model of industrialized food production. Insect-based foods, customized nutrition, laboratory-grown meat analogs—these are some of the developments we’ll be seeing in 2015 and beyond.