A new material based on blue cheese fungus can attack and eat bacteria that comes in contact with it, protecting foods from spoiling. The material was designed to mimic the way rinds protect soft cheeses like Camembert and Brie, but it could conceivably be used as a self-cleaning coating for other surfaces — so long as you don’t mind a little fungus.
While M&Ms have famously claimed that a thin candy shell ensures they melt in your mouth rather than your hand, the same can’t be said for chocolate bars, which seem to melt easily within their own packaging. But if Kraft Foods gets its way, the soft, melted candy bar will soon be a distant memory. The company is actively searching for high-tech packaging that will prevent chocolate bars from melting even at temperatures up to 104 degrees.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.