The creators of Modernist Cuisine are getting ready to watch the big game just like anybody else: infusing water with cheddar cheese, blending an emulsified sauce with engineered tapioca starch, and deep-frying delicious snacks for all to enjoy.
A new coating material for food packaging could keep sodas fizzy, chips crispy and military rations more edible, scientists say. It’s made of a thin film of nanoscale bits of clay, the same kind used to make bricks, mixed with polymers. When viewed under an electron microscope, the film looks like bricks and mortar, according to its creator.
Next time you're hungry, but unsure what to make for dinner, don't despair — Kraft Foods has some ideas for you. Are you a mom? KraftBot calculates that you need Mac 'n' Cheese. Is it game day? KraftBot wants you to make queso dip, so here's a barcode for a brick of "cheese product." Are you a hung over college dude? Take the Cheez Whiz and Ritz crackers.
Or maybe you're morbidly obese. Go ahead, pick between a box of South Beach Diet fiber bars or a gallon jug of Hidden Valley Ranch — the choice is yours, shopper. Just as long as it's Kraft, and only Kraft.
In fourth grade science class, we learned that sodium chloride always, always forms simple cube-shaped crystals. That was before a gang of mad potato chip scientists got their hands on it.
In response to the Food and Drug Administration's imminent consideration of regulating the amount of sodium food manufacturers can include in consumer goods, Pepsico, whose Frito-Lay division makes Lay's potato chips, is redesigning the good old salt molecule to make it healthier.