We're all for eating healthy, but if I was shopping around for a new artificial tongue (let's try not to imagine the kind of mishap that would result in that kind of situation), I'd want to make sure I could tell the difference between American and Mexican coke. Chemists at the University of Illinois have come up with an artificial tongue that they are aiming at the food industry, but which I would very much like in my mouth, in the event that my tongue is no longer residing there.
This artificial tongue is actually surprisingly simple: it measures sweetness in all its wonderful and varied forms by measuring pH changes when that sweetness hits some boric acid. In 80 different trials, it correctly identified 14 different types of sweetener with 100% accuracy, which is almost certainly better than my dumb flesh-tongue can manage. It's a major step up, at least for sweet foods, from traditional artificial tongues, which usually have difficulty sensing the difference between artificial and natural sweeteners.
Current status: The "tongue" was demonstrated last summer, and will eventually end up in factories, tasting all kinds of sweet foods you and I can only dream of.
Runner-up: This electronic tongue can tell the difference between different Cava wines. If they make one for Malbec, we'll talk.