Scientists have finally invented ice cream that doesn’t melt

September 3, 2015 by  
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If there’s one product that we can all agree is begging to be improved upon, it’s ice cream. Sure, there have been forays into weird new flavors like bacon goat cheese and jalapeño pickle, but the basic recipe, which literally no one likes, hasn’t changed for hundreds of years. Until now, that is. Scientists in the UK have developed a formula for ice cream that doesn’t melt – presumably in response to increasing global temperatures. Read the rest of Scientists have finally invented ice cream that doesn’t melt

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Scientists have finally invented ice cream that doesn’t melt

Former Google Maps Genius to Build the World’s Largest Plant Library

August 20, 2014 by  
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San Francisco-based startup Hampton Creek already has a couple of wins under its belt with its egg-free mayonnaise and dairy-free cookies. But its recent announcement that Dan Zigmond, formerly lead data scientist for Google Maps, will head the data resources for the company’s planned world’s largest plant library reveals just how grand its ambitions are. The purpose of the library? To identify and catalog plant characteristics in the quest to find more sustainable, animal-free alternatives to common foodstuffs . Read the rest of Former Google Maps Genius to Build the World’s Largest Plant Library Permalink | Add to del.icio.us | digg Post tags: animal free , chemistry , cruelty-free foods , Dan Zigmond , database , food science , Hampton Creek , Lee Chae , non-GMO foods , vegan foods , vegetarian , world’s largest plant library

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Former Google Maps Genius to Build the World’s Largest Plant Library

Sourdough Bacteria Could Keep Food From Going Moldy, Scientists Claim

March 29, 2013 by  
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Scientists at the University of Alberta and University College Cork in Ireland have found a way to use bacteria to prevent mold from eating up your leftover food . Their research is based on a study of sourdough bread, which doesn’t go moldy like other types of bread. Special bacteria that produce fungus-resistant acids during sourdough production may play a key role in extending the shelf life of bread and other foods, researchers say. The study was recently published in the journal Applied and Environmental Microbiology . Read the rest of Sourdough Bacteria Could Keep Food From Going Moldy, Scientists Claim Permalink | Add to del.icio.us | digg Post tags: Applied and Environmental Microbiology , bacteria food preservation , bread shelf life , food industry , food preservation , food science , food security , food shelf life , food waste reduction , fungi leftovers , moldy food , scientific research food , sourdough bread

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Sourdough Bacteria Could Keep Food From Going Moldy, Scientists Claim

180,000-Year-Old Candlelit Ali Barbour Cave Offers Unparalleled Fine Dining in Kenya

March 29, 2013 by  
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Read the rest of 180,000-Year-Old Candlelit Ali Barbour Cave Offers Unparalleled Fine Dining in Kenya Permalink | Add to del.icio.us | digg Post tags: adaptive reuse , arab design , candlelit cave , cave turned into a restaurant , coral cave , Design , Diani Beach , eco design , green design , indian ocean , kenya , south coast , sustainable design

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180,000-Year-Old Candlelit Ali Barbour Cave Offers Unparalleled Fine Dining in Kenya

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