Researchers at MIT have created a 3D-printable Oreometer that uses twisting force to determine if it is possible to evenly split an Oreo cookie, reports Juandre for Popular Mechanics. “While studying the twisting motion, the engineers also discovered the torque required to successfully open an Oreo is about the same as what’s needed to turn a doorknob—a tenth of the torque required to open a bottle cap,” writes Juandre.
A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today. “One day, just doing experiments, and, all of a sudden we realized that this machine would be perfect for opening Oreos because it already has … the fluid in the center, and then these two discs are like the same geometry as an Oreo,” says Owens.
MIT researchers have developed an “Oreometer” to test the optimal way to split an Oreo cookie, an exercise in rheology, or the study of how matter flows, reports Isaac Shultz for Gizmodo. "Our favorite twist was rotating while pulling Oreos apart from one side, as a kind of peel-and-twist, which was the most reliable for getting a very clean break,” explains graduate student Crystal Owens.
CNN reporter Madeline Holcombe spotlights a new study by MIT researchers exploring why the cream on Oreo cookies always sticks to one side when twisted open. Graduate student Crystal Owens explains that she hopes the research will inspire people "to investigate other puzzles in the kitchen in scientific ways. The best scientific research, even at MIT, is driven by curiosity to understand the world around us, when someone sees something weird or unknown and takes the time to think 'I wonder why that happens like that?'"
Graduate student Crystal Owens speaks with Popular Science reporter Philip Kiefer about her work exploring why the cream filling of an Oreo cookie always sticks to one side. “It turns out there’s not really a trick to it,” Owens says. “Everything you try to do will get mostly a clean break.”
Graduate student Crystal Owens and her colleagues tested the possibility of separating the two wafers of an Oreo in a way that evenly splits the cream filling using a rheometer, an instrument that measures torque and viscosity of various substances, reports Becky Ferreira for Vice. “After twisting Oreos apart with the instruments, the team visually inspected the ratio of creme on each wafer and logged the findings. A number of variations on the experiment were also introduced, such as dipping the cookies in milk, changing the rotation rate of the rheometer, and testing different Oreo flavors and filling quantities,” writes Ferreira.
Boston Magazine’s Spencer Buell highlights the MIT Banana Lounge, a student-run operation that provides free bananas and also serves as a multi-functional meeting space for the community. “Of course, this being MIT, the students have totally optimized their free-tropical-fruit operation to get it down to (what else?) a science,” writes Buell. “Their commitment to smart banana storage and analysis of supply chains, not to mention documenting the merits of bananas over, say, apples, is truly something to behold. More data is involved than you would think.”
Boston Magazine reporter Scott Kearnan spotlights Clover, a farm-fresh restaurant and food truck, created by Ayr Muir BS ’00, SM ’01. “Clover is so confident about its commitment to only using fresh-from-the-farm produce that, believe it or not, it doesn’t have a single freezer in its restaurants,” writes Kearnan.
Boston Globe reporter Sheryl Julian spotlights J. Kenji López-Alt ’02 - a chef, restauranteur and writer - and his new cookbook, “The Wok: Recipes and Techniques.” In his new cookbook, “you hear someone who’s giving you all kinds of alternatives in recipes, in the techniques, in the way you operate in your kitchen,” writes Julian.
TechCrunch reporter Brian Heater spotlights MIT startup Strio.AI, which is aimed at bringing autonomous picking and pruning to strawberry crops.
Renaldo Webb ’10 founded PetPlate, a fresh-cooked pet food company that delivers personalized meal plans directly to pet owners, reports Igor Bosilkcovski for Forbes. “Webb got the idea for the company when he worked with pet food companies as a consultant, and was able to realize that the low quality ingredients in the pet food had been the underlying reason for many health issues with pets, particularly obesity,” writes Bosilkcovski.
The food truck Cassandria Campbell MS ‘11 and Jackson Renshaw started in an effort to bring locally sourced and healthier food options to the Boston area is now being turned into a restaurant, reports Devra First for The Boston Globe. “These are beautiful neighborhoods and people deserve to be able to walk down the street and get something good to eat,” says Campbell. “If I have kids, I want them to be able to do the same.”
Prof. Carlo Ratti has proposed a 51-story skyscraper for China’s technology hub of Shenzhen that would produce crops to feed populations of up to 40,000 per year, reports Bloomberg News. “Ratti envisions his farmscraper as a self-contained food supply chain, where the crops can be cultivated, sold and eaten all within the same building.”
After the Covid-19 pandemic caused a drop in revenue, Christine Marcus MBA '12 reinvented Alchemista, her food tech delivery service, reports Geri Stengel for Forbes. Marcus targeted the home market allowing property managers to “use temperature-controlled food lockers as vending machines to offer meals, snacks, and more in the lobby or another common area,” writes Stengel.
Boston Globe reporter Janelle Nanos spotlight Spoiler Alert, an MIT startup that works with major food brands to save food that might have gone to waste. “One of our core beliefs is that waste is no longer a necessary or acceptable cost of doing business,” said Spoiler Alert cofounder and chief product officer Emily Malina MBA ’13. “Everything we do is geared towards moving perishable inventory faster to benefit brands, retailers, consumers, and the planet.”