Tangible Media Group researchers have created shape-shifting, edible pasta, writes Grace Williams for Fox News. The pasta, which transforms from a flat sheet into 3-D shapes, could cut packaging and shipping costs for “large supermarkets, mountain hikers and Mars travelers, or whoever has the need of saving shipping spaces,” says former MIT graduate student Lining Yao.
Reporting for WGBH about new technologies that can help reduce carbon emissions, Heather Goldstone spotlights how Media Lab researchers have developed shape-changing noodles that transform from a flat sheet of gelatin into 3-D shapes when dropped in water. “Those flat sheets can be shipped more efficiently,” explains Goldstone.
Wen Wang, a former grad student and research scientist, speaks with Janelle Nanos of The Boston Globe about the shape-shifting noodles she and her colleagues engineered. The technique, which transforms a flat sheet of noodles into 3-D shapes, could reduce food shipping costs and could eventually be used to feed astronauts. “You can save space in space,” explains Wang.
In this video, CNN highlights how researchers from the MIT Media Lab have developed shape-changing noodles. The noodles transform from a flat sheet into 3-D shapes when submerged in water, and could cut down on shipping costs and environmental waste.
Popular Science reporter Rachel Feltman writes that MIT researchers have developed shape-changing noodles that transform from a flat sheet into 3-D shapes when submerged in water. Feltman explains that by packing pasta in flat sheets, “manufacturers could cut packaging sizes in half—cutting down on wasted cardboard and shipping container space.”
Newsweek’s Anthony Cuthbertson writes about new research from a team at the Media Lab’s Tangible Media Group, who have “created flat sheets of gelatin and starch that transform into 3D shapes, such as flowers and pasta forms, when submerged in water.”
Nima, a startup founded by alumni Shireen Yates and Scott Sundvor, has been named to CNBC’s list of 25 promising start-ups for its portable food allergy detector, reports Ashley McHugh-Chiappone. “I just wanted a quick, easy way to test a piece of the dish and see for myself if it was gluten-free," says Yates of her inspiration for the device.
Guardian reporter Mark Harris writes about research scientist Caleb Harper’s work developing sensor-controlled systems that could allow farmers to grow food in varying conditions around the world. Harper has also developed a system to share data on optimal growing conditions in the hopes of providing “access to biology in the same way that HTML gave us access to the internet.”
In this Atlantic video, Caleb Harper, a research scientist at the Media Lab, speaks about how farming will change as more people begin moving to cities. Harper explains that if individuals are enabled to grow fresh food, “then countries that import a lot of their own foods now can start to build up a capacity within their border.”
Boston Globe reporter Janelle Nanos writes about Spoiler Alert, a platform developed by two MIT graduates that is aimed at connecting food distributors with food-rescue organizations. Nanos writes that the platform has been “adopted by 200 businesses and nonprofits in New England to cut down on waste and encourage donations by making them easier to track.”
In an article about food allergies for WBUR’s Bostonomix site, Rachel Zimmerman spotlights the Nima gluten tester, a portable device developed by two MIT graduates that can detect gluten in foods within minutes. The device “can detect gluten in concentrations as low as 20 parts per million,” Zimmerman explains.
MIT scientists have developed a device that can evaluate the ripeness of an apple by measuring the glow of chlorophyll in the fruit’s skin, writes Jesse Emspak for CBS News. “Such a gadget could make a big difference for apple distributors, who sometimes have to guess when deciding where to send their stock,” explains Emspak.
MIT researchers have developed a handheld sensor that can determine the ripeness of a piece of fruit, reports Deborah Netburn for The Los Angeles Times. The new device could “help farmers determine the optimal time to harvest fruit, or help them rapidly sort apples in storage facilities based on their ripeness.”
In an article for Scientific American, Layla Eplett writes about Prof. Heather Paxson’s book on American artisanal cheese culture. Eplett writes that after observing the increasing number of artisanal cheese shops, Paxson was inspired to visit "artisanal cheesemakers throughout the US who revealed diverse backgrounds and motivations for learning the craft.”
MIT spinoff Sample6 has raised $12.7 million to create a better system for detecting bacteria in food, writes Luke Timmerman for Forbes. “The company has developed a technology that can target specific bioparticles, light them up and do it without enriching the sample,” explains Timmerman.