Mouth to Mouth - Food Chain Design and Experience
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Mouth to Mouth - Food Chain Design and Experience
Looking at all the facets of the food chain
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Coca-Cola Israel Designs First-Ever Selfie Coke Bottle

Coca-Cola Israel Designs First-Ever Selfie Coke Bottle | Mouth to Mouth - Food Chain Design and Experience | Scoop.it

A new Israeli invention, the selfie bottle, let's you enjoy an ice-cold bottle of coke while taking a selfie at the same time.

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New Book Clarifies Butter’s Spread and Chronicles Its Wars With Margarine

New Book Clarifies Butter’s Spread and Chronicles Its Wars With Margarine | Mouth to Mouth - Food Chain Design and Experience | Scoop.it


The story of milk agitated into greatness

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The art of cooking with and eating crickets, and where it’s going down in Denver

The art of cooking with and eating crickets, and where it’s going down in Denver | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Many diners have no problem with liver mousse, beef heart or head cheese, but the moment you suggest eating bugs, the food conversation comes to a halt.
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Bug Grub: Israeli Startup Flying Spark Breeds Protein-Rich Edible Insects To End World Hunger

Bug Grub: Israeli Startup Flying Spark Breeds Protein-Rich Edible Insects To End World Hunger | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Israeli startup Flying Spark is set to provide an alternative source of protein - fruit fly larvae - to end world hunger.
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Double The Sweetness, Half The Sugar: DouxMatok Tricks Your Brain Into Cutting Sugar Intake

Double The Sweetness, Half The Sugar: DouxMatok Tricks Your Brain Into Cutting Sugar Intake | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
A diet low in sugar is recommended to prevent the onset of diabetes. Now, Israeli startup DouxMatok offers the same sugary experience with half the calories.
Michael Plishka's insight:

Increases sugar surface so we taste it more and can use less. Brilliant!


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The 7 Foodtech startups that will have market share in food delivery in 2016

The 7 Foodtech startups that will have market share in food delivery in 2016 | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
November 17, 2015 Article in Hazelblog, the official food waste awareness and food-tech blog of Hazel Technologies LLC. This article details the 7 Foodtech startups that will have market share in food delivery in 2016
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Brands let consumers customize their packaging

Brands let consumers customize their packaging | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Increasingly, consumers are seeking products with personalized packaging, instead of ones merely emblazoned with a brand’s name. With the rise of extreme individualism, they want ways to put their own stamp on the products they purchase. Brands can benefit by letting people customize labels, forging a deeper connection that can lead to long-term loyalty.
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French traditionalists praise warning from Prince Charles that artisanal cheese could disappear

French traditionalists praise warning from Prince Charles that artisanal cheese could disappear | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
French cheese producers applaud Prince Charles for his warning that centuries-old varieties of cheese could disappear
Michael Plishka's insight:

How does we balance food safety and the preservation of culinary heritage?

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Michael Plishka's curator insight, December 7, 2015 10:53 PM

How does we balance food safety and the preservation of culinary heritage?

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First ever flying pub takes to skies

November 11, 2015: Melbourne’s flying pub, equipped with draught beer and a cover band, has taken off inside a re-fitted gulfstream jet.
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From switchel to swiggable soups: SRG's 10 culinary trends 2016

From switchel to swiggable soups: SRG's 10 culinary trends 2016 | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
From savory yogurt and coffee fruit infusions, to switchel – apple cider vinegar-based concoctions that offer a modern twist on a centuries-old tradition - Sterling-Rice Group (SRG) highlights 10 culinary trends it predicts will inspire packaged foods and foodservice menus in 2016.
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Astronauts are going to start eating lettuce grown in space

Astronauts are going to start eating lettuce grown in space | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Astronauts on the International Space Station will sit down to a very special meal tomorrow as they become the first people to ever eat vegetables grown on the station itself.
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Britain's best restaurant puts female chefs centre stage

Britain's best restaurant puts female chefs centre stage | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Fans of the simple meat and seafood dishes at Barrafina will queue halfway down Adelaide Street for a seat at London’s most lauded tapas bar. But the informal approach to quality dining is not the only thing that makes the award-winning Spanish restaurant stand out.
Michael Plishka's insight:

What type of angles do you think women chefs bring to Innovating with, and experiencing, food?

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New Research Finds Avocado Extract Prevents Listeria in Food

New Research Finds Avocado Extract Prevents Listeria in Food | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
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Michael Plishka's curator insight, November 22, 12:34 PM
Waste product a great value add
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Face electrodes let you taste and chew in virtual reality

Face electrodes let you taste and chew in virtual reality | Mouth to Mouth - Food Chain Design and Experience | Scoop.it

Electronics that stimulate your sense of taste and texture mean you can taste and chew without any food – or give real dishes more bite

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Cockroach milk is the superfood the world’s been waiting for

Cockroach milk is the superfood the world’s been waiting for | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Think twice before killing the next cockroach you find in your apartment.

A team of scientists at India's Institute for Stem Cell Biology and Regenerative Medicine discovered that cockroach milk may be the greatest superfood of them all.

The Pacific beetle cockroach (the only kind that gives birth to live young) feeds it's babies by lactating protein-dense crystals, which pack fats, sugars, amino acids, and more than four times the nutrition of cow's milk.

"It's time-released food," project lead Subramanian Ramaswamy told The Times of India. "They can be a fantastic protein supplement."

But don't swap out your smoothie's almond milk just yet. Despite it's nutritional value, cockroach milk is extremely high in calories.

Researchers are currently working to sequence the genes so they can be reproduced in a lab—and the world can avoid the horror of a cockroach milking farm.

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Will eating food dropped on the floor make you sick? Probably not, says disease specialist

Will eating food dropped on the floor make you sick? Probably not, says disease specialist | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
PEORIA — So you’re going on about your meal and, for whatever reason, a morsel escapes and lands on the floor. Do you eat it after one second? After five? Ten?
That question was posed Tuesday evening by infectious disease specialist Dr. John Farrell at the University of Illinois College of Medicine at Peoria. He spoke on the fact and fiction of the “five second rule,” an unofficial standard for how long it might take harmful bacteria to scurry toward your snack and take
Michael Plishka's insight:
Who wants to partner in designing a restaurant where the food is purposely dropped on the floor and then eaten?
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Around the country, organic farmers are pushing for ‘GE-free’ zones

Around the country, organic farmers are pushing for ‘GE-free’ zones | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
Economic pressure is raising the stakes for both sides in the debate over genetically modified foods.
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French traditionalists praise warning from Prince Charles that artisanal cheese could disappear

French traditionalists praise warning from Prince Charles that artisanal cheese could disappear | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
French cheese producers applaud Prince Charles for his warning that centuries-old varieties of cheese could disappear
Michael Plishka's insight:

How does we balance food safety and the preservation of culinary heritage?

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Michael Plishka's curator insight, December 7, 2015 10:45 PM

How does we balance food safety and the preservation of culinary heritage?

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Pantone-Paired Smoothies : colorful smoothie

Pantone-Paired Smoothies : colorful smoothie | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
colorful smoothie - Art director Hedvig A Kushner collaborated with photographer Michael Kushner to create this playful color experiment, which pairs pantone swatches ...
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Innovation is only way to meet future food challenges, says PepsiCo’s top scientist | Food Business News

Innovation is only way to meet future food challenges, says PepsiCo’s top scientist | Food Business News | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
News, Markets and Analysis for the Food Processing Industry
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Line-Extension Time Bomb Claims Another Victim: McDonald's | Al Ries - Advertising Age

Line-Extension Time Bomb Claims Another Victim: McDonald's | Al Ries - Advertising Age | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
al ries writes that all-day breakfast isn't going to reverse an issue caused by decades of products not core to the brand.
Michael Plishka's insight:

Even though I like the idea of all day breakfast, I tend to agree with the assessment that McD's has overextended itself and lost connection to what made it successful in the past. 

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The SpinChill helps cool your drink down in no time at all

The SpinChill helps cool your drink down in no time at all | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
When you want an icy cold beverage from a can or bottle, you would normally go to the refrigerator and pull out your drink of choice. Of course, there's always the occasion where you don't have that luxury. Say you're on a picnic, and haven't had enough time for it to cool, or ran out, and had to buy more at the store, but also haven't had the time to…
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Thomas Keller on the Simplicity of Good Hospitality and What Young Cooks Must Have to Succeed

Thomas Keller on the Simplicity of Good Hospitality and What Young Cooks Must Have to Succeed | Mouth to Mouth - Food Chain Design and Experience | Scoop.it
How do you begin to say thank you to one of our greatest living chefs? Gratitude was the feeling that came over me as I thought of what chef Thomas Keller has done to develop a level of upmost culinary excellence that has surpassed the challenges of time, economic hurdles, and increasing competition in the restaurant industry.
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