Lifeboat Foundation

Ice creams and hot summer days seem to go together perfectly, until you realise the heat of the latter is turning the former into a melting mass of deliciousness oozing down the side of your cone.

Luckily for us, scientists have discovered a naturally occurring protein that can be used in ice cream to make it more resistant to melting than the ice creams we enjoy today. According to researchers at the Universities of Edinburgh and Dundee in Scotland, the protein, which is called BslA, will allow ice cream to stay frozen for longer by binding together the air, fat and water in the product.

Not only will this make ice cream more impervious to things like heat, but the researchers say it also results in a super-smooth consistency. The protein, which can be made inside friendly bacteria, adheres to fat droplets and air bubbles, making for a more stable ice cream mixture that prevents the development of ice crystals.

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A unique conveyer belt design allows the three-story greenhouse to be efficient and sustainable, providing jobs and fresh produce to the Jackson community.

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“Hervé This, the father of molecular gastronomy, thinks the meals of the future should be constructed from chemical compounds.”

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This is the product that Google wanted to buy for $300 million and just got denied…

The first vegan burger that ‘bleeds’ like meat.

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It may look like Immortan Joe’s Citadel from Mad Max: Fury Road, but this abstract desert obelisk isn’t a citadel of the post-apocalypse. It’s a self-contained city—also called an arcology—that French firms Nicholas Laisné Associés and OXO Architects propose to build in the Saharan desert.

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Hosted by the IEEE Geoscience and Remote Sensing Society, the International Geoscience and Remote Sensing Symposium 2015 (IGARSS 2015) will be held from Sunday July 26th through Friday July 31th, 2015 at the Convention Center in Milan, Italy. This is the same town of the EXPO 2015 exhibition, whose topic is “Feeding the planet: energy for life”.

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When the surface becomes too toxic, there’s always the tunnels.

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“OS FERMENTATION events have included installations, workshops, prints, and tastings. The installation includes digital prints created by custom electronics and software that allow microbes to take their own “selfies” and add image manipulation effects to their images based on the shifting pH levels, oxygen, and color values of the fermentation process.”

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Kyle Wiggers | Digital Trends

“The Star Trek replicator comes to mind when many people think about food synthesizers, but such a device would hardly be practical — a simple vegetable, like a tomato, would likely require tens of millions of different ingredient cartridges alone.” Read more