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Coca-Cola Content 2020 Part One

Coca-Cola Content 2020 Part One
Related:  future of food

Electrospun protein may offer meat replacement hope: TNO The use of electrospinning technology could help create nano-sized protein strands that are able to better mimic the texture and bite of meat, say experts from TNO. Writing in Innovative Food Science & Emerging Technologies the research team noted that the development of meat-free food products that have appealing texture and structure remains a big challenge for the industry. "One of the challenges of alternative protein sources, such as plant storage protein, green leaf protein or insect protein is to process it into an a structurally appealing product," explained the researchers, led by Maaike Nieuwland of TNO, the Netherlands. "Fibrillar structure is acknowledged to play an essential role in giving texture and bite to protein products," said Nieuwland and her colleagues. "Using a well-soluble ‘polymer’ as a carrier for the difficult-to-spin proteins, is more widely applicable," they added. Study details

Témoignage SP Infographie Le Relais Adidas 'Drones Might Be the Future of Food' - Emma Green Ralph Orlowski/Reuters When Chris Anderson started building drones, he had no idea what a crop survey was. He had never even been on a farm - at least, not "professionally." But about a year and half ago, he found out that farmers were getting excited about drones - and now, so is he. "When I got into this, I thought it would be the future of flight, but now I think drones might be the future of food," he said at The Atlantic Meets the Pacific conference on Wednesday. Anderson started getting into drones in 2007, when he created an open-source platform for sharing the technology's design. This actually is a great tool for crop surveys. This trend won't only affect American industrial agriculture, Anderson said. But it's important to keep in mind that the technology is still in its infancy - sort of like the early days of computing.

Styler un site à la mode Web 2.0 Voici un mémo de l’article anglophone « Web 2.0 how-to design style guide », qui liste en 15 points, les caractériques et tendances actuelles du design des sites dits « Web 2.0 » en nous expliquant leur intérêt. Voici un extrait de l’introduction de l’auteur, l’anglais Ben Hunt, designer talentueux qui travaille dans la création des sites Internet depuis 1994 : « Je vais vous guider à travers les caractéristiques de la vague actuelle d’excellents sites Web, disséquer aspects les plus significatifs, expliquer pourquoi chacun d’entre eux peut être bon, et vous montrer comment les utiliser dans vos propres sites.Si je devais expliquer le “Web 2.0” en un seul mot, ce serait “simplicité”. Nous allons donc commencer par là.Je suis un fervent adepte de la simplicité. Je crois que c’est la voie à suivre pour la conception de sites Web. »

Inside the meat lab: the future of food | Science | The Observer The future feast is laid out around a cool white room at Eindhoven's University of Technology . There is a steak tartare of in-vitro beef fibre, wittily knitted into the word "meat". There are "fruit-meat" amuse-gueules. The green- and pink-striped sushi comes from a genetically modified vegetarian fish called the biccio that, usefully, has green- and pink-striped flesh. To wash this down, there's a programmable red wine: with a microwave pulse you can turn it into anything from Montepulciano to a Syrah. For the kids, there are sweet fried crickets, programmable colas and "magic meatballs". None of this is quite ready to dish up. The truth, though, is that artificial steak is still a way off. This quest is key to the future of food. "It's the default thing to do, to try and replicate what you know," warns van Mensvoort. It's all Monsanto's fault. "African scientists say, 'Don't you dare bar us from this technology,'" says Fresco. Our desires in food are laden with paradox.

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Future Technology Could Eliminate the Need to Eat Food By early 2030s, experts predict nanobots will be developed to improve the human digestive system, and by 2040 or before, as radical as this sounds, we could eliminate our need for food and eating. This is the vision of futurist Ray Kurzweil and nutritionist Terry Grossman, M.D., in their popular book, Fantastic Voyage: Live Long Enough to Live Forever. In the coming decades, the authors claim, “We will be able to reengineer the way we provide nutrients to our trillions of cells.” Current method of extracting nutrients from food is not working very well. Nearly two thirds of Americans are overweight and it has become extremely difficult for most people to achieve proper nutrition as we trek through our 21st century maze of confusing health options. However, by mid-2030s, nutritional needs tailored exclusively to meet each person’s requirements will be more clearly understood. Americans love to improve their bodies. However, this concept may not be accepted easily.

25 sites utilisant un effet de parallaxe original - web-design-inspiration Aujourd'hui le Blog du Webdesign s'intéresse à la nouvelle tendance de plus en plus présente dans le web design, découvrez l'effet parallaxe avec notre sélection de sites web originaux. Pour commencer intéressons nous à sa définition. Qu'est ce qu'un effet de parallaxe ? La parallaxe est l’incidence du changement de position de l’observateur sur l’observation d’un objet. En d'autres termes, la parallaxe est l'impact (ou l'effet) de changement de position de l'observateur sur un objet observé. source L'effet de parallaxe dans la conception web est la technique qui permet de faire déplacer des images disposées sous différentes couches. Nous vous proposons de découvrir 25 exemples de sites Web originaux qui utilisent l'effet de parallaxe pour vous inspirer et ainsi proposer une expérience interactive à vos utilisateurs. Dezup ( Projet du Blog Du Webdesign ^^ ) Chemicalromance Iutopi The Chase Digital hands Bikingboss Raffaelstueken Coca-cola Demodern Ap-o