Le Corbuffet cookbook includes recipes for Rem Brûlée and Denise Scott Brownies
A Mies van der Roe Dip, an Odile Decquiri cocktail and Florence Knoll Rolls are among the recipes in a tongue-in-cheek cookbook by New York artist Esther Choi. More
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Meydan Levy creates 4D-printed artificial fruit filled with nutrients
Bezalel Academy of Art and Design graduate Meydan Levy has developed five edible artificial fruits, which comprise printed cellulose skins filled with a cocktail of vitamins and minerals. More
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Spira countertop bioreactor allows users to grow their own algae for food
Individuals could cut their greenhouse-gas emissions by replacing meals with algae grown at home using the countertop Spira device by recent design graduate Rob Russell. More
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Bompas & Parr produces "world's lightest dessert" weighing just one gram
Food design studio Bompas & Parr has created an incredibly lightweight edible meringue using a process originally developed to manufacture the lightest solid material ever made. More
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Annie Larkins develops plant-based alternative to chicken eggs
Central Saint Martins graduate Annie Larkins addresses issues of food production with her unusually shaped egg-free alternative to chicken eggs, made using pea protein, salt and algae-derived acid. More
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Gavin Keightley's Terraform furniture is cast in moulds made from food
Designer Gavin Keightley used foods including mashed potato and jelly to create moulds for this furniture collection, which is cast from Jesmonite dyed in fluorescent hues. More
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L'art de la table by Irina Flore are mix-and-match ceramic containers, bowls and plates
Designer Irina Flore has created a collection of ceramic bowls and plates that can be stacked up into form containers for preserving food, to offer an alternative to plastic containers or foil. More
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TBWA creates "soothing and hypnotising" animations of McDonald's Egg McMuffins
To celebrate the Egg McMuffin being available all day in McDonald's restaurants in France, TBWA has created 15 satisfying animations of the deconstructed breakfast item coming together. More
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Kaiku turns fruit and vegetable waste into natural pigments
Imperial graduate Nicole Stjernswärd has invented Kaiku, a system that turns plants into powdered paint pigments using vaporisation technology. More
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Solein protein powder "100 times more climate-friendly" than other food
Food tech start-up Solar Foods has created a climate-friendly, protein-rich food made from electricity, air and water laced with bacteria. More
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Three sustainable recipes from Space10's futuristic cookbook
IKEA's research lab Space10 has released Future Food Today, a cookbook filled with foods of the future, from mealworm burgers to algae hotdogs. In a Dezeen exclusive, we bring you three of the best recipes to try at home. More
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Coca-Cola spirit mixers come in the brand's original bottles
Coca-Cola has released a range of mixers packaged in Hutchinson glass bottles, the design used by the brand in 1894 when the product was first bottled. More
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"We all have a stake in the future of food" say curators of V&A's Bigger than the Plate exhibition
London's V&A shows what the future of food could look like in its latest exhibition Food: Bigger than the Plate, which takes visitors through a full food cycle from compost to plate. More
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Johnson Banks creates meat alternative packaging that isn't "preachy"
London design studio Johnson Banks has created a visual identity for new meat alternative brand This, aimed at flexitarians wanting to reduce their animal consumption. More
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Sushi Singularity makes a bespoke dinner based on your bodily fluids
Japanese conceptual design studio Open Meals has announced a restaurant concept that will use a customer's saliva, faeces and urine to create 3D-printed sushi tailored to their nutritional needs. More
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"Human-powered bakery" by Studio Micat requires workout to make bread
London-based practice Studio Micat has built an outdoor bakery in a forest in New England, which uses a bicycle to grind up flour for making loaves of sourdough. More
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Marije Vogelzang creates sensorial Seeds experience at IDS Toronto
Dutch designer Marije Vogelzang took IDS Toronto visitors on a journey narrated by a seed, through a forest of ribbons to reach hidden areas that stimulated all five senses. More
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Marije Vogelzang's secret vending machine dispenses tasty and tasteful goods
Dutch designer Marije Vogelzang has installed a vending machine outside her studio in Dordrecht, where visitors can buy porcelain tableware and other products relating to food. More
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World's first lab-grown steak is made from beef but slaughter-free
The first steak grown in a laboratory from cow cells as a meat alternative has been developed in Israel, and claims to have a texture and flavour similar to conventional meat. More
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Novameat develops 3D-printed vegan steak from plant-based proteins
Italian bioengineer Giuseppe Scionti from Spanish startup Novameat has invented the "world's first" 3D-printed meat-free steak made from vegetable proteins, which mimics the texture of beef. More
