Zero is a concept for an incentive-based food-delivery system by PriestmanGoode that could encourage consumers to use and return bioplastic containers to takeaway restaurants. More
Product design student Holly Grounds has replaced the many plastic sachets that accompany a pack of instant noodles with an edible, spice-infused wrapper that breaks down when cooked to season the broth. More
Japanese researcher Homei Miyashita has developed a lickable device that uses five gel nodules made of dissolved electrolytes to replicate different food tastes without the user having to ingest anything. More
Finnish chef Sami Tallberg takes Virtual Design Festival viewers on a live foraging tour of the forest surrounding his home as part of our collaboration with Stockholm Design Week. More
Chocolate manufacturer Barry Callebaut has set up a dedicated 3D-printing studio for desserts, providing chefs with an opportunity to create bespoke designs that can be reproduced at scale. More
The small piece of plastic that saves a pizza from being touched by its box has been made into a human-sized table by IKEAÂ in collaboration with restaurant chain Pizza Hut. More
Brooklyn artist Robin Frohardt has used old plastic bags to create foods such as tomatoes and sushi rolls for an installation in New York's Times Square. More
Sushi wrapped in shopping bags and beer frothing with styrofoam bubbles are among the unappetising images in Sweet Sneak Studio's Microplastic Photo Series that explore the impacts of plastic pollution. More
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
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
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
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
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
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
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
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
Imperial graduate Nicole Stjernswärd has invented Kaiku, a system that turns plants into powdered paint pigments using vaporisation technology. More
Food tech start-up Solar Foods has created a climate-friendly, protein-rich food made from electricity, air and water laced with bacteria. More
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
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
