A group of graduates from the Icelandic Academy of Arts have traced the global journey of a single banana to showcase the complexity of the food exportation process. More about Banana passport explores issues surrounding food exportation
A burger containing mealworms and a hot dog made from dried carrots and algae are among the latest futuristic foods developed by Space10, the research and innovation lab led by IKEA. More about IKEA research lab Space10 develops burgers and hot dogs of the future
Nendo has designed a group of mini cheesecakes to look like trees within a snowy landscape for the Japanese confectionary company Flanders. More about Nendo designs cheesecake in the style of a snowy Japanese landscape
Goldsmith-turned-pâtissier Kia Utzon-Frank has designed a series of flødeboller sweets inspired by the Barbican's brutalist-style architecture. More about Kia Utzon-Frank creates brutalist-inspired marshmallow treats
ÉCAL student Erika Marthins has combined a series of different technologies with food to create three interactive desserts that move, make noise and refract light. More about Erika Marthins uses edible robotics to create sensory desserts
Food design studio Bompas & Parr has compiled a report that predicts seven trends it believes will shape what's on our plates over the next year, from the flesh of extinct animals to nothing at all. More about Bompas & Parr's Imminent Future of Food report forecasts culinary trends for 2018
The production and consumption of food needs to be radically rethought if we are to feed the world's population, according to designer Marije Vogelzang. More about "We need creative ideas to change the food system" says Marije Vogelzang
London-based illustrator Rob Flowers has created a series of edible posters for an exhibition aimed at encouraging children to experiment with their food. More about Rob Flowers designs entirely edible posters and tickets for children's exhibition
One of the big exhibitions at Dutch Design Week is an "embassy" exploring the future of food, in the face of depleting resources. Here are 10 suggestions for what we might consume in years to come, from saltwater carrots to insect sausages. More about 10 sustainable foods of the future on show at Dutch Design Week
IKEA's external innovation lab Space10 has worked in collaboration with three young architects to create a four-metre-high bioreactor dome for growing microalgae. More about IKEA lab Space10 creates algae-producing pavilion in Copenhagen
The multilayered, three-dimensional works of artist José Margulis have been transformed into tasty treats by architect-turned-patisserie chef Dinara Kasko. More about Dinara Kasko's sculptural cakes are carved from sheets of chocolate
Visual trickery could be the key to reducing food consumption, according to Studio Playfool – which designed this range of mirrored tableware to make your plate look twice as full. More about Mirrored tableware tricks diners into thinking they're full
Italian architect Salvatore Spataro has created miniature chocolate versions of Sicilian farming tools and toys including baskets, fish traps and spinning tops. More about Salvatore Spataro's Tastami chocolates are edible versions of traditional Sicilian tools
Royal College of Art graduate Florencia Sepúlveda has created a set of utensils and recipe books to help children experiment with food and flavours. More about Nico Eats toolkit encourages children to be more adventurous with food
Japanese studio Nendo has created a ladle-inspired container for soy seasoning, which it hopes will one day become as popular as the red-topped Kikkoman sauce bottle. More about Nendo designs soy seasoning dispenser to rival iconic Kikkoman bottle
Brunel University graduate Imogen Adams has created a portable allergen tester designed to put people with food intolerances at ease during meals out. More about Pocket-sized Ally device tests for food allergens in restaurant meals
Furniture and product design students from The Cass have created pasta inspired by nipples, pocket squares and rose petals for restaurant chain Carluccio's. More about The Cass students design nipple- and headscarf-shaped pasta for Carluccio's
The world's first edible insect farms have gone into production after a successful Kickstarter campaign by Katharina Unger and her company Livin Farms. More about Bench-top insect farms are intended to make mealworms part of our everyday diet
Researchers at MIT's Tangible Media Group have brought the ethos of flat-packing to food, creating pasta shapes that go from two-dimensional to three-dimensional when dunked in water. More about MIT researchers create flat-pack food that takes shape in water
Nestlé has lost a four-year battle to get the design of its KitKat chocolate bar recognised as a trade mark in the UK. More about KitKat denied UK trade mark for four-fingered chocolate bar