Oyster mushrooms from coffee grounds

The average cafe produces 60kg of coffee grounds each week and 93% of cafes will throw them away. In landfill, these coffee grounds create greenhouse gasses (carbon dioxide and methane) which are contributing to global warming. BUT coffee grounds are quite valuable. They make the perfect growing base for oyster mushrooms! BeanCycled is providing grow at home mushroom farms as well as composting projects for preschools and community gardens. www.beancycled.com.au

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A plastic film made out of left over shellfish shells

CuanTec is extracting a protein called chitin from the shells of langoustines, and transforming it through fermentation into a natural biopolymer known as chitosan. This is used to make a clear food wrapper that can be later composted at home and has natural antimicrobial properties. The startup is currently at research stage but looking to finalise a round of financing. While this is not the first biodegradable wrapper produced from shellfish waste, other processes created materials that were unappealing to customers. https://www.springwise.com/innovation/food/biodegradable-packaging-cuantec-shellfish-waste

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This artificial tongue detects counterfeit whisky

You would totally expect the Scots to have developed this nanoscale taster to test their national drink. The metallic ‘tongue’ is too small to see with the naked eye, but very stable and sensitive to changes in environment due to its chemical properties. The structure acts as ‘tastebuds’ that absorb light in different ways when different types of whisky are poured over them, with greater than 99% accuracy. Researchers are looking now to commercialise their technology https://www.beveragedaily.com/Article/2019/08/05/Scientists-have-got-it-licked-as-artificial-tongue-detects-counterfeit-whisky

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Measuring cups designed to visually tell a measurement

If you are someone who loves to cook and a visual thinker like me, you understand the trouble of going through your measurement cups while cooking and trying to read the almost invisible measurement units. These measurement cups are designed to represent fractions with their shape, so what you see is what you get: a full cup is one, a half cup is half, a third looks like 1/3, and a quarter looks like 1/4. Just like a pie chart! https://www.yankodesign.com/2019/07/09/these-measuring-cups-are-designed-to-visually-represent-fractions-for-intuitive-use/

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Sustainability: wine self serve in Italy saving the planet

On a recent trip to Manduria (in the southern Italian provence of Taranto), my parents were pleasantly surprised by the innovation they found in a family run winery. Rather than encourage the production of more bottles & packaging, the family have self serve capabilities for locals to ‘fill & pay’ as they need from some of their finest drops. Sustainability doesn’t have to be difficult. Check it out next time you head to Italy: https://www.produttorivinimanduria.it

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A machine that makes coffee to order

Briggo has created a fully automated, robotic brewing machine that can produce 100 cups of coffee in an hour — equaling the output of three to four baristas. Using a blend of Latin American beans, the machine — known as a “coffee haus” — creates cups of gourmet coffee that can be ordered via an app, giving you control over ingredients. www.washingtonpost.com/technology/2019/03/22/baristas-beware-robot-that-makes-gourmet-cups-coffee-has-arrived/

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Gluten-free beer

One in five people in the western world are avoiding gluten for health reasons. Unfortunately, that can sometimes mean their diets become inferior in nutrition and taste. Kebari is providing the food and beverage industry with palatable and healthy gluten-free products to produce healthy and tasty options for people who are coeliac or gluten intolerant. The first commercially-produced product made with Kebari® barley, a world-first grain, is gluten-free beer. Kebari has been supported by the ON Accelerate program at CSIRO. http://www.oninnovation.com.au/en/ON-teams/ON-Tribe/Accelerate1/Kebari

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A New Whiskey Experience Using 3D Printing Tech

Bulleit Frontier Works developed a new whiskey experience using 3D printing tech at Tribeca Film Festival. For this particular project, Bulleit partnered with Machine Histories which 3D printed the bar structure and Print A Drink which supplied the robotic drink-printing arm. The purpose of this project is to encourage people to explore and experiment with liquids and to create new experiences in the drinks industry. https://cheddar.com/media/diageo-bulleit-whiskey-3d-printing-tribeca

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A new pest detection system for prawn farmers

Genics is a prawn pathogen technology. It diagnoses 13 commercially relevant pathogens of prawns (plus known genetic variants) in one assessment, drastically reducing testing costs, turnaround times and increasing the use of pathogen diagnostics in everyday management decisions in prawn farming. The technology is unique in its ability to detect multiple pathogens simultaneously in a highly specific, sensitive and semi-quantitative manner that is equivalent to and in many cases superior to current single pathogen detection systems used globally. Genics has been supported by the ON Accelerate program at CSIRO. http://www.oninnovation.com.au/en/ON-teams/ON-Tribe/ON-Accelerate4-Teams/Genics

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High-tech Menu that Offers Personalized Customer Experiences

Dynamic Yield just introduced a smart electronic menu that will be used at McDonald’s drive-thru. This system will tempt you to buy extra products based on the customer data, the restaurant queue length, and even current weather conditions. https://www.digitaltrends.com/cool-tech/mcdonalds-uses-ai-to-tempt-you-into-extra-purchases-at-the-drive-thru/

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