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Entries in Diet (3)

Wednesday
Jun132012

Pizza Vending Machine Coming Soon to United States

Let's Pizza(NEW YORK) -- Vending machines aren't just for a bag of chips and soda anymore. A vending machine that makes fresh pizza to order will debut in the U.S. this year after experiencing popularity in Europe.

The Amsterdam-based company A1 Concepts began distributing the machine, created by Italian Claudio Torghel, in Europe three years ago.

For $5.97, the vending machine serves up a 10.5-inch pizza with a choice of margherita, pepperoni, ham or bacon.  The dough is made fresh, assembled per order and boxed in about 2 1/2 minutes.  Infrared ovens allow the pizza to cook quickly, CEO Ronald Rammers told Pizza Marketplace.  

"Each pizza machine is connected to the Internet to control stock. If necessary, besides the standard services, the operator will (re-stock). Each pizza machine contains ingredients for 200 pizzas," said Rammers.

A separate slot in the machine dispenses a pizza cutter and napkins.  

How much will a vending machine pizza set you back? One pizza clocks in around 676 calories and 22.6 grams of fat.

Copyright 2012 ABC News Radio

Friday
Feb242012

Pepsi Introduces the 'Next' Big Thing in Sodas

DON EMMERT/AFP/Getty Images(PURCHASE, N.Y.) -- Pepsi has concocted a new formula in an effort to appeal to soda drinkers who want to cut back on calories but have hesitated to switch to diet brands because of the difference in taste.

It's called Pepsi Next -- a 60-calorie variation of the regular Pepsi.  The beverage company hopes regular soda drinkers will find it's a sweet alternative to what they're used to now.

Pepsi's new venture comes as sales of carbonated sugared beverages have fallen off in recent years as adults have drifted to diet soda and water while kids opt for energy drinks.

Pepsi Next is expected to hit store shelves at the end of March.

Copyright 2012 ABC News Radio

Monday
Jun132011

Nestle Invests Billions to Decode Digestive Systems

FABRICE COFFRINI/AFP/Getty Images(VEVEY, Switzerland) -- Nestle, the world's largest food company -- responsible for making Eskimo Pies, Haagen-Dazs ice cream, and Tombstone frozen pizza -- has invested billions of dollars to research metabolic disorders and improve nutrition in our diets.

Headquartered near the tranquil waters of Lake Geneva in Vevey, Switzerland, the Nestle Research Center hosts a team of top food scientists dedicated to decoding the human metabolism. The company also agreed to purchase Prometheus Laboratories Inc, a maker of treatments for cancer and gastrointestinal illnesses, Bloomberg reported last month.

Metabolomics, or the study of the chemical processes of the human metabolism, is a relatively new field of science. It has only been around for about 10 years, according to Nestle researcher Alastair Ross.

Using artificial body parts, scientists test the digestion cycles of infants, adults -- even dogs. In one experiment, they pumped strawberry yogurt through an artificial human intestine filled with acids, enzymes and pig bile. There are millions of receptors in the gut that give feedback to the brain, including the feeling of satiety or hunger.

They're also trying to decode what consumers -- too young to talk -- think about different foods.

"By examining closely the facial expression of the baby we can identify...differences between rejection and fullness, for example," said Ciaran Forde, a senior sensory specialist.

Other experiments use live adult test subjects, who are questioned about their eating habits, such as how much of this food versus that food does the subject thinks he would need to feel full. They are even analyzing urine samples in a nuclear magnetic resonance (NMR) spectroscopy to unlock the secrets of human metabolism. Aside from food studies, Nestle scientists also use software that tracks a person's eye movement as he looks over a product's packaging to analyze how effectively the product is marketed.

With about 10,000 brands under its name, Nestle's global sales last year nearly reached $105 billion. In 2010, its food and beverage division spent $1.3 billion on research and development.

The company spent 10 years perfecting "extrusion freezing" to make low fat ice cream for their Bryer's Slow Churned ice cream brand. It developed an infant cereal that reduces constipation under their Nestum brand. It even invented a low carbon footprint coffee machine for the Dolce Gusto.

But aside from just improving its products, Nestle is also studying how our bodies crave fat and sugar in order to develop healthier products and help ease the American obesity epidemic. According to the U.S. Centers for Disease Control and Prevention, one in four Americans is considered obese.

The challenge is not only to crack the code on how to make healthy food more desirable but also how to trick our bodies into making us feel full faster and longer so we eat less.

After running tests with the artificial stomach, Nestle scientists discovered that olive oil treated with monoglyceride -- a lipid often found in chewing gum, whipped cream, and other bakery products -- will take eight times longer to digest than regular olive oil.

"We think that if it is slower it also will mean that people will feel full for a longer time and then they'll maybe eat less and snack less," explained Heribert Watzke.

Scientists are also developing personalized diets, tailored down to suit an individual's own digestive system.

Copyright 2011 ABC News Radio







ABC News Radio