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Miracle Frooties omschrijving

Miracle Fruit, of Mirakelbes, laat je citroenen eten alsof het snoepgoed is! De Miracle-Fruittabletten bevatten een natuurlijke stof die zich tijdelijk aan je smaakpapillen hecht, waardoor bittere en zure smaken ineens zoet zullen zijn. Dit maakt deze Miracle-Frooties ideaal voor bijvoorbeeld Afslankprogramma's of Diabetespatiënten.

Met deze pillen wordt de hoeveelheid schadelijke suikers die je iedere dag binnen krijgt sterk gereduceerd en zul je er een gezondere levensstijl op na houden. Dus ben jij ook zo'n zoetekauw, maar wil je toch verantwoord snoepen? Probeer dan zeker eens Miracle Frooties!

Artikelnummer

GEN-MIR-FRU

EAN nummer

4714123281012

Fabrikant

Fabrieksgarantie

2 jaar

Garantietype

Carry-in

Overig

merk

Frooties
Miracle Fruit

Sander Werkman
17-03-2009 om 10:52

Ik heb het zelf al 4 keer geprobeerd, 1 woord: Verbazingwekkend! Nodig wel wat vrienden uit want dan kun je goed lachten.
Dit zijn trouwens wel de 600mg tabletjes en blijven lang (2 a 3 uur) werkzaam, je kunt ze het best dan ook in 2 of 3 stukjes delen voor je het inneemt. Limoenen en Guinness zijn zeker aan te raden!

Gr.
Sander

D. Jongsma
18-03-2009 om 10:05

Vandaag heb ik ze met de post gekregen en meteen ben ik even langs supermarkt geweest.
Zodra ik thuis was heb ik ze meteen getest, en ongelofelijk dat die besjes alles wat zuur en bitter is, verandert in ZOET!

Ook even wat onderzoek gedaan naar de stoffen die erin zitten, maar totaal geen bijwerkingen niets; (Negatieve punt,is dat de pilletjes aan de zware kant zijn en je zelf de pilletjes moet verkleinen)

Voortaan gezond snoepen dus!

Chantal Staal
22-03-2009 om 02:38

Geweldig :) zeker het proberen waard, doe het wel na avond eten want als je het eenmaal ingenomen hebt wordt alles erg zoet.

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Schrijf een review voor Miracle Frooties

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Miracle Frooties omschrijving Miracle Fruit, of Mirakelbes, laat je citroenen eten alsof het snoepgoed is! De Miracle-Fruittabletten bevatten een natuurlijke stof die zich tijdelijk aan je smaakpapillen hecht, waardoor bittere en zure smaken ineens zoet zullen zijn. Dit maakt deze Miracle-Frooties ideaal voor bijvoorbeeld Afslankprogramma's of Diabetespatiënten.

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Wetenschappers ontwikkelen stof om zweet te verminderen 

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Wetenschappers ontwikkelen stof om zweet te verminderen 

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Scientists develop fabric to reduce the pong of sweat

Retail

Spotted: Scientists in Portugal have developed a fabric that can turn the sour smell of sweat into the sweet smell of citronella. The results can be achieved by two different methods.

In the first method, they modified cotton fibres using a protein found in pigs' noses. The protein binds to the citronella scent molecules. At the same time, they attached a carbohydrate-linking module, which binds the scent to cotton. In the second method, the researchers used fat-like liposomes, rather than protein, to bind the citronella scent to the fabric.

The altered fabric releases the citronella scent molecules when it comes in contact with sweat, which is an acidic solution. The protein-treated fabric releases a rapid burst of scent, while the liposomes give a slower, more controlled release.

Citronella is also an insect repellent, so the altered fabrics could keep bugs away while wearers exercise outdoors. The new fabric still needs to be tested on a larger scale, but it shows promise as a way to mask unpleasant aromas.

This is yet another example of fabrics that can respond to their environment. At Springwise, we have also seen technology used to create fabrics that use light to communicate with each other.

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Scientists develop fabric to reduce the pong of sweat - Springwise

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Retail Spotted: Scientists in Portugal have developed a fabric that can turn the sour smell of sweat into the sweet smell of citronella. The results can be achieved by two different methods. In the first method, they modified cotton fibres using a protein found in pigs' noses.

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Campagne gebruikt koffie om waarschuwingssignalen van de ziekte van parkinson onder de aandacht te brengen 

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Campagne gebruikt koffie om waarschuwingssignalen van de ziekte van parkinson onder de aandacht te brengen 

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Campaign uses coffee to highlight warning signs of Parkinson's disease

Advertising & Marketing

Spotted: Using cartoon characters called Parkinscents, a campaign to improve early detection of Parkinson's disease launched nationwide in the United States on National Coffee Day (1 October). The public health ad campaign draws attention to one of the first potential indicators of Parkinson's disease - loss of smell. Coffee's aroma is a common scent that a sufferer of Parkinson's may lose the ability to smell.

Second only to Alzheimer's as one of the world's most common neurological disease, early detection could help thousands of people better manage their health. Many people live with the disease for years, if not decades, before being diagnosed. Early detection could significantly improve longer-term health care outcomes.

Created by the McCann Health New York agency, the Parkinscents feature on coffee cup sleeves, lids, coasters and posters in coffee shops across the United States. The printed materials direct people to the campaign's website for more detailed information about the disease.

As the popularity and effectiveness of home-based and on-demand healthcare continue to grow, Springwise has spotted other innovations also focused on early detection. A smart mirror monitors malignant moles using machine learning algorithms, and a new in-home ultrasound system allows women to monitor breast tissue for abnormalities.

Email: Toni.Dufour@mccann.com

Website: mccannhealthnewyork.com

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Campaign uses coffee to highlight warning signs of Parkinson's disease - Springwise

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Advertising & Marketing Spotted: Using cartoon characters called Parkinscents, a campaign to improve early detection of Parkinson's disease launched nationwide in the United States on National Coffee Day (1 October). The public health ad campaign draws attention to one of the first potential indicators of Parkinson's disease - loss of smell.

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Natural blue food colour could replace existing artificial substitutes

Food & Drink

Spotted: A research collaboration between ingredients makers Mars Wrigley and multiple universities around the globe has discovered a pigment in red cabbage that could be used to make a long-lasting and stable natural blue food colouring.

In February 2016, Mars announced a commitment to remove all artificial colours from its human food portfolio by February 2021. Until now, the company had difficulties finding natural colour alternatives that would appeal to consumers and that were available in large enough supplies. This mainly concerned its brightly coloured confectionery brands, such as M&Ms and Skittles.

While Mars Wrigley's rush for blue five years ago inspired them to work on blue colours from spirulina algae, the new red cabbage solution is said to be completely unique and could change the way many food companies make blues and greens. Synthetic biology and computational design tools were used to determine the structure of the pigment - referred to in the paper as P2.

The study was joined by Mars Advanced Research Institute (MARI); the University of California, Davis' Innovation Institute for Food and Health; Ohio State University; Nagoya University in Japan; the University of Avignon in France; and SISSA University in Italy. It was funded by MARI and Mars Wrigley Science and Technology.

The paper, which was published in the Science Advances journal, explains what the pigment is, how it behaves and how it can be sourced. However, it is yet to examine P2 as a colouring in specific applications.

The pigment's limitations are still unknown and the colour also needs to undergo rigorous vetting and approval by the Food and Drug Administration and other national governmental entities, to ensure its safety.

Written By: Katrina Lane

Explore more: Food & Drink Innovations | Science Innovations

Email: yoshidak@i.nagoya-u.ac.jp

Website: advances.sciencemag.org

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Natural blue food colour could replace existing artificial substitutes - Springwise

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Food & Drink Spotted: A research collaboration between ingredients makers Mars Wrigley and multiple universities around the globe has discovered a pigment in red cabbage that could be used to make a long-lasting and stable natural blue food colouring. In February 2016, Mars announced a commitment to remove all artificial colours from its human food portfolio by February 2021.

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Eetbare hologrammen kunnen worden gebruikt om het voedsel van de toekomst te versieren 

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Eetbare hologrammen kunnen worden gebruikt om het voedsel van de toekomst te versieren 

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Edible holograms could be used to decorate the food of the future

Food & Drink

Spotted: Mass-produced holograms have been around since the mid-1980s, and since then have become common on daily items such as credit cards and currency. Now, researchers are kicking it up a notch and are developing edible holograms. A lot of the time, these are used for decorative purposes, but although scientists have successfully moulded them into certain types of chocolate, a new mould has to be created for each design. With this in mind, a team of researchers at the United Arab Emirates' Khalifa University set out to develop a safe and more versatile alternative to applying holograms to food.

The team started by mixing corn syrup and vanilla with water, then let the solution dry into a film, which was then coated with a thin layer of synthetic black dye. Making use of laser interference patterning, an alternative technique for producing micro and nanoscale structures on metallic, semiconductor and polymer surfaces, the layer was gradually etched away. A series of nanoscale raised lines were then left behind, forming what is known as a diffraction grating.

The grating allows light to pass through it and reflect off the corn syrup and vanilla film, creating a rainbow-coloured pattern. Just like a hologram, the visible colours change depending on the angle they are held in. The range and intensity of the colours can also be altered by tweaking the space between the lines, or by varying the sugar content of the film between 25 and 175mg.

In order to prepare holographic food for the market, scientists are now trying to adapt the technology to work with food-grade dye, to replace the already non-toxic dye used to create edible holograms.

Written By: Serafina Basciano

Explore more: Food & Drink Innovations | Science Innovations

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Edible holograms could be used to decorate the food of the future - Springwise

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Food & Drink Spotted: Mass-produced holograms have been around since the mid-1980s, and since then have become common on daily items such as credit cards and currency. Now, researchers are kicking it up a notch and are developing edible holograms. A lot of the time, these are used for decorative purposes, but although scientists have successfully moulded them into certain types of chocolate, a new mould has to be created for each design.

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Silk-needle sensor detects food spoilage

Food & Drink

Spotted: Engineers at MIT have developed a sensor that pierces packaging to sample food for signs of bacterial contamination and spoilage. The sensor is made of microneedles moulded out of edible proteins similar to those found in silk cocoons. It is a first step toward developing an easy-to-read sensor that can help prevent food waste.

The microneedles resemble Velcro and measure about 1.6 millimetres long by 600 microns wide - just one-third the diameter of a strand of spaghetti. They are used to draw fluid into the back of the sensor, which is printed with two types of specialised ink. These bio-inks change colour when they come into contact with fluids at different pHs, indicating when bacteria Is present or when food is spoiled.

The researchers have successfully tested their sensors on fish deliberately infected with E. coli, indicating they could be used to head off outbreaks of salmonella and other bacterial infections. But the researchers also hope it could also help reduce the amount of food that is thrown out, by allowing people to easily check if the food that is past its sell-by date is still safe to eat.

Researcher Benedetto Marelli, the Paul M. Cook Career Development Assistant Professor in MIT's Department of Civil and Environmental Engineering, adds that "people also waste a lot of food after outbreaks, because they're not sure if the food is actually contaminated or not. A technology like this would give confidence to the end-user to not waste food."

Springwise has highlighted other innovations that attempt to prevent or reduce food waste. These include an app that connects people with unwanted food and tech that can preserve cooked food for years.

Written By: Lisa Magloff

Explore more: Food & Drink Innovations | Science Innovations

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Silk-needle sensor detects food spoilage - Springwise

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Food & Drink Spotted: Engineers at MIT have developed a sensor that pierces packaging to sample food for signs of bacterial contamination and spoilage. The sensor is made of microneedles moulded out of edible proteins similar to those found in silk cocoons. It is a first step toward developing an easy-to-read sensor that can help prevent food waste.

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Schoonheidsstudio ontwikkeld digitale geur 

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Schoonheidsstudio ontwikkeld digitale geur 

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German beauty studio develops a digital fragrance

Computing & Tech

Spotted: First it was digital art, then it was digital clothing, and the most recent item to be digitised using blockchain is a fragrance, which has been turned into an NFT. For those who have not been following the latest trend, an NFT, or non-fungible token, is a unit of data on a blockchain. Like crypto tokens, NFTs can represent a unique digital item, but unlike token, NFTs usually represent a piece of creative work, such as art, audio or video files, "good in video games, even individual tweets. Now, Berlin-based Look Labs has created a digital perfume.

The NFT perfume, named Cyber Eau de Parfum, was created by using near-infrared spectroscopy to record the molecular wavelengths of an actual, physical perfume, along with the bottle and the label. The spectrum data of the perfume was then turned into a limited-edition digital artwork, created in collaboration with digital artist Sean Caruso.

It appears as a photorealistic render of the bottle with the illuminated label and the wavelength data represented as a colourful spectrogram, paired with a code-style graphic. In theory, the molecular representation could be used to 'decode' the scent, although there is likely not enough information in the NFT to accomplish this.

The physical perfume, Cyber Eau de Parfum, will have an OLED label that lights up and was designed to have, "gender-less, metallic, retro, and futuristic elements all in one ... Designed with energy in mind, cyber provides consistent stamina and the feeling of the underground music scene and the intensive gaming experience. Cyber was inspired by sci-fi movies and a world in which technology, AI and advanced scientific innovations are integral part of our daily life."

The NFT trend has been growing rapidly, with recent sales including a digital 3D-printed house for €420,000 and virtual furniture for use in Minecraft. But these are not the only digital objects available. At Springwise, we have recently covered a pair of digital-only shoes and a digital dress that sold for €7987 for wearing by the customers' avatar.

Written By: Lisa Magloff

Explore more: Computing & Tech Innovations | Architecture & Design Innovations

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German beauty studio develops a digital fragrance - Springwise

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Computing & Tech Spotted: First it was digital art, then it was digital clothing, and the most recent item to be digitised using blockchain is a fragrance, which has been turned into an NFT. For those who have not been following the latest trend, an NFT, or non-fungible token, is a unit of data on a blockchain.

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De geuren van de wereld (boek over geuren)

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De geuren van de wereld (boek over geuren)

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Het is een bevreemdend herkenbare genesis die Harold McGee ons voorschotelt - een big bang die plotseling voelt als een verre herinnering. De Amerikaanse voedselexpert begint zijn nieuwe boek - in het Engels spitsvondig Nose Dive geheten - met een haast letterlijke duik naar de bodem van de materie: bij de moleculen die ontstonden tijdens en vlak na de geboorte van het heelal. We waren er natuurlijk niet bij, zegt de schrijver, maar wáren we er geweest, als keukenhulpjes van de imaginaire Opperkok van het Universum, dan hadden we in de oersoep veel bekends geroken. Zoals waterstofsulfide - de zwavelige lucht die je ontwaart als je een hardgekookt eitje pelt, maar die ook knoflook, ui en kool hun karakter geeft. En ammoniak - die we kennen van schoonmaakmiddel, overrijpe kazen, salami, oude vis en vieze vogelkooi. De geur, kortom, van kip en ei - vele miljoenen jaren vóórdat die bestonden, ver voor zon, maan en aarde.

De opening van het lijvige boek schetst de ambitie en reikwijdte van McGees project. Zijn 'veldgids voor de geuren van de wereld' vermeldt, in logisch opeenvolgende hoofdstukken over plantengeuren, dieren- en mensengeuren, de moleculaire samenstelling van duizenden verschillende dingen. Boter en jasmijn. Geiten, truffels, geroosterd vlees. Versgebakken en oud brood, kruiden, parfum en lijken, sparrentoppen, asfalt, witgoed, computermonitors, drollen en eindeloos veel meer.

Tussen al die minutieuze, op wetenschappelijke inzichten gebaseerde analyses deelt McGee talloze wetenswaardigheden en patronen over wat we kunnen ruiken en waar de componenten vandaan komen. Waarom hebben sommige zaken die op het oog niks met elkaar te maken hebben soms toch grote geurovereenkomsten? Vaak blijken ze daadwerkelijk een of meer geurige moleculen te delen; denk aan bloesems die hele stadswijken plotseling naar menselijk sperma doen ruiken, of aan gemeenschappelijke aantrekkings- en signaalstrategieën van tropische vruchten, zwarte bessen en hitsige katers die hetzelfde zweterige buxus-kattepismolecuul produceren dat we ook terugvinden in veel wijnen van de sauvignon-blanc-druif. Het boek wordt zo niet alleen een naslagwerk voor vrijwel alles wat de lezer voor haar neus aantreft, maar óók een aansprekende en invoelbare geschiedenis van het heelal, de natuur en alles wat zich daarin bevindt.

Na het grote succes van uw boeken over keukenwetenschap begon u aan een boek over aroma in voedsel en wijn, waarvoor u twee jaar had uitgetrokken. Meer dan tien jaar later ligt er een boek over alle geuren van de wereld én het heelal. Hoe is dit project zo uit de hand gelopen?

'Voedsel en dranken zijn al sinds de jaren tachtig mijn werkgebied, en zo lang ik me kan herinneren, vraag ik me af waar aroma's en smaken vandaan komen. Waarom smaken oesters soms naar komkommer? Hoe kan wijn naar een lychee of naar een zweterig leren zadel smaken, terwijl die van druiven is gemaakt? En hondenvoeten, viel me op, ruiken soms naar tacochips. Ook was ik gefascineerd door de dunne lijn tussen wat we heerlijk vinden en wat ons afstoot. Sommige kazen en adellijk wild hebben bijvoorbeeld een aroma dat we in andere omgevingen ervaren als de walgelijke geur van rotting en ontbinding.

'Dat was dus de insteek van mijn onderzoek, maar toen ik me verdiepte in waar die geuren vandaan kwamen - wat de vluchtige moleculen zijn die we ontwaren - realiseerde ik me dat die natuurlijk niet alleen zitten in wat wij toevallig voedsel noemen; je vindt ze overal in de natuur. Het begrijpen van aroma's in eten dwong me letterlijk buiten de keuken te kijken naar een wereld van andere geuren: van voeten en bloemen en lijken en zwavel, van bloemenwater, asfalt en laptops en zweet. Nou, dat was nogal een uitbreiding van mijn werkveld, van de keuken naar de hele wereld. Ik heb mijn uitgever tot wanhoop gedreven.'

Waarom is geur zo belangrijk?

'Ons reukvermogen is door filosofen en wetenschappers eeuwenlang weggezet als ons primitiefste, meest wereldse en minst belangrijke zintuig - wij snuffelen niet aan de grond als honden, wij hebben een verheven geest! Toch is het ook het zintuig dat het meest direct in verbinding staat met de wereld om ons heen. Wat we met onze ogen zien zijn lichtweerkaatsingen, onze oren ontwaren geluidsgolven. Maar wat we ruiken zijn daadwerkelijk stukjes van het ding dat we ruiken, volatiele moleculen, zo klein dat ze kunnen wegbreken van hun bron en onzichtbaar door de lucht onze neus in kunnen vliegen.

'Reukzin is ook het belangrijkste zintuig voor het ervaren van voedsel. We kunnen misschien een half dozijn smaken proeven op de tong - ons reukvermogen kent er duizenden. Het is een rijke, onzichtbare wereld van sensaties en betekenis waarvan veel mensen maar weinig weten, maar waarin we ons ook kunnen trainen en verdiepen. Die wereld van geuren om ons heen, die met elke ademtocht in en uit ons vloeit, noem ik de osmokosmos.'

De enige mensen die ik ken die écht analytisch met geuren bezig zijn, zijn meestal wijnkenners of koffie-importeurs. Waarom zijn bijvoorbeeld chef-koks er minder mee bezig?

'Iemand die ik ken, noemde wijn eens 'aroma in een glas', want aroma is bij wijn eigenlijk álles - de smaak is meer een soort platform. Bij koken gebeurt er zo veel meer en er komt ook meer bij kijken. Voedsel is in analyse veel complexer dan geur alleen en eten bereiden is veeleisend; chefs hebben vaak meer te doen dan wat zitten snuffelen. Toch kunnen ook koks - zowel professioneel als amateur - veel hebben aan hun neus: ruik maar eens hoe de geur van een ui verandert als je hem stooft.'

U heeft alle geurstoffen geanalyseerd aan de hand van wetenschappelijke inzichten en noemt in de tabellen ook steeds het volatiele molecuul dat verantwoordelijk is voor de geur. Kunt u nu, na zo veel oefening, als u iets nieuws ruikt ook meteen het verantwoordelijke molecuul noemen?

'De tabellen zijn gebaseerd op de wetenschappelijke literatuur, op de daadwerkelijke moleculen die ik in stoffen aantrof. Bij nieuwe geuren moet ik die echt opzoeken, en dat doe ik ook veelvuldig - het is een soort verslaving geworden. Ik kan sommige moleculen inmiddels wel raden: sotolon, dat naar ahornsiroop en fenegriek ruikt; zoet en honingachtig furaneol, dat aardbeien hun geur geeft - er is een aantal moleculen waarop ik erg dol ben geworden. Nu het lente wordt, ontdek ik weer allerlei nieuwe dingen die ik dan meteen ga opzoeken.'

Maar zijn de associaties die wij bij geuren hebben niet juist erg subjectief?

'Ja, ook als het molecuul hetzelfde is, kunnen de associaties die wij daarbij hebben sterk tussen mensen verschillen. Ook cultureel reageren mensen soms verschillend op hetzelfde stofje. Het bekendste voorbeeld is koriander. Dat bevat een molecuul dat je ook tegenkomt als afbraakfragment van vetstof en dat ook in zeep zit. Mensen in Europa en Noord-Amerika, voor wie koriander een relatief nieuw kruid is, hebben daardoor vaak de associatie met zeep. In Zuid-Amerika en Azië eten mensen graag koriander en hebben ze die associatie niet. Ze vinden hoogstens dat zeep naar koriander ruikt.'

Wat we lekker of vies vinden is dus niet genetisch of aangeboren?

'Dat is nog steeds niet helemaal duidelijk. In hun vroege jeugd vinden kinderen vaak een tijdje helemaal niks vies. De afkeer van bijvoorbeeld poep ontstaat waarschijnlijk pas als we zindelijk zijn. Het is ook best logisch dat mensen rottende karkassen of ingewanden vol microben vinden stinken, omdat die een gevaar voor hun gezondheid kunnen vormen. Maar we weten niet of dat is aangeboren, en we kunnen in elk geval van die aversie afkomen als we de geuren aantreffen in een veilige omgeving. Denk maar aan stinkkaas, adellijk wild en dergelijke: in een veilige context kunnen mensen juist erg van die geuren gaan houden.'

Veel mensen krijgen last van reukverlies na een covid-infectie. U heeft zelf een paar jaar geleden ook anosmie gehad, na een infectie met een ander virus.

'Ja, dat was heel naar en ingrijpend. Ik merkte het toen ik 's ochtends in mijn koffie alleen nog maar bitterheid proefde. Ik heb flink in de rats gezeten - ik was al bezig met dit boek - maar gelukkig was het na een paar maanden voorbij. De positieve kant aan de huidige situatie is dat wel duidelijker wordt hoe belangrijk geur voor mensen is. De afwijking wordt steeds serieuzer genomen en er is meer geld voor onderzoek.'

Wat zou u mensen adviseren die zelf aan de slag willen om hun reuk te trainen?

'In Japan hebben ze het wel over 'luisteren' naar wierook, dat wil zeggen: de geur heel aandachtig tot je nemen. Maar ons vallen geuren vaak alleen op als we ze óf heel lekker óf heel vies vinden. Probeer nu eens niet meteen te evalueren, maar vraag je af: wat ís het dat ik ruik? Wat zijn de kwaliteiten en karakteristieken? Wat zo mooi is aan geuren, is dat het vaak composieten zijn: eerder akkoorden dan losse tonen. Je kunt goed oefenen met ruiken door bekende composietgeuren te analyseren. Neem bijvoorbeeld kerriepoeder: dat is een mengsel van allerlei specerijen. Trek de kruidenla dus eens open, probeer de losse componenten te onderscheiden en ze dan terug te ruiken in de kerrie: fenegriek, kurkuma, komijn, koriander...

'Een andere leuke oefening is cola. Dat is een heel specifiek mengsel van citrus- en specerijenaroma's. Ruik er eens aan en kijk of je ze allemaal kunt terugvinden. Ik denk dat we een hoop plezier kunnen beleven als we ons niet laten meeslepen door onze afkeer. Dan kom je erachter dat okselzweet bijvoorbeeld naar eend met olijven kan ruiken. We kunnen meer uit ons leven halen als we aandacht besteden aan de geurenwereld om ons heen.'

1. Versgemaaid gras

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Voedselexpert Harold McGee over de kracht van geuren en waarom okselzweet naar eend met olijven kan ruiken

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Het is een bevreemdend herkenbare genesis die Harold McGee ons voorschotelt - een big bang die plotseling voelt als een verre herinnering. De Amerikaanse voedselexpert begint zijn nieuwe boek - in het Engels spitsvondig Nose Dive geheten - met een haast letterlijke duik naar de bodem van de materie: bij de moleculen die ontstonden tijdens en vlak na de geboorte van het heelal.

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FoodforCare - Met smaak beter op weg - FoodforCare is een uniek catering concept in de zorg. - FoodforCare

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Elke patiënt heeft iedere dag recht op lekker eten en drinken dat bijdraagt aan het herstel. FoodforCare is een uniek catering concept in de zorg. Alle gerechten binnen FoodforCare zijn speciaal ontwikkeld met verse, gezonde ingrediënten en bevatten

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Honderdduizenden mensen kunnen niet of nauwelijks ruiken en proeven. Vervelend, want daardoor wordt smakelijk eten lastig. De 125 recepten in Smaakvol en gezond eten met al je zintuigen spelen handig in op dit probleem en zijn door iedereen te bereiden.

Joke Boon (1961), autodidactisch kok en schrijfster, is sinds haar vierde haar reukvermogen kwijt. Ze is gek op koken en altijd op zoek naar verrassende, nieuwe recepten. Boon werkt veel met kiemgroenten, legt de focus op tongsmaken en zorgt voor smaakbevorderende kleuren. In haar recepten besteedt ze veel aandacht aan smaakversterkende ingrediënten zoals munt, mierikswortel, gemberwortel en mosterd. En natuurlijk de bijzondere Sechuan button, de gele bloemetjes die een heftige smaaksensatie en prikkelend gevoel in de mond geven. Een wonder voor mensen die slecht kunnen proeven! Door creatief te werken met kleuren en geuren worden bovendien alle zintuigen extra geprikkeld.

Voor Smaakvol en gezond eten met al je zintuigen ontwikkelde Joke Boon maar liefst 125 verrassende, eenvoudige recepten die gemakkelijk te bereiden zijn. Voorafgaand aan elk recept, schrijft Boon een persoonlijke noot. Zo geeft ze in dit inspirerende kookboek interessante informatie over proeven, ruiken, zien, voelen en sfeer bij het koken.

Boon deelt haar problemen met haar reukvermogen graag met anderen. Eerder heeft zij daarom Het mysterie van de reuk geschreven.

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Smaakvol en gezond eten met al je zintuigen

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Honderdduizenden mensen kunnen niet of nauwelijks ruiken en proeven. Vervelend, want daardoor wordt smakelijk eten lastig. De 125 recepten in Smaakvol en gezond eten met al je zintuigen spelen handig in op dit probleem en zijn door iedereen te bereiden. Joke Boon (1961), autodidactisch kok en schrijfster, is sinds haar vierde haar reukvermogen kwijt.

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Eetproblemen recepten van José van Mil

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Combineer zacht en krokant
Als niets meer smaakt zoals vroeger of je nauwelijks meer iets proeft, is de structuur van eten (het mondgevoel) heel belangrijk. Een smeuïg hapje met een knapperig hartig of zoet koekje erbij of een soepje met wat croutonnetjes, maar ook een klein toastje met zacht beleg kan heel prettig zijn. Dat komt omdat de combinatie van die zachte structuur van het beleg en het krokante van het toastje het eten toch een beetje interessant kan maken. Het ligt er wel aan hoe het met de mond en keel gesteld is. Als die pijnlijk zijn en slikken moeilijk is, dan zijn smeuïge en vloeibare hapjes zonder knappertjes erbij, een betere keuze.

Accepteer smaakverandering
Wat je proeft en ruikt kan zijn veranderd, verminderd of verdwenen. Dat is heel vreemd, naar en teleurstellend. Het maakt het moeilijk en niet fijn om te gaan eten. Het is het beste om die smaakverandering te accepteren. Probeer het eten op een andere manier toch zo aantrekkelijk en interessant mogelijk te maken. De veranderingen van smaak- en geurbeleving kunnen wisselen en na verloop van tijd ook weer normaal worden. Het is bij iedereen anders. Verwacht rond de behandelingen maar even niet teveel van de smaak van je eten.

Nare karton smaak en gevoel in de mond
Doordat de geurbeleving is veranderd, verandert ook de smaak want die twee zijn nauw met elkaar verbonden. Smaakverandering komt ook door een droge mond die wordt veroorzaakt doordat er te weinig speeksel wordt aangemaakt. Kauwen is dan moeilijk, het eten smaakt niet goed en veel mensen geven aan dat alles als karton aanvoelt en smaakt. Kies voor maaltijdsoepjes en gladde, smeuïge en sappige hapjes. Neem kleine slokjes water of iets anders bij elk hapje, of dip brood oid. in het vocht. Om de speekselproductie en daarmee de smaakbeleving te stimuleren, kun je zuur vruchtensap over de tong laten rollen of wat partjes van zure sinaasappel, of een augurkje of zilveruitje eten. Waterijsjes gemaakt van water met citroensap of van gepureerde zure vruchten zoals aalbessen kunnen ook helpen. Net als karnemelk, yoghurt en andere zuivel!

Vieze metaalsmaak
Een metaalsmaak in de mond is heel vervelend en overheersend. Borstel je tong voor het eten, maar ook tussendoor met een zachte tandenborstel. Dat kan iets helpen. Romige zuivel kan de metaalsmaak een beetje verzachten en neutraliseren. Als metalen bestek vervelend aanvoelt in je mond kun je plastic bestek gebruiken, maar wel van goede kwaliteit zonder scherpe randjes.

Kruiden, specerijen en zout
Als je minder smaak hebt, kun je extra kruiden, specerijen (ook peper) en zout toevoegen aan het eten. Al moet er met zout, in verband met andere gezondheidsfactoren, wel worden opgepast dat er niet teveel van wordt gebruikt. Scherpe sambal en pepersauzen kunnen de smaak van gerechten ook iets beter maken, maar daar moet je wel tegen kunnen en je moet geen pijnlijke mond hebben. Dat geldt ook voor zuur (azijn en citroensap) en zoetzuur (sinaasappelsap of augurken en zilveruitjes). Smaken van ingrediënten die natuurlijke umami bevatten blijven meestal beter te proeven. Umami is een van de vijf basissmaken, samen met zout, zoet, zuur en bitter. Het komt uit het Japans en betekent volgens Wikipedia zoiets als heerlijkheid en hartig. Het opent als het ware de smaakpapillen waardoor je smaken beter proeft. Umami zit o.a. in belegen en oude kaas, verse en gedroogde tomaten, champignons, shiitake en truffel, zalm en zeewier.

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Bij reuk- en smaak verandering - Stichting Nationaal Fonds tegen Kanker

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Combineer zacht en krokant Als niets meer smaakt zoals vroeger of je nauwelijks meer iets proeft, is de structuur van eten (het mondgevoel) heel belangrijk. Een smeuïg hapje met een knapperig hartig of zoet koekje erbij of een soepje met wat croutonnetjes, maar ook een klein toastje met zacht beleg kan heel prettig zijn.

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Smaak veranderen

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What is Frooties (and what is Miracle Fruit)?

Synsepalum dulcificum is a plant (bush), native to West Africa. Miracle Fruit berries cause sour and bitter foods, such as lemons and rhubarb, consumed after eating .

Frooties are guaranteed to contain first grade Miracle Fruit berries. Fresh miracle berries are freeze dried moments after being picked to produce powdered Miracle Berries with the same effect as fresh berries.
Frooties for easier usage. Miracle Frooties are then placed in sealed blister packs of 10 frooties (tablets) and then further placed in a sealed plastic/metallic packaging. They contain no artificial additives (such as colorants, acids or preservatives).

Frooties come in two sizes, Large (10 x 600mg) and Classic (10 x 350mg) and can be stored for up to 18 months! Classic are the same size as any other product on the market. But Large Miracle Frooties tablets are TWICE THE SIZE as any other Miracle Berry tablets on the market and can be easily halved for double the enjoyment.

Frooties (Miracle fruit tablets) are extremely simple to use: just dissolve half (or whole) Frooties on your tongue and the effect will last from 15 minutes to 2 hours, depending mostly on what you eat. When the effect wears off, everything tastes as before (lemons are sour again). It is, after all, only an exotic fruit extract.

Frooties enhances the taste of so many foods and turn acidic foods into sweet flavorful delights!

Why choose Miracle Frooties?

www.miraclefruitworld.com is dedicated to providing our customers with the best service possible! We strive to provide you with the best possible product quality and security.
Why choose Miracle Frooties over any other product?

Highest Quality - ISO 22000:2005 Certified

100% Organic Production of Miracle Fruit (we use no pesticides, herbicides or other harmful substances)

Contain NO fat

All our retailers are fully stocked

We demand Exceptional Customer Service from our retailers

Shelf life of 1.5-2 years

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Synsepalum dulcificum is a plant (bush), native to West Africa. Miracle Fruit berries cause sour and bitter foods, such as lemons and rhubarb, consumed after eating . Frooties are guaranteed to contain first grade Miracle Fruit berries. Fresh miracle berries are freeze dried moments after being picked to produce powdered Miracle Berries with the same effect as fresh berries.Frooties for easier usage.

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Bedorven vlees detecteren met een gassensor 

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Bedorven vlees detecteren met een gassensor 

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NFC gas sensor can detect spoiled meat

Health & Wellbeing

Scientists have developed a way for smartphones to send warnings when food spoils, eliminating the need for expiry dates or relying on your sense of smell and sight. Researchers from Nanjing University, China and The University of Texas at Austin, US are using gas sensors to detect the odour of decomposing meat.

The device incorporates a sensor made of nanostructured conductive polymer into a near field communication (NFC) tag. Nanostructured conductive polymers are able to detect the compound that releases the bad scent of spoiled meat - biogenic amines. To test the effectiveness of the NFC sensor tags, researchers left the meat out in 86 degrees Fahrenheit. To the human nose, this level of biogenic amines would not be noticeable. However, the sensors were able to successfully detect the spoiled meat as well as send wireless alerts to a smartphone.

In addition to being a useful tool for individuals, the researchers predict the device will be useful for food facilities. The device can help prevent foodborne illnesses and end uncertainty over whether to dispose of food. Researchers hope to release a commercial version in the future and plan to package it with raw meat. Doing so would allow consumers and suppliers to identify spoiled meat by holding their phones within range.

Here at Springwise, we have published many innovations that use NFC technology. For example, a wearable payment device from Australia uses NFC to make payments. The device fits onto any watch, piece of jewellery or fitness tracker. Another example is NFC enabled packaging from Germany that users can scan for beauty tutorials and tips. What other portable and wireless solutions can NFC offer?

Email: ghyu@austin.utexas.edu

Contact: ghyu@austin.utexas.edu

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NFC gas sensor can detect spoiled meat - Springwise

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Health & Wellbeing Scientists have developed a way for smartphones to send warnings when food spoils, eliminating the need for expiry dates or relying on your sense of smell and sight. Researchers from Nanjing University, China and The University of Texas at Austin, US are using gas sensors to detect the odour of decomposing meat.

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Smaken proeven zonder daadwerkelijk iets te eten of drinken? Dat klinkt futuristisch. Een professor aan de Meiji Universiteit in Japan, Homei Miyashita, ontwikkelde de Norimaki Synthesizer. Dit is een likbare staaf waarmee gebruikers van verschillende smaken kunnen genieten zonder dat ze daadwerkelijk voedsel hoeven te consumeren.
Smaaksensatie

Het apparaat heeft vijf gelknobbeltjes, gemaakt van elektrolyten die je de vijf belangrijkste smaaksensaties laat proeven: zout, zuur, bitter, zoet en umami. Wanneer de sushi-achtige staaf (genoemd naar de norimaki-rol) wordt aangezet, levert hij gecontroleerde hoeveelheden van elke gel/ smaak aan de tong om specifieke smaken te simuleren.

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Futuristisch eten: met de Norimaki Synthesizer kun je smaken proeven zonder iets te eten - Trends and Changes

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Smaken proeven zonder daadwerkelijk iets te eten of drinken? Dat klinkt futuristisch. Een professor aan de Meiji Universiteit in Japan, Homei Miyashita, ontwikkelde de Norimaki Synthesizer. Dit is een likbare staaf waarmee gebruikers van verschillende smaken kunnen genieten zonder dat ze daadwerkeli

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Ultraviolet light concept cleans air and helps to make evening events safer

Health & Wellbeing

Spotted: Created for use with coronavirus safety measures already in place, particularly social distancing and mask-wearing, Studio Roosegaarde's Urban Sun concept cleans air with far-UVC light. Inspired by scientific studies of the use of light to treat aerosol-borne viruses, the social design lab wanted to find a way to help facilitate the return of cultural events that bring together large groups of people.

The design team emphasises that the Urban Sun helps make spaces safer, not safe. The light is not a replacement for current safety measures nor a stand-alone solution to preventing transmission of the coronavirus. Far-UVC light is a narrow subset of UV light that has germicidal properties when used in low dosages and appears to be safe for use around humans. The studio asked the Dutch National Metrology Institute VSL in Delft to measure and calibrate the light so that its use meets the International Commission on Non-Ionizing Radiation Protection (ICNIRP) safety guidelines for ultraviolet light.

So far, the light is available in a range of sizes, from 100 metres squared to 3,500 metres squared, with a range of other sizes in development. Far-UVA light is invisible to the human eye, so Urban Sun replicates the gold glow of the sun to make visible the area being cleaned. People and organisations interested in using the light are asked to contact the studio for more details.

Studio Roosegaarde's innovations have been spotted by Springwise several times, with a recent art installation that doubles as a healthy crop growth enhancer and earlier, a sustainably powered art project celebrating the historic importance of water in The Netherlands.

Written By: Keely Khoury

Explore more: Health & Wellbeing Innovations | Architecture & Design Innovations

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Ultraviolet light concept cleans air and helps to make evening events safer - Springwise

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Health & Wellbeing Spotted: Created for use with coronavirus safety measures already in place, particularly social distancing and mask-wearing, Studio Roosegaarde's Urban Sun concept cleans air with far-UVC light. Inspired by scientific studies of the use of light to treat aerosol-borne viruses, the social design lab wanted to find a way to help facilitate the return of cultural events that bring together large groups of people.

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Clean air

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AI-based system for 'living walls' that generate clean air indoors

Work & Lifestyle

Spotted: Designed for home or office use, the BioBulb smart plant management system by Creo makes it easy to maintain a living wall. Clean air has never been more necessary, as communities begin to gradually reopen, and a living wall of plants is a particularly beneficial way of contributing to the overall health and wellbeing of people using shared spaces. The BioBulb system is modular, which allows for the distributed set-up of plants in various rooms of an office or home.

Connected to a central Bio-Server via thin, flexible tubing, the artificial intelligence monitors the ideal growing conditions for each type of plant. Three sensors in each pot track plant health, and the air, light and temperature conditions and acidity of water and soil near the roots. Depending on what is needed, nutrients and water are directed to each pot at the most appropriate time.

As resources are distributed only as needed, there is no risk of over or under-watering, and the entire system is nearly zero-waste. Although similar to hydroponic set-ups, BioBulb uses a small amount of soil, which the team says makes the entire system more efficient, as it more closely mimics the natural environment and the ways in which roots grow and work.

Now working with early adopters to expand the technology, the Biobulb team is developing a Bio-Plug to connect large networks of plants across buildings and between different floors, to a single Bio-Server.

Written By: Keely Khoury

Explore more: Work & Lifestyle Innovations | Computing & Tech Innovations

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AI-based system for 'living walls' that generate clean air indoors - Springwise

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Work & Lifestyle Spotted: Designed for home or office use, the BioBulb smart plant management system by Creo makes it easy to maintain a living wall. Clean air has never been more necessary, as communities begin to gradually reopen, and a living wall of plants is a particularly beneficial way of contributing to the overall health and wellbeing of people using shared spaces.

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UV lamp designed to disinfect crowded spaces

Health & Wellbeing

Spotted: Japanese light-maker Ushio Inc. has launched an ultraviolet lamp designed to kill coronavirus, without harm to human health.

Named "The Care 222 UV lamp", it was developed together with Columbia University to be used for the disinfection of spaces with high foot traffic, where the risk of contagion is high, such as on buses, trains and elevators and in offices.

Whilst UV lamps have been effectively used as a means of sterilisation in the medical and food-processing industries, until now, they have not been able to be used in spaces where there are people, as they can cause skin cancer and damage eyesight. Ushio's new lamp, however, emits UV rays with a wavelength of 222 nanometres, as opposed to the conventional 254-nanometre wavelength, making them lethal to germs but safe to humans.

A recent third-party study by Hiroshima University confirmed the 222-nanometre UV rays are effective in killing the new coronavirus, Ushio said.

When attached to a ceiling, within 6 to 7 minutes the lamp inactivates 99 per cent of viruses and bacteria in the air, as well as surfaces within a 3-square-metre radius.

Care 222 weighs 1.2 kilograms and is about the size of a hardcover book. It is currently priced at the equivalent of €2308.80. For now, the company is only accepting orders from medical institutions, but it will be available for other customers once production progresses.

Written By: Katrina Lane

Explore more: Health & Wellness Innovations | Computing & Tech Innovations

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UV lamp designed to disinfect crowded spaces - Springwise

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Health & Wellbeing Spotted: Japanese light-maker Ushio Inc. has launched an ultraviolet lamp designed to kill coronavirus, without harm to human health. Named "The Care 222 UV lamp", it was developed together with Columbia University to be used for the disinfection of spaces with high foot traffic, where the risk of contagion is high, such as on buses, trains and elevators and in offices.

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Wearable air purifier provides an alternative to ordinary face masks

Health & Wellbeing

Spotted: Estonian research and development company Respiray has developed a wearable air purifier that uses UV-C light to inactivate harmful airborne pathogens and disinfects air without covering a wearer's face or restricting breathing.

The device, named "Respiray", has been independently tested at the University of Tartu and the University of Lodz, where it achieved over 99 per cent efficiency at eliminating viruses and bacteria.

Respiray is the first company to engineer and produce a wearable air purifier that uses UV-C technology to disinfect the air breathed in, without covering a wearer's face.

Respiray says that the idea was to design an air purifier in a way that people could behave as naturally as possible when wearing the device. "A person can breathe effortlessly, and other people see the facial expressions of the user," Respiray Co-Founder and COO Robert Arus told Springwise.

The device operates on two principles - the thermodynamics of breathing and the disinfection effect of UV light. Contradictory to the general belief that breathing is horizontal, the majority of inhaled air comes from airflows rising on the body's surface of the person.

For this reason, Respiray is designed as a neck-wearable device, allowing air to enter from the bottom of the device and pass through the intake filter. The air is then ventilated out from the top of the device towards the person's face.

The maximum provided airflow is 3 to 4 times more than an average person at rest breathes.

Written By: Katrina Lane

Explore more: Health & Wellbeing Innovations | Computing & Tech Innovations

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Wearable air purifier provides an alternative to ordinary face masks - Springwise

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Health & Wellbeing Spotted: Estonian research and development company Respiray has developed a wearable air purifier that uses UV-C light to inactivate harmful airborne pathogens and disinfects air without covering a wearer's face or restricting breathing.

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Het digitaal kunnen bouwen van chemicaliën die aangenaam ruiken voor mensen, opent een enorm scala aan mogelijke toepassingen in de geur-, voedings- en huishoudelijke artikelenindustrie.

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AI that identities the odours of chemicals

Health & Wellbeing

Spotted: Two researchers from the University of California Riverside Department of Molecular, Cell and Systems Biology have created an algorithm capable of identifying the odour of a chemical. The machine learning system examined many thousands of combinations of compounds in order to identify what a chemical smells like to humans.

Being able to digitally build chemicals that are pleasant smelling to humans opens up a huge range of possible applications in the fragrance, food and household goods industries. Good smelling scents could be built from scratch, using previously unknown combinations, which also allows for the inclusion of new ingredients. Harsh smelling and dangerous chemicals are replaceable by naturally occurring materials and compounds, and vast improvements to resourcing are also possible. The need to use rare, hard to cultivate plants could be eliminated with the digital versions instead.

AI startup Sensorygen licensed the technology and a patent is pending. Retail, gaming and myriad other areas of work and play may find uses for the discovery, particularly as multi-sensory experiences continue to grow in popularity. Artificial intelligence is being used more and more and in a range of ways. Some of Springwise's recent spottings of AI at work include the creation of bespoke, sustainable jeans and a genderless voice for digital assistants.

Written By: Keely Khoury

Explore more: Health and Wellbeing Innovations | Computing & Tech Innovations

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AI that identities the odours of chemicals - Springwise

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Health & Wellbeing Spotted: Two researchers from the University of California Riverside Department of Molecular, Cell and Systems Biology have created an algorithm capable of identifying the odour of a chemical. The machine learning system examined many thousands of combinations of compounds in order to identify what a chemical smells like to humans.

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Antimicrobial and Clean Air

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Pre-pandemic, wiping noses on tissues rather than sleeves and washing hands when working in the kitchen were fairly prosaic measures for health. Most people followed them most of the time. Since the onset of the COVID-19 pandemic, however, the concept of what constitutes clean (and safe) underwent rapid, radical change.

The home has now gone beyond simply being a place to relax, eat and spend time with family. It has become a place of work, a ward for illness, a vacation destination, a centre of education, the local fitness centre and more. As scientific knowledge of COVID-19 grows, consumers are responding by adopting new behaviours and adapting old approaches. Every item that enters the home is viewed now through a lens of extreme hygiene. Where has it been? Who touched it? How much risk is everyone comfortable with?

At the same time, digital connections within the home have increased, although much of the uptick in time spent online was due to changes in working practices. Businesses large and small found ways to accommodate and support the unexpected and long-term need for many employees to work remotely. With the home, rather than the city centre, now the hub of daily activity, everyday routines changed drastically.

Here are five trends to track that will continue shaping our life at home in 2021.

Home Comforts

Health at home used to mean general safety features for those with limited mobility. Now the concept encompasses a host of additional aspects. Telemedicine programmes reach more vulnerable, isolated individuals than ever before, with the global telemedicine market size projected to grow by 23.5 per cent by 2026. With mental health care gaining parity with physical care, everything from the impact of the built environment to how we work is being improved.

Designers and architects are following the mass exodus from city centres to homes with innovations that go far beyond single-use structures or devices. Research into sensory inputs combined with developments in material science contributes to multi-layered designs centred on end-users' comfort. Naturally grown ingredients and sustainable practices are widely viewed as necessities, particularly as access to nature was so reduced in 2020.

In replicating functions that used to take place elsewhere in the community, house and garden improvements must meet a considerable list of criteria. Ease of use and ability to integrate with other household appliances are of particular consideration. Incorporating wellbeing into home hubs of activity requires well-designed solutions that provide surprising and unexpected amounts of functionality via minimal climate and spatial footprints.

A Sense Of Purpose

With additional time to consider how and why things are done the way they are, people around the world spent a significant amount of time in lockdown contemplating their environmental impact. The home has become a canvas for sustainable experimentation.

Against a backdrop of decline in many other industries, renewable energy grew in 2020. By 2025, renewables are predicted to become the largest source of electricity generation worldwide, thus finally knocking coal off the top spot in the energy market.

As part of a global move towards climate-neutral behaviours, individual choices are heightening the focus on materials, functionality and carbon emissions. From choosing biodegradable packaging to advocating for waste-to-energy programmes, starting to garden, eating root to stem, composting and reducing waste, consumption done in and for the home is increasingly tailored for wellbeing. And not just individual wellness.

The concept of doing no harm to the surrounding environment has moved out from the hiking trails and wild campsites to everyday purchasing, activities and commitments. Individuals in vast numbers are now considering the effects of their actions on communities, societies and the Earth itself. And despite broad and deep levels of isolation across almost every nation, the sense of being connected to a greater good helps sustain many people, whether or not they are living alone, as part of a family or in shared spaces.

Photo source Stijn van Cuijk, Jakob Kohnle and Laurenz Simonis (Umeå Institute of Design) in collaboration with Electrolux

Antimicrobial and Clean Air

As people try to keep their distance from each other while indoors, living spaces, too, are being reconsidered for maximum efficiency and safety. Even with the possibility of a vaccine bringing relief from the need for extreme shielding and isolation, high levels of hygiene are likely to remain a constant, especially for people desiring a return to in-person work and leisure activities. Already, designs, materials and processes previously associated with and used predominantly in commercial and public places have become relevant to and required in peoples' living spaces.

Experts predict that the wet tissue and wipe market will increase by more than €5.3 billion by 2024, with the nascent global antimicrobial coating market expanding to €4.1 billion by 2025. This growth is driven in large part by significant increases in the need for sterilisation and disinfectant. Innovators are already looking beyond household cleaning products and incorporating antimicrobial characteristics into everything from clothing and edible films on fresh produce to personal devices and wall paint.

As well as what we touch, what we breathe has come under increased scrutiny. Dealing with urban smog was a good training ground for technologies and systems now required within almost every building, residential and commercial.

Air purification is fast becoming a household imperative, and even more so for families with vulnerable members of all ages. Systems and devices that work on everyday moulds, dust and asbestos must now work on microscopic, infectious virus particles. And they must seamlessly integrate with the rest of the home, its gadgets and occupants' way of life.

Essential Daily Experiences

Lunches, doctor's appointments, shopping, school and more went virtual almost overnight. Brands able to respond with agility found new ways of reaching regular, and new, customers - often by providing more contactless and remote items and services while incorporating aspects of emergency community care.

Small coffee shops started delivering locally and added essential toiletries to their menu. Health professionals provided care via video link. Banks set up regular calls with customers. By 2025, it is estimated that at-home consumption could be a €2.5 trillion market, with consumer products, leisure/recreation and education the top three areas of expenditure.

For some companies, the unexpected downtime meant teams had an incredible opportunity to introduce solutions to challenges that had never been experienced before. Mixed reality shopping, modular home working spaces, virtual offices, and myriad telemedicine options brought the world into the home. Such an acceleration of digital living reduces time-related restrictions on when activities can take place or be completed. This is useful, yet also dangerous, when the divisions between work, administration of the home, health and recreation are so blurred, if not gone.

Photo source Kirstin Vang / Visit Faroe Islands

Connection, Not Isolation

So far, what technology can not yet do is replicate the human touch. Millions of people around the globe were separated from loved ones for months and many will remain apart well into 2021.

Before COVID-19, loneliness was a growing epidemic in some of the world's wealthiest countries. When the virus forced vast and immediate restrictions on social interactions, experts predicted an overwhelming rise in mental health conditions. A mix of stressors appears to be compounding the detrimental effects the global pandemic is having on peoples' wellbeing.

The American Psychological Association found that 78 per cent of adults say the coronavirus pandemic is a significant source of stress in their lives. Public Health England reports an increase in the proportion of people reporting depressive symptoms and with symptoms worse than previously reported.

In response to and alongside those changes, outpourings of community support focused on reducing isolation and strengthening networks for the most vulnerable. What came as a surprise was the wider spread effects that aided in uplifting numerous others, including those organising the care.

Entrepreneurs in the arts and hospitality, two industries devastated economically by the coronavirus, approached the changes wrought by global shutdowns with imagination and heart. Across distances, worries and almost constant change, innovations such as drive-in opera, online stand up comedy sets, DIY-kits and remote, robot-facilitated tours helped establish and maintain a sense of connection - different methods from what used to be the norm, and highly reliant on virtual aspects, but inspiring pivots nonetheless.

Written By: Keely Khoury

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5 Home Living Trends to Look for in 2021 - Springwise

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Pre-pandemic, wiping noses on tissues rather than sleeves and washing hands when working in the kitchen were fairly prosaic measures for health. Most people followed them most of the time. Since the onset of the COVID-19 pandemic, however, the concept of what constitutes clean (and safe) underwent rapid, radical change.

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Roadside barriers deflect pollution from pedestrians

Health & Wellbeing

Spotted: A team of researchers at Imperial College London have been using airflow modelling techniques to study the effects of unique roadside structures and have developed a curved barrier to deflect harmful air particulates away from pedestrians and back onto the roads. Dr Tilly Collins, of the university's Centre for Environmental Policy, started researching the effects of roadside walls after noticing the severe pollution in the air when watching her child play netball in a school playground alongside a busy London A-road. She made the alarming discovery that these walls create vortices where the air quality gets worse, as pollutants are trapped in them.

Air pollution is becoming an increasingly dangerous global health challenge, which many researchers are working to tackle. The health concerns that have risen from poor air quality have proven to be more significant in lower-income communities, which are more likely to be situated near heavy traffic areas, and amongst children, who are more readily exposed to air pollution due to their proximity to the ground, where heavier pollutants settle over time.

The team then explored ideas surrounding urban design that would mitigate these vortex effects, and the result was the curved barriers. Inspired by airfield baffles and the curved sound-walls on German and Dutch motorways, the team at Imperial found that curved structures would more effectively disperse and reflect pollutants back onto the roads. Furthermore, these barriers will also mitigate noise pollution and would be able to act as scaffolds, to increase green infrastructure in large cities.

Written By: Serafina Basciano

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Roadside barriers deflect pollution from pedestrians - Springwise

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Health & Wellbeing Spotted: A team of researchers at Imperial College London have been using airflow modelling techniques to study the effects of unique roadside structures and have developed a curved barrier to deflect harmful air particulates away from pedestrians and back onto the roads.