When you only have an hour for lunch, you really don't want to spend most of that in line waiting. Portland, Maine-based Veebie is trying to solve this issue with mobile self-service kiosks that hold pre-ordered food for people to quickly pick up during their break.

This week Hollywood star and active environmentalist Leonardo DiCaprio announced his involvement as an investor in Beyond Meat, a startup that's using pea protein to create burger patties.

TastyFloats uses two-phased arrays of low-cost ultrasonic transducers opposite each other form a standing wave of ultrasound between them, and very small amounts of liquids and solids can be suspended in the nodes of the wave. So to reiterate .. this is about LEVITATING FOOD!

Fine-dining restaurant Dallas Fish Market recently held a $65-per-person dinner event, but it wasn't the watermelon lobster or sesame-seed ice creams that were the main hit. It was a menu written entirely in emojis.

Verū is using a patent-protected flash-freezing technology to make ice cream pops that are low-calorie and additive free but actually taste good.

The potential applications for a personal and portable food data profile that travels with us as we traverse our various food experiences are intriguing. Hear Future Market and Alpha Food Labs founder Mike Lee talk about the opportunity to create data standards for personalized food profiles.

Successfully competing against Amazon in one of their core strengths takes a mix of gumption and, perhaps, even a bit of naïveté. But that is exactly what Chicago-based Lystr wants to do

As the saying goes, you "lose weight in the kitchen and get fit at the gym." Today, a new company called Klue launched itself and announced its new gesture sensing and analytics technology to help you with the consumption part of that equation.

We're seeing celebrities enter the food world as proper business owners. Whether it's by operating franchises, partnering with a known third-party brand or chef, or owning a food brand, celebrities see hands-on entry into the food business and the new endorsement deal.

A group of researchers led by Giovanni Salvatore at ETH Zurich have developed a biocompatible microsensor that can be directly applied to food and is safe to eat.