New Food and Packaging

‪Food is so much more than a source of energy and nutrients; it’s an experience that evokes emotions and memories – transporting you to other times. We gather the weirdest, tastiest, most creative and most wonderful recipes and products so you can experience the best. You are what you eat.‬

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It’s here! Spreadable bacon Is HERE! May every breakfast be pork-filled…

Nicole Hughes Contributor

By Nicole Hughes in New Food and Packaging on Saturday 18 October 2014

The people at Oscar Mayer wanted to spread their bacon love, and fortunately for them, the people at Philadelphia Cream Cheese were looking for more flavor. So the two teamed up and are happy to announce the latest product in a line of bacon-flavored products: bacon cream cheese. Yes, you heard right, BACON CREAM CHEESE!

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Thanksgiving in a bucket is your travel-friendly Turkey Day 11-litre feast

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Friday 17 October 2014

American foodies’ favourite holiday is fast approaching-Thanksgiving-and if you want to celebrate with all the trimmings, good luck to you. But if you just want a good old turkey dinner that’s travel-friendly and semi-delicious, look no further than Thanksgiving in a Bucket.

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Hilarious ways to mispell a name, courtesy of Starbucks

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Thursday 16 October 2014

Last month we showed you why Starbucks employees spell your name wrong, but this month we’re showing you the list of names they’ve gotten wrong over the years. And it’s quite funny to see. How about spelling Allison as ‘Allerson’ or Mark as ‘Mog’?

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Chocolate skulls have exposed brains made of gummy and walnuts

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 14 October 2014

No wonder zombies love eating brains, they taste just like candy! Spanish graphic designers Ruth & Sira Garcia created these skull-shaped chocolates with nuts and candy for brains in a culinary series they call ‘Chocolate Skulls Gone Nuts’.

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Beer drinkers sober up to the idea of having beer for breakfast with this creamy spread

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Monday 13 October 2014

Launched as the world’s first spreadable beer, Birra Spalmabile is made of 40 per cent beer and comes in two flavors – one light and delicate from its blonde ale content, and the other with an intense aroma and stronger taste from its dark ale content. The result of a collaboration between Italian chocolatier Pietro […]

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Get ready-to-heat airplane meals delivered straight to your home

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Saturday 11 October 2014

Your food dreams have come true-finally you can order airplane meals to eat at home! A German company, Air Food One, has come up with a brilliant concept that allows (questionable) foodies to order their very own heat-and-eat meals, such as grilled codfish, filled ravioli and chicken breast with pepper cream sauce. Air Food One is actually a partnership between Allyouneed.com and LSG Sky Chefs, the company that creates menus for Lufthansa.

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One man aims to visit every single Starbucks in the world

Rachel Oakley Contributor

By Rachel Oakley in Cool Travel, New Food and Packaging on Friday 10 October 2014

Houston-based Rafael Lozano has spent more than $180,000 in a bid to visit every Starbucks in the world. So far, this coffee fan has travelled more than 150,000 miles over six continents, and has been able to visit 11,733 outlets so far (probably more at the time of publishing). Lozano actually started his Starbucks quest […]

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Melbourne’s best coffee can be found in a café no larger than a store room

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 10 October 2014

This article brought to you by amaysim
The Switchboard Café inside the historic Manchester Unity building reportedly serves one of the best cups of coffee in Melbourne. Though there’s only problem: You have to find it first! Located in an old, run-down arcade lane, the café is quite literally a hole-in-the-wall. It makes use of the building’s storage cupboard, able to fit only the essential kitchen equipment and two baristas.

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Today we all learn how amazing Japanese wax food models are created

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Thursday 9 October 2014

If you love Japanese food, you’ve probably seen those incredibly real wax food models lined up at the restaurant’s window. You’ve probably had to look a bit closer at the models to see if they are, in fact, fake. Yes, they are. But they look so real! I’ve always wondered how these models were made […]

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Dine amongst strangers at this nomadic restaurant that never stops wandering

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Thursday 9 October 2014

This article brought to you by amaysim

Hands up: would you dine at a restaurant that’s so secret, you don’t even know when and where it’s going to take place until you know it? If the answer is yes, Zingara is for you. The underground restaurant project, which runs in Melbourne, sprouted with friends entertaining other friends with good food and wine in a small apartment years ago, and is now an intimate speakeasy-styled monthly affair with a small group of strangers enjoying Italian cuisine in an obscure location.

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Radish sculptures of polar bears, pandas, and llamas are too cute to eat!

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 9 October 2014

Typically during winter in Japan, families gather around a portable stove to cook food in a steamy pot of meat and veggies. They call this a ‘nabe’ (pronounced as na-bay). Last December, boredom got the best of Masanori Kono, so he decided to play with one of the ingredients: grated daikon radish. His first creation was a polar bear, sculpted entirely out of the radish and given seaweed eyes and nose.

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These sugar cubes made to look like skulls are to die for

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 9 October 2014

We never knew that fire and brimstone could taste so sweet! Using fine-grained premium Japanese sugar called Wasanbon, artist Nobumasa Takahashi was able to make these skull-shaped black and white sugar cubes. How did he make black sugar? He used the ingredients that come naturally from bamboo charcoal. And yes, it’s just like normal sugar.

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In Japan, you eat the leaves of autumn before it goes away

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Wednesday 8 October 2014

The Japanese love their autumns so much they’ve found a way to eat them – in the form of maple leaves fried tempura style. The snack is considered to be a must-try delicacy for visitors to Osaka, where it is fried in sizzling vegetable oil with lightly sweetened maple batter. The recipe gets even more […]

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Chinese noodle chef adds opiates to his cooking to keep his customers coming back

Milo Sumner Contributor

By Milo Sumner in New Food and Packaging on Saturday 4 October 2014

Is this a story of an unethical restauranteur abusing the trust of his customers, or is it the sorry tale of a gastronomical underdog who had a stroke of entrepreneurial brilliance? Earlier this year a restaurant owner in Xi’an, China, was discovered to have been adding opiates to his noodles so that his regular customers would become addicted to them. When his ruse was discovered and he was questioned by police he admitted to spending 600 yuan ($100) on poppy shells which he secretly added to his recipe. Talk about a secret ingredient!

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Guy does experiment to see which bag of chips has the best return on investment

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 3 October 2014

How many chips are actually in this bag? Is it just full of air? How much am I paying for each chip, really? These are some of life’s nagging snack mysteries. And thanks to Science and Dan Gentile over at Thrillist, they’ve finally been solved!

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