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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This canned bacon has a 10-year shelf life

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Thursday 27 March 2014

Bacon lovers, you’re in for a 9-ounce treat! Tactical bacon is what you’ll need in your pantry if bacon supplies ever run out (you know, like when the zombie apocalypse begins). This canned goodness is made by CMMG and boasts a 10-year shelf life. Every can has 54 slices of full cooked, ‘ready to eat’ […]

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Sandwiches that get delivered via parachute

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 27 March 2014

What does a pair of entrepreneurs do when their pop-up restaurant is located on the 7th floor and they have to deliver food quickly to their customers, who are all on the ground level? Simple, just throw the food out the window. [photos via We Heart]

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A Kickstarter project that ages Sriracha in whiskey barrels for 3 months

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 25 March 2014

If normal Sriracha sauce isn’t enough for you, here’s a version with an extra kick: Sriracha that’s been aged for 3 months in a whiskey barrel. Lisa Murphy, the Chief Sauce Maker of ‘Sosu Sauces’, has started a Kickstarter project that’s bound to set taste buds ablaze with their unique blend of Sriracha sauce.

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Documentary about people eating burgers for the first time in their lives

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 25 March 2014

Would you believe there’s such a thing as a burger virgin? And apparently, there are still millions of people around the world who have not yet tried America’s greatest contribution to mankind. Burger King went to far-flung places in Thailand, Greenland, and Romania, to give a taste test between their own Whopper and McDonald’s Big […]

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New York bankers pay up to $25 for a 3-egg omelet at this Park Avenue hotel

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Monday 24 March 2014

The Loews Regency in New York is famous for its ‘Power Breakfast’, which sees some of the city’s biggest names in business, finance and politics dining there every morning. Business Insider writers Julia La Roche and Linette Lopez dined there to see what all the fuss was about. And while many things have changed with […]

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The Food Porn Index will suck you into a vortex of fantastical food

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Friday 21 March 2014

Wow, what is this? A juice produce company has come up with the Food Porn Index that tracks the number of hashtag mentions of food on Twitter and Instagram. Click on any one of the 24 food hashtags on the Food Porn Index (a mishmsh of healthy ones like avocado and unhealthy ones like donuts), […]

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This 21-pound Snickers bar really satisfies

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Thursday 20 March 2014

If you’re going to make the effort to create your very own chocolate bar, you might as well go all out. And this is exactly what a few friends did – making sure to capture every step and post it to Imgur so the world could follow their steps in making a giant Snickers bar.

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Chicken Soup for the Soul, now tasty and edible

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Wednesday 19 March 2014

Hands up if you received one of those corny Chicken Soup for the Soul books as a graduation present? Birthday? Wedding? I’ve had quite a few given to me, which have all mysteriously disappeared (into the trash heap – ain’t nobody got time for daily inspiration!). But now this innovative company (never thought I’d say […]

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Itsy bitsy delicious sushi by Chef Hironori Ikeno

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Tuesday 18 March 2014

Fine dining has a reputation for skimping on the meals, but who would’ve imagined sushi would be served as small as this! Chef Hironori Ikeno works in a restaurant in the old Tokyo district, and it seems as though he’s struck gold in the dining business. He crafts tiny sushi pieces out of single rice […]

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Meat and cheese packaging redesigned in a very chic way

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Tuesday 18 March 2014

Let’s face it, not many of us pay much attention to meat and cheese packaging. If we buy it at the grocery store, it’s usually wrapped up and features a few stickers. At the local butcher it’s a no-frills paper wrapping. But what if meat and cheeses were repackaged in a way that actually told […]

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Typical breakfast foods around the world

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Monday 17 March 2014

What does the world typically eat for breakfast? This short video shows us! Nothing is really surprising here – there’s nothing gross or weird. There’s the typical Aussie breakfast of cereal and toast (with Vegemite, of course), a full English breakfast with grilled tomatoes and loads of bacon and sausages, plus pho in Vietnam. The […]

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Only in Japan: new ice block flavor is pasta with tomato

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Friday 14 March 2014

Gari-Gari Kun popsicles have been famous for years with their delicious flavors. But someone has taken popsicle flavors to the next level with the company releasing a vegetable chowder icy pole last year. Kinda quirky, right? And now the Gari-Gari Kun brand is coming out with their next flavor. Brace yourself. It’s pasta with tomato. […]

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Products given the minimalist makeover by Antrepo

Rachel Oakley Contributor

By Rachel Oakley in New Design, New Food and Packaging on Tuesday 11 March 2014

If minimalist design sends a shiver of joy down your back, you’re in good company. Antrepo, a creative agency, has taken some of our favourite foods and toned down the packaging for a sleek, minimalist look. ‘The stark simplicity of each transformation [is] a commentary on the folly of branding ideals’, and is definitely easier on the eyes. I don’t know about you, but I think the minimalist packaging looks a lot better than the overcrowded labels we’re living with today.

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Cacti that you can eat: DIY house plant cupcakes

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Saturday 8 March 2014

Here’s a tasty dessert that tree huggers and masochists will enjoy. Brooklyn-based baker Alana Jones-Mann has created cupcake replicas of cacti house plants, and she tells us how via this DIY article.

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The Dabba Wallas deliver 175,000 lunches across Mumbai every day

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Friday 7 March 2014

This is an incredible look into the lives of Dabba Wallas, a group of 4,000 men in white outfits (and matching hats) that transport 175,000 lunches across Mumbai every day. They grab the lunch containers (filled with deliciousness) from mothers and wives, and bring them by foot, train, bicycle, or even on the top of […]

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