Video: World’s First Robotic Kitchen which Can Cook by Mimicking Chef

UK based Robotics company “Moley Robotics” has unveiled the world’s first Automated Kitchen at Hanover Messe, the premier industrial robotics show in Germany.

Moley’s Robotic system features a dexterous robot integrated into a kitchen that cooks with the skill and flair of a master chef.

Stirring, adjusting the temperature, pouring and adding ingredients are all basic skills for a chef but they’re slightly harder to achieve for a robot.

However, that’s not the case for this pair of robotic hands, which could be set to revolutionise cooking and kitchen operations.

This Robotics system does not cook like a machine – but it captures human skills in motion, and recreates it for cooking the receipe.

The product is still two years away from market. In 2017 Moley will launch the consumer version of the Robotic Kitchen.

Watch video at You Tube (4:02 minutes) . . . .


Greek-style Scallops with Pasta


1 lb orzo pasta
4 fresh dill sprigs plus 1/3 cup chopped fresh dill
1 tbsp olive oil
1 carrot, grated
1 lb bay scallops or sea scallops cut into 1/2-inch chunks
1/2 tsp ground pepper
1/4 cup lime juice
1 tbsp finely grated lime zest
2 cloves garlic, minced


  1. Fill a large pot three-quarters full of water and bring to a boil. Add the orzo and dill sprigs and cook until the orzo is al dente, about 10 minutes, or according to package directions. Remove 1 cup (8 fl oz/250 ml) of the cooking water. Drain the orzo and remove and discard the dill sprigs.
  2. Coat a wok with nonstick cooking spray. Add the oil and place over medium-high heat. When hot, add the carrot and stir-fry for 1 minute.
  3. Add the scallops, orzo, and reserved cooking water and cook, stirring frequently, until most of the liquid has evaporated and the scallops are opaque throughout, 4-5 minutes.
  4. Stir in the pepper, chopped dill, lime juice, lime zest, and garlic.
  5. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic

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Are Restrictive Guidelines for Added Sugars Science Based?

Jennifer Erickson and Joanne Slavin wrote . . . . .

Added sugar regulations and recommendations have been proposed by policy makers around the world. With no universal definition, limited access to added sugar values in food products and no analytical difference from intrinsic sugars, added sugar recommendations present a unique challenge. Average added sugar intake by American adults is approximately 13 % of total energy intake, and recommendations have been made as low 5 % of total energy intake. In addition to public health recommendations, the Food and Drug Administration has proposed the inclusion of added sugar data to the Nutrition and Supplemental Facts Panel. The adoption of such regulations would have implications for both consumers as well as the food industry. There are certainly advantages to including added sugar data to the Nutrition Facts Panel; however, consumer research does not consistently show the addition of this information to improve consumer knowledge. With excess calorie consumption resulting in weight gain and increased risk of obesity and obesity related co-morbidities, added sugar consumption should be minimized. However, there is currently no evidence stating that added sugar is more harmful than excess calories from any other food source. The addition of restrictive added sugar recommendations may not be the most effective intervention in the treatment and prevention of obesity and other health concerns.

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Read the full article (pdf) . . . . .

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