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8 Strange And Colorful Inventions That Rocked The Food Industry


A lot has changed since the invention of refrigerators, cans, and microwave ovens. We eat food every day, so naturally the food industry is always on the go, trying to invent some brilliant new product that will impress even the most hardcore foodies. That being said, even food industry has its strange days. Some of its inventions are cute and yummy, while others belong in a futuristic sci-fi movie where chocolate is pink and doughnuts can glow in the dark like a Christmas tree. If you aren’t afraid of blue wine and even bluer beer, here’s a list of 8 utterly strange and colorful inventions in food industry.



Transparent Coffee
We never asked for it, but it’s finally here! Also dubbed as ‘clear coffee’ (CLR CFF), this new beverage is a mix of what we all love so much (caffeine and that amazing bitter coffee taste) without those nasty bits we hate (the stains coffee leaves on teeth and clothes). David and Adam Nagy, two brothers from Slovakia, came up with colorless coffee that is made with high quality Arabica coffee beans and purified water. According to advertisements, this transparent liquid tastes like strong cold brew and provides the boost without all the calories and unwanted coloring. It seems like a perfect drink, but how many of you would sacrifice that morning cup of joe for a bottle of cold colorless beverage? We probably wouldn’t.



Naturally Pink Chocolate
It’s been 80 years since the last serious chocolate discovery was made, and now scientists have finally discovered a new type of chocolate (which, if you want our opinion, instantly made the world a better place). Ruby is a new, fourth type of chocolate that is naturally pink, created without any food dye or berries. Barry Callebaut, one of the biggest cocoa processors in the world, invented the process of converting Ruby cocoa beans into actual chocolate. The bean was discovered 13 years ago, but the new type of chocolate was presented in Shanghai, China, only recently!

Black Water
Also dubbed as BLK. Water, this new type of beverage created by Chris and Albie Manzo is not only eye-catching, but can also improve your health and even make you sleep better (according to the official website). What is BLK. Water made of? It’s spring water infused with a natural nutrient rich compound – fulvic acid. Mixed with water, the fulvic acid causes a chemical reaction which results in the dark and somewhat disturbing dark color of the drink. Nevertheless, fulvic acid has been around for ages and is a known substance used by healers all over the world. What does this water taste like? According to people who have tried it – just like your ordinary water.

Blue Wine
Forget about good’ol red and white because blue wine is a thing now! With white strawberry, black water, and pink chocolate rocking the world right now, it seems that everyone is trying to add more colors to foods and drinks we’ve gotten so used to. Now it’s wine’s turn! A Spanish startup named Gik is trying to redefine our whole drinking experience by introducing the new blue wine to the table. This new type of wine is made with both red and white grapes, so don’t expect a shockingly new taste from it. The wine gets its color from the indigo dye and anthocyanin, a pigment that’s found in grape skin. The only question is – what food will it go with?



Blue Strawberry
Blue strawberries are one of the most controversial berries on the market right now. Blue strawberries own its magical coloring to the component called anti-freeze, which does sound quite unappetizing. Some gene splicing has been done to make these strawberries cold-resistant and let them remain shape when being put in the freezer. The gene that makes all these things possible comes from the Arctic Flounder Fish, which has remarkable anti-freeze abilities that allow it harmlessly roam the freezing waters of Arctic and Atlantic Oceans. But is anti-freeze strawberry safe to eat? We believe that’s up for debate. Try it only if you’re not afraid of GMO products!

White Watermelon
White watermelons have been around for quite some time now. It was common to find watermelons with white flesh up until the 1800s – after that they have been almost bred out of existence due to the focus agriculture companies developed on red watermelons. The White Wonder watermelon is somewhat of an extinct species, but you can still find it on the market these days, along with such rare watermelon strains as the Cream of Saskatchewan and the Japanese Cream-Fleshed Suika. Their superior sweetness and unusual looks are bringing the publicity’s focus back on white watermelons, so we’re about to see (and taste) more of them!

Glow-in-the-Dark Doughnuts
Sydney-based Black Star pastry is responsible for creating the most ‘radioactive’ dessert in the world. Dubbed as ‘glonut’, the new glow-in-the-dark doughnut is created by the mastermind of Christopher Thé, the chef behind the world-famous Watermelon Strawberry Cake that has taken over Instagram not so long ago. Christopher Thé was inspired by last year’s Vivid festival of light, which got him thinking on how to mix food with lights. That’s when the idea to create glow-in-the-dark sweets first popped into his head. It took him the rest of the year to figure out the perfect recipe for the ‘radioactive’ icing that had to look toxic, but taste absolutely amazing. He ended up using Vitamin B in the icing recipe, with some yuzu glaze added later.

Blue Beer
Japan is home to some of the most unusual inventions in the world, and that concerns food as well! Hokkaido-based Abashiri Brewery came up with a truly unique recipe for blue beer that is made with water from the melted icebergs and a mix of blue seaweeds and locally grown flowers. Special water is collected near the coast of Sea of Okhotsk and the beer is said to have a light taste and an overall refreshing effect. The recipe also includes the use of Chinese Yam, which adds that yummy-looking icy cap on top of the beer. It definitely looks weird, but we would give it a try!