banner
Suvie: a smart countertop appliance
photo courtesy of Suvie

Before the emergence of SARS-CoV-2 (COVID-19) and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.

Suvie is a smart countertop appliance that refrigerates and cooks an entire meal. The name comes from the method it uses to cook food: sous vide—a French cooking technique in which food is cooked while encased in a pouch and immersed in water. Suvie has four compartment zones for each meal component—vegetables, protein, starch, and sauce. And each compartment zone is independently temperature-controlled, allowing each vacuum-sealed meal component to be refrigerated, stored, and cooked separately.

The appliance is fully programmable to allow each component of the meal to finish at the time a user wants to eat. In addition, the appliance has an optional broiler, which enables users to brown proteins and/or vegetables and gives them the look and flavor of roasting. Moreover, users can prepare meals with either the groceries they purchase or prepackaged Smart Meals available via meal plans that users can purchase weekly or monthly. Suvie sells for $1,199; prepackaged food/meals are sold separately. It is not clear whether recyclable vacuum-seal pouches needed to cook user-provided food are included with the purchase of the appliance or must be purchased separately.

More from IFTNEXT right arrow

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.

More from IFT right arrow

Home Cooking During COVID-19

With the commencement of stay-at-home orders, 88% of consumers are preparing more meals at home. Here’s a look at their habits.

Robot chef prepares tasty omelet; Transforming the food chain

News about food science research, food companies, food regulations, and consumer/marketplace trends.

Immunity on the Mind

Kerry Global Consumer Survey – Digestive & Immune Health, 2019

A Bountiful Array of Beneficial Ingredients

A round-up of innovative nutraceutical products available from suppliers.

Improving Spinach Juice Safety and Quality; Child Food Insecurity to Rise Due to COVID-19

News about food science research, food companies, food regulations, and consumer/marketplace trends.

Latest News right arrow

Targeted taxes, school lunch policies may benefit low-income populations

Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.

FAO predicts a global shortage of protein-rich foods

According to the Cornell Alliance for Science, a new report out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.

How consumers think about dietary fats and oils

According to a new survey of 1,000 American adults conducted by the International Food Information Council (IFIC), change in healthfulness perceptions of dietary fats is mixed.

Preventing the next pandemic

As the COVID-19 pandemic continues, a new report warns that further outbreaks will emerge unless governments take active measures to prevent other zoonotic diseases from crossing into the human population and sets out recommendations to prevent future pandemics.

Bunge Loders Croklaan to open Creative Studio in Turkey

As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.