New evidence on Web traffic would suggest companies such as Kraft and General Mills are attracting new unique users at twice the rate of the Internet as a whole.

The Kraft company is working on a new type of food that the consumers can customize after purchase. Currently, they are working on a colorless, odorless, and tasteless drink that you can purchase and then customize. You can control the colors, the flavors, and the nutrients it has.

Kraft is working on nanotech enabled food including a colorless, tasteless drink that you, the consumer, will design after you've bought it. You'll decide what color & flavor you'd like the drink to be & what nutrients it will have in it - then zap the product with a microwave transmitter to activate the corresponding nanocapsules.

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First the size of a VB longneck was slashed by 50ml, now the family-sized Vegemite jar has become a victim of a shrinking trend.The average size of the traditional Aussie jar of Vegemite is now smaller after Kraft Foods Australia scrapped its biggest jar on the supermarket shelves in favour of a new 600gm jar.

Culinology is an approach to food that blends the culinary arts and food technology. Through the blending of these two disciplines, culinology seeks to make food taste better--whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.According to Jeff Cousminer in Food Product Design Magazine, the word culinology was coined by the first president and founder of the Research Chefs Association, Winston Riley . The original meaning of the word was quite different than what it has come to mean today. Originally, the word was designed to be a combination of two words, Culinary and Technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.There are accredited culinology educational programs offered by many institutions. The curriculum of such courses combine the disciplines of cooking and food science. According to industry professionals, like Kraft's Harry Crane, culinology should "help jump-start product development."Culinologists work in diverse aspects of food--from experimental chefs and menu planners to food manufacturing to fine dining. See alsoMolecular gastronomy References^ Practicing Culinology. Food Product Design (January 1, 1999). Retrieved on ].^ Cornwell, Lisa. "New degree programs produce chef-scientists", Associated Press in USA Today, 2005-08-14.