So much new technology on the horizon!
I’ll be capturing my “fast finds” in this blog…
Here’s a new one out in market today…Inhaled Chocolate. A new inhaler concept named Le Whif is a revolutionary gastronomic gadget developed by scientists, allowing chocoholics to enjoy all the treats they can handle for zero calories.
A chocoholic’s dream!

The device lets users breathe in chocolate to curb cravings and satisfy their sweet tooth. Invented by Harvard professor David Edwards, he is launching four different flavors: raspberry, mint, mango and plain. Edwards worked with his students at Harvard University to develop the product and said he was inspired by thinking beyond normal ways of eating food and into the future.

He says: ”We’ve been eating smaller quantities at shorter and shorter intervals. Eating was tending toward breathing, so, with a mix of culinary art and aerosol science, we’ve helped move eating habits to their logical conclusion. We call it whiffing.” It fills your mouth with almost pure chocolate – it tastes really good. It’s zero calorie, so could also be used as the new diet tool.

Inhaling chocolate flavor is only the beginning – where will this innovation go next?
Consider the sense of smell. When was the last time you actually stopped and smelt flowers, took a deep breath of sea air or let your nose flirt with freshly baked bread? The sense of smell is one of the most powerful and advanced forms of human interaction with our surroundings, but one that has very often been overlooked as a medium of communication.

According to research by Millward Brown, it is estimated that by the end of 2009 over 35% of Fortune 500 companies will adopt the concept of sensory branding. Of the five senses, the sense of smell is by far the most powerful yet also the most underexploited medium through which to connect brand and consumer.

Defining brands through scent.