Redesigning Snack Time

Thursday, 21 October 2010 | by Pat's Picks

Making vending machines the source of healthy food is harder than it might seem says the Wall Street Journal. Turns out, delivering an unbruised banana is much harder than say, a Kit-Kat bar. To tackle the challenge, one of the country’s biggest vending machine manufacturers has made a model that has two “temperature control zones.” On top, the 57-degree weather is perfect for bananas; on bottom, 34 degrees keeps fresh-cut fruit from going brown. To combat bruising, the machine is lined with padding and has angled sides.