Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Philips Design Probes
Philips' scientists allow us a peak into the future with their 'design probes'. With their Food Probes they look into what could be potential sources of food in the next fifteen years and how we can establish healthier eating habits. Researchers closely analyse social trends and signals from the fringes of society and try and evaluate their effects on the production and consumption of food. Concerning food, a shift from thinking in terms of a cure to preventative measures plays an important role, as well as the increasing popularity of organic products, the impending severe shortage of energy and the ever-increasing price of food. The result? Four future perspectives each comprehensively discussed in video format. The probes describe a possible future they do not dictate how it should be, nor what role Phillips will play in it.
The diagnostic kitchen enables people to have a more detailed comprehension of their personal food consumption. A 'food monitor' consisting of a scanner and a sensor which you swallow determines exactly how to fulfil your personal energy demand at any specific moment.
Food Creation is inspired by molecular gastronomy. These chefs transform their ingredients into something completely new. The food printer 'prints' products in any desired shape and consistency.
Home Farming investigates how we could grow our daily caloric needs (partially) at home. The Home Farm is especially designed to occupy a minimum of space by stacking up several mini ecosystems. It contains fish, crustaceans, algae and edible plants all in perfect balance.
Multisensorial Gastronomy explores how the eating experience can be enhanced or altered by stimulating the senses using the integration of electronics, light and other stimuli. Developed in collaboration with Michelin chef Juan Marie Arzak, the four design concepts of interactive tableware design concepts Lunar Eclipse (bowl), Fama (long plate) and Bocado de Luz (serving plate) and the Eye of the Beholder (platter) react to food placed on the plates or to liquid poured into the bowl.
Put a piece of maple-scented paper between your fruit and vegetables and it will extend their storage life by two to four times. It sounds like a fairytale but it’s true. Watch this FreshPaper presentation at TEDx Manhattan.
The term Aquaponics is formed by a contraction of two words: aquaculture (fish farming installations) and hydroponics (a method of growing plants in water). This self sustaining food system provides you with your own circular food process. Think of Aquaponics as a pile of trays. The top tray contains a layer of clay balls on which one can grow herbs and vegetables. The clay balls purify the water while it trickles down to the fish in the lower tray. The faeces of the fish subsequently feed the plants above, creating a sort of symbiotic relationship between the plants and the fish. As this technique can increase food yield per square meter by more than tenfold, it might be a solution for densely populated countries and cities. This food cycle needs little extra water once the trays are filled and may therefore also be interesting for those countries that suffer from food and water deprivation.
What do you get when you combine a camera, smell extractor and a printer? A kind of food printer made by a Chinese fashion and art student enabling anyone to print menus with the smell of the displayed dish. Its inventor won a prize at a Sony design competition and was inspired by his travelling abroad: he didn’t want to simply show pictures of other countries but wanted to bring along the associated smells too. This can also help decrease the amount of miles food travels.
Foodprinters are another type of technology enjoying worldwide research and development. At Cornell University, Jeffrey Lipton has been working on a foodprinter called the 'Fabricator' for five years already. Lipton started out by making a machine that could print chocolate icing on three-dimensional pastries, but has since managed to create all kinds of three-dimensional objects from melted cheese. In collaboration with a gastronome he designed a food paste that tastes like scallops and also has the right texture. The same paste can also be used to make three-dimensional objects. Lipton is especially curious to make things you can’t create by means of 'traditional' cooking. Once, he actually printed food with the texture of a banana but with strawberry flavour. One advantage of 3D foodprinting is the possibility to print any food at any place you want. By printing instead of importing food, one decreases the amount of food miles. All of Lipton’s work is open source.
Another exciting technological development is 'cultured meat'. Cultured meat (also known as in vitro meat or test tube meat) is meat grown in a lab from animal stem cells. First studies on cultured meat by NASA were intended for use on long space voyages. The argument to produce cultured meat on earth is based on the fact that traditional meat production is highly inefficient. The increasing demand for meat could be compensated by industrial meat production. However it will most likely take at least another ten years before this production can be extended.
A very promising technique is encapsulating. By using nano-sieves, ingredients can be embedded in a kind of mini-capsule shell. One of the results could be a type of light mayonnaise that tastes the same as full fat mayonnaise. The particles in this product consist of fats on the outside and water on the inside. So what you taste is mayonnaise, but most of what you actually consume is water. Encapsulation could thus help obesity and could also help our bodies absorb more vitamins during digestion.
Producers are continuously searching for new ways to prevent the spoilage of food such as vegetables, fruits and meat. Deterioration is caused by moulds, viruses and bacteria which multiply rapidly under certain circumstances. Nowadays producers take expensive precautions to prevent contamination but nanosensors could detect bacteria at an earlier stage. With a nanotest one could test cargo right before it is shipped. If less contamination occurs less food has to be thrown out. Cheap and user friendly sensors could be interesting for consumers in order to check the final product. One expects a great deal from smart labels. Think of packaging material that pales as soon as food has gone bad, or chips warning you if it has passed its expiry date.
In the worldwide food industry, research is being conducted on how the quality of food products (such as how long it can be preserved, its taste, smell, color) can be improved by using nanotechnology. By using nanotechnology, we can intervene with products by changing microscopic particles (atoms and molecules). Policy makers, scientists and social organisations are concerned about the safety of nano-ingredients and demand more extensive research is undertaken on potential risks. The application of nanotechnology to change the properties of food therefore remains disputed.
Feeding nine billion
Science and technology play a key role in the ‘solution’ to the global food issue. New technologies and insights can, for example, provide a more efficient crop yield. According to some scientists, the efficiency of production can be increased by up to 50%. Others would rather find a solution in creating and supporting local food systems, improving the distribution process or improving regulation and legislation.
Text: Lisanne Mathijssen and Moniek de Jongh | Music: The XX - VCR
The future of our foods
What technology can do for our food supply
Are you a food romanticist? Do you believe that small scale and organic production process is the solution to our future food challenges? Or are you convinced that technological innovation is a (possible) answer to all food problems? Whichever path we follow, Food Inspiration is watching as an increase of critical consumers join the discussion worldwide. These foodies are making their voices heard on issues such as how companies, scientists and politicians decide on how to feed our children and grandchildren. We’ve hence decided to bring you this overview on The Near & Far Future of our foods. From test tube meat to home farming.
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