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
With a world population growing to nine billion people in 2050, one questions remains - what will we eat in the future? How will we feed all these mouths? We’re going to have to look for alternatives. What ingredients will determine our dinner plates in the future?
Imagine: you turn on the tap, mix in powder, and in less than three minutes prepare all the food you need for a complete day. It sounds unreal, but Soylent is proving otherwise.
The American software developer Rob Rhinehart created Soylent. According to Rob, using the powder as a food source means that the time you would normally spend cooking, eating and cleaning up after the meal can be used for other aspects of your life.
Different to normal food, where taste and texture is paramount, Soylent has been developed to feed the body in the most efficient way possible. With a cost of €2,20 per meal, a complete day’s food comes to €6,60.
'Destroyer of good taste'
Trendwatcher Hans Steenbergen about Soylent: ‘This is a disruptive concept. Soylent is cheaper, faster and more nutritious than normal food. It is certain to experience strong growth in the future, particularly as a breakfast and lunch concept. A liquid dinner will catch on less. Because eating is also a social occasion. From the dining culture perspective, this idea is shocking. Texture, cuisson, flavour combinations, temperature: Soylent is the destroyer of good taste. On the other hand: with obesity becoming a growing global problem due to an unhealthy, Western diet, Soylent is a friendly alternative.’
For The In Vitro Meat Cookbook a team of chefs, designers and artists developed 45 unique, and sometimes macabre, recipes to explore the potential of cultured meat. Food Culture will share two of these with you. Not to actually prepare, but more as a stimulus to get you thinking about the food of the future.
Cultured meat also called in-vitro meat or laboratory meat is meat that is cultured from animal stem cells in a laboratory. First research into cultured meat was carried out by NASA, looking for a way to produce meat in space during prolonged space travel.
The reason for wanting to produce cultured meat here on earth is due to traditional meat production being extremely inefficient. Industrial meat manufacturing could in particular answer the growing demand for meat. It is expected to take a minimum of ten years, however, before the production can be scaled up.
Mac Cultured meat
The first hamburger made of cultured meat was presented in London in August 2013. The hamburger was developed by the University of Maastricht in the Netherlands and consists of 40 billion cells that were cultured from the stem cells of a cow over three months. No bargain prices however the cultured meat costs about 250,000 dollars per 100 grams.
Fried crickets, quiche with mealworms, Eastern salad with crispy buffalo worms. Is your mouth watering?
Eighty percent of the world population eats insects. In many African and Asian countries, eating insects is part of the daily diet, both as a source of protein, and delicacy. In the Western world we are also increasingly accepting of eating insects.
Watching films in 3D has been around for a while now. But chocolate in 3D, jewellery printed in 3D, an edible dessert in 3D? In a few years’ time we will be doing everything in 3D. Printing three dimensional objects first started in the eighties. Surgeons were some of the first to use it - printing a new prosthesis is extremely precise and relatively cheap.
Trendwatchers expect that being able to print your own food will cause a revolution. Consumers will no longer be dependent on manufacturers; they can print their own designs straight from the internet. Fashion, food, jewellery, objects: everything can be produced in the future with a print run of one. As complex and personalised as you want, and retaining cost efficiency. Mass-customisation in all its glory!
Seaweed can offer a solution. It can be grown without using scarce farming land or fresh water. All it needs is sun and sea. It is healthy and a rich source of protein. It’s already eaten a lot in Asia and we are seeing more and more products with seaweed available in large American cities. An increasing number of chefs use it in their menus.
Text: Chantal Arnts | Music: Flying Into Tokyo - Magnetic Man
With a world population growing to nine billion people in 2050, one question remains - what will we eat in the future? How will we feed all these mouths? We have will have to look for alternatives. What ingredients will determine our dinner plates in the future?