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
In just a few generations we have almost completely lost touch with our food. We can hardly recognize ingredients anymore, let alone know how to make a healthy and nourishing meal in our own kitchens.
Step by Step
Students, consultants and designers from IKEA, IDEO, Lund University (Sweden) and Eindhoven University of Technology (Netherlands) have designed a very special kitchen table. Digital projections provide you with step-by-step instructions and cooking suggestions whenever you place an ingredient on it. If you lay down multiple ingredients, the instructions will tell you how to combine and prepare those products. The table uses image-recognition software to recognize the ingredients. The wooden surface houses induction plates to use for cooking. Special heat-insulated pans prevent scorch marks on the wood. The idea behind the table is to promote cooking and reduce the amount of food that is thrown away. The table was presented as part of a concept kitchen for 2025 at the IKEA Temporary show in Milan.
Nearly 5% of everyone on earth has some form of diabetes. Measuring and controlling your blood sugar levels is often seen as having a part-time job.
Chips the size of glitter
What if technology could do that part-time job for you, and help you to reduce the risks of long term blood sugar imbalance? Google is working on a smart contact lens. This special lens is equipped with microchips and sensors no larger than a piece of glitter, and is expected to house an antenna smaller than a human hair. The megacorporation is testing a lens that uses the moisture of your eye to measure your glucose levels every second. Miniscule LED lighting can be used to warn the wearer when these glucose values go past pre-set limits.
Everyone knows the adage that the customer is always right. Now, however, there is a vending machine that decides what it will and won’t sell to you, the consumer.
The Italian company Rhea Vendors is launching the Luce X2 Touch TV . This machine only allows you to buy snacks and beverages if you pass a number of scans. Facial recognition software determines your age, build and mood, and only then does the technology decide which purchases you are allowed to make.
The Luce X2 could take things a step further: it can be linked to medical records and databases and remember your purchase history.
Know your food and go beyond the label to make sure you make the right choices when it comes to eating. Forget reading labels; take your handheld scanner that uses spectroscopy to measure what is in your food.
What’s in my food?
Many foods contain chemicals and allergens that you want to avoid, but it can be difficult to know whether these are in your food. Food labels can give us some information, but they’re not always intelligible and some ingredients may not even be reported.
TellSpec tells you which allergens, chemicals, nutrients, calories, and ingredients are in your food before you buy it, order it, or eat it. Spectroscopy is combined with bioinformatics and deep-learning algorithms to analyse consumer foods at the molecular level. The system has three components: a pocket-sized scanner to capture the spectrum of the food, a unique algorithm to analyse the data, and an app to report the findings on your smartphone or computing device. With each scan, the database grows and becomes more accurate.
A chef that is made out of electronic data instead of flesh and blood, but at the same time a chef that can come up with its own unique recipes. Meet Chef Watson . A computer program designed to help chefs create and discover original, unique recipes by using flavour based algorithms.
From classical to experimental
Chef Watson was built by the people at IBM and works based on cognitive technology. The software is filled with recipes and summaries of different cooking styles like Italian, Chinese or Peruvian, along with descriptions of ingredients, data on human preferences and a plethora of scientific, chemical and neurological data. Watson uses this mass of data to create new recipes. Enter a list of preferences and Chef Watson will provide you with a hundred recipes ranging from easy-to-prepare classics to otherworldly, unique experiments.
IBM has invested a billion dollars in improving Chef Watson. The newest version also takes into account allergies, dietary prescriptions and religious guidelines. A Cookbook of Chef Watson’s recipes has been published, and IBM is working on Chef Watson’s baby brother Watson Health with which they hope to use Watson’s analytical prowess to improve healthcare.
Text: Frank Lindner | Music: Sokoto - Fluent
Deciding what or when to eat and drink has always been controlled by human impulses. Our limbic system used to be the only thing that determined what, where and when we would consume. But now technology and big data have entered the food scene. Software and wearable tech are creating new flavours and are telling us what to put in our mouths. The quantified self has permeated food.