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Newsletter Archive
| Insight Newsletter | 1 September 2010 Edited by Bruce Lloyd |
Designer food?
Food by numbers may provide a revolutionary way to design and create new foodstuffs while also verifying and testing existing ones. It may also enable food piracy.
What's changing?
A Japanese electrical engineer has developed a device that can analyse and define taste and flavours using the five basic components - sourness, bitterness, sweetness, saltiness and savouriness, then map them on an electronic ‘tongue’ using a five sided graphic formula. He also does ‘party tricks’, combining pickled squid guts and cream to ‘make’ strawberry shortcake or crème caramel and soy sauce to recreate sea urchin! As a result, food provenance, e.g. the real origin of wines, can be verified; ‘recipes’ of any food product, such as soft drinks, can be decoded; new foodstuffs can be tested against an optimum target taste. There will be no secrets.
Click here to view the trend alert.
Contributed by Sheila Moorcroft, Research Director, Shaping Tomorrow
Latest Insights
Food by numbers may provide a revolutionary way to design and create new foodstuffs while also verifying and testing existing ones. It may also enable food piracy. What's changing?
A Japanese electrical engineer has developed a device that can analyse and define taste and flavours using the five basic components - sourness, bitterness, sweetness, saltiness and savouriness, then map them on an electronic ‘tongue’ using a five sided graphic formula. He also does ‘party tricks’, combining pickled squid guts and cream to ‘make’ strawberry shortcake or crème caramel and soy sauce to recreate sea urchin! As a result, food provenance, e.g. the real origin of wines, can be verified; ‘recipes’ of any food product, such as soft drinks, can be decoded; new foodstuffs can be tested against an optimum target taste. There will be no secrets.
Click here to view the trend alert.
Contributed by Sheila Moorcroft, Research Director, Shaping Tomorrow
Latest Insights
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