Future dining scene: A guest walks into a ramen restaurant and tells the waiter his needs. In the kitchen, the chef enters guests' preferences for noodle shape and ingredients in a computer program. Soon, a finished ramen printed using 3D technology came out. The chef then sets the flavor structure of the ramen soup, inputting the proportion of salty, spicy, and sour. After a minute, the bowl of ramen that meets the individual and precise needs of the guests is served on the dining table.
Designers and chefs are demonstrating a new type of ingredients at the Jerusalem Food Technology Show on November 21.
Meet the personalized and precise needs of guests
Such a scenario is not people's imagination, but a technical reality that has been realized. At a thematic exhibition held in Jerusalem on the evening of the 21st, Israeli scientists showed this human future dining scene.
As a special event of Jerusalem's "Open Restaurant" Food Festival 2019, a food technology exhibition with the theme of "Future Food Experience" will be unveiled. Scientists, designers, chefs from many places in Israel showed the latest progress and innovation trends in the culinary field, and looked forward to the future diet of human beings.
Experts say that technical factors are indispensable in the development of the human diet. Amit Zoran, principal researcher at the Hebrew University School of Computer Science and Engineering's Hybrid Laboratory, said that "digital cuisine" that combines traditional cooking with new technologies will be a trend in the development of human diets in the future.
In Zoran's laboratory, researchers have deployed digital manufacturing tools in traditional kitchens and applied them to cooking by mixing recipes to help chefs make dishes that combine taste, flavor, and aesthetics.
Zoran believes that digital cuisine will help people to personalize their diet and reduce waste. "In the future kitchen, chefs can calculate the nutritional content of ingredients and grasp the relevant chemical reactions that affect cooking according to user needs, in order to adapt Personal preferences."
3D printed tofu pasta meringue cake
3D printing, laser cutting, CNC milling machines ... In recent years, a series of new technologies have been in the ascendant application in the cooking field. Taking 3D printing technology as an example, Zoran introduced that in the future, people can put ingredients and ingredients into containers, enter models, and make the food they want to eat, making cooking easier. "Our laboratory has now made tofu, pasta, meringue cakes, etc. Technology does not conflict with the human pursuit of diet. Through technology, people will be more creative." Zoran said.
Liron Chanhani, a well-known Israeli culinary art designer and curator, and her team brought the latest culinary works. She believes that in addition to ingredients and food itself, in the future, people will pay more attention to food design and eating experience. Food can be reshaped according to different needs of people, and the way food is presented will be more precise.
She believes that in recent years, cooperation between the development of diet science and design has been increasing. For example, some newly developed cooking devices can help integrate ingredients and present food.
A snack made of fresh spirulina is popular. According to reports, spirulina is rich in protein and amino acids and has high nutritional value, but it is rarely used in cooking. Through purification and processing, this ingredient is gradually entering the daily diet of human beings.
New sugar products can reduce sugar consumption by 40%
For too long, high sugar intake has been a problem that has plagued the health sciences. How to reduce the amount of added sugar and maintain the desired taste? The Israeli company DouxMatok made an attempt and gave an answer with a new type of sugar product it developed. According to reports, the key to this new type of food is the edible silicon dioxide it contains. This sugar-containing silica can diffuse more effectively when it comes to saliva, which leads to a more sweet experience.
"Using this new type of sugar product, you can reduce the amount of sugar used by 40% without affecting the taste of food." Thanhani said, "The new food ingredients on display are breakthroughs in the human food map. To make people ’s diets healthier and more diverse. ”