W5: High-Tech Cuisine: Exploring the Future of Food

Food is an eternal art. With the continuous progress of science and technology, high-tech cuisine is increasingly becoming a new trend in the food industry. In this creative and imaginative field, 3D printed food, biomimetic food and molecular gastronomy are leading the way for the future of gastronomy.

Welcome to the Foodie Lab! In this blog, I will take you on a deep dive into these exciting high-tech cuisines, as well as my personal thoughts and hopes for this future trend.

3D Printed Food

The application of 3D printing technology is not limited to the industrial and medical fields; it has also found its way into the food industry. 3D printing food involves placing food materials and ingredients in a container, inputting a model, and then cooking it into edible food. With the use of 3D printing technology, chefs can create visually stunning and diverse delicacies.

However, for various reasons, 3D printed food has not yet gained widespread popularity and remains in a somewhat lukewarm state. The range of food that can be printed is limited. After all, compared to solid building materials and templates used in traditional 3D printing, printing food presents higher challenges. Until the technology is more widely adopted, 3D printed food remains more of a novelty.

In my opinion, the application of this technology opens up completely new possibilities for the traditional food industry. It not only provides chefs a greater creative space, but also allows us, the diners, to enjoy a more personalized food experience.

Biomimetic Food (Imitation Food)

Don't be fooled by the sophisticated term "biomimetic." In fact, many of the foods we commonly eat, such as crab sticks, fish balls, fish roe, and even wasabi, are mostly bionic foods.

Biomimetic marine food is mainly made using relatively inexpensive fish paste, shrimp paste, and other ingredients, with the addition of appropriate additives such as starch, egg whites, and seasonings. Common biomimetic marine food includes imitation crab meat, imitation shark fin, imitation shrimp products, imitation squid products, and imitation fish roe (caviar) products, among others. In some cases, large chain stores primarily use very cheap lobster camouflaged langoustines, sometimes referred to as "langoustines lobster". This is not various types of lobsters but rather a mixture of inexpensive crabs and shrimp.

It is important to note that while biomimetic foods may mimic the taste and appearance of the original foods, their nutritional value may not be the same. With the current technology, biomimetic foods do not necessarily have the foundation to replace regular foods in terms of nutritional value.

Biomimetic foods are closely resemble traditional foods in appearance, taste, and flavour, and are even more affordable. However, I think that the government and relevant authorities need to strengthen the regulation of highly simulated synthetic foods to ensure they meet food safety standards and nutritional requirements, addressing consumer concerns.

In the future, I hope that biomimetic food will continue to evolve and improve, better catering to consumer needs and health requirements. Additionally, I expect the food industry to actively respond to social and environmental challenges, promoting the sustainable development of the food system.

Molecular Gastronomy

Molecular Gastronomy, in simple terms, is a scientific approach to understanding the physical and chemical properties of food molecules, leading to the creation of "precise" cuisine.

Unlike traditional cooking, molecular gastronomy involves observing the food during the cooking process, understanding the relationship between temperature changes and cooking times, and adding different substances to induce various physical and chemical transformations in the food. After gaining a comprehensive understanding, the food is deconstructed, reassembled, and utilized to create dishes that can deceive the diners' visual senses but offer delightful surprises when tasted.

Currently, molecular gastronomy techniques have matured, and some common methods of preparation are emulsification, spherification, gelification, and flash freezing.

All in all, I think molecular gastronomy is a creative way of cooking. By using scientific methods to understand the physical and chemical properties of food molecules and to create precise cuisine, molecular gastronomy opens up a whole new realm of possibilities in traditional cooking.

I hope to see molecular gastronomy integrated into more restaurants and food scenes, becoming a part of mainstream culinary culture in the future. It shouldn't be confined to just high-end catering; instead, it should also find its way into home kitchens, allowing more people to experience the delectable and surprising creations it offers.

References:

All3dp. (n.d.). Food is definitely the most delicious application of 3D printing. Let's explore the exciting movement of 3D printed food!. https://all3dp.com/2/3d-printed-food-3d-printing-food/

Brian Boone. (2022, December 12). What These Imitation Foods Are Actually Made Of. https://www.thedailymeal.com/1120095/what-these-imitation-foods-are-actually-made-of/

Brian Todds. (2022, January 31). Top 5 Molecular Gastronomy Restaurants In The World. https://www.the-bahamas-restaurants.com/top-5-molecular-gastronomy-restaurants-in-the-world/

Hannah Herrera. (n.d.). What is Molecular Gastronomy?. https://www.webstaurantstore.com/blog/3012/what-is-molecular-gastronomy.html

Mike Snider. (2023, March 21). Is 3D printing the future of food? Well, if you like cheesecake things are already cooking. https://www.usatoday.com/story/news/nation/2023/03/21/food-future-3-d-printed-cheesecake-dessert/11514028002/