On several fronts people are working on alternatives for our run-beaten food industry, especially when it comes to meat substitutes and other eating habits.
Soya, grains and seaweeds seem the obvious ingredients. Even insects and mealworms are gaining in popularity. And who saw the 70th movie Soylent Green knows what other scenarios might still be waiting when it comes to new materials and commodities. At the other end of the spectrum, the kitchen finally enters as one of the last the digital age. And generations of food designers, 3D food printers and a little-baking-chefs will do the rest.
So soon our Christmas dinner comes out of a 3D printer. QR codes are recipes, cookbooks are called dinnerware and the ingredients are sold as cartridges or pods in the supermarket just as the toner cartridges.
Many companies and institutions are now developing new food commodities, food printers, recipes, new shapes and flavours, and are working on the digitization of the kitchen. Think of Philips Design, Electrolux Design Lab, Food Valley Wageningen, TNO Technical Sciences/Food Processing, Green Campus Helmond, Food Designers and the famous American MIT.
During the Dutch Design Week autumn 2011, Fablab Eindhoven organizes as part of the 3D PrintingEvent on October 25th, an inspiring program about the future of food and eating. This to notify and update us through lectures and showcases.