(upbeat techno music)
Our world is undergoing profound change.
Science and technology are transforming our lives
with dizzying speed.
Astonishing innovations are ushering in
a new era of opportunity.
The hi-tech revolution is fueling creativity
around the globe, inspiring visionary solutions.
So, open your eyes and get ready
for an amazing journey to 2050
to dream the future.
(upbeat orchestral music)
(mellow piano music)
(fast beat pop music)
Cooking is at the heart of our daily lives.
Lately, we've witnessed a food mania:
hit TV shows,
food porn photos,
cooking hashtags,
and superstar chefs.
Cooking is everywhere,
now, and tomorrow.
(speaking in foreign language)
Cooking is environmental.
It's not something disconnected
or decided by a starred and feathered elite.
For global economic reasons,
we will consume differently
because we have no choice.
No choice.
Cooking must find its own solutions
for the planet's future.
Chefs and consumers want to know
where their meals come from.
In 2050, we'll be surrounded by choices.
(speaking in foreign language)
There'll be nutritional information,
information about the taste,
information about the product,
best possible combinations.
(vibrant music)
Cuisine will be personalized,
adapted to our needs and preferences.
Interactive machines will take to the kitchen.
[Female Computer Voice] The pasta will be al dente
in exactly two minutes, 17 seconds.
Forget it, Louise.
[Female Computer Voice] Where's your guest for dinner?
Just forget it.
[Female Computer Voice] Did she forget it?
No, she didn't forget it.
I'm asking you to forget it.
[Female Computer Voice] Very well,
I will erase it from memory.
You do that.
(upbeat music)
Even as robotics loom large,
cooking will remain a matter of pleasure and passion.
Right now, cooks and researchers are inventing
the cuisine of tomorrow.
You know, some people always bring at the start,
(mumbles) replicator, methodology,
where you just say something,
your food magically appears.
We don't think it's necessarily going to be
like that in the future.
We'll strive to get it as close to
(mumbles) as possible.
This is a new era when you make
some very personal service.
I think the personal service is something
which is definitely happening in the future.
There's kind of three reasons why we eat,
and one of those reasons is for caloric uptake,
another is for nutrition,
and a third is for sensation, actually.
And so, a lot of the eating experience
is hedonic and we're doing it
because we enjoy doing it.
500,000 years ago, our distant ancestors
mastered fire and developed cooking techniques.
With the advent of pottery,
they could hold liquids and simple meals.
Cooking was enriched with vegetable oils,
sesame, linseed, and olive.
In Ancient Egypt, spices added flair.
By 400 B.C. in China,
we had mastered the basic flavors:
sweet, sour, salty, and bitter.
Meanwhile, in Greece,
the banquet was already highly-prized.
In Rome, cuisine fed on these influences.
Gourmet chefs whipped up pates, steaks, and foie gras.
Behind the scenes,
the tools of the trade were multiplying.
The 14th century brought sauces of saffron,
ginger, and cinnamon, spices new to Europe.
(vibrant music)
In the 17th century, great French cuisine
was refined in the royal ovens.
(cheering, clamoring)
With the revolution, chefs opened restaurants
and the era of the gastro critic began.
In 1826, James Sharp invented the gas cooker in England.
By 1900, Auguste Escoffier was defining the codes
of haute cuisine in both Paris and London.
In homes, women were liberated from their stoves.
Pressure cookers appeared in 1920.
Then, industrial pasta, and microwave ovens.
(dings)
In the 1970s, with its thirst for freedom,
simplicity, boldness, and creativity
became the watch words.
Today, we're seeking to distill
the very essence of flavors.
(mellow music)
Chefs are constantly innovating,
producing unique flavors and sensations.
The cuisine of 2050 will be mindblowing.
(speaks in foreign language)
Two out of three innovations
borrow from chefs' know-how or creativity.
50% of food products on the market today
didn't exist five years ago.
Innovation will play a major role.
(sonic tinkling)
(vibrant music)
In 2050, customized food
will serve individual tastes and health needs.
(speaking in foreign language)
We realized that diet
should be targeted according to people's age
or physiological state.
Researchers are working with chefs
in the laboratory, to develop smartphone applications,
databases with ingredients,
and recipes that help control medical conditions.
(vibrant music)
Personalization means 3D food printing
for tailor-made products.
(speaking in foreign language)
It should be very interesting
for manipulating shapes and colors.
It can also be an aid to culinary creation
as it liberates food designers.
(speaking in foreign language)
And people fantasize about technology
and think they'll churn out rubbish.
It will be like eating plastic.
But it's quite the opposite.
What we put into this is real food.
(upbeat music)
Some startups have already adopted
the concept, and see it as the future.
Natural Machines is based in Barcelona.
It's developed a personal 3D food printer,
Foodini, which already prints delicious chocolate,
pizzas, and cookies.
(upbeat music)
So, it wasn't just taking a 3D food printer
and trying to do something new and cool with it
like printing food that was (mumbles)
specifically to solve issues in the food industry.
(ethnic tapping music)
I am fond of cooking but I never seem
to have enough time (laughs).
(mumbling) more hours in our day.
So what I like about Foodini is that it helps me
to get back into my kitchen to make those foods
with fresh real ingredients, but I can do it
faster and easier than I can by hand,
or with any other kitchen appliance.
(speaking in foreign language)
The printer doesn't cook for you.
You still have to prepare the food you put inside.
So it won't replace cooks in their kitchens.
But it gives them an extra tool to widen the scope,
the new possibilities.
So, as an example, I have two young children
and when we print it, dinosaurs,
Spanish (mumbles) dinosaurs,
they actually came in the kitchen with me
and they made this (mumbles) filling,
they made the dough, so they understood
what ingredients were in it,
and they became more connected with their food.
They were learning how to cook.
They were learning with help (mumbles).
So, it's better than getting something frozen,
throwing it in the oven and eating it
where you don't understand what you're eating.
You're actually becoming more engaged with your ingredients
and you can know where things come from.
(upbeat music)
We've been doing this for over three years now,
and it did start from basic prototypes
that was made up of (mumbles) glass and wires,
nothing super complex, but just a proof
the concept that it worked.
Now what we do may seem simple
when you see something printing onto a dish
but it's actually quite complex
because there's a lot of different technologies
in addition to 3D printing that are at work.
And we're trying to make it as automated as possible
so that you don't have to do a lot of manual manipulation
of calibrations, then different dials and settings.
We're making that all automatic,
so that is a difficult process to do.
So with Foodini as it exists today,
we have room for up to five food capsules
that automatically exchange as you need it.
If you needed more than that,
Foodini would actually stop and ask you to replace
one or more of those capsules.
But believe it or not, five is actually
a very good amount.
We have yet to meet a chef that created a dish
that really wants a lot more than five food capsules.
So you can actually do a lot with five.
Well, nobody is going to wait hours for dinner,
so we know that 3D food printing has to be fast.
So as an example, I can do crackers in 20 seconds.
I can do a ravioli in two or three minutes.
I can do a personal-size pizza in five minutes.
If you're going to do something more complex
like a detailed (mumbles) culture,
that may take a half-hour.
But again, it depends on the design
that you're using in the ingredient
that you're printing.
But the thing about Foodini is
it's not just that it's a 3D food printer,
that's what people tend to gravitate towards,
but it's an Internet of Things connected kitchen appliance.
So that's where you can do some fun things
like have a (mumbles) chef dinner in your house
from a chef that's halfway across the world,
because you can get their recipe
from that online community.
(upbeat music)
A few miles from Barcelona,
chef Carlos Tejedor is trying out the 3D printer.
Always I use the technique here,
and all the ingredients I use for each plate.
So when I thinking about (mumbles),
the creativity is always with the,
first, you need to know which product to use
in your plates, and then you use the technique,
because maybe, use technique from technique is
I don't want it.
For this one, you try a lot of times
because every product, direction, is really different.
So, the egg is really different,
the top is really different,
the texture, the temperature,
everything is really different.
So, for me, it's very important
understand what is the machine.
(mellow techno music)
That perfection is impossible with a hand-made,
so I use the best product,
and the technique for arrive to excellence.
The excellence for me is when you test it,
everything and every snack you put in your mouth,
so, for me, that machine is the future.
(mellow techno music)
I think, in the future,
aside from the 3D food printing aspect of it
and the cooking element that will be incorporated,
there's a lot of fun things you can do
with the Internet of Things, with sensors
and data in Foodini.
So, as an example, I can actually print a dessert
that will stop printing once I hit 200 calories,
or if I just went for a 10K run,
I can print a breakfast that's customized
for me at that particular time.
That's really exciting because
that's really customized food
that I can actually try it and have
for me as a unique individual.
(sonic tinkling)
In 2050, our kitchens will be connected.
Thanks to AI and the Internet of Things,
we will all become chefs.
(speaking in foreign language)
I think a lot of the work is being done.
You have all the ovens, processors,
juice extractors, essence extractors.
There's a whole panoply of equipment available.
With these tools, each of us
can prepare an elaborate dish.
And soon, robots will be there to assist us.
(upbeat techno music)
In London, Russian engineer Mark Oleynik
has devised a sophisticated robochef.
After 20 years research and development,
these robotic arms can precisely do cooking,
the actions of a chef.
(sonic tinkling)
When we created this architecture,
I think, now, many people understand
that generally it's possible.
Of course, there is some complication and we saw it,
and you need to solve some question,
but it's not some kind general question,
it's some kind of local questions
which you need to solve.
But generally speaking, I don't see any
like a huge limitation which can say,
"This is absolutely not possible."
And now we have a big, big progress
to build the first commercial prototype
and this prototype should be able
to cook a lot of dish, and it should be
integrated with the normal kitchen,
so it should be not so big,
very compact and very nice-looking.
And the same time, you can use your kitchen
like a normal kitchen, if you want to cook by yourself,
or if you don't have time, you can use it
at (mumbles) mode.
So, if you like to cook, you can cook anytime.
But if you don't like for some reason,
or you can't, like myself here,
I definitely will enjoy to have
this size type of machine home
because it give more freedom.
(upbeat techno music)
The most complicated task
is defined hand manipulation.
For example, making gravioli or making sushi,
this is a complicated task.
A robot cannot create some, yeah,
because robot cannot feel.
Any kind of computer devices,
they don't have creative mind.
They have only algorithm mind, which means
that you need to teach them
and give them some direction what to do.
After, the machine can do everything (mumbles),
but the question is, how to teach robot to do something.
Yeah, so if you have one specific task,
to do something very specific,
you can find a way how to teach robot do it,
but what's root in this case,
if you teach robot what time,
you then have to copy it
for the minimum of units result in the changing,
which is give you a lot failure of your knowledge.
(upbeat techno music)
This machine can collect the knowledge
from the different chefs.
And this is very available, I think, for the future
because even one chef cannot cook
(mumbles) number of dish to cook.
Every dish, you need to test,
you need to feel,
you need to create,
and this takes a lot of time.
In this case, you have to have test
to this knowledge and use it.
At the same time, you can cook your own dish
on the kitchen.
A kitchen can record it, and if you don't have time
but you want your own personal dish,
the robot can make that cooking process.
People see in the motion of the robots
some human motion.
It's a little bit not robotic cooking.
It's (mumbles) between robotic and human cooking
because even Tim Anderson who make the (mumbles) recipe,
for (mumbles) prototype, he recognized his motion.
And he says, "Yeah, this is my motion.
"I make it, yeah."
And this is very, very important for the future
because the cooking sometimes is piece of art.
You never understand how to create the dish.
You need to have some kind of feeling
and feels around it.
(mellow music)
(sonic tinkling)
Cooking of the future
will face environmental dilemmas,
from the field to the plate.
We need to see the big picture.
It can't work any other way.
We have to rethink the model.
In 2050, rethinking the model
means eating differently
and accepting new ingredients.
But will me manage to ignore their form?
(clattering) (mumbling)
Braised veal in a wine sauce.
Mmmmmm.
It's too exciting.
I've left off Daffy and gone to Dr. Jeff.
(mumbling) (speaking in foreign language)
(mellow music)
We probably won't consume shapeless paste,
but we must turn to more sustainable sources of protein,
such as legumes, algae, or insects,
a wealth of new ingredients for our recipes.
Although eating insects is common in Asia and Africa,
western nations face a cultural hurdle.
But in the future, we will be eating.
Thanks to pioneering work on taste,
we'll even like them.
In Toronto, brothers Lee and Eli Cadesky
are engineering a range of products
derived from insects and worms.
(upbeat techno music)
(sonic tinkling)
The biggest challenges is definitely just
honestly convincing them getting over
that yuck factor in the mind,
getting over the idea that this won't taste good.
In terms of actually flavoring the insects
and making them taste good, it's not very hard.
If you source good-quality insects,
and they have a good flavor to start,
and they generally do if they're farmed well,
you know, you've selected the right species
and you've handled them well.
There's (mumbles) in mind
and there's (mumbles) in insects.
It's crazy in that sense.
So it took us a while to be able to find
cricket farms that, you know, had the quality
that we needed to work with.
So we've developed two sort of product lines
based on these ideas.
One is this we call textured insect protein or TIP.
That's kinda like a tofu made out of box.
We used that as a meat, dairy and egg replacer,
and we'll offer that.
We can make it in different textures
depending on what the application is.
So make a very smooth textured one,
if you're making something like a pate
or if you wanna use it in ice cream,
or you wanna bake with it to replace butter and eggs.
We also make a coarse textured one
that has a bit more protein,
and that, we will use to replace ground beef.
With our ingredients, you can do
just about anything you could think of.
You can boil them, you can fry them,
you can bake them, you can pickle them.
When we do (mumbles) to crickets,
we do bake them at about 300 degrees fahrenheit
40 minutes, and then we'll drop them down
to about 250 for the rest of the bake.
When we get into the textured cricket proteins
that we use to make our tomato sauces,
I can't get into too much detail there
about what we will do,
but I can't still really tell you as yet
as that product is pasteurized and processed
but, (mumbles) out of the press.
The protein content is pretty much identical
to what you have in ground beef, between 18, 20% protein,
but half the saturated fat, a third less cholesterol,
and the crickets have three times the Vitamin B12.
So it's really great a nutrition,
and there's opportunities to tweak some of that
by changing what you feed the insects.
So you can feed them on a diet source like flaxseed
that has a lot of Omega-3 in it.
You can also raise crickets
to actually be cholesterol-free,
if you keep certain sterols out of their diets.
In 2050, nothing is more normal
than eating a cricket burger.
This is typical falafel, except we've taken
half the chick peas out, and we've substituted half
for the textured cricket protein.
So I just made this a little partially
chick peas, textured cricket protein,
lemon juice, a little bit of gluten-free flour
just to help it bind, and some seasoning.
So we're just gonna take the dough,
we're just gonna form it into little balls.
And then we're just gonna give a fry
in a nice little shallow pool boil,
just like how you make any falafel.
And that's something, to be honest,
that's really important to us is
we don't wanna be just always hiding the flavors
that are there.
If we start that way, we'll be doing it forever, right,
and then his phase won't really take off in terms of
using these insects for their own culinary potential.
There is 2,000 right now that are documented
as edible different insect species.
And the real number could be closer to two million.
So within that, there's an enormous depth
and variety of flavor that we're
just starting exploring out.
Mealworms' funny point have a
note of Parmesan cheese to them.
And that's what we call lipolytic activity.
It's a result of a fat and an enzyme colliding
and the enzyme makes the fat go a little bit rancid.
You know, you don't need Parmesan cheese,
and you feel on your tongue, and it's so fleeting
there's that savor in this and it's there
in the aftertaste and then it's gone.
And so you'd add another little bit.
And then you're always trying to capture it
but you can't, 'cause it's (mumbles).
It was never designed to be captured.
It was only ever designed to run off your tongue.
We always have that same flavor profile.
Crazy.
We always knew we had a product that worked to win.
We would leave it in the fridge and we come back
late at night and we go snack on it.
And you know, when other people start doing that, too,
that's when you know, everybody knows there's bugs in it
but they just pretty wanna eat it 'cause it's great.
Why, thank you.
It's on the bottom.
We've got a humus, a red pepper humus
with a drizzle of tahini on top as well.
Yum.
Looks fantastic.
That's really good. -: That's very good.
I usually don't even like falafel.
I wouldn't think I'd be someone who would
be interested in eating crickets and mealworm.
When I tried it, it was great and now I don't think twice
if I'm having something like this.
Yeah, I really just think it's
opening people's minds to
realizing this doesn't taste any different,
and it's probably a lot better for the environment.
I'd love by 2050, if not sooner,
to be able to walk in a grocery store
and you see chicken, fish, and beef,
and you're gonna see textured cricket protein
right there alongside of it,
and you can go home and look up a recipe and cook it.
(sonic tinkling)
(upbeat music)
In 2050, we'll have access
to all kinds of culinary heritage.
The great chefs of tomorrow will preserve
the flavors and customs of diverse cultures.
(speaking in foreign language) To me,
a cook's ultimate dream
is to shape a product's tasting experience
while staying close to its original flavor.
It's a trend that invites us
to respect the product and its origin,
and rediscover forgotten flavors.
(speaking in foreign language)
In a sustainable innovation approach,
the cooking of a product should refocus
on other products, neglected products,
that we don't find in domestic kitchens,
ones that can reflect the added value
of a chef's expertise.
(upbeat pop music)
It's precisely this expertise
that Alex Atala brings to his cuisine.
A former teacher, today,
he is one of the most famous chefs in Brazil.
Curious and passionate,
he embodies this new generation of chefs
which places local products at the heart of its cooking,
and rediscovers forgotten plants and herbs.
(sonic tinkling)
(speaking in foreign language)
The culture of Latin America, Brazil,
and Amazonia, can still offer new flavors to gastronomy.
This curiosity, this tool, is not just an exercise in taste.
It's also a defense of biodiversity.
Eating isn't just feeding us off.
It's a cultural and ecological act.
Cooking is one of the strongest possible bonds
between nature and culture.
In Brazil, we're doing research led by a botanist
who's very important to me and to Brazil.
He has influenced my cooking.
Not only has he taught us
to value wild herbs and weeds,
it has introduced us to the infinity
of new flavors around us.
It's quite possible today
to walk the streets of Sao Paolo
and find herbs growing wild.
We can even pick them and cook them.
(upbeat Latin music)
We are in the secret garden in Caruzia.
This place is maintained by volunteers.
We won't pick the herbs they planted.
We'll pick some edevas daninias, or weeds.
It's called wild grass in Brazil.
These plants are often deemed worthless.
(speaking in foreign language)
This is salthiso,
a plant belonging to the lettuce family.
It's more bitter.
It grows all over the city, even on sidewalks.
I'm really fond of this herb.
And I also pick some clover.
This is a plant from the Cariro or spinach family.
Serve it raw, braised, stewed, anyway you like.
It's exceptional.
Here are two things I like a lot,
these wild strawberries.
And these are normal strawberries,
they're not quite ripe.
This is the other thing.
In Europe and elsewhere, it costs a lot.
They call it physalis.
Someone has cut it and then tossed it away.
Even those who work here sometimes don't know
the value of wild plants.
They end up throwing away a gem,
and it costs a fortune, so I'll keep it.
(speaking in foreign language)
How are you today?
Looking for herbs?
(woman responds in foreign language)
Look what I found.
It's called camapu.
I've seen it in Santa Lucia.
[Woman's Translator] We call it holy leaf.
Holy leaf!
I didn't know that.
In my cooking, I use 100% Brazilian ingredients.
Some of them used to be unknown,
some continue to be unknown, others, undervalued.
My eye and my curiosity often turn
to that kind of product.
The key to maintaining your curiosity
is the love of eating,
to have a passion for food and the art of tasting.
It's very warm today.
I want to keep these herbs fresh
until we get to the restaurant,
so I wrap them in a damp cloth,
just to protect them from the sun.
It's strong today (laughs).
Often, fascination for an ingredient
comes before the flavor.
You can find a new ingredient
while shopping in a supermarket.
The surprise is a real invitation to cook.
The chef of tomorrow
will meet the small producers
to buy the ingredients she needs.
Here, at the market in Pinheiros,
Alex roams like a child in a toy store.
(speaking in foreign language)
Hello, how are you?
I just want two.
I'll take them home.
They're lovely.
Where are they from?
[Woman's Translator] Like the cheeses, from Calastra.
I'll take them.
It's great to come to a market that still got a soul.
When you come here now,
you'll find purely Brazilian ingredients,
and among them, some very rare foods
such as cachoci, cupuacu.
It's terrific to find a lot here.
To check whether the cupuacu is good,
you tap it a little.
This incredible Amazonian fruit
has a very special taste.
It's fascinating.
Its pulp is delicious.
You can make desserts, sorbets, cocktails,
the possibilities are infinite.
The seed is an ancestor of the cocoa bean.
We can roast it and make a product
very close to chocolate.
It's great to find so many varieties.
I come here a lot and even I am amazed.
Here, we have incredible variety,
yams, sweet potatoes, beet root, this is incredible.
(upbeat music)
To know how to use the whole of a food
is part of the learning curve for tomorrow's cooking.
One concept that is gaining ground,
and that fascinates me, is the nose-to-tail idea.
It involves using the whole of the food stuff.
(upbeat music)
I will say that the insight, the creativity,
that moment you make a recipe, is unattainable.
New recipes are a bit like cooking gnocchi.
You make the pasta, cut it out,
boil the water, and when you throw it in,
it's never the first one in that surfaces first (laughs).
(upbeat techno music)
My greatest dream is not for cooking to change
but for man to change,
for people to be closer to their food,
to be interested in where food comes from,
and how it is produced.
(sonic tinkling)
Cooks are the alchemist of taste.
To invent new flavors and forms,
they call upon the scientists.
We can keep on believing
these burning bones in an oven
will make veal gravy, but it never will.
It'll make overcooked limestone-based water,
and may even produce pyrobenzenes.
There's no point.
Science helps you to evolve.
That's the argument of Raphael Haumont,
chemist at the French Culinary Innovations Center.
He's studying the chemical structure of foods,
the roots of taste, to develop the meals of tomorrow.
(sonic tinkling)
(speaking in foreign language)
Innovation never comes
just because you planned and programmed it.
We keep lab notebooks where we note everything,
tests, mistakes, ideas.
We go to museums, study new forms.
Keeping your ear to the ground is really important.
The rest is a dialogue between cooks and scientists.
You think, "Hey, can I make that jelly more viscous
"or more liquid, or make it fizz in the mouth?"
This back-and-forth is the key to innovation in cooking.
Among these innovations
are natural gelling agents to replace sugar.
(speaking in foreign language)
These are great food stuffs,
any citrus fruit, in fact.
We recover the juice, the pulp,
sometimes the peel grated for its flavor,
but we throw away all these white parts.
Yet, this part of the fruit or vegetable
is very rich in pectin.
Pectin is a natural gelling agent.
Our mission in the lab is to work out
the chemical makeup of the food
and to say where the acidity is, test the pH,
identify gelling agents, the essential oils.
So, we recover all the pectins.
We do that by peeling the fruit,
throwing away nothing,
then boiling it to release the gelling agent,
and we get a thick syrup, slightly viscous
because the pectins have begun to bind.
Then I add a little calcium,
and let the chemistry work its magic.
And it sets, just like a jam.
Because of that, we can make a jam
with a whole orange or lemon
without added sugar.
You don't need sugar to make a jam.
It will set, and provide tasty comfort,
a remarkable silkiness.
Pectins are a whole chemical world
we must not neglect, but explore.
Let's use citrus fruit as a gelling agent source.
The pectin doesn't have the taste of lemon or orange.
It's a neutral texture molecule.
We can put it in a juice, strawberry, raspberry,
blueberry, and make it all gel without sugar.
Right now, we're limited because by law, jam is 55% sugar.
So we might not call it jam,
but it's a way to eat jam
without sugar overload.
Extreme cold is another way to boost taste.
Cryoconcentration is a technique
that combines cold and flavor concentration.
(mellow music)
Tomato water.
Today in the laboratory, we use a magic liquid,
liquid nitrogen.
It's mainly air, 80% of what we breathe.
But this very cold liquid enables us
to instantly freeze and concentrate flavors with cold.
Ideally, the nitrogen is full to the top
so you avoid using your hands.
I should be wearing gloves, glasses and a smock.
This doesn't take long.
I have to let some water in on purpose,
will increase its temperature.
There we are.
(mellow music)
We'll be able to make wonderful fruit pulp
to better preserve the structure of vegetables
and really detonate the flavors.
But concentrated liquid will run off.
It's quite dark.
And at the surface, we'll just have pure water.
The ice cubes will separate.
The idea is, we wait for five or six minutes,
then we take the juice.
The pure water ice cubes, with little taste,
can be removed.
So we concentrate with cold.
Forget your old plastic wrap.
(mumbles) an extremely fine film
that can take the shape of a recipient.
I think it was, "Do we really need these
"PVC-type rolls of polyethylene, et cetera,
"in our kitchens?"
We could all have a film of natural algae
in the fridge as a lid,
and after three days or eight days,
we throw them in the compost.
There, and it's easy to make at home.
Packaging is an integral part
of an all-organic approach.
By plunging a liquid into a gelling agent
derived from algae, he forms a ball
that contains all the flavor.
This is a rapidly developing technique
but Raphael takes it even further.
His ultimate vision is magical.
(speaking in a foreign language)
This idea of plant capsules,
for example, this one holds 10 (mumbles),
came about while examining biomimetics.
Just look at a grape.
It has an extremely fine skin that is able to contain
and to keep the water alive in this fruit or vegetable.
Today, with a mixture of various algae,
we're capable of reproducing skin like this.
We put orange zest in this skin
to perfume the water inside.
This could well be tomorrow's drink container,
as it has no plastic and no aluminum.
I pierce it, drink it, then throw it away.
It'll decompose after three days.
We have the opportunity to test this packaging
in weightlessness.
It might seem crazy to go weightless with a great chef,
but we return from this weightless flight
with some very concrete ideas.
And we're able to test these
rather extreme conditions on the material,
and this gave us other ideas to continue the research,
to feed as many people as possible.
The next questions are:
Can this membrane be pasteurized?
Can they be frozen?
Are they robust?
Can they stay warm or do they dissolve when warm?
This could be the broth for your soup.
Put it in two liters of water
and it'll melt in the pan.
So, we're looking for membranes
that can absorb shocks.
Could we make a compromise between soft and hard?
So, we run little impact tests
that are mechanical tests for cracks, for deformations.
It's mechanics applied to edible materials.
And his ultimate dream
is unexpected, to say the least.
I love the dessert Isle Flottante,
a floating island,
one that floats around the room for us to eat.
You need a serious, a rational side,
but you also need to dream.
I'm lucky to work with Thierry MARX.
In terms of instant energy and motivation, it's great.
(upbeat music)
In Boston, chemical engineer David Edwards
dreams of reinventing our perceptions of taste.
(sonic tinkling)
It happens to be that food
is kind of the Internet of today,
and there's an amazing exchange of ideas
and opportunities related to health and the environment
that is happening everyday in restaurants like ours.
And so I become deeply involved in it as a creator
and therefore, in a way, create a food.
He is the driving force behind air food.
No need to eat.
You inhale to experience a dish.
And so I've been very interested
since my early work in insulin,
in healthcare through the air.
The idea of the Whaf,
which I created with the designer, Marc Bretillot in France,
is the (mumbles) you put in your favorite liquid.
It could be tomato soup, or it could be coffee,
or it could be a cocktail.
And when you tip it on the side,
it automatically creates a cloud,
and this is not vapor, but it's a cloud,
little droplets of the liquid go in the air.
And those droplets carry over and fall into a glass,
and with a special straw, you can sip it out.
Or you can just have the cloud go on top of
a beef (mumbles), or whatever,
and it creates this sort of cloud-like garnish.
And that experience is pretty radical.
It allows you to have this amazing gustatory
and olfactory experience of the cocktail
without having calories or alcohol.
Inhaled cocktails are being tested
at the Cafe ArtScience in Boston.
There is this really horrifically bad idea
of vaporizing alcohol and then inhaling it?
Oh, that's fantastically dangerous
and that is not this.
We're using surface tension and sonic waves
to create a mist.
Alcohol molecules are heavier,
so most of the alcohol molecules are staying behind.
It actually tastes exactly like the alcohol.
The Whaf is a very unique tool
because it allows you to
quite literally create a non-tangible flavor.
That's quite interesting because
your brain is perceiving a flavor
that it doesn't have a texture,
it doesn't really have temperature,
and just exists on your palate.
(speaking in foreign language)
It's important to see the taste
is not an intrinsic property of food.
It's a relational property.
It depends on the food's properties,
something chemists and physicists can tell us about.
But not exclusively.
It works with your perceptive system
to create this complex perception we call taste.
Our sense of smell
can be triggered by the natural, or the digital.
Digitizing sense is also fascinating in that
if you think about the digital world
that we live in right now increasingly,
we have light, we have sound,
but we have five senses, and the other sensation
that travels through the air is scent,
and it has not been digitized yet.
And scent is really fundamental to life.
And so we've created this digital scent platform
that we call Cyrano, which is a digital scent speaker
and an app which we call oNotes,
which is kind of iTunes of scent.
And if I play this oNote app,
I can play one of these types of scent songs,
for example, after Sunday brunch.
And if I play that, I will get a series of scents.
So this first scent will be a waffle cone scent,
which then, after about a minute, will go away
and it becomes this scent, in this case, of lime.
And then every minute, the scent is evolving.
(effervescent music)
So we can't really enjoy food
without a good sense of scent,
but the sense of scent is also highly correlated
to our appreciation of each other,
our appreciation of nature, and just basic
neural kind of health.
There's quite a bit of fun going on
as we explore what the future of food will be like.
But if it's not fun, change is stressful.
And we are going through a period of change.
The food system is going through a period of change,
and it's only going to change in a good way
if we're having fun getting there.
Tomorrow's good should be filled with pleasure.
(speaking in foreign language)
Tomorrow's cuisine may well be nouvelle,
a new way of looking at old cuisine.
Tomorrow's cuisine must be delicious
for those who eat it and those who cook it.
(upbeat music)
In 2050, cooking will be connected
and personalized.
But its soul will still come from chefs
creating flavors,
and sharing emotions.
(mellow music)