Culinology - March 2018 - 7
E M E RGI NG trends
The Tangible Media Group at the
Massachusetts Institute of Technology in
Cambridge, Mass., has developed a concept
called "transformative appetite" in which
edible 2-D films made of common food materials like protein, cellulose or starch are
transformed into 3-D food during cooking. Water absorption triggers the
transformation.
A "flat packaging" concept
may reduce shipping costs
and storage space. Pasta,
for example, may be flat
during shipping and then
transform into shapes like
macaroni or rotini upon water hydration.
Beverage innovation, too
Smart Cups Technology, a
proprietary process, allows Smart
Cups, LLC, Mission Viejo, Calif., to
3-D print Katalyxt, or microencapsulated
ingredients that provide flavor and energy.
The company incorporates the Katalyxt into
the bottom of its Smart Cups. Adding water
releases the ingredients, turning the product into an energy drink with no calories or
carbohydrates.
Imaginative coffee sweeteners
may automate the dispensing of dry ingredients and toppings on food products. 3-D
printing could also automate the placement of toppings on pizza, as one example.
Eventually, a 3-D printer might even print a
whole pizza, according to BeeHex, Inc.
Lampados International, Ltd., Caesarea,
Israel, in 2017 launched Liteez, a 3-D steviabased sweetener for hot drinks. The vegan
meringue kiss, a plant-based treat, is free
from allergens like eggs, gluten, lactose or
nuts.
"It's a fun, 3-D, easy-to-use sugar replacer
that doubles as a sweet treat," said Noam
Kaplan, chief executive officer of Lampados
International. "You can eat it as a treat when
drinking tea or coffee, or, if you need sweetness in the drink, just stir it right in. It will
completely dissolve in about a half a minute."
Transforming pasta
The pasta company Barilla, which is headquartered in Italy, but has its US offices in
Northbrook, Ill., has partnered with TNO,
the Dutch Research Center (Netherlands
Organization for Applied Scientific Research)
to develop a 3-D pasta printer that is able to
produce fresh pasta shapes such as vortices,
moons and roses in 2 minutes.
Pop-up restaurants
Food Ink, a conceptual pop-up dinner, made
its world premiere in London in July of 2016.
3-D printers made the utensils and furniture
along with the 11-course dinner. Collaborators
included architects, artists, chefs, designers
and engineers. Two other Food Ink pop-up
dinners were held in Spain.
3-D printing offers
ways to create
imaginative, intricate
food shapes.
Photos by:
Large and top right -
CSM Bakery Solutions
Center right - BeeHex, Inc.
Bottom right - Prnewswire
MARCH 2018 | Culinolog y |
7
Table of Contents for the Digital Edition of Culinology - March 2018
Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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