Is this what we’ll eat in the future?
The man who invented molecular gastronomy – the adventurous style of cooking popularised by chefs including Heston Blumenthal – has developed a new concept which he claims will solve the challenge of feeding an overpopulated world.
French physical chemist Herve This says every foodstuff is made up of a basic chemical mixture – and so it’s possible to create nutritious dishes from powders, oils and liquids that contain the building-blocks of food, rather than conventional raw ingredients.
He calls the principle Note by Note cuisine and says it is like a painter using primary colours, or a musician composing note by note.
The result is food not as we know it, more like being given a chemistry set on your plate.