Can you imagine walking into a ramen restaurant one day and telling the waiter what you want?In the kitchen, the chef enters the preferences of the guest face type and ingredients into a computer program.A minute later, a 3D printing technology ramen is ready to go.
Such a scenario, however, is not just an imagination, but a technological reality that has already been realized.Israeli scientists showed off the future of 3D printing technology in a dining scene at a themed exhibition in Jerusalem Tuesday night.
The food technology exhibition, themed “future food experiences,” was unveiled as a special event of the 2019 Jerusalem annual “open restaurant” food festival.Scientists, designers, chefs and others from various parts of Israel present the latest developments and innovative trends in the field of cooking, looking forward to the future of human diet.
Zoran believes that digital cuisine can help people pursue personalized diets and reduce waste. “in the kitchen of the future, chefs will be able to calculate the nutritional content of ingredients and grasp the relevant chemical reactions that affect cooking according to the needs of users, so as to adapt to personal preferences.”
3D printing technology tofu pasta cake
3D printing technology, laser cutting, CNC milling machine…In recent years, a series of new technologies have been used in the field of cooking.Taking 3D printing technology as an example, zoran said that in future life, people can put ingredients and ingredients into containers, input models and make food they want to eat, making cooking easier.“Our lab has now made tofu, pasta, pastry and so on.Technology and people’s humanistic pursuit of food do not conflict, through technology, people will be more creative will be possible.Zoran said.
Renowned Israeli culinary art designer and curator lilon chanhani and her team bring the latest culinary creations.In addition to the ingredients and the food itself, she believes that in the future, people will pay more attention to the design and eating experience of food. Food can be reshaped according to different needs of people, and the way food is presented will be more accurate.
A dessert made of fresh spirulina was popular.Spirulina is rich in protein and amino acids and has high nutritional value, but is rarely used in cooking, according to the report.Purified and processed, the ingredient is making its way into everyday human diets.
The new sugar products can reduce the amount of sugar used by 40%
High sugar intake has long been a problem in health circles.How do you reduce the amount of added sugar while maintaining the desired taste?DouxMatok, an Israeli company, has tried to answer this question with a new sugar product it has developed.According to the report, the key to this new food ingredient is the content of edible silica.The sugary silica disperses more efficiently when it meets saliva, giving people a sweeter experience.