Food Technology

Sweet, Sour, Salty, Science

Food is marketed as ‘wholesome’, ‘farm fresh’, and ‘all natural’, but there’s a whole lot more going on in that can of Pringles than plain fried potatoes. Of all technologies, food technology does the best job of wrapping futuristic advancements in a veneer of old nature. Fake flavors become natural, while “fresh” food lasts for years. But don’t be deceived: bread comes from a can, eggs come from a tube, and everything else comes from the lab. With the development of molecular gastronomy and 3D printers, gastronomes have even taken industrial food science and turned it into an art.

The Story of our Food

ESSAY BY Maartje Somers
August 14th 2011

Every time we eat a piece of food, we take a bite out of the world. All these small bites tell a dozen stories. A carton of eggs presents the story of contented hens, a bottle of olive oil the tale of Italian grandmothers. Yet these pastoral scenes barely hide the realities of a food system that leaves one billion people starving and another billion overweight. Moving beyond food-based fictions, how should we react to the truth?

It happened in a trendy restaurant. A breadbasket and a small bowl of olives had just been brought to the table. Our hands reached out to take some, when the waitress stopped us.…

The Menu of 2030

As we struggle to feed our growing population, here is how the champions of technology are going to shape our food.


Digital Gastronomy

Van Mensvoort
January 23rd 2010

The food printer seems to be one of those lustrous concepts that continues to pop-up in the fantasy of techno-connoisseurs. Some years ago James King already proposed a printed designers steak after being inspired by the disembodied cuisine project.…

Egg Sausage

Van Mensvoort
April 26th 2011

Our food production is much more technological than we typically realize. My appologies for disturbing your trance; I realize that sometimes you'd rather linger in the illusion.…

Food Design in the 21th Century

Van Mensvoort
October 5th 2009

Old nature provided us with a wide variety of food: fresh milk, crispy vegetables, nutritious meat. Yet this is not enough, we want more:

We want a printed steak, square fishsticks, dinosaur nuggets, organic coca-cola, hyper fruit, cloned meat, potato-free potato chips, frankenwein, vegetarian hamburgers and hypernatural tomatoes.…