DIGESTIVE FOOD | 2015
A future food concept and event about the use of encapsulation techniques
to balance our intestinal flora and make food absorption and digestion more efficient.
How is it that we don’t see unabsorbed nutrients as food waste?
About: Future Food | Food efficiency and sustainability | Enhancing food systems though technology
In collaboration with: Museum Boerhaave
Partly sponsored by: Sligro
DIGESTIVE FOOD | concept explanation
Consuming food without absorbing all the calories. For many people a dream come true. Especially in a world where there are twice as many people suffering from obesity than from malnutrition. But with the prospect of an ever increasing world population and ecological footprint of man on earth, we should explore ways of making food production and consumption more efficient and sustainable. The food industry is more concerned about creating the perfect ‘bliss-point’ and high profit margins, than about the well-being of the consumers. Instead, food should be designed around the functioning of our body, using our knowledge to enhance the digestive process and the absorption of nutrients. Digital fabrication methods will offer a solution to create very precise functional foods, something which is impossible at that scale with the existing food production methods.
Our body digests and absorbs nutrients in a specific order, at a specific place and with specific digestive enzymes and juices. First carbohydrates, then proteins, then lipids. We are used to eat all nutrient-groups together, which is one of the reasons why many people suffer from digestion problems, heartburn and constipation. Digestion processes for one nutrient group often interfere and disturb the digestion process of other nutrient groups, resulting in unprocessed foods, an unbalanced intestinal flora and inefficient nutrient absorption which is a waste of resources and causes our body to be less energetic and healthy. By designing food in service of the digestive system, health issues and world food problems can be solved.
According to this theory, food should be build up, with the help of digital fabrication methods, of very small particles existing out of 3 layers added in order of digestion (carbohydrates - proteins - fats). Taste, smell, texture and mouth feeling remain very important aspects. The design of this new food system plays a very important role while food influences our social life, our economics, the entire food production chain and our culture.
What can be the maximum size of the capsules, to prevent them from being chewed on? Or should we chew on the first layer - the carbohydrate layer - to create a good texture and taste? Do consumers want to eat food which is 100% efficient? Or should we only target 3rd world countries, very sick people and astronauts? What influence will this product have on the ecological footprint of man on earth?
A total of six future food sessions including information, experiment, guided tour through Foodtopia, concept dinner, Q&A and discussion.
Participants ranging from interested consumers and foodies to artists, chefs, dietitians, officials working with food to well known companies from the food industry. All interested in a different point of view on food and the latests trends and technologies.
Photo's by Gijs de Boer made during the pilot of the event in June 2015