Seven High Tech Food Experiences You Need to Know About

The future has arrived, and it’s in your fridge.

How much of a role should technology play when it comes to food? While some embrace it with open arms; others argue it isn’t natural, and some simply find the idea… strange. Whatever your view, we’re taking a look at some of the world’s most interesting high tech foods and restaurants.


3D-printed dessert

It seems almost every industry will be disrupted by 3D printing technology, and food is no exception. Desserts are among the most popular foods to print; with countless Instagram accounts dedicated to 3D-printed sweet creations. Dinara Kasko is one of the many enthusiasts, designing pastry desserts and using 3D printing technology to bring them to life.

Расписание мои курсов на сайте Cake Apricot with my Cloud mould by @silikomartprofessional My mould is very popular now! Thank you to all! Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot. . Торт Абрикос в моей форме от @silikomartprofessional Форма, которая стала нереально популярной. Большое вам всем спасибо, что работаете с ней, что пишете слова благодарности, что стимулируете придумывать ещё и ещё! Состав: хрустящий слой, бисквит с курагой, кремю с дульче и абрикосом, конфи абрикос-кумкват, мусс дульче-абрикос. #dinarakasko #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #photoartwork #apricot#cloud#cloudmould#forward_gastronomic

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Frozen yogurt that comes in edible packaging

A lab in Paris called WikiFoods hopes to make plastic packaging a thing of the past by designing edible food packaging called ‘WikiCells’. The inspiration? The natural, edible outer layer of fruits and vegetables. The latest product they’ve developed using the technology is ‘Frozen Yogurt Pearls’, which contain a scoop of frozen yoghurt wrapped in a coconut, strawberry or peach flavoured shell. Yum.

Artisanal ice

If you lament paying money for bottled water, you probably won’t be rushing to buy artisanal ice. To some, these are just overpriced ice cubes; to others, they’re pleasing to the eye and surprisingly practical. While normal ice is cloudy because it contains air bubbles and minerals like calcium, in artisanal ice cubes, the water is filtered before being put in a machine like these ones made by Clinebell. They reportedly melt more slowly than regular ice, and are especially popular at bars serving craft cocktails.

Lab-grown meat

You’ve probably heard of lab grown meat, but did you know there are producers claiming it could be on sale by the end of the year? If all goes to plan, people who are so inclined will be able to consume meat grown in a lab from stem cells harvested from living livestock. Josh Tetrick, CEO of manufacturer JUST, told CNN that lab-grown chicken nuggets, sausage and foie gras created using the process could be served in restaurants across the US and Asia by the end of the year, with lab-grown meat estimated to arrive on store shelves by 2021.


Ultraviolet, Shanghai

French chef Paul Pairet is behind Ultraviolet, which is apparently the first “multi-sensory” restaurant in the world. The place is as exclusive as it is unusual: it only holds one table that seats ten. Lucky visitors will enjoy a 20+ course dinner menu, with sight, sound and smell being used to enhance the food. To do this, the purpose-built room is equipped with technology including dry scent projectors, stage and UV lighting, 360 degree wall projection and a multichannel speaker system.

Inamo, London

This Asian-fusion restaurant wants to make the experience of ordering your meal special. There isn’t a single paper menu in the place; the menu is instead projected onto a table on which customers can navigate like they would a tablet. After ordering, diners can look at their “e-table” to watch videos of the staff preparing their food, read information about the local area, and of course, call for the bill after finishing their meal. The projection system is apparently customisable for special events, and the founders of the restaurant claim the e-table brings diners together.

Last night was fun 🍱🍜🥂

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Bell Book & Candle, New York City

Above this restaurant sits an aeroponic rooftop garden, which means the roots of the plants are suspended over a nutrient solution instead of soil. It makes the garden light enough to prevent the roof from collapsing under its weight, but also removes the need for pesticides or additives. The restaurant team then bring the produce down from the roof using a carbon-neutral pulley system. It’s practical, sustainable and the food is as fresh as you could hope for.

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