Future Food & Kitchen → Consistency, color and the structure of meat are determined by nature, but people have always been eager to try out new things in food, that is why we wanted to explore creative ways of printing meat in our prototype, some that would be impossible to produce in a traditional way. Aside from obvious artificial forms of meat, like sausages, we found chef Ferran Adrià, who is experimenting with techniques of molecular gastronomy to create new forms of meat. We were also inspired by the great "In Vitro Meat Cookbook" by Next Nature.
We looked at trends for the future kitchen based on studies by Miele and IKEA. We incorporated several of those in our prototype: The kitchen might become the centre of the house energy maintenance, because it will remain the room in which most of energy is used, so it is predicted to be the place where self-sufficient products will be in demand the most. Self cleaning surfaces and vertical-farming helped us speculate about the inventory of the kitchen of the future.
While traditionally produced meat is getting more and more expensive, bioprinted meat is becoming more affordable. Since we’re imagining a not too far off future, the role we expected to play meat in the daily cuisine was one of a luxury add-on, one that will be consumed in smaller doses and one that people use as a tool to eat better not worse. This is reflected in our user interface and hardware design.