Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

  5 min

Integrate data directly into the surfaces of food

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COOL CONCEPTS

 Hans Steenbergen  Wouter Noordijk
 Lukas Vlaar, Hans Steenbergen & Kristian Busker

Can we first listen to our dessert and then eat it? Is it possible to eat movement? Can we integrate new technologies into edible material? These questions triggered the creative mind of Interaction Designer Erika Marthins.

Marthins created a project called 'Déguster l’augmenté' (taste the augmentation). It consists of three desserts, augmented poetically with data. She wanted to consider food in a new way, making use of contemporary technological processes.

The first dessert she presented was 'soft robotics', gelatin with a heartbeat. Followed by a sugar lollypop containing a hidden message. The final sweet dish was a choco-record: you can listen to your dessert before eating it.

Marthins strongly believes that collaborations and crossing disciplines in science, technology and art is the key to innovative solutions. Experimental research triggers new perspectives and leads us to reconsider distrust in the face of change. The Swedish designer presented her project 'Déguster l'augmenté' at Google's Food Lab, a network convening international leaders, change agents and industry experts to drive positive change in the global food system. Marthins: 'My great passion for design and innovation is what inspires me to think about our relationship with technology in the world of tomorrow.'

  5 min

Can we first listen to our dessert and then eat it? Is it possible to eat movement? Can we integrate new technologies into edible material? These questions triggered the creative mind of Interaction Designer Erika Marthins.

Marthins created a project called 'Déguster l’augmenté' (taste the augmentation). It consists of three desserts, augmented poetically with data. She wanted to consider food in a new way, making use of contemporary technological processes.

 Hans Steenbergen  Wouter Noordijk
 Lukas Vlaar, Hans Steenbergen & Kristian Busker

The first dessert she presented was 'soft robotics', gelatin with a heartbeat. Followed by a sugar lollypop containing a hidden message. The final sweet dish was a choco-record: you can listen to your dessert before eating it.

Marthins strongly believes that collaborations and crossing disciplines in science, technology and art is the key to innovative solutions. Experimental research triggers new perspectives and leads us to reconsider distrust in the face of change. The Swedish designer presented her project 'Déguster l'augmenté' at Google's Food Lab, a network convening international leaders, change agents and industry experts to drive positive change in the global food system. Marthins: 'My great passion for design and innovation is what inspires me to think about our relationship with technology in the world of tomorrow.'