In the laboratory of an elegant modern building in Barcelona, something extraordinary is being cooked: no paella, but edible clouds, mussel ceramics and other follies. Welcome to the world of Plat Institute, where cutting-edge technology meets the passion for gastronomy. Here, engineers collaborate with chefs and designers with scientists, all with a common goal: to redefine the food of the future, and the future of food.
Whether it's developing new cooking methods for astronauts in space or creating sustainable dishes here on Earth, the team is always looking for ways to improve and innovate. What surprises does this synergy have in store for us? Immerse yourself in a small journey where culinary innovation meets sustainability and science.
Floating food and edible clouds
It all started with the "flying bonbon", a sweet that, thanks to helium, floats in the air. Then it arrived Leva, a table that, with magnets, levitates food, transforming every meal into a spectacle.
The latest news? Edible clouds floating, offering a unique culinary experience. But there's more: they are exploring how to use this technology to make medicines more appealing, especially for those who have difficulty taking them such as children and the elderly. The future of food is in the air. Literally.
Smoking that is good for you (and nourishes you)
The Plat Institute has also explored new horizons in the field of medicine, taking inspiration from the traditional use of steam and fog. Researchers have identified the potential of smoking as an alternative to ingestion for those suffering from dysphagia, while offering an innovative way to consume foods and medications.
From this research it was born Smoook, a vaping device that not only allows you to "smoke" herbs and liquids, but also probiotics, vitamins and medicines. A revolutionary step forward that combines tradition, innovation and health.
Mixed reality cocktail: a toast to the future of food
What if I told you that the next cocktails could combine the real world with the virtual one? The Plat Institute's "mixed reality" cocktails are another example of how technology can enrich a dining experience. While sipping a drink, virtual elements merge with real ones, creating a multisensory experience: after all, as we know, the brain influences the perception of flavor.
And what's left at the end of the meal? Mussel ceramic
The future of food isn't just about flavor. A clear example? Mussel pottery. Using food scraps, such as mollusk shells (along the lines of a "maritime" cement), the team has developed an innovative and sustainable ceramic. This not only reduces waste, but also offers new possibilities in the world of design and gastronomy.
The future of food: creativity and research
Nacho De Juan-Creix, CIO of the Plat Institute, shared the history of the Plat Institute, its mission and its vision for the future of food.
The Plat Institute is based on two main pillars. The first is it Sci-Fi Food Lab, where the team focuses on research and innovation, seeking the commercial potential of creativity. The second pillar is the learning experience itself through cutting-edge methodologies. In summary: the way of studying food with wonder influences the ideas that push us to cook it, enhance it, reuse it better.
The ideal ecosystem is a "dish" where talented ideas and rigorous studies feed each other.