NEW TRENDS: FOOD DESIGN

In principle and as a general approach, you can define the Food Design as all functional and aesthetic intervention on food and processing chain, which holds for an innovative experience emotional or rational consumers.

That is, virtually everything related to food is Food Design, from agricultural and livestock processes for consumption by end users ... And indeed, the reality is that it can be viewed as a new discipline in which the objective is in yield new consumer experiences and in which all links in the food chain are likely to be tapped.

Now for the definition made in the "Manifesto della Food Design Community" presented in 2002 by the "Associazione per il Disegno Industriale" (ADI) (1): "In the specific, Food Design is the pre-figuration of the food act; synthesis activity in developing a more effective process that makes it easier and contextualized action to take an edible substance in a context, environment and circumstance of particular use in conjunction with a field of sociological, anthropological, economic, cultural analysis and sensory "...

An explanation with examples: Food Design is to project the identity of a wine by the architecture of your cellar (2) beyond the label on your bottle. So are the new lines of appliances and gourmet kitchenware (3), associated in most cases techniques of unconventional food processing (4) ... "Food Design is applied in systems of innovation of products, services or experiences related with food, providing them with new cognitive, emotional and sensory meanings that challenge current eating patterns, without losing sight of their nutritional, social and / or cultural benefits. "(5)

In turn, the International Food Design Society (6) narrows and defines it as a branch of Design, closely associated with the new multidisciplinary holistic processes such as Design Thinking, establishing six categories of the food chain which can be applied:

• Design with food, which refers to physical or chemical alteration thereof for consumption. Examples might be the techniques of molecular cuisine, sferification, trompe l'oeil, etc.

• Design of food, or procedures of R&D applied to the creation of new food products for mass consumption. For example, any workshop to develop experimental lines or artisan bakery pastries or, gourmet, land, sea essences, animals ....

• Design for food, through industrial development of food processing machinery and extent of any element associated with the preparation, presentation and consumption.

• Design based on food, or that it considers as a food model to develop any element of the chain of consumption. For example, any furnishing accessory or fictional dramatization of the food.

• The design spaces associated with the food, which includes architectural, scenic and environmental design in restaurants, kitchens, warehouses, etc.

• And finally the design dishes presentation, in which the estimate form, texture, color and flavor of foods for final consumption diners.

As we see, we have been restricting progressively strong work ethic in which food take a central place from which we can intervene along the entire processing chain and food consumption. In addition, techniques associated with sustainability and respect for environmental resources, can be linked to Food Design as a method of obtaining healthier food, less water footprint and carbon, and even more productive.

Food Design is thus an innovation tool that will allow our companies to add value very appreciated consumers, introducing a systematic procedure to stimulate R&D in our company. It is not only aesthetic but, preferably, a functional methodology that will allow us to obtain new ways of understanding the sector.

References:

1 http://www.adi-design.org/homepage.html 

2 http://www.vanitatis.elconfidencial.com/tendencias/2011/ruta-enologica-vino-bodegas-autor-20110217-13003.html

3 http://www.gastronomiaycia.com/category/utensilios-de-cocina/ 

4 http://es.wikipedia.org/wiki/Esferificaci%C3%B3n  

5 http://www.alimentacion.enfasis.com/articulos/71546-innovacion-guiada-el-food-design 

6  http://ifooddesign.org/  

+info:

• http://www.accioncultural.es/es/tapas_spanish_design_for_food
• http://fooddesignmadrid.iednetwork.com/  
• http://www.thinkingfooddesign.com/ 
• http://www.masterfoodesign.com/index_eng.html
• http://www.foodproductdesign.com/
• http://www.food-designing.com/01-food.htm
• https://www.skyros-congressos.pt/foodstructure/
• https://www.facebook.com/pages/International-Journal-of-Food-Design/324811864365737