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SIAL 2012 (International Food Industry Suppliers Marketplace), the global food marketplace: a review

THE ESAD STUDENTS PROJECTS

SIAL has organised the 5th Food Design exhibition of prototypes conceived by students from the École Supérieure d’Art et de Design de Reims (ESAD), around the theme: ''At home like a chef''.

They all questioned the relations that the public has with food and the act of cooking, under the influence of the new gurus, the chefs.

Here are the 2 most pertinent projects, out of 11:

Photos © Elodie Elsenberger & Benjamin Lizon, ESAD

- SOUP MARBLES, by Élodie Elsenberger is a range of some 30 varieties of vegetables presented in the shape of marbles, packed in sachets. Mixed according to taste, they encourage the cook to make an infinite variety of original soups. To foster the fun aspect of cooking, Soup Marbles prompts the cook to prepare soups and to enjoy playing on the combination of colours and nutritional properties of different vegetables.- Imaginé par Benjamin Lizon, le projet « Découpes de Chef » (image de droite) correspond quant à lui à une gamme de légumes semi-transformés prêts à cuisiner, découpés au jet d’eau (pour préserver le produit) selon les formes les plus utilisées en cuisine : julienne, bâtonnets, brunoise, mirepoix, rondelles…

- THE CHEF’S CUTS, by Benjamin Lizon(right image)is a range of semi-processed, ready-to-cook vegetables, cut by water-jet (to preserve the product) in all forms usually used in the kitchen: julienne (finely cut), sticks,brunoise  (finely cubed), mirepoix  (roughly chopped), sliced, etc. Depending on the variety, they can be prepared in many different ways: raw or cooked, as starters, in a mixed salad or as garnish. The Chef’s Cuts provide amateur cooks with expertly and instantly cut vegetables on a platter so that they can concentrate on the creation of aesthetic and appetising combinations of vegetables.


WIKICELLS, 100% NATURAL, EDIBLE PACKAGING, VS POLLUTING PLASTIC PACKAGING

While every european produces 513 kilos of plastic waste each year, the startup company Wikicells, created by professor David Edwards, a franco-american chemist engineer, created a way of packaging food and drink using the rules and methods of nature, with edible cells, just like an apple or a orange have edible, protective skin ‘’shells’’.

photos © www.wikicells.com

Wikicells can enclose all kinds of food and drink and be flavored according to the products (fruit-flavor for yogurt or soda, chocolate-flavor for ice-cream, herbs for cheese) are of three  types: hard-shell wrapping, and regular boxes made of bagasse, (what’s left if you take the sugar out of sugar cane),  soft, transparent membranes made of cereal, tomatoes or chocolate. All of which are washable, like fruit.

An appetising, 100% natural alternative to fight plastic wrap pollution, at the same cost as classical packaging.

Save the date! Beginning of 2013, when the process should be commercialised and found in supermarkets...

 

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