The Future Of Food: Experts Predict How Our Plates Will Change

Food innovation in the next decade will be centered around understanding flavor—its composition, how we perceive it, ways to measure it, and even a new language to discuss it. I think chefs will be able to quantify just how much and what kind of tomato flavor is in their Bolognese, and consumers will be able to make choices according to their preferences.

Someone perusing a label in a supermarket in 20 years will be looking at a totally different set of measurements than we do now. Cracking the code of flavor is at the center of both the best and worst outcomes. In the best scenario, it will promote sustainability as we learn better how to rely solely on responsible and plentiful ingredients to produce great flavor, and also allow for the enjoyment of delicious food to be a more democratic experience. In the worst scenario, this could lead to a revolution of synthesized foods, of which the ramifications are frightening. Corey Lee is the head chef of San Francisco’s celebrated two-Michelin starred restaurant Benu.

While that is cooking, sprinkle gelatin over 3/4 c. 5 minutes to soften. Set the bowl over a pan of simmering water; whisking constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick - about 12-15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. I also cut some of mine with star and snowflake cookie cutters to be used in hot chocolate!

Preheat oven to 350. Combine the dry ingredients in a large bowl and set aside. In a medium pan, warm the butter, honey, molasses, and coconut milk just enough to combine. Add the coconut extract. Pour the milk mixture into flour mixture and mix (I used my Kitchen Aid) until the mixture is gathered together in a ball.

Turn the dough onto a floured surface and knead gently. Divide dough into smaller pieces and roll each piece between two pieces of parchment paper to 1/8 inch thickness. Cut with a 2 1/2 inch round cookie cutter (I used a Christmas tree). Bake on ungreased cookie sheets for 10 minutes, or until crackers are slightly crisp. Now for the changes I made: I tripled the recipe and did not have any molasses, so used corn syrup in place of that.

I would have preferred to use honey - but after three batches did not have enough! I also subbed whole milk for the coconut milk and omitted the coconut extract. I intended to put vanilla extract in, but forgot - I think that would have made them more flavorful! I also left the salt out.

Fun Kids Crafts: Easy Edible Crafts for kids and adults with pictures and how-to instructions! Edible Kids Crafts is a great way for parents to spend quality time with their children! Kids absolutely love making food craft projects and sure enjoy eating them! This is a fun way to get even your picky eaters to eat.

Edible crafts are enjoyable and delicious projects. Here are some great kids crafts for you to try. By clicking on the links below you will find detail instructions on how to make easy edible crafts for kids. Some of these projects require parental supervision. Let children play with their food and have fun today (of course, only while making these crafts )! If you want to share your original kids food craft ideas with other parents, email them to me (preferably with pictures). I will be glad to post them on the site.