The Fake Egg to The Future
In China, a significant issue arose regarding fake eggs made from chemical ingredients that were harmful to health. These fake eggs had a gelatinous texture that made them impossible to cook. Inspired by this controversy, I propose a different perspective on the creation of new food forms for the future, using the principle of making gelatin-based food in a positive way.
In my hypothesis, future food consumption might shift towards drinks containing sufficient nutrition as an alternative to traditional meals. I envision gelatinous balls filled with liquid nutrients. These balls can change shape under water pressure and release flavorful, nutrient-rich liquid into the water. Additionally, the balls’ shape continuously transforms under varying amounts of pressure, creating a dynamic and enjoyable experience for users.
Material design, 2018
In China, a significant issue arose regarding fake eggs made from chemical ingredients that were harmful to health. These fake eggs had a gelatinous texture that made them impossible to cook. Inspired by this controversy, I propose a different perspective on the creation of new food forms for the future, using the principle of making gelatin-based food in a positive way.
In my hypothesis, future food consumption might shift towards drinks containing sufficient nutrition as an alternative to traditional meals. I envision gelatinous balls filled with liquid nutrients. These balls can change shape under water pressure and release flavorful, nutrient-rich liquid into the water. Additionally, the balls’ shape continuously transforms under varying amounts of pressure, creating a dynamic and enjoyable experience for users.
