12 July 2017
With the rise of screen-based technology, consumers are spending so much time staring at a screen in a state of sensory deprivation that they are craving the thrill of unusual tastes and textures. Visually, as we reach saturation point, we explore how to use the other senses instead.
In our 2017 Life at Home | Future Insight Report, published over two years ago, we explored how innovative designers were beginning to use scent, touch and taste to create multi-level experiences. Here we take a look at some of the food and serving products, transforming and enhancing the way we consume food.
Design Studio, Michel/Fabian, created a teardrop-shaped glass spoon designed for eating creamy foods like peanut butter and Nutella. Modelled on the finger, this utensil claims to enhance creaminess and sweetness perception, improving the flavour of food by mimicking the sensation of licking your fingers.
The Chocolatexture bar is a single slab of chocolate with its surface split into 12 squares, each with a different texture. Nendo explained “taste is recognised after going through various procedures such as place on top of the tongue, bite, roll inside the mouth, melt and swallow.” By tasting each face with the tongue, where one can enjoy a new taste dimension that is unlike any other conventional chocolates.
Heston Blumenthal’s three-Michelin-starred restaurant, The Fat Duck, offers a multi-sensory dining experience aiming to ensure diners experience five emotions when eating; adventure, playfulness, excitement, curiosity and happiness. Taking you on a nostalgic journey, guests are asked to fill in a questionnaire about their favourite holidays, chocolates and fruits weeks before the meal. The team then collect the information needed to begin tailoring the menu to individual people. The restaurant’s dish, ‘Sound of the Sea’ is a sculptural plate of seafood, seaweed and panko ‘sand’ that comes with an iPod tucked into a conch shell, inspired by a summer holiday.
Joanna Feeley, Trend Bible’s Founder and Managing Director will be presenting food and drink trends for 2018 at this year’s Better Wholesaling Summit in Birmingham, on 13th July 2017. Joanna will be sharing insight on changing shopper attitudes and behaviours, her predictions for food and beverage consumption in the next 18 months and how this will influence wholesale. Click here for more details.
We were impressed with the quality of the individual coaching. Not obtrusive or interfering, but genuinely steering the team to target objective.