How food and cuisine will change in the future
Especially in light of the pandemic, the traditional dining room model has changed dramatically in recent years. More and more people are cooking at home, but they cook in different ways that suit their specific diets, tastes, budgets and desires. Technology has made it easier. In a conference hosted by The spoonMichael Wolf, panelists Robin List from Suvie, Khalid Aboujassoum from Else Labs, Dr. Dochui Choi from Samsung and Kai Schaeffner from Thermomix discussed what’s next for food technology.
Why is it so difficult for kitchen technology to adapt?
The microwave was arguably the most revolutionary piece of kitchen ever Technology in modern times. The steam oven is of course popular, and air fryers are really catching on, but nothing has completely changed the way we cook in recent years like the microwave has in the past.
Cooking – and eating – can be a painfully personal thing, according to the panelists, and that’s why it’s difficult for a single device or technology to become revolutionary in a mainstream way. Some people hate cooking and want minimal work for the best results, while on the other side of the spectrum others cling to history and tradition and hesitate to embrace new cooking techniques. There are those who love to cook and don’t necessarily want a faster method, but a more efficient method with better results is always welcome. However, it is the personalization that consumers are looking for today.
Create healthier meals
Today, we have the knowledge and the data to help people live longer, healthier lives with a diet designed just for them. Food technology companies can use their consumer reviews to find out what people are eating and what tastes they prefer. According to List, however, what we’re missing is a way to bring it all together quickly.
“We need to combine technology to enable people to have healthier, tastier meals,” List said, citing that Americans tend to run out of fish in their diets, but could eat more if they were. knew how to cook it better.
Potential appliances filling this gap include Suvie, which refrigerates ingredients until ready to cook and automatically cooks inserted foods when the preset time is reached. There’s also the Thermomix, which guides users through recipes with its one-pot blender and scale, where it can chop, sauté, caramelize and more.
The look of the kitchen of the future
The kitchen has generally remained about the same in terms of functionality over the years. The biggest change has taken place over the past thirty years, and especially recently, when it has evolved into the heart of the home and the center of gatherings. However, will it retain this identity in the future?
Dr Choi argued that the kitchen may not need to exist at all in ten years. After all, there are places like Hong Kong, where high rent means smaller apartments that often lack a kitchen. Instead, many people who live there order all of their meals.
“I grew up in Korea, I lived twenty years without electricity,” said Dr Choi. “We have been eating healthy food without refrigeration for so long because of the innovative and thoughtful ways we have stored food. I see a future where refrigeration is unnecessary.
What is certain is that consumers will always want a space, if they want one, that meets their specific cooking level. Personalization is king in the future of kitchen technology.