Food Tomorrow

Reverse Engineering Food

This is not about the world of molecular cuisine, which already had its hype in the 1990s. Rather, it is about a science and technology sector in which foods such as. beverages are not made from the classic raw materials such as grain, grapes or beans, but from compound plant molecules. Reverse engineering can be used to recreate high-proof beverages such as old whisky and bourbon, wines and sake, or non-alcoholic beverages such as a good cup of coffee, which offer the same enjoyment but use less energy, raw materials and time. San Francisco-based Endless West is at the forefront of this trend with its Glyph whiskies and Kazoku sake at more than 800 locations in the U.S. and Hong Kong.

Molecular Food: Molecular replication of beverages

Best Practices: ENDLESS WEST

Photo: Unsplash