Alternative proteins are here to stay, as everyone on a global scale is striving to bring to the table a more sustainable way of producing and consuming food.
Whilst technologies are evolving in leaps in bounds, thanks to unprecedented investments, a strong awareness of how complex it is to influence food culture and behaviour is emerging. Everyone interested in having impact through food is now focusing on holistic approaches to experience creation.
Almost a year ago, Thimus debated on how the industry should use neuroscience to bring on a new “food humanism”: this was meant to raise awareness around the complexity of food habits and how neuroscience could help making innovation sustainable. After such bold statement in the TedX video, Thimus is now moving on to showcase what it means to integrate neuroscience in multidisciplinary design of alternative proteins, in order to directly contribute to the debate on how to make transitional products for undecided, traditional consumers. Ultimately, it is all about making sure that sustainable food will also be fulfilling.
Although this certainly has to do with ingredients, flavour, aroma and texture, it also has a lot to do with the design of the food experience per se and how it’s done to ease novelty into the emotional and familiar world of food consumption in humans.
Enter the Thimus\Anima project for Future Food Tech Summit: in the first episode of the Orterre series, a few elements of the thinking behind the project are introduced. Follow Thimus’ social media to witness the journey to New York and how this effort will become a tangible experiment on transitional alternative protein products in fine dining!