Scientists have been experimenting with growing meat in laboratories, using cells from animals. The goal is to create a sustainable and ethical alternative to traditional meat production.
In various parts of the world, insects are consumed as a protein source. Chefs and food scientists have experimented with incorporating insects into Western cuisine, creating dishes like cricket flour protein bars and mealworm tacos.
Researchers have explored the impact of sound on taste perception. In one experiment, participants listened to different sounds while eating, and the researchers found that the sound influenced how people perceived the flavor of the food.
Astronauts aboard the International Space Station have been growing vegetables in microgravity as part of experiments to explore the possibilities of sustainable food production in space.
The miracle berry contains a protein that binds to taste buds, temporarily altering the perception of taste. People have experimented with consuming miracle berries and then tasting normally sour or bitter foods, only to find them sweet.
Chef Heston Blumenthal is known for his avant-garde culinary creations. One of his famous dishes is "Meat Fruit," which looks like a mandarin orange but is actually a chicken liver parfait covered in a mandarin gel.
Chefs like Ferran Adrià and Heston Blumenthal have pioneered the use of scientific techniques to transform the textures and flavors of food. Examples include foams, gels, and spheres made through processes like spherification.
Combining coffee and butter might seem unusual, but the "bulletproof coffee" trend involves blending coffee with grass-fed butter and MCT oil. Advocates claim it provides sustained energy and mental clarity.