Lab-grown food can look and feel like anything – but what will this "anything" be?
The project is made for the Jerusalem Design Week, in collaboration with Stratasys and Asif Culinary Center.
As novel proteins become increasingly common, we are rapidly approaching a time when most of our food no longer comes from fields, chicken coops, or dairy barns.
Today, when food tech companies (many of which were founded in Israel and continue to operate here), approach the task of designing their food products, they usually try to imitate well-known foods. However, lac-grown proteins hold endless possibilities in terms of their form and the aesthetic and sensory experience they can offer. They really can just be anything. The main barrier to making novel foods accessible is consumer acceptance. The public's concerns about unfamiliar food are bad enough without taking in entirely new forms. For this project, ten young designers joined together to redesign four novel proteins: egg, dairy, meat, and fish. We are here to ask you: What would you be willing to eat, and what doesn’t look like food to you anymore?
The project is in collaboration with Stratasys, Asif Culinary Center, and four Israeli food tech companies: Aleph Farms, Yo!egg, Wilk, and Sea2Cell.
The models and the exhibition were designed by Or Rosen, Ram Shalom, Maya Margolin, Noam Sol, Or Ben-Dov, Shaked Schwartzberg, Noa Zeevi, Ofri Shapira, Inbal Abramson, and myself.