Gastronomy of the Future research unit
2050: gastronomy that looks great, tastes great and does great things for the world.
What will the gastronomy of tomorrow look like ? Thierry Marx,multi-Michelin-starred chef, and Raphaël Haumont, a physicochemist, studied how the issue should unfold by 2050. The Centre Français d’Innovation Culinaire (French Centre for Culinary Innovation) was founded out of their collaboration. This culinary laboratory has prepared gourmet recipes for the mission of French astronaut Thomas Pesquet aboard the International Space Station. In addition to cuisine for outer space, the duo founded a university research unit dedicated to the “gastronomy of the future”.
What drives me in our research work is being able to continuously transfer, share and exchange between the worlds of craft, business and university. The research unit gives us a stimulating space to answer the question "What do we do this for?" and think ahead about "What can we do this for?"
In 2019, Valrhona, supported by Experimental Pastry Chef Frederic Bau's book, Gourmandise raisonnée, joined the research unit as a sponsor. Our engineers pool their knowledge with that of groups including E.CF, Danone, Les Vergers Boiron and Cuisines Perene, to collectively meet the challenges of tomorrow:
- How to reconcile pleasure, well-being and health
- How to aim for sustainable and more environmentally friendly cooking
To meet these challenges, they explore new textures, study the synergy between products to avoid having to rely on additives, find alternatives to allergens, aim to reduce sugar, and more. In pastry-making, for example, they might question the necessity of adding egg yolks or sugar to chocolate mousse, or how much sugar is actually needed to make jam.
From raw materials to sustainable sourcing, rethinking traditional techniques and reducing waste, everything has been scrutinized by experts. The gastronomy of the future will bring together pleasure, well-being and health, while also rising to the challenges of tomorrow. Combining ecology and innovation, tomorrow’s gastronomy is good for us all!