Exciting new food textures will be among the emerging trends over the next three years,
together with more ‘playful’ products for adults and more widespread
use of edible packaging, according to a leading food futurologist.Successful chefs have realised that to be at the top of their game they need to create new culinary experiences using a combination of unusual tastes, textures and theatrical twists to give the eating experience a new multi-sensory dimension. This is enabled by a variety of new high-tech equipment, adjusted traditional preparation techniques and a handful of clever chemicals. The myriad of gelling ingredients available to formulate such texturally amazing products is endless which means there is virtually no limit to the vast variety of food products that can be configured.
