Food design
The term food design is made up of the English word food (German: 'food') and the word design (German: 'design'). It is used both in connection with the development of new food products by the food industry , in connection with the presentation of food in photos and in popular science as a term for artificially modified food .
Development of new food products
In the food industry, food design is a term for the composition and development of food recipes, but also for the visual design of a food. As a trend term, it is often used in the narrower sense in connection with the development of fundamentally new types of food. In some cases, new flavors or new additives are used, such as electrolytes as functional components of sports drinks. The catering industry also uses food design, mostly using chemical aids and processes, e.g. B. in molecular cuisine and in the development of appropriately modified "molecular cocktails". As a rule, the focus is on unusual flavors and textures .
As far as the type of food developed is new or culturally foreign, they fall under the European Regulation for Novel Food . This primarily regulates labeling requirements. In extreme cases, these products are not a food in the narrower sense, but a dietary supplement . These are nutritional supplements in the border area between food and medicine.
As a functional food foods are called, which are only enhanced with certain active ingredients designed to improve health. These products can also be the result of food design in the broader sense.
Synthetically produced foods
Critics of modern food technology use the term food design with negative connotation not only in connection with functional food or novel food , but above all as a term for foods that are synthetically produced from various components and enriched with additives . “Since the mid-1980s (...) so-called 'food design' has increased. It is understood as a process in the industrial production of food in which food (milk, grain, sugar, etc.) is no longer refined by processing. Instead, basic substances are isolated from inexpensive vegetable raw materials (for example soy ) and combined into a product through chemical synthesis (...) ”.
criticism
Above all, the widespread use of artificial flavorings is criticized , with the help of which “tasteless” basic substances can be given almost any taste. “In food design, the substance and the taste of food are produced as independent qualities. (...) In many cases, the natural taste and smell of a food is forgotten and becomes something strange. ”This means that the artificial flavors - the nature-identical flavors are also produced chemically - are often even preferred to the natural flavors because they are more intense . There is talk of a standardization of taste and a growing alienation of consumers from natural foods.
Food photography
As food design the presentation, processing and mapping of food is for the purpose of advertising understood. Since real food does not look fresh long enough under the lamplight of the photographer or, for example, a beer foam collapses too quickly, aids are used in the advertising representation of food to make the food and prepared dishes appear fresh or freshly served. Because of the linguistic proximity to the product development process described above, the term food styling is increasingly being used .
Individual evidence
- ^ Dietrich von Engelhardt: Taste cultures. From the dialogue of the senses while eating and drinking , 2006, p. 55
- ↑ Hans-Werner Prahl , Monika Setzwein: Sociology of nutrition . 1999, p. 191
- ↑ Hans-Werner Prahl, p. 192
literature
- Heinz Knieriemen: Lexicon of genetic engineering, food design, nutrition. At-Verlag, Aarau 2002, ISBN 3-85502-741-2
- Sonja Stummerer & Martin Hablesreiter: Food Design: From Function to Enjoyment - From Function to Feast. Springer Verlag, July 11, 2007, ISBN 3-211-23512-4
- Sonja Stummerer & Martin Hablesreiter: Food Design XL. Springer Verlag, 2009, ISBN 978-3-211-99230-2