RESEARCH
NON GRAVITAL FOOD
Acoustic Levitation, Magnet Levitation and Gas Levitation for G-Astronomy.
As an exploration of the food market from an innovative perspective we decided to study the world of floating food. This new perspective for gastronomy opens the door to unique food experiences by not only separating the food from a surface but by creating a new way to communicate in 360º.
The project started with the creation of the “flying bonbon”. This first iteration combined different gases (such as helium and argon) to produce a reaction that suspended the food midair. Even though this was quite an exciting proposition, we continued researching different levitating solutions.
The next step was Leva, a special table that allowed to levitate food by using a series of magnets. This new product could be combined with projecting mapping to create an interactive experience.
The next step was the development of the edible bubble technology. This allowed us to create a new food experience for events, product presentations…
Right now we are also developing the application of this technology into the pharmaceutical spaces to create alternative options for children, the elderly and those with special needs.
OBJECTIVE
Development of Space Food Products to test on earth and implement the new era of G_Astronomy.
Development of Space Food Products to test on earth and implement the new era of G_Astronomy.
RESULTS
Creation of Research converted in to some MVP´s, pattents and products for the Hospitality Industry.
Creation of Research converted in to some MVP´s, pattents and products for the Hospitality Industry.
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EDIBLE SOUNDS R+D
MUSIC HAS THE POWER TO CREATE EMOTIONAL LINKS.
TASTE HAS THE POWER TO REVIVE MEMORIES.
Create Interaction between hearing and eating making the sound edible and the food listenable.
This research allows us to create analogies from the molecules of the food or drink to the architecture of the sounds or the architecture of the molecules.
Using synesthetic design and Binaural sound to implement emotins and feelings with the audio structure using multiple softwares and hardwares of the Science Lab, the Studio of the sound ingenineer and combined with the craftmanships and food designers we are creating interdisciplinary pieces for world of Gastronomy , Art and Design.
OBJECTIVE
Create analogical and digital experiences to augment the perceptions of the consumer
with curated creations of sounds made from the molecules from the food or drink analyzed to expand the senses and human perceptions.
Create analogical and digital experiences to augment the perceptions of the consumer
with curated creations of sounds made from the molecules from the food or drink analyzed to expand the senses and human perceptions.
RESULTS
Different collections of artistic objects, experimental prototypes and functional products for the Fine Culinary Arts and Hospitality Industry.
Different collections of artistic objects, experimental prototypes and functional products for the Fine Culinary Arts and Hospitality Industry.
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FUTURE KITCHEN
Under the theme The Future Kitchen,
we explored topics such as agriculture,
energy, UX cooking techniques and waste
management.
With experts in each area, we imagined the
kitchens of the future considering various
possibilities such as intelligent systems,
nomadic setups, regenerative practices,
energy-efficient solutions, self-sustainable
approaches, waste-transforming methods,
and even envisioned them as new spaces
for cultivating and harvesting food.
Since ancient times, the kitchen has served as a space for dialogue with food. It is no longer understood as just a room in a house; instead,
it is seen as a territory, the central axis where everything surrounding food takes place—where the harvest is gathered, and ingredients are transformed into meals. The concept of the kitchen holds the techniques that orchestrate culinary experiences; and unfortunately, it is also the source of billions of tons of waste generated every year.
Over time, the kitchen has evolved to adapt— along with its spaces, tools, and systems—to our changing lifestyles.
In today’s world, the escalating political tensions, resource management issues, and threats posed by climate change present significant challenges to how we cultivate, process, and consume food.
The Future Kitchen invites us to wonder, in light
of these global concerns, how should the kitchen evolve? How does its systems and rituals adapt to the futures that lie ahead?
OBJECTIVE
Envisioning the future involves imagining advanced technologies that power this kitchen, take into consideration planetary and human cycles and enhance the sacred rituals of the gastronomic experience.
Envisioning the future involves imagining advanced technologies that power this kitchen, take into consideration planetary and human cycles and enhance the sacred rituals of the gastronomic experience.
RESULTS
Self-sufficient, shared, nomadic, regenerative,
or slow kitchens. As we have been able to portray it, there is not a singular kitchen of the future but rather multiple configurations, announcing a shift in how we conceive, produce, and enjoy food.
Self-sufficient, shared, nomadic, regenerative,
or slow kitchens. As we have been able to portray it, there is not a singular kitchen of the future but rather multiple configurations, announcing a shift in how we conceive, produce, and enjoy food.
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SMOKING HEALTH
From combustion, to heating, laser or ultrasound technologies
Starting with a study of the use of steam and mist in traditional medicine, we develop a series of technologies around smoking that could introduce it into the health space.
Smoking could be transformed into an alternative to swallowing for the growing population that suffers dysphagia; at the same time, it can create a new experience for the consumption of foods and medications.
This research materialised into a series of vaping-related product that used terpenes, essences, flavours and aromatics pared with liquids solids to create healthy smoking devices for the consumption of probiotics, medicines, vitamins and more.
One of these new disruptive products was called Smoook. This vaping device allowed the use of all king of herbs and liquids that could be used for a medicinal use.
OBJECTIVE
Development of Health Related Products to approach the idea of changing the industry of tabaco for a new Pharma of absorving , vaping and healing technologies developed at Plat Institute.
Development of Health Related Products to approach the idea of changing the industry of tabaco for a new Pharma of absorving , vaping and healing technologies developed at Plat Institute.
RESULTS
Work in progress.
Work in progress.
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MATERIAL FLOW & CIRCULAR DESIGN
1C HUB / CIRCULAR DESIGN HUB FOR FOOD AND MATERIAL MANAGEMENT
This project is related to the Study, Research and Design of solutions related to the Waste Managment of the hospitality Industry.
Circular Economy becomes a condition for climate change mitigation and adaptation
IND4.0 redefines economy, societies and governance
Our planet gets closer to its natural limits
58 generations
Only 60 Years of Farming Left If Soil Degradation Continue.
THE END OF BUSINESS AS USUAL
In 2019, 4.04 million tons of municipal waste have been generated. Compared to 2018, the generation of total municipal waste has increased by 1.6%. During the same period the population has increased by 1%
Now more than ever Sustainability is applied to recover what was done in the past so we offer to munincipalities, gobernments and cititzens the technology to transform waste in to a range of new materials that can cover the needs created in the industry.
From the Glass of the bottles, the plastics and cardborads of the pachaging to the leftovers created in the kitchen, all of them can have different ways to being transfromed obteining more value.
OBJECTIVE
To inspire humans to be Game Changers acting as catalysts and accelerating the shift to a Circular Economy as the key for Climate Change mitigation and adaptation.
To inspire humans to be Game Changers acting as catalysts and accelerating the shift to a Circular Economy as the key for Climate Change mitigation and adaptation.
RESULTS
Work In Progress, Catalyzing and educating , sensibilizing to support eco design thinking and blue circular economy
We deliver change by acting as catalysts that support, redesign, educate, certify and stimulate circular practices.
Work In Progress, Catalyzing and educating , sensibilizing to support eco design thinking and blue circular economy
We deliver change by acting as catalysts that support, redesign, educate, certify and stimulate circular practices.