He created edible clouds. Can he create a new future for food? - washing dishes in river in restaurant kitchen

In The Food Lab in the city center, Irwin Adam Eydelnant sits on a forest-covered table of glass beaker, flask and funnel, explaining why he is now and being
For a scientist with a master's degree in chemical engineering and a doctorate in biomedical engineering, the label seems trivial.
But when 33-year-
The old man's analytical thinking turned to producing edible clouds, dancing soup and helium.
Balloons filled with sugar, which may be inevitable.
However, it is not easy to classify Eydelnant.
The founders of the Future Food Studio are Innovators, Researchers, biologists, performing artists, engineers, flavor technicians, and, as the name implies, food futurists.
Since his approach includes healthy whimsical, as well as a potential altruistic desire to help people understand what they are consuming, he may do a good job running a fictional chocolate factory.
"Willie Wonka has been my pain for a long time," Eydelnant said . ".
"This is an over-simplification.
"But I realize that it's a way for people to explain what we're doing because it's not clear yet.
If someone can get better involved in the work we do and become more conscious about the world around them because they think it's Willie Wonka --
It's great to type.
"Just then a stranger came in from the front door.
A chef at the nearby free village cafe wants to borrow parchment paper from what he thinks is a restaurant.
After a few steps into the lab, the visitors stopped and looked confused and scanned the white walls and tables for scientific supplies.
"Do you make food here?
"He asked the man in a white lab coat --
Black baseball cap.
Eydelnant's answer is "a bit ".
"What do you do? Cater?
"This is a food design technology studio, so we do a lot of work around the food experience;
So not food.
"So, photography?
"We built a lot of facilities around the food.
"OK," said the visitor, drawing each syllable and clearly confused at this point.
"Everything we do, from what people actually eat to the big --scale pieces.
"Well, someone has to do that," said the intruder, who failed in the parchment hunting, awkwardly headed towards the door, offering a "cheering guy" before jumping back to the street ".
This is obviously not a typical response for Eydelnant.
"People don't know what the studio does for a day --to-
But they understand these projects. ” he says.
"This is the most important thing for me.
Food in future food Studio
There is about to be a new home on Geary Ave.
In the DuPont and Dafen regions
He evolved from his love for food and his disappointment in academia.
Several projects, including a project by PepsiCo, led to the generation of edible clouds (
Basically, the liquid drops are suspended in the glass and can be seasoned, poured and sipped)
He showed the local winniperg that he could make a living as a food technology expert and researcher without a university.
He works with companies like Kraft, Campbell, General Mills and Stella Atos, from taste trends and eating habits to large --
Public exhibitions of scale.
Editor Brian halvillein-
The head of Edible Manhattan and several other Edible magazines said Eydelnant helped these business groups understand what emerging food concepts are worth investing in.
"Owen knows exactly what is going on with the lead and the company is very keen on that guidance," he said . ".
Halweil noted, for example, that Eydelnant was one of the first to learn about the public's preparation for mass consumption of kimchi, hoppy beer and bitter cocktails like Negroni.
"I don't know what method he used to look at these trends before they happened, maybe it's just his intuition because our taste is expanding, or maybe it's his molecular science, but he seems to understand what people will embrace.
Eydelnant says this is a question of reading about changing public habits and explaining how they affect consumption.
He cited the emergence of fermented foods such as kimchi and how consumers not only demand these products, but also the niche development in which people make them themselves.
Its expansion is to predict the growth in popularity of fermented tea, CommScope tea.
The lab with three staff members is its own.
Eydelnant has received enough money and success and is pushing its mission from marketing to research, which takes about half of the time.
Eydelnant's focus is on how people interact and interact with food.
"Ultimately, the spiritual essence of the studio is the intention to create food through consciousness and happiness," he explains . ".
"I'm not interested in preaching and telling people what to do and how to eat.
But I'm curious about the moments we can create that open your brain so you can start making decisions for yourself.
Because normally, we just consume in an automated way.
We take it for granted.
Our goal is to give you the opportunity to decide whether to care or not.
"Some projects are interesting and some are serious.
Recently, he worked with a big food company he couldn't name to try to develop a state --
Related snack system.
What is the best snack if one wants to relax?
If the goal is to build a network, is there any snack to improve this ability?
To go further, he looked at how the behavior of interacting with snacks enhances this state.
He said it is similar to people who are trying to increase their attention by drinking a cup of coffee.
He provides a simplified example centered on achieving creativity.
"We studied caffeine and tea, and other ingredients that help us focus and help us get into the area, and then combined them with actions that have been shown to improve cognitive ability, so special chewing.
In a certain time frame, chewing gum can increase our cognitive ability.
So why not combine the two snacks?
This will be an exploration for us.
"Eydelnant's academic pursuit is primarily personalized medicine, and as he studies how technology creates a greater understanding of how food choices directly affect people, this has been extended to his food research.
"There is a device that we can embed or wear to constantly monitor our physical condition so that when we make food decisions, we know how those decisions affect us?
Some of Eydelnant's thinking is massive.
In June, he was the creative director of the New York World Expo called "food love technology", and he called it an opportunity to publicly express most of what he explored in the lab. The 22,000-square-
Foot show studies the future of food and technology, from drones and robots in the field of farmers to cellular farming, home cricket farms and aquaculture, and how the actual hardware to prepare the food will change and interact with it.
"It feels like an art gallery and a science museum and a trade show," he said . ".
"Ordinary people spent three and a half hours in space.
Eydelnant is also working on the development of a spoon that can make the food sweet without sugar, while the fork can make the food salty.
He made cookies with fruit puree.
How much has he been fascinated?
Sensory stimulation affects the diet, how variables such as appearance, smell, color and even sound change the taste and taste.
In his lab, he hosts workshops that give the public the opportunity to experience some of his creations.
He works with high schools in several regions on food and start-up projects, traveling a lot to build facilities, or as a speaker and thinking --tank panelist.
Single, he lives in a bookstore on Queen Street. W.
But he's estimated to be on three roads every four weeks.
And Willie Wonka.
Last summer he and
Curated the temporary Ice Cream Museum in Manhattan, an interesting, celebratory observation of the evolution and impact of cryo-therapy.
The exhibits were sold out for $18 (U. S. )
Adult ticket.
About 45,000 people attended the meeting. week run.
70,000 reported
There is a personal waiting list and tickets on Craigslist for $100.
The new version of the museum will open in Los Angeles, and Eydelnant also plans to open a research studio there soon.
During 2015 Toronto International Film Festival, Eydelnant is more than one
Five Senses immersive
Course catering experience called Sensorium.
Visitors visit the dome tent on King Street. W.
Courses such as edible gardens are offered (
The soil was burnt by mushrooms)
Bake a personal campfire on a spatula or Marshmallow, the room is filled with a variety of smells and sounds, and the diners are 360-degree images.
Eydelnant's favorite course is soup.
"All of a sudden, all the lights went out and there was a spotlight on the drummer.
"When he was playing, everyone was watching him and all the guests were served a bowl of broth," recalls Eydelnant . ".
"When he builds the rhythm, the broth in front of each guest begins to respond --
Their broth actually turned into a fountain and moved with the beat he played.
We will win applause and a standing ovation.
How often does this happen in a meal?
"Perhaps the final proof that edellante was not an academic expert was in the fall, when he set a Guinness Book of Records for the largest sandwich pile in Manhattan. He built a 60-
A layered mixture of bread, cooked meat and mustard for 60 seconds.
This broke the record of 40 layers.
"Whether I find it interesting or interesting, we will promise.
"The Roundabout academiaEydelnant doesn't want a life food at all.
As a boy who grew up in northern Winnipeg, he said he had an insatiable curiosity and he was always alone in the library "searching for a great deal of books on every subject.
"He started undergraduate studies in microbiology and immunology at McGill University and planned to go to medical school, but changed-
He does not like other students who go to medical school to study.
Major in chemical engineering with biotechnology and minor English.
Summer work at the University of Manitoba on heart gene therapy has pushed his interest to biomedical work and his post-
Hospital-centered graduate studies
Acquired Infection
Help fight the catheter
Associated Urinary system infection, Eydelnant extracted a compound from cranberry that reduced the adhesion of bacteria to biological materials.
His innovation was patented.
He then went on to the University of Toronto to pursue his doctorate after receiving the Alexander Graham Bell Canada Graduate Scholarship from the Canadian Natural Science and Engineering Research Council.
There, he works in a micro-fluid, moving extremely tiny liquid droplets on the electrodes --
An embedded platform about the size of a credit card to cultivate micro-cultures of cells.
The work he does reproduces laboratory functions on a small surface and allows testing drugs on skin cells on that small surfacelab.
"So for a patient who may have cancer, he said:" All of a sudden, you have the ability to biopsy their tissue on this platform and actually grow it in three dimensions, test different chemotherapy protocols to help better develop clinical protocols
But an interesting thing happened on the way to academia.
Although research is the passion of Eydelnant, he is frustrated by the limited resources of universities and the fact that scholars often work on islands.
At the same time, he began to understand that he could make a living by his own independent food research.
In retrospect, this pursuit is meaningful.
Food has always been important in his life.
Eydelnant, the son of a young Russian immigrant, was raised by a single mother and two brothers who run their own interior decoration business.
But even if she's 18
One hour a day, she always goes home to prepare dinner and becomes part of a family dinner.
The day revolves around the party and food is an important way to keep in touch.
Eydelnant worked in an ice cream shop at the age of 12, and at the age of 15, he began washing dishes at a Earl's restaurant in Winnipeg.
When he got his first job, he started a series of restaurant kitchen jobs.
See how the food service industry works.
At the university, he and his roommate held a well-prepared dinner.
He planted his own water ploughing carrots, which were actually very tasteless, and he dabbled in experiments like trying to make an pasta that changed the color of the pan when it was al dente.
He almost got it.
"This is the wrong temperature," he said . ".
"My color has changed but not when cooking, which is a problem.
"Even if he went to Harvard as part of his doctoral studies, he helped build a new project there based on science and cooking.
During school, a friend asked him if he could help a consulting program at Pepsi.
When they came up with edible clouds, his first paid innovation.
This has led to more projects that have started to become so frequent and it is clear that this is a viable business, he said.
If the decision on his new career path needs to be further strengthened, it will be a rather painful process.
Two and a half years ago, when he and one of his designers drove through the Finger Lake District to New York, another car hit the parking sign, T-
The car he drove.
This pushed Eydelnant's car to the oncoming lane, and its front was cut off in a collision with the gravel truck.
"My reaction was to curl up into a ball.
Then when we stopped moving I put my legs down and they were right outside the car.
This is a very, very lucky accident . "
"This is the whole ordeal --
The chin of life.
They drove me out and took me to a hospital in Syracuse by helicopter.
"A few days later, his passenger was fine, but Eydelnant's spine was broken in two places and he had lost his ability for two months.
Eydelnant has fully recovered except for some chronic back pain
He runs five to twenty kilometers a day.
But he said it was a wake-up call.
He said: "So I devoted myself to the construction of this studio . "
"Very fast.
"Far beyond funWhile, Eydelnant will not tell others how to live, and he is very fascinated by the direction we are heading as food producers and consumers.
There's a lot of work to do, he says, focusing on getting away from animals --
Farm meat and milk, growing food using cell farming, and diversifying our food sources, such as getting protein from grugru and insects, rather than getting protein from meat.
"One direction is to use plant proteins to see what proteins are in plants that can actually mimic proteins found in other ways.
There are already some products on the market.
The impossible food is just to take out a burger made entirely of vegetable protein.
Eydelnant pointed out that the world's arable land is used to feed animals, and this method is "meaningless ".
"People don't know, people don't necessarily know how much world they control just through what's in their mouth," he said . ".
Halweil, food magazine editor, said he believes Eydelnant's judgment as a trendsetter is further undermined by technology as the food and beverage industry and the ecosystem that supports it, "although his head is entirely in the sky, he is completely cutting-edge and he also understands that eating is an ancient primitive activity and it is very important for those who grow your food and make it, and who you eat and drink with, "he said.
"He doesn't want us in the Jetsons era where you can meet your day's food needs with just one pill.
Eydelnant says the work done by his lab is sometimes criticized for being too focused on entertainment.
He said that while it may be Willie Wonka on the surface, there are layers of everything they do, so people can enjoy it on the surface, if they want, or go deep into the field of science.
In his own future, Eydelnant is considering building its own beverage business "based on the trends we have witnessed and what we have created ourselves.
"But his passion is still personal nutrition, and he wants to do meaningful work in changing the way we eat;
The focus is on foods that target the nutrition and taste required by individuals.
"It's not only knowing what you're spending, it's also knowing what impact you're spending on you," he said . ".
"If I completely change the future of how you eat, it will have a huge impact.