The next guest in our interview series is Chloé Rutzerveld, young talented and promising Food and Concept designer, from Eindhoven University of Technology. Chloé is interested in combining aspects of food, design, nature, culture and life sciences in a form of critical design. She uses food as a medium to address, communicate and discuss social, cultural or scientific issues.
Throughout 2014, Chloé worked on a 3D food printing project, titled Edible Growth, to show how high-tech or lab-produced food doesn’t have to be unhealthy, unnatural or not tasteful. Her concept is an example of a future food product fully natural, healthy, and sustainable.
The working principle combines aspects of nature, science, technology and design: multiple layers containing seeds, spores and yeast are printed according to a personalized 3D file. Within five days the plants and fungi mature and the yeast ferments the solid inside into a liquid. Depending on the preferred intensity, the consumer decides when to harvest and eat the edible. While the project is still speculative due to technological limits, the concept is very intriguing.
We recently talked with Chloé about people’s response to Edible Growth, the profession of food designer and new preparation methods and products that could be on our plate one day. Here’s what she had to say:
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