High pressure

High Pressure Processing (HPP) is a cold pasteurisation technique, subjecting food to a high level of hydrostatic pressure (up to 6,000 atmospheric pressure, the same effect as placing it 60 kilometres deep into the ocean would have if an ocean that deep existed). While industrial sizes of between 55 and 420 litres per batch are already available, this is the first time a machine has been made to allow for five-litre batches. The wide range of benefits includes enhanced flavour and colour and de-scaling crustaceans (an entire uncooked lobster was not mangled by its shell).

Edible gel, without gelatine

The gel is proof of the concept that the structure of fruit and vegetable-based products can be tailored without using additives but by exploiting components that are naturally present. French pâtissier Jean-Yves Wilmot developed this firm gel in cooperation with Professor Marc Hendrickx and researchers from the Catholic University of Leuven (KUL).

Moving water

KUL’s Professor Jeroen Lammertyn, meanwhile, worked with triple Michelin-star chef Sergio Herman of Oud Sluis in the Netherlands to create a tabletop technique that is part theatrics, part cooking. On a special electronic plate, droplets of liquid actually move around on any pre-designated path. The result is having a coordinated movement of liquid on a plate so as to combine ingredients at the last possible moment for stronger effect – on the eyes, nose and palate.

Emulsion with magnets

It is now possible to get very smooth, paint-like emulsions from food that will last for days. Roger Van Damme, chef at Antwerp’s Het Gebaar, saw an opportunity to adapt the emulsion machines used in the cosmetic industry to the food industry. The result is Emulsionfire. By emulsifying liquids using magnets, a rich emulsion forms in five minutes, while it would take longer than a day otherwise.

Freezing with nitrogen

Working with KUL, Flemish chef Kristof Coppens of Apriori in East Flanders was looking for ways to improve the freezing process of food. Freezing damages internal cell structure so that the ingredients are irrevocably changed, with loss of flavour and colour. Now, with the world’s first nitrogen freezer for the kitchen, anything from scallops to strawberries to foie gras can be frozen and defrosted without affecting the original structure.

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