Food design: what it is and why it changes our lives

For us humans, chewing and eating are primary activities, fundamental to nourishment. From the discovery of fire in the prehistoric age to today, we have experienced a continuous search for new stimuli related to food: first cooking, then combining it with other ingredients, and for some centuries we have also been aware of the form of The raw raw. materials we consume.

Hence a discipline whose relatively young name reveals the use: Food Design. These two words contain a whole universe of processes and research leading to the birth of new products related to foods that satisfy new and old needs.

Design and design of food and everything that is somehow connected with them (hence also of packaging): this is the key phrase that in less than 1 minute could describe what Food Design is.

As we said, today more than ever we are aware of our entire sensory sphere and its meanings through the constant search for new stimuli that arouse 3 pillars: appetite, imagination and cognition.

Food Design is therefore the art of designing food with the ultimate goal of the food itself, to create creative connections between the universe of matter and senses.

Who are the food designers

When it comes to innovation in food design, we can not fail to study who the architects and protagonists of this work are.

The food designers (primarily Paolo Barichella) actually deal, in addition to developing new pasta forms and different types of supporting packaging, also with the development of the local identity: all activities that inevitably come into contact with each other. , which creates a dense network of opportunities.

In a broader vision, their role assumes a meaning that is not at all obvious: from branding to business innovation, with a nod to the environmental issue and circular economy.

All of this helps professionals and businesses change the lives of consumers through new foods, new initiatives and new identities.

The perfect example is the new Rigacuore pasta mold of Pasta La Molisana, whose shapes are not only reminiscent of passion and love, but are designed at the table to bring to life a truly interesting culinary experience.

Manifesto for food design

In this connection, the ADI (Association for Industrial Design) has prepared a real manifesto, ie 11 points that qualify the activity of food designers:

1. Food Design deals with food projects.

2. Food Design is a specific area of ​​the project, which aims to produce effective solutions for the usability of food in specific contexts and situations.

Food Design aims to shape interfaces and services in the most appropriate way for the circumstances in which the product is consumed.

4. The productability and seriousness of a product or service are the conditions for a project to be defined as Food Design.

5. The most important criteria that an edible product from Food Design must meet are: portionability, modularity and format that suits the context and the tools with which it will be consumed.

A Food Design project is created to provide a service to one or more people who manifest specific needs, or to make an action related to food more effective through a tool derived from the project.

7. Food design means designing according to the typical design methods, which far beyond pure formal or decorative research involve research for innovation of production, distribution and consumption processes.

8. Food Design is a privileged and particularly effective tool for re-qualifying and promoting the territory through its food and wine wealth.

9. Due to its peculiarities related to nutrition, the Food Design project may fall within the field of Social Design and consider collaborations with non-profit organizations and associations.

10. A Food Design product is designed for the sole purpose of creating benefits for its user. The whole process must interact to prevent the user from being exposed to risks due to poor design or from insufficient attention to conservation regulations, production technology, ergonomics and microbiology related to food.

11. Food design for children designs with special ethical responsibility and attention to evolutionary processes. He designs artifacts and food actions that help to make the context and circumstances of experiencing a food substance an educational opportunity both in the collective and in the family. It is designed to help achieve autonomy and awareness through cultural, cognitive and emotional experiences, in strict accordance with security and identity.

info: chefincamicia.com

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