Israeli designers Omer Polak and Michal Evyatar, in collaboration with Israeli chef Erez Komorovsky, have created 'blow dough' – colourful dough balloons that can be filled with scent and inflated.
The concept was presented as an interactive one-day installation at the recent Jerusalem Design Week. Conceived as a homage to the ubiquitous presence of bread in the city – from bagels and pitta to challah (plaited bread loaves eaten on the Sabbath) – participants could craft their own dough 'bulbs' and use industrial-strength blowers to inflate them.
The blowers, able to reach a temperature of 600°Celsius, baked the bread rounds during the inflation process. When the crunchy pastry was bitten into, a fragrant aroma – created using herbs and vegetable juice extracts such as beetroot and spinach – was released.
"The evocative power of scent shouldn't be underestimated when it comes to food," says Mandy Saven, head of Food, Beverage & Hospitality at Stylus. "We're seeing a wave of scent applications trickle across the entire food and drink landscape – from sensory dining experiences through to edible flavoured mist and even scent-infused packaging."
For more on scent applications in the packaging domain, see Packaging Futures: Sensory. For a wider view of how advanced technologies are reshaping the look and feel of food, read New Food Aesthetic. More on this can also be found in New Food Styling, which spotlights sensory food-styling treatments. See also Sensory Science, which explores how tech developers are creating immersive experiences that build sensory capital.