We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
stylus
trends		 consumer
lifestyle		 consumer
product		 consumer
engagement		 topics events
calendar		 blog
view all
reports
 		about
stylus		 login
stylus trends
Consumer Attitudes
Technology
Food & Beverage
Travel & Hospitality
Fashion
Beauty
Product Design
Colour & Materials
Retail
Media & Marketing
topics
view all reports
events calendar
blog
about stylus
T&C
careers
contact us
login
Food & Beverage

RCA: New Edible Ideals

The hotly anticipated summer show at London’s Royal College of Art is the ideal place to glean inspiration from design industry newcomers. This year, the topic of food – and its enormous potential for creative intervention – proved a popular catalyst among graduates. Stylus highlights the key projects.

Share:
Published:
30 Jul 2012
DOWNLOAD PDF
RELATED REPORTS
Culinary Crickets for Mass Consumption
Culinary Crickets for Mass Consumption Culinary Crickets To satisfy global consumer demand for protein (where demand increasingly outstrips supply), there is an urgent need to develop alternative sources.
Food & Beverage
Product Innovation
17 Oct 2014
Sporty Edible Garden
Sporty Edible Garden Sporty Edible Garden San Francisco caterer the Bon Appétit Management Company has partnered with local architecture firm EDG and Blasen Landscape Architecture to develop the Giants Garden in the city’s AT&T Park – home of the San Francisco Giants baseball team. 
Food & Beverage
Consumer Attitudes
21 Aug 2013
Insect Protein Bars
Insect Protein Bars Insect Protein Bars Brooklyn-based company Exo recently launched a Kickstarter campaign to help fund the production of its Exo protein bars, which are made using cricket flour. Although the campaign runs until the end of August 2013, funding exceeded the minimum requirement weeks ahead of deadline.
Food & Beverage
Product Innovation
20 Aug 2013
2013 Graduate Picks
2013 Graduate Picks 2013 Graduate Picks This summer’s design graduates presented fresh ideas and beautiful products. We navigate the European shows to highlight our pick of the talent on display. 
Product Design
Highlights
09 Aug 2013
Insects in Design
Insects in Design Insects in Design Cutting-edge research into insects is shaping the future of medicine, security and construction.
Technology
Science & Research
29 Jul 2013
VIEW ALL Reports
Cutlery Impacts Taste
Cutlery Impacts Taste Cutlery Impacts Taste Researchers from the UK’s University of Oxford have demonstrated that cutlery can influence the perception of how food tastes.
Food & Beverage
Product Innovation
28 Jun 2013
Manual Coffeemaker No. 1
Manual Coffeemaker No. 1 Manual Coffeemaker No. 1 As the enthusiasm for coffee culture continues, Chicago-based Craighton Berman Studio has launched the Manual Coffeemaker No.1 – a device to make ‘slow coffee’ using the drip method.
Product Design
Home Appliances
26 Jun 2013
Seattle’s Free Food Forest
Seattle’s Free Food Forest Seattle’s Free Food Forest To give Seattle’s visitors access to a broad range of fresh produce, landscape developers – in conjunction with affordable-food advocates – are building an edible food forest near the US city’s centre.
Food & Beverage
Consumer Attitudes
13 Jun 2013
BioLite Camp Stove
BioLite Camp Stove BioLite Camp Stove Brooklyn-based BioLite has developed an innovative portable wood-burning stove with the added benefit of converting heat energy into electricity to charge small devices or power LEDs. 
Product Design
Home Appliances
11 Jun 2013
Re-connect A/W 14-15 Womenswear
Re-connect A/W 14-15 Womenswear Re-connect A/W 14-15 Womenswear As consumers feel increasingly overwhelmed by the speed of the modern world and anxious about environmental, economic and political instability, retreating becomes the new luxury. Consumers are seeking new ways of positively disconnecting and re-energising by embracing digital downtime and personal space, while creatives and scientists look for solutions to allay their fears and help them reconnect with the world in a more meaningful way.
Fashion
Re-connect A/W 14-15 Womenswear
14 May 2013
Plant-Based Eggs
Plant-Based Eggs Plant-Based Eggs San Francisco-based food technology start-up Hampton Creek Foods has created a plant-based egg product that is cheaper, healthier, lasts longer, and is more sustainable than traditional eggs. Beyond Eggs can be used to replace eggs both in manufactured goods such as dressings and sauces, baked goods and pasta, and as an ingredient for the food service industry.
Food & Beverage
Ingredients
05 Mar 2013
Long-Life Ready Meals
Long-Life Ready Meals Long-Life Ready Meals UK-based packaging supplier KM Packaging has unveiled new film technology that gives ready meals a shelf life of up to 12 months. Available under the company’s Superguard X range, the films are suitable for ambient ready meals containing raw meat, vegetables and sauces and can also be used for frozen products.
Food & Beverage
Packaging & Graphics
16 Jan 2013
Thrive Live by Shelf Reliance
Thrive Live by Shelf Reliance Thrive Live Thrive Live is an online cooking show produced by Shelf Reliance – the US company that sells a wide range of emergency preparedness products, such as solar ovens, water purifiers and Thrive – its own brand of long-life foods, which includes dairy, fruit, grains and even desserts.

Bringing the act of survivalism into the mainstream market, Shelf Reliance aims to make long-term food storage an acceptable way of life for everyone. Thrive Live features new recipes developed by Shelf Reliance’s in-house chef Todd Leonard. During the show, he demonstrates his recipes and provides tips and tricks on everyday convenient cooking with Thrive. Featured recipes include cranberry cornbread, gluten-free vanilla cake and chicken potpie.

Food scarcity, economic and environmental instability is inciting consumers to take stockpiling and emergency preparedness seriously. See Survivaliving to see just how far some people will go to be prepared for the end of the world. Edible: A Taste of Things to Come gives insight into the edible landscape of the future.

Shelf Reliance
Food & Beverage
Product Innovation
14 Jan 2013
Tech Recipes
Tech Recipes Tech Recipes Like every sector of the publishing industry, cookery books are facing a digital future. Tablets – alongside laptops and smartphones – are at the centre of a burgeoning movement transforming recipes from print-based instructions to multi-faceted digital experiences. Stylus investigates.
Food & Beverage
Product Innovation
07 Jan 2013
Lab
Lab Lab Innovation and research are inspiring designers and artists alike. Immersive, laboratory-style spaces are being created for retail stores and playful, interactive environments that cross the digital and physical divide. Exploratory ideas influenced by science and technology produce intriguing projects – from fictional modified animals to progressive technical precision in art and product.

Colours are influenced by clean chemical, colour and cosmetic tonics, including Purple Smoke, Neptune Blue, Pale Carmine, Oyster Lustre and Peridot. These are supported by the neutral, clinical, cold tones of Zinc White, Iron Ore and Shale.
Colour & Materials
Colour Spectrum A/W 14-15
08 Nov 2012
Caveman Tools
Caveman Tools Caveman Tools Tel Aviv-based design studio Ami Drach & Dov Ganchrow launched a range of caveman cutlery at this year’s Budapest Design Week.
Food & Beverage
Product Innovation
02 Nov 2012
Design Academy Eindhoven
Design Academy Eindhoven Design Academy Eindhoven Coinciding with Dutch Design Week, Design Academy Eindhoven’s annual graduate show proved its design excellence once again as its talented students delivered their end-of-year projects. Stylus highlights the key themes that emerged from the standout projects seen at this year’s show in the Netherlands.
Product Design
Highlights
31 Oct 2012
House of Wolf
House of Wolf House of Wolf House of Wolf – founded by British trio Jennifer Anderson-Mann, Damian Frizzell and Matt Damian – is an experiential space dedicated to the jovial pursuits of dining, drinking and entertainment.
Travel & Hospitality
Hospitality & Service
08 Oct 2012
Food
Food Food The creative industry’s infatuation with food persists. This year’s London Design Festival played host to a myriad of ingestible fancies, convivial suppers and lavish feasts crafted from kitchen scraps. Stylus highlights key projects.
Product Design
London Design Festival
02 Oct 2012
Super Seaweed
Super Seaweed Super Seaweed Hailed as part of the solution to the world’s impending food crisis, seaweed is a valuable food source that’s bursting with nutritional benefits. Stylus talks to Irish seaweed enthusiast Prannie Rhatigan about the importance of combining these healthy sea vegetables into our everyday diet.
Food & Beverage
Product Innovation
27 Aug 2012
Prends Moi: Weight-Loss Perfume
Prends Moi: Weight-Loss Perfume Weight-Loss Perfume French perfume company Velds has created Prends Moi – a fragrance that claims to aid weight loss.
Consumer Attitudes
Leisure
10 Aug 2012
Bev-O-Metrics: Visualising Flavour
Bev-O-Metrics: Visualising Flavour Bev-O-Metrics Flavour is a multi-sensory phenomenon that’s notoriously difficult to quantify, but Subha Das, a chemistry professor and self-professed molecular gastronome, believes he’s coming close. Stylus reports.
Food & Beverage
Product Innovation
08 Aug 2012
Molecule Water Café
Molecule Water Café Molecule Water Café The Molecule Water Café in New York’s East Village – co-founded by American entrepreneurs Adam Ruhf and Alexander Venet – is filtering the city’s tap water down to its purest form and serving it up to thirsty patrons for $2.50.
Travel & Hospitality
Hospitality & Service
24 Jul 2012
Windoil
Windoil Windoil Dutch designer Dave Hakkens has created a wind-powered oil press that turns nuts and seeds into handcrafted oils.

Once the nuts have been gathered, they are placed in the funnel of the press. The wind rotates the metal fins – powering the gear mechanism to grind the nuts and extract the oil. Hakkens says: “The wind power is transformed with a worm drive to make the movement slow but very powerful.” The remaining pulp can be used in cooking or be composted to enrich the soil.

This project celebrates a slower attitude to food production and consumption.
Technology
Consumer Electronics
12 Jul 2012
Pop-Up Dinners
Pop-Up Dinners Pop-Up Dinners Pop-up dinners are gathering global steam, having seen success in Paris, Berlin and several US cities. Two event organisers, French group Dîner en Blanc and US-based Hand Made Events, are at the forefront of these elevated foodie flashmob gatherings.
Travel & Hospitality
Hospitality & Service
09 Jul 2012
RCA Show 2012: Velopresso Pedal-Powered Coffee Machine
RCA Show 2012: Velopresso Pedal-Powered Coffee Machine RCA Show 2012: Velopresso Velopresso is a pedal-powered mobile coffee machine designed by London’s Royal College of Art graduates Amos Field Reid and Lasse Oiva. The near silent device serves up high-quality espresso without the use of mains electricity. Energetic baristas simply cycle the modified bicycle to their chosen location before serving up a human-powered, off-grid caffeine hit.

Look out for further coverage of the RCA Show 2012, coming soon.
Food & Beverage
Product Innovation
02 Jul 2012
The Ice-Cream Dream
The Ice-Cream Dream The Ice-Cream Dream Ice cream is dispelling its junk-food reputation and breaking category conventions. Using uncharted flavours and innovative formulas to indulge the modern gastronome, manufacturers are also enticing health-conscious consumers with beneficial alternatives that pack a nutritious punch. Stylus highlights key projects. 
Food & Beverage
Product Innovation
06 Jun 2012
Turn Table
Turn Table Turn Table Finnish environmental organisation Dodo has created a city farming project called Turn Table as part of Helsinki’s 2012 World Design Capital programme.
Travel & Hospitality
Consumer Attitudes
29 May 2012
Aerosol Cuisine
Aerosol Cuisine Aerosol Cuisine French designer Philippe Starck has collaborated with French-American scientist David Edwards to create WAHH Quantum Sensations – a new line of products that provide gastronomic flavour sensations in an aerosol can.
Food & Beverage
Product Innovation
15 May 2012
Unlocking Algae
Unlocking Algae Unlocking Algae It ranges from microscopic single-celled plants to towering kelp forests, and is found everywhere from the deep oceans to mountain lakes. Algae have existed on earth for three billion years, but it is only relatively recently that the amazing properties are being explored. Rich in oil and nutrients, algae can provide food and fuel while consuming pollution and carbon dioxide, but the challenges to large-scale development are daunting. Stylus explores the latest attempts to unlock algae’s true potential.
Technology
Science & Research
11 Apr 2012
Food & Drink Expo 2012
Food & Drink Expo 2012 Food & Drink Expo 2012 Birmingham’s National Exhibition Centre was once again transformed into a buzzing comestible fanfare for this year’s Food & Drink Expo. With a record number of visitors, the three-day trade event – championing the grocery, wholesale, manufacturing and speciality retail markets – is an essential showcase for fledgling food brands looking to infiltrate the competitive UK market.
Food & Beverage
Product Innovation
05 Apr 2012
Food & Drink Expo 2012: Ingredients
Food & Drink Expo 2012: Ingredients Food & Drink Expo 2012: Ingredients Birmingham’s National Exhibition Centre was once again transformed into a buzzing comestible fanfare for this year’s Food & Drink Expo. With a record number of visitors, the three-day trade event – championing the grocery, wholesale, manufacturing and speciality retail markets – is an essential showcase for fledgling food brands looking to infiltrate the competitive UK market. Stylus highlights the hottest ingredients catching the industry’s eye.
Food & Beverage
Food & Drink Expo
05 Apr 2012
Food & Drink Expo 2012: Packaging
Food & Drink Expo 2012: Packaging Food & Drink Expo 2012: Packaging The three-day Food & Drink Expo at Birmingham’s National Exhibition Centre – championing the grocery, wholesale, manufacturing and speciality retail markets – is an essential showcase for fledgling food brands looking to infiltrate the competitive UK market. Stylus highlights prominent packaging directions from the event.
Food & Beverage
Food & Drink Expo
05 Apr 2012
Edible: A Taste of Things to Come
Edible: A Taste of Things to Come Science Gallery's Edible The Science Gallery in Dublin, Ireland – a fresh cultural space that ignites discussion between the arts, technology and design – is exhibiting its first foray into the world of food. Edible: A Taste of Things to Come is an eclectic mix of gastronomic inventions that explores the edible landscape of the future. Stylus highlights the key projects.
Food & Beverage
Product Innovation
02 Apr 2012
Sci-fi Foods
Sci-fi Foods Sci-fi Foods On March 21, London-based gastronomic duo Bompas & Parr teamed up with US domestic appliance company KitchenAid to stage A Culinary Odyssey – an interactive event that prototyped the fantastical food of the future. Stylus sipped on Pan-Galactic Gargle Blasters and soaked up the alchemistic atmosphere at the Planetary Bar.
Food & Beverage
Product Innovation
28 Mar 2012
Noisy Jelly
Noisy Jelly Noisy Jelly Prototype game Noisy Jelly by French design students Raphaël Pluvinage and Marianne Cauvard of ENSCI Les Ateliers, Paris, actively encourages gamers to play with their food to generate new sounds.
Food & Beverage
Product Innovation
27 Mar 2012
The Blocks
The Blocks The Blocks Australian wine group Penfolds and London-based design agency Studio Toogood has collaborated to create The Blocks ¬– a sensory environment designed to demystify the process of vinification.
Travel & Hospitality
Advertising & Branding
20 Mar 2012
RCA WIP: Healthy Habits
RCA WIP: Healthy Habits RCA WIP: Healthy Habits Last month students from London’s Royal College of Art (RCA) and Imperial College London’s Innovation Design Engineering MA/MSc displayed collaborative team projects at the annual RCA Work In Progress show. The course places an emphasis on prototyping and proving propositions, which encourages pragmatic design solutions to real-world issues. Stylus highlights innovations from the show that aim to improve wellbeing.
Technology
Consumer Electronics
15 Mar 2012
A Culinary Odyssey
A Culinary Odyssey A Culinary Odyssey London-based gastronomic duo Bompas & Parr have teamed up with US domestic appliance company KitchenAid to imagine the fantastical food of the future.
Food & Beverage
Advertising & Branding
09 Mar 2012
World Food Technology and Innovation Forum
World Food Technology and Innovation Forum Food Innovation Forum The World Food Technology and Innovation Forum 2012 in Dublin in February welcomed the scientists, marketers and disruptive brands steering the food industry to new heights.
Food & Beverage
Food & Beverage
09 Mar 2012
In Vitro Burger
In Vitro Burger In Vitro Burger Mark Post, head of physiology at the Maastricht University in the Netherlands, has announced that the first burger made from laboratory-grown meat will be made in October 2012, cooked by the British chef Heston Blumenthal.
Food & Beverage
Product Innovation
27 Feb 2012
Hel Yes! Stockholm
Hel Yes! Stockholm Hel Yes! Stockholm Finnish pop-up restaurant Hel Yes! is back. Hailed as a highlight of London Design Week in 2010, the concept eatery is setting up shop in a special space on Skeppsholmen Island for this year’s Stockholm Furniture Fair.
Travel & Hospitality
Hospitality & Service
06 Feb 2012
Edible: The Taste of Things to Come
Edible: The Taste of Things to Come Edible The Science Gallery in Dublin is to hold an exhibition charting the stranger side of food, exploring how technology, taste, time and place shape our culinary experiences. Edible: The Taste of Things to Come will demonstrate the role of food in our evolution, exploring what ‘edible’ really means, and what our future dishes might look like.
Food & Beverage
Product Innovation
01 Feb 2012
Kitchen Guerilla
Kitchen Guerilla Kitchen Guerilla Hamburg-based agency Kitchen Guerilla, founded by Koral Elci and Olaf Deharde, is a mobile kitchen unit that hijacks unusual locations to host off-the-wall catering experiences.
Travel & Hospitality
Hospitality & Service
11 Jan 2012
Meat: The Future
Meat: The Future Meat: The Future Animal feed and the quality of livestock living conditions are being reduced to remain globally competitive, while rising fuel costs have led to the ban of oil-based fertilisers for organic production. In the face of such challenging times for animal-rearing, food futurologist Dr Morgaine Gaye looks at the future of meat, the possible alternatives, and how technology and fashion will play a part in dinner for carnivores.
Food & Beverage
Product Innovation
09 Jan 2012
Basque Culinary Centre
Basque Culinary Centre Culinary Centre Proof that the popularity of all things gastronomic continues to abound, the Basque Culinary Centre in Donostia-San Sebastian, Spain, is a glowing example of serious investment in the subject.
Travel & Hospitality
Architecture & Spaces
06 Jan 2012
Cross(x)Species Adventure Club, Melbourne
Cross(x)Species Adventure Club, Melbourne (x)Species Adventure Club New York based environmental artist Natalie Jeremijenko and molecular gastronomy chef Mihir Desai have teamed up to deliver a unique series of events aimed at encouraging thought and discussion about environmental issues in radical new ways.
Travel & Hospitality
Product Innovation
13 Dec 2011
Meet the New Meat
Meet the New Meat Meet the New Meat Intelligence² – the global forum for live debate covering the cultural issues of today – made its inaugural foray into the future with the If Conference. The two-day symposium, held in London saw a host of leading scientists, architects and futurologists present a series of concepts surrounding the ideas, thrills and potential hazards of tomorrow. Stylus investigates the environmental implications of the meat-eating modern gourmand and the possible alternatives.
Technology
If Conference
06 Dec 2011
Food
Food Food The design industry’s burgeoning fascination with food continues in London. This year’s design festival brought a taste of Milan to the East End, while secret suppers confounded the senses, and a confectionary experience brought the imaginative and ethereal world of Willy Wonka’s Chocolate Factory a little closer to actuality.
Media & Marketing
London Design Festival
04 Oct 2011
Tony Conigliaro: A Cocktail Odyssey
Tony Conigliaro: A Cocktail Odyssey A Cocktail Odyssey An experimental maverick of the mixology scene, Tony Conigliaro creates vibrant, dioramic taste sensations that combine radical methods with eccentric, unexpected ingredients. He talks to Stylus about ingestible narratives, perfume structures and his boozy collaboration with fashion designer Roland Mouret.
Food & Beverage
Product Innovation
22 Sep 2011
Edible Authenticity: Mad Food Camp
Edible Authenticity: Mad Food Camp Mad Food Camp Held on Refshaleøen island (a 10-minute boat ride from Copenhagen, Denmark), the Mad Food Camp was the first large-scale event dedicated to the Nordic food movement. The fair presented sustainable, earthy, foraged food as the new ‘gourmet’ – a world away from the scientific, constructed perfection of molecular gastronomy and modernist cuisine. Food futurologist Dr Morgaine Gaye reports for Stylus.
Food & Beverage
Consumer Attitudes
15 Sep 2011
LDF: Secret Sensory Suppers
LDF: Secret Sensory Suppers Secret Sensory Suppers A pop-up dining event at this year’s London Design Festival looks set to be a multi-sensorial and thought-provoking experience.
Travel & Hospitality
Hospitality & Service
12 Sep 2011
MetaboliCity: a New Ecological Paradigm
MetaboliCity: a New Ecological Paradigm MetaboliCity ‘Metabolism’ can be seen as a new paradigm for designing resilient healthy cities, products and services. How can understanding and adopting underlying ecological principles influence society, manufacturing and urban planning in the future?
Technology
Science & Research
05 Sep 2011
Studio Cookbook
Studio Cookbook Studio Cookbook London-based project space Bökship and publisher Hato Press have released a collection of creatives’ recipes to inspire social lunches in design studios. 
Food & Beverage
Consumer Attitudes
12 Aug 2011
Young British Foodies
Young British Foodies Young British Foodies The Young British Foodies is a new award that is looking for the next generation of talented culinary creators.
Food & Beverage
Consumer Attitudes
01 Aug 2011
Haute Cuisine Paris
Haute Cuisine Paris Haute Cuisine Paris A bit of cooking and rather more talking was on the menu at a festival of French food.
Travel & Hospitality
Advertising & Branding
20 Jul 2011
Instructables Open Source Restaurant
Instructables Open Source Restaurant Open Source Restaurant Based on ideas from a sharing platform website, the Instructables “open source” restaurant set up shop temporarily at the PICNIC conference in Amsterdam. Stylus tasted some “open sourced” pizza and talked to founder Bas van Abel, of Waag Society, and Eric Wilhelm, founder of Instructables.com.
Travel & Hospitality
Product Innovation
27 Oct 2010
Street Food Movement
Street Food Movement Street Food Movement Over the past few years, the mobile food industry has undergone something of a revolution. Young entrepreneurial urbanites in American cities have transformed the industry beyond recognition.
Food & Beverage
Consumer Attitudes
05 Oct 2010
Glass Hill: Champions of Modest
Glass Hill: Champions of Modest Glass Hill Founded just eight months ago by RCA graduates Joe Nunn and Markus Bergström, multidisciplinary design agency Glass Hill’s subtle re-appropriation of materials, ability to shift between genres and its modest aesthetic are making its presence known – both here and in New York. Stylus investigates the duo behind a quiet design revolution.
Travel & Hospitality
Architecture & Spaces
04 Oct 2010
Altering Perceptions
Altering Perceptions Altering Perceptions Altering Perceptions celebrates new multi-sensory environments and products that tell compelling stories and break conventions.
Consumer Attitudes
Demographics
Updated 01 Sep 2010
About Stylus Terms & Conditions Careers Contact Us
Updated
Related
 ©  PANTONE®TPX
 COATED
 RAL
 RGB
 HEX
 NCS