The Artificial Intelligence Revolution in Gastronomy: Innovations and Challenges
Artificial intelligence (AI) is transforming multiple sectors, and gastronomy is no exception. During the recent Madrid Fusión event, futurist Cecilia Tham, co-founder and CEO of Futurity Systems, presented advances that could redefine our relationship with food.
Featured Innovations
Tomito Project: Growing Food Inside a Tomato
One of the most disruptive proposals is the Tomito Project, which seeks to grow meat or any other food inside a tomato. This approach uses AI to analyze products at the cellular level and determine the best combinations, offering a sustainable and efficient alternative to traditional food production.
E-Tongue: The Electronic Tongue That Simulates Flavors
Another innovation is the E-Tongue, a device capable of perceiving flavours with 95% accuracy. Initially designed to assess food quality, it is now being tested on humans. When it comes into contact with the tongue, it sends electrical signals to the taste buds, activating neural networks in a similar way to how real food would do. This could make it possible to enjoy certain flavours without consuming the associated foods, opening up new possibilities in healthy eating.
Digital Twins and Autonomous Foods
Tham also presented the idea of creating digital twins of users that can be programmed into kitchen robots, personalising the culinary experience. He also introduced the concept of autonomous food that arrives directly to our kitchens in the exact quantities needed, reducing waste and improving efficiency.
Herbie: Self-Sufficient Plants
Another development is Herbie, a self-sufficient plant that moves in search of water or light according to its needs. This innovation could revolutionize agriculture and gardening, allowing for more efficient and adaptable crops.
Reflections on the Future of Gastronomy
The integration of AI into gastronomy raises questions about how we will accept advances that not only make life easier, but propose new ways of living. The possibility of dissociating food intake from the pleasure it generates, thanks to devices such as the E-Tongue, could change our relationship with food and health.
In addition, the digitalization of flavor and extreme personalization in the kitchen could lead us to totally new culinary experiences, where technology and human creativity merge to offer healthier, more sustainable and pleasurable options.
Artificial intelligence is breaking new ground in gastronomy, from food production to sensory experience. Innovations such as Project Tomito, E-Tongue and digital twins invite us to rethink our relationship with food and explore the possibilities that technology offers us to improve our diet and well-being.
As we move towards a future where AI plays an increasingly important role in our lives, it is essential to reflect on how to integrate these technologies in an ethical and beneficial way, ensuring that they complement and enrich our humanity rather than replace it.