Every day God gives comes with a series of new launches invariably introduced as radical innovations. Still, the products will long remain at the core of the problem. And the question is: how to keep manufacturing them?
Some of the current trends prevail over others, like the search for specific textures, and what I call grub. About the latter, since formulation was my job for quite a long time, I will not take a stand, except for the fact that formulation is a trade, so believing or making people believe that anyone can do it or it is only a hobby is totally disrespectful. About the former, everyone keeps talking about Artificial Intelligence and robotics and wondering whether it will kill all current trades. It might, I have no idea, but maybe we can try and think more deeply about this issue. Let’s go back to a suggestion made quite a while ago, and which was recently timely put forward again by a few people: how about highlighting professionals’ exceptional skills?
On the one hand, there are those who think it is merely well-understood and well-executed physico-chemistry. But molecular cuisine did not take off. On the other, there are people endowed with a brilliant talent for grub, and they are much prized for it. And in the middle of this, there is an alternative route we often forget about, which would consist in making smart use of modern technologies for people of taste and talent to design tomorrow’s products. That is what was suggested in the interesting presentation by Zettafox at the innovation day organized by Premium Beauty last February 7. To go further, let me remind you of this not-so-recent contribution: Master Chefs are back– it is still worth more than a remark from an old man gradually turning from respectable to annoying. In the same vein, please watch this short film.
Young generations are lucky enough to benefit from unexpected, exciting options. Let’s hope they do not miss these opportunities by showing too much pride.