4.1. Edible Ideas

In this project-based learning assignment, an American traditional pancake recipe was adapted to make it suitable for consumption by people suffering from ‘dysphagia’. The aim was to produce a pancake matching the International Dysphagia Diet Standardisation Initiative (IDDSI) level 6, also known as ‘soft and bite-sized’, but without compromising on the main sensory attributes of the dish. A two-stage process was used to soften the pancake. Firstly, whipped egg whites were included in the recipe, and the resulting batter was put into a siphon, and nitrous oxide gas was dispensed into the mixture to produce a foam. The next stage involved soaking the cooked pancake in a calcium and vitamin D3 fortified maple flavoured liquid. Comparative sensory analysis was carried out by 14 experienced panellists who determined consistency (p < 0.001) to be the only significantly different sensory attribute. A successful adaption of the traditional recipe, was achieved, using a culinary innovative two stage process.

This reformulation of Portuguese seafood rice (arroz de marisco), through a plant-based formulation, integrates gelling polysac-charides / seaweeds synergies to reproduce the sensory properties of the traditional dish. This work aimed to develop vegan analogues of shrimp and fish, using combinations of xanthan and gellan gums, agar-agar and iota carrageenans to mimic seafood consistency. Infusions of kombu, sea lettuce and nori seaweeds provide an umami taste and marine flavour, enhancing the key sensory characteristics of the dish. Textural, visual, and odorant attributes were improved to mimic the organoleptic characteristics of the traditional dish, while ensuring a nutritious composition adapted to allergen-related conditions. The results demonstrated that the gelling polysaccharides  effectively replicate the jelly-like and elastic texture of marine proteins. This approach represents a sustainable gastronomic innovation, aligning culinary tradition with contemporary demands for environmental responsibility and inclusivity.

Danila AM, Gill K, O’Brien M, Scanlon C, Ward S, Burke R, Danaher P. 2026. Adaption of a Traditional Pancake Recipe to a Fortified Pancake Recipe Suitable for Dysphagia Patients at Level 6 on the IDDSI Scale., International Journal of Molecular and Physical Gastronomy, 12(1), 7, 1-10. doi: 10.17180/ijmpg-2026-art07.

This article describes the development and exploratory evaluation of a nutritionally adapted Slovenian walnut potica for older adults with type 2 diabetes. Older adults with chronic diseases are often partially excluded from traditional festive meals, which may negatively affect their emotional well‑being. The reformulation aimed to reduce the content in sugars, increase the content in dietary fibre, and enrich the product with proteins, with the intention of improving its compositional suitability for this population group.

Access and variety of food in space is limited. Sustainable space habitation and exploration necessitates the supply of food. Fermentation processes can create a variety of space-suitable products that address the challenges of synthesis, resource availability and nutrient restriction presented by the space environment. Bread, cheese, and beverages could all be sustainably produced in space using modified fermentation techniques, appropriate for reduced convection environments. While able to be consumed separately, when combined, these components may form a delicious and nutritious “space brunch” or further, a signature “Cheesy AstroDough”.

Energy consumption in modern food production is recognized as a major environmental concern. Traditional cooking methods often require significant energy, contributing to the overall carbon footprint of our diets. In response, Note by Note cooking, an innovative culinary technique introduced in 1994, helps to reduce energy use in food preparation by focusing on pure compounds. Inspired by the comforting memories of home-made apple pie, a dessert that is both nostalgic and widely appreciated across countries, "The Unplugged Apple Pie" is presented. The challenge was to keep the familiarity while adhering to the principles of Note by Note cooking. This meant no oven, no long cooking times, and a preference for a short list of ingredients. The results show the potential of the approach for more sustainable cooking techniques and recipes.

A winning recipe of the 11th International Contest for Note by Note Cooking. DOI: 10.17180/ijmpg-2024-art05.

Publication of the article Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy,, 9(1) 14, 1-8. DOI: 10.17180/ijmpg-2023-art14. in the Recipe Section

Shende D. 2023. Summer with sustainability: note by note cooking utilizing food waste, International Journal of Molecular and Physical Gastronomy, 9(1), 13, 1-4. DOI: 10.17180/ijmpg-2023-art13.

The International of Molecular and Physical Gastronomy publishes articles dealing with applications of Molecular and Physical Gastronomy to technique and art. When the culinary art is concerned, such applications falls in the category of "Edible ideas"