The BBC checks in with French chemist Herve This, the man credited with inventing molecular gastronomy, who has now concocted a powder that "has all the nutrients to make food." According to This, the "Note by Note" cuisine could solve problems of food waste: But the powders, often simple proteins, have no intrinsic flavor on their own, so watch This "play with compounds" in different combinations to create his version of "food." [BBC]
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