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The future of food may be cooking with chemical compounds

French scientist Herve This, the co-creator of molecular gastronomy, wants the world to cook with chemical compounds, a process that he believes can help improve global food security.

His pioneering technique seeks to deconstruct ingredients such as meat and vegetables into individual chemical constituents like lipids and amino acids. Called note-by-note cuisine, it’s based on chemistry processes – think fractionation, extraction, reverse osmosis and mixing.

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