PRODUCT DESIGN
VOM Edible Cloud
VOM Edible Cloud is a new gastronomic technique that makes it possible to encapsulate flavors and aromas inside flying clouds made of fine bubbles of helium gas. This spectacular technique is undoubtedly a new breakthrough in the incorporation of taste effects in signature dishes and drinks.
Clouds created with VOM can have any flavor and thanks to the helium they acquire the right volatility to be held vertically on the plate or support.
These clouds can generate a spectacular rain effect on culinary creations: once the cloud is stabilized on its support, it loses volume due to the evaporation of the helium, so the liquid is progressively concentrated in the lower part of the cloud and falls drop by drop.
This is possible thanks to the properties of the "Formula1" emulsion: it allows each user to elaborate clouds with different flavors and aromas.
OBJECTIVE
Research into acoustic levitation, electromagnetic levitation and gases trying to break the limits of gravity, aiming to develop the first flying food tech in the earth.
Research into acoustic levitation, electromagnetic levitation and gases trying to break the limits of gravity, aiming to develop the first flying food tech in the earth.
RESULTS
Creation of VOM Edible Cloud, a new gastronomic technique that allows flavors and aromas to be encapsulated in flying edible clouds that can rain over food and drinks. VOM can be experienced in the premises of its ambassadors: El Celler de Can Roca and Paradiso Cocktail Bar.
Creation of VOM Edible Cloud, a new gastronomic technique that allows flavors and aromas to be encapsulated in flying edible clouds that can rain over food and drinks. VOM can be experienced in the premises of its ambassadors: El Celler de Can Roca and Paradiso Cocktail Bar.
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
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VOM TROLLEY x CELLER DE CAN ROCA
Ideation, Research, Design and development of the Flying Cotton Candy Machines.
The Research of Non Gravital Food, allows us to design objects with the principles of Magnet, acoustic and gas levitation technologies.
We have developed a system that creates a technique of encapsulating flavors into edible flying clouds that are capable to fly around 7 min aoffering to the client an amazing and unforgettable experience, out from this planet.
OBJECTIVE
Study of the Future cotton candy industry to design the new paradigm of Flying cotton candy machines.
Develpment of a moving tray system integrated in to functional trolley made by corian material.
Study of the Future cotton candy industry to design the new paradigm of Flying cotton candy machines.
Develpment of a moving tray system integrated in to functional trolley made by corian material.
RESULTS
Production of exclusive trolley for hospitality industry.
Limited Edition production designed with our heart and produced with our hands.
Production of exclusive trolley for hospitality industry.
Limited Edition production designed with our heart and produced with our hands.
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
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O2 Audio Cup x E24
Our Edible Sounds Research allows us to explore the architecture of sounds and its relation with food perception and rituals. O2 Audio Cup is part of such research. For this product we study the architecture of molecules in order to generate through speculative design and mathematics a piece of binaural sound that connects flavor to an audio experience that provides an immersive feeling and perception of it.
OBJECTIVE
Create an experience focusing on the relationship between technology and nature: precision and parametric design. O2 is inspired by the journey of oxygen to water and the fluidity of bubbles transforming through sea, wind, rain.
Create an experience focusing on the relationship between technology and nature: precision and parametric design. O2 is inspired by the journey of oxygen to water and the fluidity of bubbles transforming through sea, wind, rain.
RESULTS
We analyzed a cocktail created by Giacomo Giannotti from Paradiso Cocktail Bar in order to produce an eclectic design piece (the device & glass) developed from sustainable materials and a tailor made audio track that allows consumers to feel and hear the composition of the cocktail. This experience was sponsored by Macallan.
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
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DAAT x PARADISO
The Flavor VR Maps
Our human senses play an integral role in our emotional processing. Some senses like “taste” are difficult to visualize due to its subjectivity and abstraction. DAAT aims to explore ways of communicating and interpreting sensory information through a human-centered perspective using augmented reality.
Through synesthesia we allow people to be aware of their senses and perceive them from new points of view.
OBJECTIVE
To develop an interactive experience for PARADISO Cocktail Bar, in which their consumers could experiment the taste of their drink through audiovisual inputs.
To develop an interactive experience for PARADISO Cocktail Bar, in which their consumers could experiment the taste of their drink through audiovisual inputs.
RESULTS
Through the chromatographic analysis of the cocktail’s composition, we created visual and musical interpretations of the data. This allows us to provide consumers with a new perception of what they are drinking.
Through the chromatographic analysis of the cocktail’s composition, we created visual and musical interpretations of the data. This allows us to provide consumers with a new perception of what they are drinking.
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CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
VÄR The Thermal Tableware x IQOS
Heat Interactive Dining Set
We designed and prototyped a collection of heat technologies applied to food event and food design to present IQOS Platform from Philip Morris.
The Design is created to rediscover taste through VÄR, the tableware inspired by IQOS that uses heat technology and smart design to enhance the food experience. The idea of the DJ of Temperature allowed us to design an interactive tableware that the heat can be controlled by the chef.
We designed and prototyped a collection of heat technologies applied to food event and food design to present IQOS Platform from Philip Morris.
The Design is created to rediscover taste through VÄR, the tableware inspired by IQOS that uses heat technology and smart design to enhance the food experience. The idea of the DJ of Temperature allowed us to design an interactive tableware that the heat can be controlled by the chef.
OBJECTIVE
Design products with heating intergated technologies to increase the integration of this technologies during the IQOS Technology International launch.
Design products with heating intergated technologies to increase the integration of this technologies during the IQOS Technology International launch.
RESULTS
Creation of the DJ of Temperature for a exclusive production of dishes.
A collection of interactive tableware that allos the chef to control the heat of each dish.
Creation of the DJ of Temperature for a exclusive production of dishes.
A collection of interactive tableware that allos the chef to control the heat of each dish.
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
MIST x E24
Mist was born to made feel the consumers the MIST of the mountain in your dish. After a Research of Colloids , humifiers and vapors we designed a product that allows Bartenders and chefs to create a condensated vapors of any flavor.
The effect that generates is related to a liquid smoke effect.
OBJECTIVE
Creation of different technologies for the condensation of vapors with the objective of tranforming the invisible in to visible and touchable , preparing the first technology for gastronomy that creates fluid liquid condesated vapors.
Creation of different technologies for the condensation of vapors with the objective of tranforming the invisible in to visible and touchable , preparing the first technology for gastronomy that creates fluid liquid condesated vapors.
RESULTS
Technique and product for the generation of the first Liquid smoke for Hospitality.
Technique and product for the generation of the first Liquid smoke for Hospitality.
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CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /
CONCEPT DEVELOPMENT / PRODUCT DESIGN / CONSUMER EXPERIENCE / AUGMENTED GASTRONOMY / CONTENT CREATION /