With the second iteration of its future food menu, Fura is on a mission to transform how people eat and drink by offering a preview of what diets might look like in the future as a result of climate change.
A Quail Walks Into a Bar is a dish featuring cultured quail, sourced from the Foraged brand. The ingredient is piped and torched atop a hazelnut biscuit garnished with dill cream and acidic malt apple gel to balance its buttery richness. What's more, a by-product of making the quail cells from Foraged goes into the "butter" for Fura's Bread & Butter(ish.)
The New Age Sando is a colorful dish prepared with Prefer’s bean-free coffee alternative, apricot kernel ice cream, raspberry crisps and marigold.
Future-Facing Food Menus
Fura's Future Food Menu Explores the Impacts of Climate Change
Trend Themes
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Cultured Protein Delicacies — Innovative dishes like cultured quail showcase a shift towards laboratory-grown meats, redefining protein sourcing in a climate-affected world.
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Plant-based Dairy Innovations — The creation of apricot kernel ice cream highlights the potential of novel plant-based ingredients to replace traditional dairy products.
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Sustainable Culinary Practices — Repurposing by-products in menu items exemplifies a trend towards minimizing waste and maximizing resource efficiency in food preparation.
Industry Implications
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Lab-grown Meat Industry — The lab-grown meat industry stands to revolutionize traditional meat consumption by offering ethical and sustainable protein alternatives.
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Alternative Beverage Industry — Bean-free coffee alternatives signal a burgeoning market where new forms of beverages are designed to conserve resources impacted by climate change.
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Eco-conscious Dining Industry — Restaurants focusing on sustainable and innovative ingredient sourcing are paving the way for eco-friendly dining experiences.