{"id":52047,"date":"2018-03-20T13:16:47","date_gmt":"2018-03-20T12:16:47","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=52047"},"modified":"2018-03-20T13:16:47","modified_gmt":"2018-03-20T12:16:47","slug":"ikea-space10-lab-the-fast-food-the-future-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/","title":{"rendered":"IKEA SPACE10 Lab | The fast food of the future"},"content":{"rendered":"

More and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow\u2019s Meatball – a visual rethinking of IKEA\u2019s iconic meatball using alternative ingredients such as insects, algae, and lab-grown meat \u2013 three years ago. Since then they\u2019ve been developing a wider selection of dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future. There was one important principle in mind, the dishes shouldn\u2019t just be healthy or sustainable. They had to be delicious, too. The dishes aren\u2019t on IKEA\u2019s menu\u2026..<\/p>\n

<\/p>\n

The fast food of the future<\/strong><\/h3>\n

The designed menu includes five classic dishes and is fresh from SPACE10\u2019s test kitchen<\/a>, which is a collaboration between SPACE10 and IKEA. The \u2018future living lab\u2019 is created to do culinary research eying on the future. Although IKEA is involved in this project, there aren\u2019t current plans to put these dishes on their menu\u2019s. SPACE10 has several ongoing labs and one of those labs explores new, imaginative and sustainable ways of producing, growing and distributing healthy food in the heart of our cities.<\/p>\n

Five classic dishes for a tastier tomorrow<\/strong><\/h3>\n

As stated on their release on Medium: \u201cTo change people\u2019s minds about food, to inspire them to try new ingredients, we can\u2019t just appeal to the intellect\u2014we have to titillate their taste buds. Which is why we\u2019ve been working with our chef-in-residence to come up with dishes that look good, taste good\u2014and are good for people and planet.\u201d The five dishes they came up with are The Dogless Hotdog, The Bug Burger, The Neatball, LOKAL Salad and Microgreen Ice Cream.<\/p>\n

The Dogless Hotdog<\/strong><\/h3>\n

Made with dried and glazed baby carrots, beet and berry ketchup, mustard and turmeric cream, roasted onions, cucumber salad, and a herb salad mix. The star of the show is the bun itself, that\u2019s because it\u2019s made with spirulina\u2014the micro-algae that contains more beta carotene than carrots, more chlorophyll than wheatgrass, and 50 times more iron than spinach. Moreover, \u2018The Dogless Hotdog\u2019 contains more protein that a \u201creal\u201d hotdog because of the Spirulina, which was called \u201cthe most ideal food for mankind\u201d by the UN.<\/p>\n

The Bug Burger<\/strong><\/h3>\n

To show that insects can taste good, the guys at the lab took one of \u201ctomorrow\u2019s meatballs\u201d\u2014the Crispy Bug Ball\u2014and cranked up the volume. Each patty contains 100g of beetroot, 50g of parsnip, 50g of potatoes, and 50g of mealworms\u2014the larval form of a darkling beetle. The Bug Burger comes on a delicious white-flour bun, topped with relish, beetroot and blackcurrant ketchup, chive spread, hydroponic salad mix.<\/p>\n

The Neatball<\/strong><\/h3>\n

The Neatball is designed to get people thinking about reducing their meat consumption, using local produce and trying alternative proteins. They\u2019ve developed two kinds of Neatball\u2014one made with mealworms (\u201cBug Balls, anyone?\u201d), the other with root vegetables such as carrots, parsnips and beets. And for a true Swedish experience, they\u2019re served them with mashed potatoes, gravy, and lingonberry sauce.<\/p>\n

LOKAL Salad<\/strong><\/h3>\n

At SPACE10 they like a balanced diet, part of which is a salad. They grow their own microgreens in the basement. Thanks to hydroponics, or the art of growing crops without soil. Instead, their microgreens, sprouts and herbs (like red veined sorrel, broccoli and tarragon; pea sprouts, pink stem radish and thyme; and borage, red frill mustard and lemon balm) are grown in water that contains the perfect amount of nutrients. With hydroponics they serve delicious, locally produced food, more sustainably, tasty and healthy.<\/p>\n

Microgreen Ice Cream<\/strong><\/h3>\n

They serve ice cream made of herbs and microgreens with flavours like fennel, coriander, basil, mint and a combining flavour. The base is made with just 60g of sugar (for a 600g batch), with additional sweetness coming from a mix of apple juice, apples and lemon juice. They also created popsicles, made with a choice of hydroponically grown herbs including woodruff, coriander, Spanish chervil and sorrel.<\/p>\n","protected":false},"excerpt":{"rendered":"

More and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow\u2019s Meatball read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[104,109,110,114,124,133,80,85,89,120,123],"tags":[],"class_list":["post-52047","post","type-post","status-publish","format-standard","hentry","category-catering-sector-2","category-trends-2","category-eating","category-sustainability","category-p-en","category-retail-sector-2","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nIKEA SPACE10 Lab | The fast food of the future | horecatrends.com<\/title>\n<meta name=\"description\" content=\"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IKEA SPACE10 Lab | The fast food of the future | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2018-03-20T12:16:47+00:00\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/\",\"name\":\"IKEA SPACE10 Lab | The fast food of the future | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2018-03-20T12:16:47+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IKEA SPACE10 Lab | The fast food of the future\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen & Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\",\"name\":\"Marjolein van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"caption\":\"Marjolein van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"IKEA SPACE10 Lab | The fast food of the future | horecatrends.com","description":"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/","og_locale":"en_US","og_type":"article","og_title":"IKEA SPACE10 Lab | The fast food of the future | horecatrends.com","og_description":"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.","og_url":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/","og_site_name":"horecatrends.com","article_published_time":"2018-03-20T12:16:47+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/","url":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/","name":"IKEA SPACE10 Lab | The fast food of the future | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2018-03-20T12:16:47+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"IKEA SPACE10 Lab has developed some dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/ikea-space10-lab-the-fast-food-the-future-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"IKEA SPACE10 Lab | The fast food of the future"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen & Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3","name":"Marjolein van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","caption":"Marjolein van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/52047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=52047"}],"version-history":[{"count":1,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/52047\/revisions"}],"predecessor-version":[{"id":52049,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/52047\/revisions\/52049"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=52047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=52047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=52047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}