Lahousse’s recipe for “orange,” for example, starts with a graph depicting the ten key flavor components and odorants of an orange (like “sweet fruity” and “tropical piney”) and a handful of alternative ingredients with these same components (such as melon and rosemary). By finding the right balance of flavors, you can mix up a glass of orange juice without a single orange.
“The aim of the project is to inspire people how they can use local products to recreate exotic or high carbon footprint products,” [Lahousse] says. “These flavors are all around.”
And it’s not just theoretical. GOOD mixed up a glass of Carbonfoodprint orange juice using a combination of groundcherry, melon, gooseberry, juniper and coriander, purchased mostly from a local farmers market. The resulting green juice “tasted sweeter and less tart than Minute Maid and more like the orange liquid you get from sucking on a citrus throat lozenge.” In other words, not quite orange juice — but pretty darn close.
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• Don’t Live in a State with Oranges? Engineer One in Your Kitchen - GOOD