The food service industry has joined the food industry in sustainability and has come up with different food menus and/ or products that are prepared from unconventional food ingredients such xantham gum, agar-agar, pectin, gelatin, sodium alginate, calcium alginate and whilst using laboratory scientific techniques such as spherification, gelification, foaming, and emulsification. These cuisines are produced from low energy consumption, less plant material, and the creativeness of the chef in the kitchen. The experience molecular cooking brings to the taste of food is next to none.
