Futuristic Food Trends - Molecular Gastronomy
Molecular Gastronomy is another culinary trend that borrows techniques from the science lab. By cooking with a pinch of physics and a dash of chemistry, chefs can transform the tastes and textures of food.
For example, you can whip up some apple caviar using a method called basic spherification. This involves submerging apple juice that's been mixed with the chemical sodium alginate into a bath of calcium to form a sphere. The juice transforms into tiny balls with thin, barely detectable membranes that burst in your mouth like fish eggs when you bite into it.
Article by ABCnews - http://abcnews.go.com