70/30

As part of the Olfactory Education project, 70/30 intends to bring attention to the importance of smell in design based on the subject of food. 70% of what we denote as taste is based purely on smell. With the help of olfactory extraction of the key ingredients, three dishes were created with the main component introduced by the scent cone alone, providing a full gustatory experience when combined. Through the active use of ingredient replacements through scent, we could initiate a healthier, more sustainable food future.