I'm no chef - during my 15 years I've managed to leave the gas on for longer than 3 hours more than twice, put an oven timer on for 10 minutes thinking that's how long it takes to heat up already cooked hot-cross-buns (it only takes about two, but I can reassure you that no one had to eat under-cooked food - the food was burnt to a crisp), and placed metal in a microwave more than twice (I'm now no longer trusted anywhere near a kitchen) - BUT, that doesn't mean I don't have a passion for food technology, and no matter how crazy my friends think these ideas are, I believe these ideas will become the food of the future.
1. Raisin Jam
I know what you're thinking: how is this food innovation? Well this idea stems from the idea of raisin toast. Excluding those who have a fear of raisins for some unknown reason, everyone loves raisin toast, although there are a few flaws:
1. More expensive than regular white bread
2. Less healthy than regular white bread with jam
3. More limited time of expiry in comparison to jam
This is where the idea of raisin jam is first introduced. Instead of purchasing something more expensive, less healthy with a limited time of expiry than just regular bread with jam, why not turn raisin toast into regular bread with jam, although achieving the same taste and crunch. The jam would include the same ingredients such as raisins and cinnamon and would fit perfectly onto any piece of plain bread, white or otherwise. As jam is a preservative, you wouldn't have to buy as much of it, therefore eating the same toast but for a cheaper price. Raisin jam is definitely a food of the future.
1. Raisin Jam
I know what you're thinking: how is this food innovation? Well this idea stems from the idea of raisin toast. Excluding those who have a fear of raisins for some unknown reason, everyone loves raisin toast, although there are a few flaws:
1. More expensive than regular white bread
2. Less healthy than regular white bread with jam
3. More limited time of expiry in comparison to jam
This is where the idea of raisin jam is first introduced. Instead of purchasing something more expensive, less healthy with a limited time of expiry than just regular bread with jam, why not turn raisin toast into regular bread with jam, although achieving the same taste and crunch. The jam would include the same ingredients such as raisins and cinnamon and would fit perfectly onto any piece of plain bread, white or otherwise. As jam is a preservative, you wouldn't have to buy as much of it, therefore eating the same toast but for a cheaper price. Raisin jam is definitely a food of the future.
2. Exclusively Muffin Tops
Exactly - they didn't just dedicate an entire episode of Seinfeld to talking about muffin tops for nothing. Elaine was right when she said that muffin tops were the best part of the muffin, so why not promote muffin tops exclusively without the stump? The muffin top is equally the crunchiest yet softest part of the muffin, and so eating the stump is really just a waste of an appetite. By eating only half the muffin, you'd only be consuming half the calorie intake, making it much healthier yet still eating the best part of the muffin anyway. Selling them wouldn't be that difficult too. Instead of lobbing the stump off and throwing it away, bake only the top of the muffin with this specially-built muffin-top tin.
And finally the last crazy idea...
3. Australian Sushi
3. Australian Sushi
You may not believe it, but this tastes exactly like sushi! Who would have thought that a typical Australian breakfast such as avocado and Vegemite on toast would taste so much like sushi?
Let me explain: The white toast imitates the rice, the Vegemite gives the meal a salty quality reflected like the soy sauce and seaweed, and avocado is a common component of sushi. Therefore, the Australian breakfast tastes like a crunchy and hotter variation of the Japanese meal, and may encourage people to try sushi having liked the taste of Vegemite, and vice versa if someone likes the taste of sushi but doesn't yet enjoy the taste of Vegemite.
Let me explain: The white toast imitates the rice, the Vegemite gives the meal a salty quality reflected like the soy sauce and seaweed, and avocado is a common component of sushi. Therefore, the Australian breakfast tastes like a crunchy and hotter variation of the Japanese meal, and may encourage people to try sushi having liked the taste of Vegemite, and vice versa if someone likes the taste of sushi but doesn't yet enjoy the taste of Vegemite.