Note by note nutrition
What if harvests were endangered in the coming years because of new lockdowns ? We want to solve this issue by processing foods using note by note cooking i.e. using chemicals only. This could also be a solution to process super nutritive elements, to help hospitals or people who like to do sport !
First, we learnt about gamification and how it can help us.
Then, people from Geneus introduced to us how important it is to value preposition.
Finally, we've been introduced to the SDG-in-Progress tool to document on our projects
We searched for the best form for our nutritive element : a jelly would consist in a too large amount of water, what would result in non producing our product in less developped countries what we really aim for.
A powder would have the same problem : deshydrated when given to the consumer, it would need for him/her to rehydrate it before consuming.
Then, we thought of a creme, because it is mainly composed of fats and not water. However, the texture is not great to eat, so we are actually thinking of incorporating it into a meal with other textures
First, we've been introduced to IkiGai, a tool that allows us to know ourselves better, and thrives us to work on our project and as a team.
After that, Jan Van Mol introduced us AddictLab and SDGZine, what will eventually consists in one of our deliverables.
First, Geneus made us learn a lot on who are our stakeholders considering our project. We had to exercise on interviewing people, because feedback is very precious and critical to move forward.
To end our day, we had the superb opportunity to attend a UN Palace of Nations virtual Tour from Geneva. It was absolutely amazing.
After defining the vitamins and nutrients we need to add in our project on Week 1, we tried to find how we could achieve their extraction.
We used Google Patent a lot in order to find what had already been done in this field.
We found patent made in 2013 by Ramaswamy Rajendran and Kamala Rajendran : the authors described a method of extraction using only plant as reactants and water as solvent.
This could be really interesting for our project as we aim to create a cheap and easy-to-make product !
After finding recipes and ingredients for our pie, we need to know exactly calories and nutrients (carbohydrates, proteins, fats, vitamins ...) corresponding to the masses of ingredients in the recipes.
Thanks to that we will be able to check with the values of the recommended nutritive intakes per day and adjust the quantities, add what may be missing or even remove some compounds. Thus, the pie would be perfectly nutritive.
"Team : Note to Note Nutrition
General Feedback --> What you liked ?
Stuck to time. Very clear flow to the presentation
Always start with the problem. State fact and statistics + third party reports.
well defined and ambitius
Very innovative idea, they want to refine the the business concept behind it
very creative idea
The presentation was fluid, and I think their objectives is quite achievable.
Their areas of opportunities ?
need to reduce the amount of jargon/scientific words
Project has potential for both scalability and customisation. Just need to firm up two or
three potential options - matched by most lowest hanging fruit partners/buyers.
potentially huge market, if they can actually lower the price
Partnership with food suppliers and supermarket
Plenty, provided they can bring the pricing down
The field is attractive and it can be a really innovative product
Their strongest moment during the presentation ?
Making the question relatable to the audience.
Strong emphasis on background research
Any other feedback that can help them improve their pitch and their storytelling
A quick 10 second initial thank you never hurts :)
more details on their ideal "pie" and nutritious content
Clearly explain what SDG you want to tackle"
Today, Anirudh emphazised on how important it is to define which problem you're solving with your project. He introduced us to the problem definition canvas that helps us to think individually in order for the whole team to improve.
After that, we discussed about our whole theory of change with our project, and drawn our canvas.
First, Geneus helped us a lot on telling us how to deliver a great and concise pitch for our friday's weekly pitches, as well as for any pitches we will do in our life.
Then, we had the opportunity to have a introduction to the CERN and to UNITAR
● A good topic. Very practical and applicable to current world conditions.
● Good presentation, the idea of the "quiche" is very intersting
● Maybe...Start with people who will pay for healthier food.
● A big challenge with trying to address the homeless population is figuring out a
way to consistently supply them with this food, considering that traditional
methods (e.g. supermarkets) likely won't serve as well.
● Nutrition is a major challenge, and quiches are highly nutritive. I like this a lot.
● I'm however not sure that homeless people is the right target, especially for a
lab-made quiche which might be somewhat costly. I like the idea of elite
sportsmen more. Everything about the quiche could be optimised!
● Also look at nu3, who make "fit pancakes" high in protein. That could be an
approach for super-quiches!
We have defined our protocole of extraction for the vitamins and nutrients we need to add in the cream of our quiche.
After a lot of research, we found the most accurate patent for our project : in their patent WO 2013/018105A2, published on February, 7th of 2013, RAJENDRAN Ramaswamy and RAJENDRAN Kamala managed to extract vitamins with water as a solvent. Using water as a solvent also avoid any toxicity and edibility problems we could meet with organic solvents.
The acid compounds in the second plante matter enables the first plant matter to transform into more water-soluble forms (ester,...) and be easiy extracted.
The first plant matter would be a mixture of :
red seaweed (B12)
boiled turnip leaves (K)
guava fruits (B1, B2, B5, B6)
holy basil leaves (B3)
lemon peels (B9)
wrightia tinctoria (calcium)
Lantana camara (magnesium)
bamboo shoots (silica)
mustard seeds (selenium)
curry leaves (iron)
fresh anatto seeds (E)
The second plant matter would be a mixture of :
holy basil leaves (oleanolic, ursolic, rosemarinic acids)
lemon peels (citric and ascorbic acids)
fresh amla fruits (citric and ascorbic acids)
amla pulp (improve the yield)
The protocole may need some pre-extraction treatments in order to improve the yield. The only solvent would be water.
After the extraction, we will use the common technique of spray-dry to turn the filtrate into a powder form. The two plant matters composition could be adapted, following the list above, in order to reduce the cost of ingredients or improve the yield.
The proportions would be adapted in order to meet the RDA requirements.
In order to find a way to extract the vitamins and nutrients we need in our quiche, we used patents. They described several ways of extracting vitamins and nutrients.
The patents are described with their International Application Member, the date of publication and the inventors (sometimes with their agent).
As said before, we chose the one written by RAJENDRAN, Ramaswamy and RAJENDRAN, Kamala :
WO 2013/018105 A2 RAJENDRAN, Ramaswamy and RAJENDRAN, Kamala 7 February 2013 World Intellectual Property Organization
We also read other patents that we think we might use if we want to add more vitamins or if the previous solution does not work :
--> Extraction of Cobalamine (B12 vitamin)
WO 2017/146580 Al DE VOS, Willem Meindert; CAELUS PHARMACEUTICALS B.V. 31 August 2017
--> Extraction of Vitamin C :
CN103239414A 2012-02-09 Vitamin C freeze-dried powder for injection and preparation method thereof
CA1132586A 1980-05-27 Application filed by Christophe Jankowski, Gilles Poulin, Paul R. Dean
WO2007141420A2 13.12.2007 TERRAS, Jean-Louis Cabinet BARRE LAFORGUE & ASSOCIES
--> Extraction of Vitamin E
--> Extraction of Vitamin A :
EP0239575A1 1985-01-08 Jacques Dikansky
--> Extraction of Magnesium :
This week we went to our school labs to test the recipe that we design. In this recipe, we use note by note basic compounds and specific amount to fit the Recommended Dietary Allowance. That’s why our quiche is composed of two parts. Firstly, a pie crust baked after kneading all compounds : cornstarch, gluten, powdered egg white (emulsifier), water. Then a cream as a pastry cream that can be available in a salty or sweet version composed of whey, powdered milk, water, agar-agar (gelling agent), kappa carrageenan (gelling agent), yogurt ferment, glucose, oil.The cream is placed on the pie crust. Some topping may be added to perfect some calories intakes for specific needs.
This week, during experiments we tried to manage the amount of thickener and gelling agent (such as xanthan gum, locust bean gum, tara gum) to have a perfect consistency.
Wednesday, 22th of July
We went to the labs of our school, Chimie ParisTech, in order to do the experiments.
The articles come from Khalys Gastronomie, which sells products commonly used in Molecular Gastronomy and Note by Note Cooking.
After doing the maths in order to have the accurate nutritional intake, the first experiment was the one attached (we first divide each proportion by 10 to try it for the first time).
We mixed the ingredients in a 250 mL balloon under agitation.
On the photo attached :
1 : Ingredients are the one described on the PDF attached. We mixed all the ingredients together without caring about the heat.
2 : Ingredients are the one described on the PDF attached but kappa carraghénane is replaced with gellane gum. All the ingredients were mixed together without caring about the heat.
3 : Ingredients are the one described on the PDF attached. We mixed all the ingredients exept ferments and oil, with water, we tried to keep the heat under 50°C (because of the kappa carraghénane) and we add the oil and ferments.
4 : Ingredients are the one described on the PDF attached but kappa carraghénane is replaced with gellane gum.We mixed all the ingredients exept ferments and oil, with water and we add the oil and ferments.
--> The best texture is the 3rd one. We also tried different ways of heating, and the best protocole was to always remain under 50°C to keep a great texture.
Thursday, 23rd of July
After optimizing the composition of the cream, we wanted to imrove the texture and nutritional intakes.
We wanted to try several thickening gums : Tara Gum, Caroub Gum and Xanthane Gum. They also bring fibers, which were missing in our Step 1 recipe.
We used the same protocole as the one in Step 1. We add the gum before adding the oil and ferment, when everything was mixed in water and the temperature was enough (around 40°C).
The resultst are in the photos attached.
We found that the Tara Gum gave the best texture to our cream. We tried to add more (0,3g) and it was even better.
We also worked on toppings for our pie. Following the recipes described in the PDF attached, we managed to make lardons and a product which could remind of onion crisps.
This week, we spend a lot of time defining our business model.
Since first week, we discussed several ideas concerning our business model in order to achieve our social mission.
The one described in the photo is the one we think is the most likely to work. If the help of governments and organizations, or even sponsors would be awesome to continue our project, and may be necessary, we think the most accurate target on the long-term is environment-friendly or green consumers.
This whole process could enable us to find enough fund to do the extraction of the vitamins and the synthesis of the quiche, and consequently still provide a cheap and nutritive quiche.
After successfully ending the experiments, we managed to calculate what exactly would our quiche bring to us.
In the PDF attached, we can see that half of our quiche (so one meal) would bring the energy, proteins, lipids and carbohydrates our bodies need to remain healthy.
We can conclude that our goal to provide a nutritive meal is achieved.
We still have to add vitamins after the extraction, following the protocole defined in Week 3.
Tuesday, we succeed to achieve a relevant final prototype of our quiche. The pie crush was kneaded for 5min then baked for about 30min. During this time, the cream was prepared and then delicately placed on the pie crust.
The recipe is just below.
We were satisfied of the result, the pictures look like a traditional quiche.
Great to see the team diving into the details of the product itself. It is quite tough to assess how successful
the project will be at the moment due to a lack of explanation of details on the business side.
Do not forget to talk about business model, it is important not to talk only about the technical aspects.