Is this what we'll eat in the future?
6 November 2013 Last updated at 00:09 GMT
The man who invented molecular gastronomy - the adventurous style of cooking popularised by chefs including Heston Blumenthal - has developed a new concept which he claims will solve the challenge of feeding an overpopulated world.
French physical chemist Herve This says every foodstuff is made up of a basic chemical mixture - and so it's possible to create nutritious dishes from powders, oils and liquids that contain the building-blocks of food, rather than conventional raw ingredients.
He calls the principle Note by Note cuisine and says it is like a painter using primary colours, or a musician composing note by note.
The result is food not as we know it, more like being given a chemistry set on your plate.
Herve This showed BBC News how Note by Note works, and explained why he thought it was so important for cooking to change.
Video journalist: Alain Gales
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