A lighter project project proposes an
Alternative way to manage the 2.3 million tonnes
of EU feather waste
From slaughterhouses by converting its nutrient component into a new edible product.
Chemically, chicken feathers are composed of approximately 91% protein (keratin) which contains up to eight types of essential amino acids that we require as part of a healthy diet. It has been proven that keratin protein from feathers is safe for general consumption within our daily diet.
By extracting these essential proteins from the feathers,
I have developed a new ‘melt-in-the-mouth' food product that is completely safe, light in calories and provides us with the essential
amino acids we require in daily life.
I believe that if we are to continue rearing and slaughtering millions of birds daily, then at the very least we have a responsibility to ensure that we safely and sustainably make use of every part of them.
My studio lab has carried out food science exploration behind cooking methods. The form of work is using science to investigate the physical and chemical transformation of ingredients that occur in cooking.
Material development in this project is mostly focusing to replicate the tenderness texture and pleasant mouth-feel. Collagen content in high quality meat protein affects flexibility and firmness. I constructed sponge structure in food to encapsulate the air inside. The air was supported between mini scaffolding structures which minimise the density of food.
Accordingly, the structure created the firmness and lightness properties in food. In the meantime, it also increased the flexibility as a same behaviour of collagen content in food.
The structure also played its role to allow saliva to flood the air out when we first put it on the tongue.
This method would speed up
the dissolvability rate in the mouth which affected the reduction time of mastication. It implies that human digestive system will no longer be working as hard as before
in order to access amino acids.
Only saliva which has a normal PH level could break down the structure into small pieces. This protein is debunking the toughness of meat with its less solid structure.
“ Food taboos can
strengthen the confidence
of a group by
functioning as a
demonstration of the uniqueness of the group
in the face of others.”
Meyer-Rochow, V.B. (2009).
Food taboos: their origins and purposes.
Moreover, since knowing
Texture in food conducted by low melting point and dissolvability speed of fat.
All selected food binders that sculpting this alternative protein were having a lower melting points than human body temperature and low in sugar and sodium content.
Under these circumstances,
the physical and chemical aspects of the making could finally contribute melt-in-the-mouth texture substituted fat in food and tricked our sensory of food perception to be more enjoyable with this zero-fat protein.
“ Experience and social
influence could manipulate
the level of neophobia.”
Hendy, H.M. and Raudenbush, B. (2000).
Effectiveness of teacher modelling to encourage food acceptance in preschool children.
According to the research, being ‘Chic’, ‘High-end’, and ‘Innovative’ could be presented as results of main strategies to enhance the possibility of acceptance.
A novel food that gives a sense of cultural identity and social belonging is also preferred.
The project’s intention is to challenge people’s perception on chicken feathers. Introducing ‘A lighter delicacy’ could potentially overcome the culture due to its new dining experience and contributed to a sense of social belonging and cultural identity. Practicing edible feathers may pioneer a food culture that symbolises self-development, sacrifice, bravery, visionary, and showing empathetic responses to the world. It could be a new food culture that expresses its belief and what it stands for.
‘A lighter delicacy’ short film is a collaboration project between Sorawut Kittibanthorn, a design student from MA Material Futures, UAL
and Prod Bangkok, a Bangkok-based media maker.
This short film presents our food in five courses dining experience that visually inspired from
chicken life cycle and farming process.
Along with representing cooking and plating, this film also captures interesting scenery from chicken slaughterhouse in Thailand which presents in comparing visual differences between sophisticated atmosphere in restaurant and traditional environment in chicken coop and desolate surroundings.
Our take on this film is to present a
refine image of
every steps in
and try to avoid any unappitising image.
We specificly design our shots and plating
to mimic those actions but still visually pleasing