Restaurant gadgets and healthy recipes for the future


LENGTH: 7:04
Bilbao, Spain - 18 May 2022
1. Close of screen switching from menu to view of Elena Romeo, sensory analyst at the Basque Culinary Centre demonstrating the technology
2. Various of dot on screen moving, a process used to calibrate the user's eye movements to allow the software to track eye movements
3. Mid of Romeo looking at menu
4. Close of screen as Romeo touches it to show she has finished looking at menu, screen displays a 'heat map', indicating which parts she looked at the most
5. SOUNDBITE (English) Elena Romeo, sensory analyst, Basque Culinary Centre:
"Focusing on the menu at a normal restaurant, we developed three kind of designs, one that incorporates nutritional information, other one only has the name of the dish and the price, and the third one has a sensory description of the dish so that the people know exactly what they're going to get. So we wanted to see if adding this extra information makes an impact or not on people. For example, in nutritional information, there's studies that show that can affect people's choices because even if they wanted the unhealthy option, if they have this information marked, it can affect their choice."
6. Various of Romeo using eye tracking menu
7. Close of screen showing heat map indicating an area she looked at
8. SOUNDBITE (English) Elena Romeo, sensory analyst, Basque Culinary Centre:
"This technology incorporated into restaurants is going to happen sooner or later. I don't know if all the types of restaurant will incorporate them, but for example, we are testing this in a living lab kind of restaurant so people know beforehand what they're going to see. Also, we like put it on on Instagram that we are doing this project so people already know when when they book a table that this is going to happen, so they are more friendly and they really want to go and test this technology. So I think it will be for sure seen in more places, but it will be a slow road."
9. Various of Nahuel Pazos, research chef, Basque Culinary Centre, placing yuca chips into containers to create a pinxto (small snack, typical of Basque region) designed to be nutritionally balanced and good for gut health
10. Mid of Pazos and Usune Etxeberria, research scientist at the Basque Culinary Centre, conducting demonstration
11. Close of Etxeberria
12. Close of sign reading (English) "BCC Innovation. Basque Culinary Centre"
13. SOUNDBITE (English) Usune Etxeberria, research scientist., Basque Culinary Centre:
"We have this yuca ,that it's a long chain carbohydrate,  it has long chain carbohydrates. So the chefs, what they have done is to cook it and then frozen it. So this way you can modify the structure of these long chain carbohydrates and make them not absorbable by our enzymes in the upper part of the digestive system. So they go to the colon where we find our gut bacteria. So these long chain carbohydrates are food that has a prebiotic effect on this gut microbiota."
14. Various of Pazos spooning sautéed green asparagus into pintxos
15. Various of Pazos piping avocado and lime puree into pintxos
16. SOUNDBITE (English) Nahuel Pazos, research chef, Basque Culinary Centre:
"It's not only about the ingredients. It's about the quality of the ingredients, the season of the ingredients, and, of course, how we cook the ingredients. Because, when you toast maybe too much the ingredients, something that we all love, you know, this caramelising, but this can create toxic components."
18. Close of meatless hot dog

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