Welcome to the Hertzstück™ Future Dining Room
trinamiX has developed a prototype handheld device which uses Hertzstück™ technology to enable consumers to examine the ingredients of their food.
During the London Restaurant Festival in 2018, BASF showcased the technology for the first time and displayed its potential as an individual `lab for the pocket´ for everyone. The event took place in an interactive pop-up restaurant and was be accompanied by the science journalist Dr Michael Mosley. The focus was on the “secret science” behind the things we eat. Our guests had a unique opportunity to use technology to shed light on the ingredients that make up our food, whilst enjoying an exclusive tasting menu. In addition, our experts provided further information on the technology and answered questions during the evening.
While the "Hertzstück™ Future Dining Room" opened its doors for only three days, its highlights can be relived.
Hertzstück™ sensor showed the impressive possibilities of the technology.
Science journalist Dr. Michael Mosley (left) and Dr. Ingmar Bruder (right) had a good reason for laughing: The live experiment worked perfectly.
Technology lover and social media influencer Jon Devo in conversation with Dr. Sebastian Valouch who is Head of Development and Production for IR Sensors at trinamiX.
Guests such as the Indian cook and food writer Maunika Gowardhan were especially enthusiastic about the possible applications in the field of nutrition.
Dr. Martin Brudermüller, BASF CEO, talked about BASF's culture of innovation.
Dr. Ingmar Bruder, Managing Director of trinamiX GmbH, was clearly enthusiastic about the start-up's latest innovation.
The event took place in Covent Garden and was part of the popular London Restaurant Festival.
Dr. Wilfried Hermes, the leader of the department for IR sensing, was available to answer questions from interested guests about the applications of the IR sensor beyond the food industry.
At a large experimental table, the guests had the opportunity to try out the prototypes and talk to experts such as Dr. Sebastian Valouch (on the right). For example, they were able to test whether a tie was made of polyester or silk.
Live impressions: Social media influencers documented the evening on Instagram, Twitter and Facebook.
In the influencers’ instagram stories, followers were able to witness the live tests with the prototype and the HertzstückTM app.
After the experiments, the guests had the opportunity to talk about their impressions over wine and good food.
Fine dining and savy tech were on the agenda at the HertzstückTM Future Dining Room.
A gin that changes its colour when mixed with tonic water. The first part of the event was about senses and perception.
Dr. Michael Mosley showed the audience how the scan with the prototype works.
Before the first course, the guests were able to put hands on the prototype again to take a closer look at their napkins. HertzstückTM revealed whether it was made of cotton, silk or polyester.
The guests were fascinated by HertzstückTM and its possibilities.