UK – Future Chocolate imagines how edible insects could enhance the chocolate experience.
Designed by South Korean designer and Kingston School of Art graduate Jisun Kim, the conceptual project aims to change current protein sources. She has created a minimalist and visually driven series of five chocolate truffles in geometric form that contain 10% insect powder.
With edible insect powder considered one of the most sustainable meat substitutes of the future, Kim hopes the project will encourage people to become accustomed to eating insects. Experimental yet elegant packaging could play a part in this, with Future Chocolate displayed using translucent acrylic supports inspired by the form of insects, housed in minimalist ceramic boxes reminiscent of their cocoons.
Innovations in the chocolate industry are plentiful, with brands and disruptors experimenting with healthier treats, global flavours and sustainable solutions.