Schwarzkopf Professional SalonLab salonlab .jpeg

Future personal care is an area that Schwarzkopf have been giving thought to with the launch of Professional's SalonLab showcased at CES 2018.

The SalonLab Customizer dynamically formulates and produces a customized hair care product for each client right in the salon based on the gathered data - at the simple touch of a button.


Mood food


Aeroplane food has a reputation for leaving passengers feeling bloated and groggy, but all that could be set to change.

Leading food psychologist Professor Charles Spence has teamed up with the airline Monarch to create a food menu designed to settle the stomachs of flyers.

The Oxford professor, who’s worked with Heston Blumenthal and his team at The Fat Duck Research Kitchen, also claims his unique menu has mood-enhancing properties that will help to relax travellers.

The experimental ‘Monarch Mood Food’ box includes dishes such as black echinacea and liquorice ice cream followed by green tea and lavender mochi rice cakes.

The dishes themselves were developed by top chef Jozef Youssef and his team at Kitchen Theory, based on the research conducted by Professor Spence. 

The scent palette



The scent palette

The project aims to visualise fragrance, particularly in relation to how colour and shape is used as a method of communication in the process of making customised perfume. Fragrances are invisible, so it is hard to remember when smelling a lot of fragrances at once. If there is specific colour or shape to each bottled fragrance, it will be easier to remember and it will help people arrive at a choice.

In terms of the process of making perfume, it mainly depends on numeric quantification such as ratio or formulation. Transforming the numeric information to something experienced more intuitively and emotionally is the one of the main parts of this project.



Coloni, is a Swedish based gardening house founded in 2010. In collaboration with a horticulturist, Coloni has developed an approach to a new kind of indoor gardening based on seed mixtures composed from a conceptual point of view. The mixtures consist of seeds from desert and arid Mediterranean climates and include both annual and perennial species.


Their philosophy is to make indoor gardening an engaging part of one´s everyday life; an activity to create a relationship to and to follow in its different stages of development.

Sugarcane packaging


Sugarcane has been used for the first time in packaging by Bulldog skincare. The green polyethylene is created by farming sugarcane on sustainable land in Brazil, thousands of miles from the Amazon rainforest. Whilst being cultivated, the sugarcane captures CO2 from the air as it grows. Sugarcane is so efficient at capturing CO2 that every kilogram of green plastic produced 3.09 kilograms of CO2 is removed from the air. Once grown the sugarcane is transformed into 'ethanol' a type of alcohol, which in turn is used to Bulldog's partner Braskem to create green plastic. Kudos Bulldog.



Celebrity fashion collaborations do not get much bigger than Rihanna and Puma in The Fenty x Puma collection for 2018. Leveraging her edginess and laconic style the collection is a blend of streetwear and extreme sports. Heavily influenced by surf and motocross sports with bright saturated pops of colours, high vis neons, sports buckles and toggles with retro-themed graphics.





The essence of Whisky


Glenfiddich recently unveiled the winners of the World’s Most Experimental Bartender competition

The winners were Charles Roche and William Hetzel of east London’s Scout cocktail bar. The Duo created a fragrance based on the taste notes of the whisky to create a tantalising pre-drinking experience. The fragrance is based on the whisky’s wood, fig, caramel and leather elements. The fragrance is intended to engage consumers’ olfactory senses, simulataneously opening up what is the essence of whisky-tasting to a wider audience.


KVELL have developed Waterdrops which are a selection of compressed powdered tablets of flavour and vitamins that can be added to water. The favours come in a paperfoam outer.

The ’soft tech’ aesthetic is as refreshing as the product.

Steinbeisser's experimental gastronomy.

Steinbeissers-Future-Filter blog

Steinbeisser is celebrating the 5th Anniversary of their Experimental Gastronomy at the Lloyd Hotel & Cultural Embassy in Amsterdam. For this special occasion they invited acclaimed chefs Kristian Baumann (from Noma’s new restaurant 108 in Copenhagen), Daniel Burns (the chef behind the Michelin-starred beer-pairing restaurant Luksus in New York) and Andreas Rieger (from Einsunternull, the rising star of the Berlin culinary scene) to each serve an entirely plant-based menu created with local, seasonal and organic ingredients using extraordinary cutlery and tableware crafted by 25 artists.