Spotted during this year’s Dutch Design Week, recent Design Academy Eindhoven graduate Genis’s Atoma project started when the young designer considered that spice collections are made up of molecular compounds responsible for different tastes triggered by 11,000 aroma molecules. These are found in natural foods, but can also be synthesised. Genis noted that even though the molecular compounds are the same, artificial aromas are often seen as inferior to nature. So she set out to demystify man-made aromas by adapting them for easy use in the kitchen with the aim that, if people can become acquainted with these tastes, they may prove a more viable culinary approach for a future scenario of limited resources. Genis modelled the flavours as seen here in cocoa butter to reflect their individual chemical structure; they can also be grated over food.