Bompas & Parr opened the doors to a glow-in-the-dark sushi bar pop-up at the Mother of the Nation festival in Abu Dhabi and it created memorable experiences with a combination of ultraviolet light and bioluminescent ingredients. The pop-up sushi bar offered brightly colored cocktails and dishes like fluorescent pink nigiri, and maki in seemingly impossible shades of electric blue and neon green.
The menu featuring light-reactive ingredients was also enhanced with food extracts and pigments to exaggerate the impact of a phenomenon called electron displacement. Rian Coulter, senior account manager for Bompas & Parr, told Dezeen, "The black light emits ultraviolet radiation, which excites atoms and causes them to release fluorescent light. It only works with specific foods and/or the vitamin B2, examples include tonic water, bananas, peppers and honey."
Glow-in-the-Dark Sushi Bars
Bompas & Parr Combines UV Light and Bioluminescent Ingredients
Trend Themes
1. Bioluminescent Food - Opportunities for restaurants to create unique experiences by combining UV light and bioluminescent ingredients in their food and drinks.
2. Black Light Dining - Innovation opportunities for event planners to utilize black light technology to enhance the dining experience at events and pop-ups.
3. Food Pigments and Extracts - Opportunities for companies to develop and market food pigments and extracts that react to UV light, to cater to the growing demand for unique food experiences.
Industry Implications
1. Hospitality - Hotels, restaurants and bars can incorporate this trend to create unique and memorable experiences for their customers.
2. Event Planning - Event planners can use this trend to create memorable experiences at events such as weddings, galas, and corporate events.
3. Food and Beverage - Food and beverage companies can explore using UV-reactive pigments and extracts to develop new products or flavors providing a distinctive experience for consumers.