According to Swedish design student Rickard Hederstierna we will soon be creating meat and fish using a process similar to heating popcorn. Hederstierna’s Cocoon concept was announced the winner of Electrolux Design Lab 2009 this week at 100% Design London.

Cocoon is a sustainable response to the world’s growing population and its desire to consume meat and fish. In theory, Cocoon uses radio frequency identification signals to identify and heat muscle cells in genetically engineered and pre-packaged meat and fish dishes – a process that reduces the need for intensive farming and fishing.

A jury of internationally recognised judges, including Nipa Doshi, furniture designer and co-founder of Doshi Levien design studio, awarded Cocoon first place. In the judges’ report they stated that Cocoon was “daring, cutting edge and truly innovative in its focus on social and environmental issues.”

Hederstierna’s concept won out over more than 900 submissions for students in over 50 countries. In recognition of his efforts, Hederstierna received A$5000 and a six-month paid internship at one of the Electrolux global design centres.

electroluxdesignlab.com