The man who invented molecular gastronomy - the adventurous style of cooking popularised by chefs including Heston Blumenthal - has developed a new concept which he claims will solve the challenge of feeding an overpopulated world.

French physical chemist Herve This says every foodstuff is made up of a basic chemical mixture - and so it's possible to create nutritious dishes from powders, oils and liquids that contain the building-blocks of food, rather than conventional raw ingredients.

He calls the principle Note by Note cuisine and says it is like a painter using primary colours, or a musician composing note by note.

The result is food not as we know it, more like being given a chemistry set on your plate.

Herve This showed BBC News how Note by Note works, and explained why he thought it was so important for cooking to change.

Video journalist: Alain Gales

Up Next is a series of video features for the BBC News website which examines the new developments that could affect all of our lives in the future.