What will we be Eating in 30 Years - An online health& Fitness Blog to know more about health, fitness & food.

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What will we be Eating in 30 Years

Tuesday, July 28, 2020


Who isn’t aware of Willy Wonka’s crazy candy innovations? Our childhood classic truly had some innovative ideas of future candies decades ago. Fifty years down the line, those food possibilities now seem to be relatable, like the Three-Course Dinner Gum seems an interesting possibility for the future of food. With innovations like a drinkable meal, 3D printed food, and lab-grown meat the future of food is here already! Science has been working hard to bring us food which is not only convenient to use and cheap but is also capable of catering to sustainability issues for a greener future. Alternatives to food to feed the increasing world population and coping with the ever depleting resources is becoming as crucial as it was never before.


Here’s a list of few foods that are most probably going to be there on your dinner table three decades down the lane. Not-too-far, eh?

Lab-Grown Meat

Lab-grown meat is a muscle tissue developed from a stem cell taken from an animal and is affixed to a sugar molecule where it develops between two points, and with a continuous supply of nutrients, it can grow into complete muscle tissue. It is combined with proportions of fat and minced to eventually get a patty for a hamburger. The taste tests of this meat claimed of it is edible but not delectable. Scientist Mark Post is leading this project at Maastricht University. Is working on developing the taste of this meat. But it still needs 10-20 years more for its mass production possibilities.

Bugs

As cringe-worthy as it sounds, you’d be surprised to know that approximately a population of 2 billion people are already consuming insects, as reported by the UN Food and Agriculture Organization. We now know that Bear Grylls (Don’t know him? The guy from the extreme survival shows on NatGeo, go ahead use your internet via Spectrum internet plans and look him up, you definitely will recall his face as familiar) isn’t the only person comfortable with ingesting insects conveniently for their high protein, fat and fiber contents. In the future, we sure will need to get comfortable eating bugs, as they might form a considerable proportion of our meals. Pasta and food bars made with cricket flour are already available for sale in the market. Crickets, grasshoppers,and mealworms are the most favorable insects for human consumption with a 100 gram serving good enough to give 13-21 gm of protein. In addition to that, insects are claimed to taste quite good if cooked the right way.

Algae

As gross as it may sound to us, algae is a low tech yet extremely healthy alternative to meet our future food needs. Algae are known to have greater amounts of protein, iron, vitamins, calcium, minerals, fiber, and antioxidants as compared to the fruits and vegetables we know and use. Algae can be a great option for feeding the world sustainably, as it can be cultivated in pools with fish and it causes lesser damage to the environment. Experts from the sustainable food industry claim that Algae farming could become the largest farming industry. Algae are known to utilize carbon dioxide just like other plants and develop into something with the highest amount of nutrients including vital fatty acids like Omega 3. Soylentis already using algal products in its drinkable meal bottles. Fun Fact: it is estimated that there are approximately 10k types of seaweed that all can taste differently, so there is a wide variety to satisfy out the palette.

Genetically Modified Food

Genetic modification isn’t something new to the food industry. The genetic modification did sound like a nightmare or scary thing to many but historically no adverse cases have been reported ever. Biotechnology sure is going to come to mankind’s rescue in providing more sustainable alternatives to food scarcity. Like flood-resistant Rice, non-allergenic peanuts, herbicide-resistant soybean, tomatoes with longer shelf life, and virus-resistant papaya, etc. are some of the genetically modified food varieties already being consumed by the human population in a great quantity.

Drinkable meal

As the future generation is getting busier every day, people need more quick and efficient alternatives to food, especially breakfast! Products like Soylentand Schmilkclaim to provide a solution to it. With it, you can scoop, shake, and drink your breakfast or a 3-course dinner. Sounds weirdly cool, isn’t it?

Edible Packaging

Skipping Rocks Lab, a tech startup based in London is already producing water containers made out of seaweed that is edible with no taste at all and is completely biodegradable. It is a no-waste alternative to plastic containers aiming to reduce plastic consumption and wastage which is adversely impacting the environment. This technology can grow in future to be used in the packaging of soft drinks, and cosmetic products. Another benefit of such packaging is, it is relatively cheaper to make such packaging with extremely low emissions.

Pseudo-Fish

Just as the meat, Lab-grown fish is also a phenomenon, first experimented in 2002 by scientists from Touro College created small fish fillets by putting a goldfish muscle in a serum called ‘Fetal Bovine Serum’. Some companies have also claimed to have made a shrimp out of red algae. Attention people! The world of “fak-er” things is coming close.
Tell us, which products came to you as a surprise?
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