The Future of Food: What Will You Be Eating in 20 Years?
Rising food prices and environmental concerns are just two issues that have organisations and governments considering how we will feed ourselves in the future.
The urge to assure food security, avoid food intolerances and minimize animal cruelty will be driving the way we eat in decades to come. Here are ten ingredient innovations that will represent the future of our food and promote sustainable global food production.
Plant-based meat substitutes
In the UK, meat prices are anticipated to have a huge impact on our diets. Some in the food industry estimate they could double in the next five years, making meat a luxury item.
As we realize the impact meat production has on the global ecosystem, health-conscious are asking for more plant-based products on the market with clean labelling.
Some British companies are progressively making foods that taste just like meat, such as THIS, the number one brand offering hyper-realistic alternatives to chicken and bacon. THIS creates the most realistic chicken and bacon meat alternatives in the world using peas and soya beans.
Allergen-free nuts
A typical example of an allergen-free nut is the gluten-free tiger nut. As showcased at the Ingredient Show 2018 in Birmingham, UK. The Tiger Nut Company is producing this high in fibre gluten-free superfood, used as an additive-free, minimally processed ingredient in baking.
The tiger nut is widespread in Southern Europe, Africa, and Madagascar, as well as the Middle East and Indian Subcontinent. Resembling sweet almond-like tubers, they have a high fibre content, oleic acid, vitamins C and E, and minerals like potassium and phosphorus. Tiger nuts are used to produce milk, which is suitable for those intolerant to gluten and lactose.
Insects
Insects or mini-livestock could become a staple of our diet. Insects provide as much nutritional value as ordinary meat and are a great source of protein. They also cost less to raise than cattle, consume less water and do not have much carbon footprint. Plus, there are an estimated 1,400 species that are edible to man.
Insect burgers and sausages will likely resemble their meat counterparts, with crickets and grasshoppers ground down and used as an ingredient. A large chunk of the world’s population already eats insects as a regular part of their diet. Caterpillars and locusts are popular in Africa, wasps are a delicacy in Japan, and crickets are eaten in Thailand.
Lab-grown meat
Dutch scientists successfully produced in-vitro meat, also known as cultured meat. They grew strips of muscle tissue using stem cells taken from cows, which were said to resemble calamari in appearance. They hope to create the world’s first “test-tube burger” soon.
Scientists in the field are now promoting Lab-grown meat as a more efficient and environmentally friendly way of putting meat on our plates. A recent study by Oxford University found growing meat in a lab rather than slaughtering animals would significantly reduce greenhouse gases, along with energy and water use and cut the fat content and add nutrients.
False Bananas
Globally, humans consume an estimated 100 billion bananas per year, in part due to increasing yields because of the climate change. Studies show that the crop will soon hit a peak and begin to see a drop in yields, making this popular fruit less available and more expensive.
A related crop, the false banana, is already a staple in Ethiopia and is expected to become highly sought after globally. Just 15 false banana plants could feed one person for a year and are calorie-dense. This plant can also be harvested year-round.
Heat-Resistant Coffee
Increasing temperatures could make the land areas currently used to grow coffee unusable for the crop, which will not be able to withstand the heightened temperatures.
Coffea stenophylla could help. This is a species of coffee plant that is native to West Africa. It is known for its small, elongated leaves and narrow, pointed coffee cherries. The beans produced by this species are typically used to make robusta coffee.
A species of coffee known for its heat tolerance, known as Robusta, can withstand temperatures up to 6.8 degrees Celsius higher than the more delicate Arabica variety, which is commonly used in the majority of consumed coffee. This coffee may be used more in the future, especially because it has a flavour similar to Arabica coffee.
Jellyfish
Jellyfish chips and salad could become a regular on British menus in the next couple of decades as an answer to our depleting fish stock. Low in calories and fat yet high in protein and antioxidants, fresh jellyfish has a delicate, salty flavour and a slightly chewy body. When dried, jellyfish looks firm but gives away a soft feel on the tongue, a great alternative to crisps.
There are around 25 species of edible jellyfish in the world, and most are consumed in Asian countries such as Thailand, Malaysia and Japan. Popular recipes include jellyfish salad — thin strips of jellyfish mixed with vegetables, oils and spices.
Cacti
Eating wild plants such as cacti can meet demands for a wider variety of crops and provide an income for farmers in developing countries. There are over 1,500 species of cacti, many of them edible. Cacti are a staple food in Latin American communities, where the pads are often grilled and served with eggs or in salads and tacos.
The versatile plant can also be eaten raw or used in fruit juices, smoothies, jams and other sweet treats, plus stews, casseroles and even wine. Cacti are rich in fibre, vitamins and micronutrients.
Pseudocereals
Many people are replacing wheat with pseudocereals, these plants that produce seeds which are used or eaten as grains, such as amaranth. The perennial plant requires little water and can be grown at almost any elevation, making it an ideal crop for low-income countries. Rich in protein and gluten-free with a tasty, nutty flavour, amaranth works well in various dishes.
Quinoa is another popular plant used as an alternative to rice. It is also gluten-free, high in protein, fibre, iron, minerals and vitamins, and contains all nine essential amino acids. It contains a bitter-tasting compound that repels insects, removing the need for pesticides.
Algae
Abundantly produced in both marine and freshwater environments, algae is seen as a solution to the problem of food shortages. An agricultural practice that has already begun in Asia, algae can be used to feed both humans and animals and could become the world’s biggest crop industry.
One California start-up has developed fungi that can be turned into a ‘salmon’ burger. It tastes, looks, and smells like the actual fish, thanks to the addition of algae and other plant-based ingredients. With overfishing, as well as the accumulation of pollutants such as mercury and microplastics in fish, algae-based seafood could be a sustainable seafood replacement.
Innovative Future
In conclusion, the future of food is looking to be a dynamic and ever-evolving landscape. Advancements in technology and sustainable practices are leading to the development of new and innovative ways to grow, process, and distribute food. With a growing population and increasing demand for food, it is crucial that we continue to find sustainable solutions to feed the world.
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