The Future Technology Of Food Industry: What We Will Eat In The Future?

What will we eat in the future? The question is legitimate, because, according to some studies, it is very likely that in 2100 the Earth will be inhabited by over 10 billion people: an exorbitant number when compared to the population of the early 1900s, when just 1 billion and a half people lived on our planet. It will therefore be necessary to develop new technologies capable of allowing the production of large quantities of food in order to feed everyone.
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In recent years, our eating habits have undergone numerous changes. New ingredients are gradually added to our recipes, such as chia seeds and avocado that our grandmothers would never have imagined.

Given the rapid changes we are also experiencing in terms of cooking, what should we expect for the future? Let us know in the comments!

The progressive and uncontrolled growth of the world population will inevitably cause environmental problems, such as global warming and the greenhouse effect which will soon add to the exhaustion of livelihoods.

Some studies show that in 2050 the amount of water available to a single person will decrease by 70% and the territories intended for pastures and cattle-breeding will soon be mowed down by urbanization.

In a catastrophic but fairly predictable scenario, many species of animals, which today are generally consumed by man, will go extinct. And as has already happened for many fish, Earth’s wonderful biodiversity will soon be at risk.

Hence the need to to do something about it, with substitutes for meat, fish and vegetables, “alternative” solutions that often make us wrinkle our noses. Let’s see some…

Eating a plate of ants, cockroaches or grasshoppers might seem like a horror movie scene, and many of you will surely be thrilled with disgust, but for many people it is already reality, especially in China, Africa, Indonesia and some parts of America.
Algae provide numerous advantages, in particular microalgae, because they must not be grown on arable land, but in sea water, and have a high yield and can effectively contribute to the production of food because they are rich in fats, proteins and carbohydrates. An oil microalgae can accumulate up to 50-70% of oil, and under certain growth conditions, the protein content can reach values ​​close to 60%.
In recent years, some researchers have found a way to produce meat without slaughtering any living being, but starting from the cell of a live bovine that is then extracted and developed into artificial tissues and muscles. This meat therefore has the same flavor as the “natural” one we already know, but its production does not involve animals.
Jellyfishes appear to be candidates as a mainstream solution to the dramatic depletion of the oceans and drastic reduction of the most commercially exploited species of fish, crustaceans and molluscs. Jellyfish swim undisturbed in the sea because humans do not eat them and prefer to hunt other types of fish products, such as cod or tuna.
“Drink the water first, and then eat the bottle”: this is the innovative idea developed in 2014 by three Spanish designers, García Gonzálz, Guillaume Couche and Pierre Paslier, with a view to eliminating the problem of getting rid of plastic in bottles.
It is likely that in the future we will eat foods printed using 3D printers: a team from Columbia University is experimenting with a mechanical arm capable of 3D printing a recipe, using fresh ingredients, free of preservatives and substances contained in packaged products.

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