Scientific research not only brings us convenient and cheap food, but also the hope of sustainable development. Many countries are fretting about global warming, the greenhouse effect, and a growing population. How are they going to feed a world whose population is expected to top nine billion by 2050? Let’s imagine the common ingredients on the table in the future.
The foods that are sure to become mainstream in the future are insects, like crickets, grasshoppers and mealworms.
Actually people can already buy pasta and meal replacement bars with extra protein, or they can choose to eat a whole cricket. There are 13 grams of protein in 100 grams of crickets and 100 grams of grasshoppers have 21 grams of protein. Others, such as mealworms and flies, are also high in dietary fat.
I remembered the “insects feast” I had tasted when I was traveling in Yunnan. Ethnic minorities in Yunnan are in the majority. Many ethnic groups like to cook insects, such as cicadas, bamboo insects, bee pupa, grasshoppers and so on. These insects which many people think are terrible, have become delicious dishes for guests in many places of Yunnan province. The price is high, and have many diners.
They mostly adopt deep-fried method which made the food not only the entrance crisp incense, but also without the smell of insects. Locals generally treat this delicacy as a dish that goes with wine.
2. Test-Tube Meat
Scientists at several companies are also trying to solve livestock problems by synthesizing meat. A study published in the journal Environmental Science & Technology(2011) found that synthetic meat has 7 percent to 45 percent less energy than regular meat, produces 78 percent to 96 percent less greenhouse gas emissions, and uses 99 percent less land.
Maybe in ten or twenty years, this kind of meat will be mass-produced. Scientists Mark Post has previously said his company can sell synthesis meat in a few years, but this no meat flavor ingredients is only a raw food, it is absolutely not delicious. His current challenge is to find a way to enhance the flavor of synthetic meat.
3. The algae
Microalgae emit carbon dioxide into the atmosphere like other plants.
A study in the Journal of Seaweed Research(2013) found that these little green creatures are rich in protein, fat and carbohydrates which made them became a good source of nutrients. Other recent studies have found that certain seaweed contains high levels of omega-3 fatty acids and other fatty acids that can improve heart health.
4. Genetically modified food
GM technology allows scientists to genetically modify plants to give them incredible abilities such as insect resistance, increased yields and even the possibility of using the tools to make apples that don’t brown (oxidize), potatoes that don’t scratch and pigs that are resistant to viruses.
5. 3D-printed food
3D-printed food could save time and provide older people who was difficulty swallowing something tasty and help them chew easily. Even NASA is involved in research on 3D-printed food in zero gravity so astronauts can “cook” it during deep space missions.
Finally, although the sea snail has stolen DNA from the algae and can photosynthesize on its own. But will humans be able to live directly on photosynthesis in the future? Maybe we’ll also be able to sit around and photosynthesize just by sitting in the sun in the future. But even if we had chloroplasts in our cells, our bodies would have to have a large enough surface area to be exposed to sunlight, otherwise we would have to eat to survive. So calm down and pin your hopes on the future of food!