The future of food is looking strange. It’s hard to imagine the time where we might be eating lab-grown meat or 3D printed veggies, but that reality is coming sooner than you think. With the population predicted to reach 9 billion in the next 30 years, farms will need to start thinking outside the box in order to meet the demand for food. Here are just a few of the foods that will worm their way (spoiler alert) into your diet.
Lab-Grown Meat
A few startups have already begun lab-growing meat, such as the popular “Chicken” by Just (which is technically made from chicken cells) and Memphis Meats. Outed as the future of meat, lab-grown meat is made from animal cells that have been cultured in a lab. The process is similar to beer brewing or yogurt making and does not require the killing of any animals.
Lab-grown meats are created by isolating muscle stem cells from an animal and then growing them in a nutrient-rich environment. This technology could truly revolutionize agriculture as we know it, allowing farmers to produce more meat using fewer resources while producing less pollution.
The technology for this isn’t new – many people are familiar with test tubes growing human organs in labs to help patients who need organs. The current problem is that it is too expensive to compete with traditional farming. The cost barrier is magnified by the fact that lab-grown meat is chemically identical to normal meat, meaning there is no real benefit to consuming lab-grown meat over farm-raised. Early adopters will most likely be animal activists.
The cost issue will however not be a barrier forever. Farming will get more expensive as the land becomes more scarce, and lab-grown meat will become cheaper as the industry figures out how to make the process more efficient and technology begin to lend a helping hand. It’s estimated that lab-grown meats will be available at your local grocery store within five years.
Insects
I know, I know, but hear me out.
In terms of environmentally sustainable efficient food production, insects are a homerun. They are easy to farm, using far less space, feed, water, and time to farm than their mammal counterparts. They are rich in protein and more easily digestible as well. In fact, insects are some of the most nutrient-dense creatures on the planet. Insects also release a tiny fraction of Co2 when compared to beef. Farmers can use less land and resources to make more food that is less environmentally damaging. So, why aren’t we eating them already?
The biggest hurdle to overcome when it comes to insects as food is the icky factor. They are seen as dirty and gross, but that’s something that can be easily changed with a little education and some tasty recipes. With over 1900 edible insect species on the planet, there’s no shortage of culinary creativity to explore.
Fortunately, many cultures around the world have been eating insects for centuries, making the transition much easier. There is already a rich history to pull recipes from, making the roach to acceptance all the smoother.
Algae
Algae is a group of photosynthetic organisms that float around the ocean, lakes, and rivers. It’s not only edible but also contains many essential nutrients such as protein, fat, fiber, and vitamins – some varieties can even be used to produce omega-rich oils or biofuel. In fact, it’s estimated that we could produce enough protein from ocean-grown seaweed and microalgae alone to meet all the animal meat demands on the planet.
One of the main advantages of algae is that it can be farmed where few other food sources can; on the surface of the ocean. With an almost limitless supply of saltwater available, algae can be farmed in large quantities to feed a growing population. I know, you’re thinking seaweed and that’s about as appetizing as a plate of bugs. But stay with me here.
Like insects, algae has an image problem. It is often seen as slimy and gross when in reality there are many delicious varieties of algae available. And just like insects, it can be cooked into a ton of dishes to be made appetizing. Although it might not be something to get excited about yet, it doesn’t mean that it won’t become tasty someday soon.
Funghi and mushrooms
I think everybody knows by now that mushrooms are super healthy. They can be eaten raw, cooked, or dried to make a caffeine-free coffee alternative and they offer health benefits such as boosting the immune system, improving memory and concentration levels, reducing blood pressure, removing heavy metals from the body etc…
From a health standpoint, mushrooms should be a daily staple. They also have the advantage of being able to be grown in dark areas, where most other food types cannot survive. The only problem is that it takes from six to eighteen months for a mushroom farm to grow, which makes it a less than ideal solution when thinking about the future.
Fortunately, there is a new method being developed that has the potential to produce mushrooms in weeks rather than months. It’s called mycelium technology and it will be one of the biggest game-changers for food production. As this technology becomes more plausible, so will long term sustainable mushroom production.
Quinoa
Quinoa may be the perfect food to grow in space. It’s a grain that is high in protein, gluten-free and has a lengthy shelf-life. It also grows well in difficult climates making it an ideal crop for areas with little arable land or water.
NASA has been studying quinoa as a potential food source for astronauts on long-term space missions and they have found that it is an ideal crop for microgravity environments. It doesn’t require a lot of water or nutrients to grow and it can be stored for long periods without losing its nutritional value.
As the population continues to grow and we face more difficult challenges in terms of food production, quinoa will become increasingly important as a sustainable food source. It is also has a phenomenal weight-to-nutrient ratio making it efficient to travel with. If you’re looking for a food source that is not only nutritious but also lightweight, easy to grow and store then quinoa might be the answer.
Yak milk and cheese
It has been made famous by Tibetan monks who live in the Himalayan Mountains where temperatures can plummet to -20 degrees Celsius. They drink this stuff like water and they are not the only ones – yak’s milk is also a common staple in Mongolia, Tibet, and Nepal as well as parts of China.
Yak’s milk contains twice the amount of fat as cow’s milk with butterfat making up approximately 50% of its total composition. For those who just can’t kick the dairy habit, yak milk is a much more efficient option than cows.
Yak cheese is another area where yak’s milk comes in handy. It tends to be more yellow than cow’s cheese, has a stronger smell and taste with an earthier flavor which makes it perfect for cooking.
The reason why I mention both of these products here is that they are on the verge of being mainstream if they aren’t already. Don’t be surprised when yak products hit the shelves around a grocery store near you.
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The future of food is looking weird, but that doesn’t mean it’s not tasty. From algae to quinoa and yak milk, the foods we’re eating now are just the tip of the iceberg when you think about what might be available in 30 years. As our climate changes and populations grow, having a diverse range of sustainable options will become increasingly important for all aspects of life including diet. The next time someone tells me I can’t eat something because “it’s gross” or “tastes like dirt,” I’m going to tell them they don’t know what they’re talking about – chances are good there’ll soon be an enormous variety for us to choose from!
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