Foods of the future: What will we be eating in 50 years?





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Malnutrition overview

In February 2018, the World Health Organization indicated that 1.9 billion adults were overweight or obese. Undernutrition—an imbalance in the energy required to maintain the human body—is linked to 45 per cent of deaths among children under five. Globally, one in nine people suffers from hunger. Unfortunately, finding the middle ground between too much and not enough is not in our immediate future.




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Food from a printer

3D printers are already working small miracles in health care (custom prostheses, synthetic skin for treating severe burns, etc.). Food isn’t far behind—it’s already possible to print a few ”meals” with a minimum of preparation. Unsurprisingly, NASA has been working for several years on how to take full advantage of this time- and space-saving technology for future missions to Mars.

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In vitro meat

The very first burger prepared with meat cultivated in a laboratory was eaten in London in 2013. How much did it cost? An estimated US$330,000 (C$435,293). The price clearly reflects the cost of the research. Today, thanks to advancements in the cultivation of synthetic muscle cells, that cost is far lower. It’s possible that, within a few years, we could be growing meat and no longer have to kill a single animal. This technology could also result in a significant reduction in energy consumption (up to 96 per cent less water), land use (up to 99 per cent), and greenhouse gas emissions (up to 96 per cent). Flavour remains to be perfected, but scientists are currently working on improvements.




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Insects

Insects have been recognized as one of the best solutions for fighting world hunger for decades. While educational and marketing efforts take time, products are starting to pop up in our local grocery stores. Iron, zinc, vitamin B12… The nutritional benefits of insects have already been established, despite some promises falling through. Plus, producing insects for food slashes water and energy consumption. So, how will you eat your bugs? Powdered? In an energy bar? Covered in chocolate? Added to a smoothie?




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Farmed fish

People have been eating fish since the beginning of time, but overfishing has threatened the survival of several fish species. According to one study, better management by major commercial fisheries would make it possible to catch more fish by 2050 by improving commercial practices and establishing limits. Fish farming, currently the fastest-growing food production technology, also has many advantages. Did you know that 90 per cent of aquaculture occurs in emerging countries, where the products are both a source of food and income? It’s win-win for everyone. In fact, global fish production exceeded beef production in 2011. Could fish be the food of the future?




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Plants

Burgers made from plants are quite popular, and many tout their benefits. Nevertheless, they’re still processed food. “How do [manufacturers] truthfully and thoughtfully communicate what they are making—highly processed food—to consumers who are invested in their social missions, yet dubious of food that humans have tinkered with?” some might ask. According to a study by Field Agent, the popularity of plant protein–based foods is rooted in the desire not to adopt a vegetarian diet, but simply to reduce meat consumption. Nearly three-quarters of meat reducers are motivated by health concerns. Will meat be out by 2069?

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Algae

What has more calcium than milk, more potassium than a banana, more iron than beef, a salty flavour, and (sometimes) a crunchy texture? You guessed it—algae. Algae could help solve our struggles with malnutrition and overpopulation. It’s just a matter of integrating the ingredient into our daily routine. Some predict that getting used to eating this protein-rich, easy-to-grow food is simply inevitable.




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Complete meals in a pill?

Not one for leisurely meals around the table or lingering over your choice of sauce or wine? Say hello to nanofoods, meals served in capsules. They’re already a familiar concept in science fiction, and it so happens that meals in powder form already exist. As for meal-replacement pills, no one today is ready to invite their friends to a dinner of capsules and tablets just yet, but maybe one day.




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Milk without cows

Milk means cows, right? Not necessarily. For several years now, producers like Perfect Day in California have been creating milk from fermented bovine proteins with no cows in sight. Today, this protein-rich liquid, made without laying a finger on the animal, is sold to major manufacturers that transform it into protein bars, cookies, mayonnaise, baby food, etc.




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Vertical farming

What exactly is vertical farming? It’s growing fresh produce up high in controlled environments near large urban centres. Vertical farming provides fresh food year-round that’s grown just a few kilometres from the grocery store where it’ll be sold. Transportation time, energy consumption, and water and fertilizer use are all considerably reduced. In short, better, fresher, more local produce is available 365 days a year. This is an industry sector that’s sure to grow.




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Urban farms

According to a study published in January 2018, operating full-scale urban farms on existing terrain in large cities across the globe would produce a staggering 180 million tonnes of food each year. That’s nearly 10 per cent of the planet’s alimentary needs. So, what are you waiting for? Go plant something in your yard or on your roof. Some urban farmers have made it their social mission to find consumers for their produce, hoping to turn a profit and make a living… eventually. What might they become by 2069?




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Edible water bottles

Bottled water is a veritable plague on the environment. One hundred million bottles are thrown out every day, and each one will take at least 700 years to decompose! A London company aims to produce bottles made of completely edible algae rather than plastic. Will all packaging follow suit? Let’s hope so. Algae bottles cost less to produce, require much fewer resources, and don’t pollute.

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A new way to shop

Technology is increasingly changing the way we eat. Why shouldn’t it influence the way we buy food as well? In a 2018 survey, CommonSense Robotics found that over 50 per cent of respondents preferred receiving smaller deliveries throughout the week rather than a single large delivery once a week. Marketing data has also shown that 85 per cent of consumers don’t know what they are going to eat for dinner until a few hours before preparing the meal. Will speedy delivery and personalized online shopping mean the end of large supermarkets?




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Your DNA

Forget generic diets. Nutritionists have begun analyzing their clients’ DNA to design eating plans tailored to their unique genetic profiles. What would a meal that was perfectly adapted to your constitution, needs, and nutritional requirements look like? Ask your DNA.




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Food secrets revealed

Do you know exactly what you’re eating? Soon, those somewhat unreliable nutritional labels could be a thing of the past. Instead, we’ll use scanners to find out exactly what’s in our meals. A scanner that can tell whether a muffin, for instance, contains harmful allergens already exists—and the technology is here to stay.

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Musical meals

According to a study conducted by Oxford University in England, the type of music we listen to while eating can modify how our food tastes. Chef Heston Blumenthal, owner of the English restaurant The Fat Duck, tested that theory by serving seafood while the sound of waves and similar noises played in the background. Diners reported that their meals seemed fresher. We already pair meals with wine—why not with music? Dinner will never be silent again. Might we even see a Michelin-starred album one day?




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A fully automated kitchen

Don’t have the time or desire to cook… ever? Don’t worry. Your future kitchen will be completely automated. Shake hands with this robotic cook, built by the British company Moley Robotics. It can slice, dice, and even clean, and you’ll never hear it complain. The rather imposing appearance of this well-behaved metal Gordon Ramsay is sure to be simplified in the future. Each hand is equipped with 20 motors, 24 joints, and 129 sensors, all ready to prepare a delicious omelette or any other recipe found in the gadget’s online catalogue.

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Pizza

According to Dan Schmitz, head of research and development at Abbot Laboratories, high-quality nutrition shouldn’t be limited to superfoods like kale and brussels sprouts; we should also think about developing “therapeutic” foods like “super nutritious pizza.” The idea is simple. In the future, the form and taste of the food we like today will not change, but instead be infused with all of the nutrients required to maintain good health. Why change something we’re used to if we can just make it better? Altering the nutritional intake of existing meals may represent the biggest difference between food today and food in 2069. And you thought pizza couldn’t get any better!




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The future of the past

Nearly half a century ago, astronauts aboard the very first American space station, the famous Skylab, sat down to meals like this. In the early seventies, that clunky tray screamed food of the future. Unfortunately, it’s not so appetizing nowadays!




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