The Future of Food: What We Will Eat Tomorrow
It's no secret that in the future, mankind will face the challenges of global warming. We will face long periods of heat and drought, alternating with large-scale floods. All this does not bode particularly well conditions for livestock and crop production. The population of the planet will increase by another two billion of people, and we will have to feed ourselves.
Scientists are puzzled by the creation of more sustainable vegetable and cereal crops, the development of new technologies and the search for alternatives for supply. New trends in biomedical engineering, medicine, processing and cooking - all this will affect the future of food.
The future of food N1 - Coming back to forgotten cereals
In the future, it is very likely to return to forgotten crops, which have showed as more resistant to extreme weather conditions, as well as more nutritious and useful.
Quinoa (quinoa rice) was once one of the most important foods of the Incas, who called it "the golden grain." Rice plant is rich in proteins, amino acids and proteins, but does not contain gluten. The product is used in soups, pies, pasta in many Western countries. With its balanced content quinoa according to experts, can be the product of the future.
Spelt requires less fertilizer and pesticides. At this time, grown in commercial quantities in Turkey, Dagestan, Tatarstan.
Today, many farmers in India and Nepal are moving from crops such as corn and rice back to the traditional varieties of millet. Among other cereals millet has high resistance, are suitable for cultivation in the dry soil, and tolerates heat very good.
The future of food N2 - Jellyfish
Officials noted declines in fish populations and a growing population of jellyfish, but also suggested a number of methods to solve this problem. In addition to tighter controls and the introduction of special networks, they also suggested the use of jellyfish in the food and medical industries.
Some species of jellyfish have been part of Chinese food for a long time. Except this ice cream manufacturers Lick Me I'm Delicious began to add to its product jellyfish protein recreated in the laboratory that glows when exposed to external influences. Thus, the new ice cream begins to shine when it is eaten.
The future of food N3 - Algae
In the world there are about 10 thousand species of algae, of which 145 species are used as food. Representatives of the food industry predict that their cultivation in specialized farms could become the largest industry of agriculture. In Asian countries, it has long been one of the key products. Seaweed is used in soups, rolls and other dishes.
The future of food N4 - Lab-grown meat
Scientists say that a safe and healthy meat can be grown in the laboratory. In vitro meat will save humanity from waste and pollution, and animals - from suffering. The first meat burger grown from stem cells of cows was a fried at a press conference on August 5, 2013. However, now such a burger worth about $ 325 thousand.
The future of food N5 - Nutrition plasters
While the appointment of drugs with the help of "transdermal patches" for a long time entered our everyday life, the American scientists together with the military are working on plasters containing the necessary nutrients for humans. Such patches may be used by soldiers stationed in combat zones. The patch has a microchip, which calculates the nutritional needs of a soldier, and then produces the appropriate nutrients. Of course, it won't completely replace real food they, but it can be useful in cases when soldiers temporarily don't have access to food. Dr. C Patrick Dunn, who works on the project promises that the technology will be available by 2025 and is likely to be useful for civilians, such as miners or astronauts.
The future of food N6 - Allergy-free peanuts
The product which is expected even now is hypoallergenic peanuts because around 1.4-3.0% of children in western countries are allergic to them. The university of Toronto graduates Chloe Gui and Terry Huang hope to create peanuts that are free from specific proteins that trigger potentially life-threatening reactions in humans.
The future of food N7 - Respirable food
Harvard professor David Edwards invented a device called Le Whif, which sprays inhaled dark chocolate. The product became a bestseller in the European market and consumers unanimously claimed that they restrain their appetites in sweets. Food (usually soup) is placed inside and under the influence of ultrasound becomes a kind of fog. At this point, the client by using a tube should inhale it. Trying the food in such an unusual form, you can distinguish the taste of the individual ingredients and the whole dish, and within 10 minutes of inhalation can obtain only about 200 calories.
The future of food N8 - Food, printed on the 3D-printerIn May 2013, NASA announced the development of technology 3D-printed food. The main idea is that the astronauts during long missions could print ready food, instead of eating them out from the tubes. The initial aim of the joint project of space agencies and ambitious engineering office in Texas was to cook a pizza using the 3D-printer, and they succeeded. The process of preparing classic Italian cuisine has been featured on local Texas conference - SXSW Eco.
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