The Future of Food: What We Will Eat Tomorrow

Would you like to know what we gonna eat in 50 years? Are you wondering what is the future of food, how people can benefit from new foods and adapt to it? In this article we’ll try to explore some inventions in the food industry.

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.

Related: Drinkable meals: new nutrition viewpoint

Tigernuts – a new snack option!

The future of food N1 – Coming back to forgotten cereals

Medigoo- 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

Medigoo - Seeweed

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

Medigoo -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-printer

In 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.


Vegetarianism: to be or not to be

A lot of people are following vegetarianism now and some still have doubts if this nutritional system suits to their life habits, make them lose weight and be healthy. Of course, vegetarianism includes some moral concept and ideology which we won’t touch now, and will focus on other characteristics of this diet.

We can say that despite the apparent advantages of this diet, it has essential disadvantages. monitored the pluses and minuses mentioned by different experts in order to present you a full picture. These theories contradict to each others so it’s up to you what you will believe.

Possible advantages of vegetarianism

  • Vegetarian food is healthy
    Scientists have shown that the adherents of vegetarianism rarely suffer from obesity and high cholesterol levels. In addition, vegetarians, compared with meat lovers, can boast by better general health and longer life.
    But it’s still have not been proved if food contributes to their health or maybe the way of life because among vegetarians there are fewer smokers and alcohol consumers.
  • Human is not adapted to eating meat
    It is believed that the human digestive system is not adapted to digest meat. For example, Allen Carr (famous for the procedure “How to Quit Smoking”) states that “the meat for a man – a substitute that does not have the necessary nutritional value.” Our intestines are too long, and the meat is rapidly degraded. Therefore, for its “long life” in the human body, it becomes poison.
  • Adherents of vegetarianism are smart and educated
    It is thought that vegetarians are the most educated and socially responsible people. So the British scientists of the University of Southampton conducted a long-term study. As a result, they have found that children with high IQ, growing, increasingly become vegetarians.
  • Vegetarianism is frugally
    In New York, scientists at Cornell University conducted a study. It turned out that if all the people of this state have become vegetarians, that agriculture could feed twice as many New Yorkers.

Possible disadvantages of vegetarianism

  • Vegetarians are deprived of vitamins and trace element
    Opponents of vegetarianism say that people who do not eat meat, lack of zinc, iron, vitamin B12, protein, iodine and calcium.
    Slovak Research Institute of Nutrition found that children of parents vegetarians really experience a lack of protein and iron levels in the blood below normal.
  • Eating meat is natural
    Opponents of vegetarianism, based on the findings of paleontologists argue that the “predatory” in our blood. Scientists of Catalan University Rovira and Virgil found the remains of ancient European man. Age of discovery is estimated to more than a million years. Found next to him simple weapons and animal bones indicate that our ancestors ate bushmeat.
  • Vegetarians are “inhibited” people
    It is well known that vegetarians replace meat with soy products. However, experts at Oxford University found that this food – a source of essential amino acids for vegetarians – bad for the memory. Those who regularly indulge in soy tofu brain activity below 20%.
  • Vegetarinism has no economical benefits
    Newspaper Washington ProFile expressed the view that the production of vegetables, fruits and grains need good land. When for producing milk and meat quality of the soil is not so important.

A new medicinal chocolate – healthy and wealthy!

Generally, chocolate always had some health benefits despite its bad reputation in causing obesity, hight blood pressure,  diabetes. After discovery of active phenolic compounds in cocoa, researchers reveal some health effects chocolate is able to do:

  • reduce stress
  • regulate blood pressure
  • lower cholesterol levels
  • prevent atherosclerosis
  • reduce heart disease risk
  • prevent memory decline

But if you couldn’t consume chocolate due to its harm effects even you love it so much, there is amazing new for you. Scientists at an American chocolate company invented a new medicinal chocolate that is totally healthy and can be eaten as medicine. Moreover, it contains only 35 percent fat.

Cacao is the main ingredient is chocolate and it contains a lot of antioxidants and minerals that protecting your nervous system, lowering blood pressure, and reducing stroke risk. However, some of chocolate companies add fats and sugar to their products, overriding cacao’s health effects.

The Boston firm Kuka Xoco found a new de-bittering agent which is a little-used herb from Bolivia and Peru. After they discover that microorganism of the plant might be used as a component that de-bitter unsweetened cacao. That’s how the company developed a new chocolate with only 35 percent sugar and fat, while other chocolate bars are at least 70 percent fat and sugar.

At the World Chocolate Forum in London, the president of Kuka Xoco, Gregory Aharonian said:

This eliminates the need for sugar, sweeteners and much of the fat in chocolate, unleashing the medical benefits of cacao. If the unhealthy ingredients are removed from chocolate, it could be eaten medicinally.

And what is more, this firm plans to develop chocolate with just 10 percent of fat and sugar.

The product they invented is expected to go on sale next year. So maybe it’s time to prepare for new “fun medicine” which will treat you while you enjoying the taste of chocolate.

If you would like to know about other interesting nutrition inventions read these articles:

Drinkable meals: new nutrition viewpoint

Tigernuts – a new snack option!


Tigernuts – a new snack option!

Tigernuts – earth root vegetable that originally from Spain is becoming the widespread snack on the go and ingredient for baking sweets.

Moreover, tigernut milk is considered as a good alternative for those who suffer from lactose intolerance.

Tigernuts have amazing taste, sweet creamy flavor and are very chewy what makes the digestion more healthy as you can’t overeat and will chew your snack well.

The companies which are producing tigernuts are ensuring that this product is a natural source of proteins, has a high potassium and magnesium content, totally gluten and nuts free. Not less important that this type of nuts includes high fiber content what makes it healthy and substantial.

The other positive characteristics of tigernuts are 100% allergen free (people with allergy have nothing to worry about), low in calories and fats and non-GMO.

It is a leader among the roots vegetables and balanced source of vegetable oil and has cellulose, starch, essential oils, carbohydrates. Also, contains minerals like: potassium, iron, calcium, iodine, phosphorus, magnesium and rare elements: strontium, selenium, molybdenum, aluminum, vanadium. Vitamin spectrum includes beta-carotene, B, C, D, E, A.

The traditional way of presenting Tigernuts include Tigernuts milk (hochata), dried fruit or snack.

It has a unique composition, thereby not only gives a charge of vivacity and muscular activity, but also has a number of medicinal benefits. With regular use it reduces blood sugar, increases the immune system, stabilizes the nervous, cardiovascular system, activates cerebral blood flow. Ground vegetable is a natural antiseptic, a powerful antioxidant. It has an analgesic effect.

Tigernuts can detoxify, reduce the oxidative processes in cells, blocks the development of tumors and cancer. It protects vessels from cholesterol deposits, prevents the development of atherosclerosis, cardiovascular disease, heart attacks, and thrombosis. So, try use this incredible advice to make your breakfast more healthy!

Drinkable meals: new nutrition viewpoint

Some of us really enjoy cooking, the process of choosing and buying products, serving food and eating, of course. But other people don’t care about appearance of food or what ingredients to put inside or maybe they don’t have time for managing that. The main things both types of people care are how many nutrients food can give us in order to fulfill our daily requirement and how healthy this food can be.

We never think about: What if we don’t need to care anymore about food? And it will be just usual procedure without wasting your time on cooking and calculating calories. Everything is done in one meal and now you can easily afford it.

But let’s go back to the beginning of this new era of food first…

Nowadays and few years before a bunch of entrepreneurs are working on creating companies based on the principle of redesigning food to solve the problem of healthy and sustainable living. In 2013, one young software engineer Robert Rhinehart tried to maintain a balanced diet while working hard on his new inventions. He didn’t like to spend his time on cooking and money on ordering food, so he made some biochemistry research, buying 35 nutrients that are required for human survival in raw chemical form and mixed them to produce a powder, added water and oil.


In the end, it was a nutrient-rich drinkable meal which now is named Soylent. Just consuming of Soylent for few months gave him energy levels rise, improvement physical condition, appearance, and mental performance.

Soylent is now available for purchase and its around $85 for seven bags (21 meals) and $70 for a monthly shipment.

Some nutritionists believe that Soylent can help to prevent type 2 diabetes, digestion problems, hypertension, stroke, some types of cancer and be a solution for malnutrition.

After Soylent, the organic competitor appeared on the same market which is called Ambronite. This company uses real-food ingredients for cooking their food which are considered as all-natural nutritious drinking supermeals that meat daily nutrition recommendations in 2 minutes.

This food contains 500 kcal of energy and 30 g of protein. In addition, it has a lot of vitamins like A, D, E, K, C, B1, B2, B3, B6, B12, B5 and 14 minerals. Ambronite is vegan and doesn’t contain any GMO ingredients.


«Ambronite goes where you go: home, office, in your bag and on your travels and outdoor adventures.»Ambronite.




If you are not ready for huge changes and experiments with your food but want to know how to cook cheap, fast and healthy, check our recipes of breakfasts here.