Food of the future: what will we eat in 2030?

So technology will help us safeguard resources.

At the same time, resources are drastically decreasing, making us look for new solutions to survive. What will we eat in 2030? What will we find on our tables in 10-15 years?

The Seeds and Chips 2018 report, held in Milan, spoke of global food-related challenges and it was in Milan that the first startups were dealing with … edible insects were seen.

Insects? Of course, many have talked about it, and it’s not fake news, it’s all true. The good thing is that insects are healthy and accessible to everyone; they are cheap and can be found more or less everywhere. In short, a real solution to hunger in the world.

Consider that there are at least 2 billion people who have introduced insects into their usual diet and are doing well. They are not dead. Insects are highly proteic and rich in fiber and minerals, and it is a precise fact, it seems, that in the future more and more people will use it.

But let’s not just talk about whole insects, we’re also talking about a chain that includes snacks and flours that could fill the shelves of supermarkets and grocery stores.

Cricket and worm meal are already used in the food industry to produce baits for fish and other animals. Therefore, in a few years, we will be able to find cricket flour baguettes on the shelves of our trusted supermarket. Who knows.

Meat and fish are grown in the laboratory

Instead, an absolute and highly technological novelty is the laboratory cultivation of meat and fish. Come on, don’t joke! And in fact, it is not a joke. Numerous companies have set to work developing and growing food in the laboratory. Meat in particular, for the moment, limited to meatballs, but also fish: the scientists of Touro College have made small fish fillets derived from the muscles of the goldfish. For the moment the canned fish is produced exclusively for NASA and its astronauts, but the opportunity to create on a large scale for everyone is no longer so remote.

Jellyfish & Co – Even jellyfish will take their rightful place. Their rapid and silent proliferation seems to no longer frighten them. These beautiful creatures, so feared by bathers, have many nutritional properties and in the future, not too far away, could easily replace other resources that will become unavailable. Also widely promoted at Expo 2015 – China and Japan have been using them for decades. Their taste? Similar to oysters.

Are you vegetarian or vegan?

Here too, technology and research have not been spared, and it seems that in the not too distant future, consumption of algae and micro-algae will increase. Their nutritional properties seem to be regenerating, as in the case of Spirulina, considered a real superfood useful for combating diseases such as cholesterol and diabetes and valuable for strengthening the body’s immune defenses. Algae generally contain many vitamins, minerals, and antioxidants.

The sector of underused herbs and crops is also developing actively. We are talking about edible plants that are not yet widespread in the western territories, and that probably will become so in the coming decades.

Even water could quickly change the skin. John was the first to market biodegradable water bubbles produced with algae. The water is no longer drunk but is ingested. The outer membrane is, in fact, edible and aromatize and has zero environmental impact.

Last but not least: coffee! We at foodeviaggi are fans of espresso, the good one, the one to drink sitting at the table. And we trust you to have turned a little nose at the sight of chewable coffee.

Yes, there is already, it’s called Go Cubes, it is already on the market and contains the equivalent of half a cup of coffee. It’s comfortable if you’re in the car and don’t want to stop, but at the moment we still like the traditional heated cup of the bar.

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