Food of the Future Five New Types of Products

Food of the Future Five New Types of Products

Scientists from the UK believe that people need to reduce the consumption of meat and eggs to ensure a healthy future for humanity. The British Commission Regarding Nutrition and Health has developed a special healthy diet.

The scientists were faced with a difficult task to find out how to feed the billions of new inhabitants of the planet that will appear in the coming decades.

Such a diet does not entirely exclude meat and dairy products; however, it implies significant changes in the set of products that we are used to seeing on our plate. It must be said right away that there is a lot to eat that we do not or eat in very small amounts.

If you eat meat every day, you have to say goodbye to this habit. The diet suggested by scientists suggests that we will eat a maximum of one burger per week, or one well-done steak but only once a month.

At the same time, we will be able to eat several portions of fish and chicken courses per week. A significant portion of the protein we will get from vegetable products.

Scientists recommend giving preference to nuts and beans (beans, peas, lentils). They should be included in your daily menu.

Also, pay special attention to starch staples, such as potato and the tuber plant сassava(manioc).

Professors claim that the modern diet of people is dangerous for the future of humankind and the planet as a whole. According to their forecasts, by 2050, the world’s population will exceed ten billion, and therefore, meat consumption must be reduced to seven grams per day. Scientists urge to eat no more than a small piece of sausage per day (on average, a sausage weighs about 65 grams), or a meatball or a little less than half a slice of bacon.

Also developed by scientists, the diet allows for the daily consumption of 500 grams of vegetables and fruits, 29 grams of poultry, 28 grams of fish. At the same time, one and a half eggs can be eaten per week.

Such measures, according to the British, will help preserve natural diversity, reduce the harmful effects of climate change, as well as lead people to a healthier lifestyle.

Scientists are already trying to find alternative food and develop products in the laboratory. After all, there are more and more people on the planet and less natural food.

It is impossible to fall within this type of food. Everything new is usually alarming and scary, but the best scientific minds of our planet are not thinking about our generation. They already care about what our great-grandchildren will eat on planet Earth. Read what amazing experiments are being done in laboratories today!

Fish substitutes

Recently, experiments have been actively conducted on the production of synthetic analogs of fish and seafood. American scientists managed to get a full fish fillet by putting into the muscle tissue cells of goldfish into the blood serum of calf’s embryos. Another area of ​​research is associated with attempts to synthesize shrimp meat based on seaweed tissue. There is every reason to believe that eventually, artificial seafood will reach consumers’ desks.

Algae

This is not about red or brown algae, which are already actively consuming, but about their unicellular counterparts. These babies are unpretentious and capable of producing a product rich in carbohydrates, proteins, and fats and quite suitable for human nutrition in a record short time. Also, some types of microscopic algae contain omega-3 fatty acids, which are essential for improving our health. Studies of the possibility of using unicellular algae in the food industry have been underway over recent years. One of the American companies has already offered buyers flour with similar additives.

Products of insects

Grasshoppers, wasps, bees, dragonflies, tarantulas, beetles, water and grass bugs, as well as many species of larvae, are popular foods in Asian cuisine. They are available, insect tissues are rich in high-grade protein, while other types of protein foods (for example, cattle meat) in these regions are expensive. European buyers who are not used to such food will have to accustom themselves to insect products. Pasta made from flour with the addition of dried and chopped grasshoppers has already appeared on sale. Food projects are being developed with the inclusion of flour worms as a source of inexpensive fats.

GM foods

Genetically modified organisms (GMOs) are now part of our lives. Despite the objections of the opponents, potatoes, soybeans, rapeseed, corn and other crops, the properties of which were corrected with the help of forwarded changes in the genome, are now actively used in food production. This happens not only because GMO plants are more productive, cheaper, and better than their traditional counterparts are. A significant role in the wide distribution of GMOs was played by the fact that the health damage that they allegedly inflicted was never found. Shortly, new varieties of fruits that can be stored for a long time without any processing will be on our tables, as well as pork that is resistant to viral infections.

Food made with a printer.

Creating items using 3D printing method will soon become a habit of everyone. Now, this method is used mainly for the manufacture of plastic items. Replacing the raw materials with food mixtures, you can print real food products on a 3D printer. Particularly attracted to this idea is that products can be prepared, as needed, which means they will always be fresh. The time when the 3D printer will become the primary kitchen appliance is just around the corner.

About the author

Melisa Marzett is a content writer who is a former journalist and a translator but currently working for http://findwritingservice.com/as a freelance writer writing different articles. She is a many-sided personality with lots of interests and plans. She is a leisure traveler, amateur fashion designer, yoga practitioner since recently and just a person who lives a healthy lifestyle.

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