Have you ever wondered what people will be eating in 35 years? According to experts, the diet of 2050 will be less focused on meat and more focused on bugs. What’s more, there is more.
Although climate change is occurring, we may not be able to “feel” it daily, but it undoubtedly has an effect. Significant changes in agricultural methods and agriculture are required to fight food poverty have also been extensively documented. It has become more apparent that what we eat in 2050 will differ from what we consume now.
As a result, functional foods will be widely available on supermarket shelves by 2050. The infant food area will be replaced with goods targeted to every sector of the population, including foods specifically designed for women, men, and the elderly. Food science will determine the most appropriate nutritional profile for each demographic group and each person.
According to the podcast Why Do We Eat What We Eat, pea milk is poised to become a big hit. What is the cause behind this? In an effort to reduce our carbon footprint, scientists and environmentally conscious food companies have discovered that peas (which are legumes) can produce their nitrogen from the air, eliminating the need for nitrogen fertilizer, which is required by other plant milk ingredients – for example, almonds.
Although insects are considered extremely nutritious, the algae option may seem disgusting to most of us. It is possible to utilize bugs for nutritional fortification rather than simply as an attractive alternative to conventional protein sources. When it comes to the food of the future, health will be the most important consideration, and it should be the emphasis of any study into the development of new strains.
Insects will be our go-to source of protein since they are both sustainable and inexpensive. The use of cricket flour in baked goods and insect milk ice cream is not an entirely novel concept since we have previously introduced cricket flour in baked products. Even though people in Africa and the Far East are used to eating bugs whole, Westerners may be more open to the idea of processed insect powders that may be used to substitute for conventional foods such as steak, burgers, mashed potatoes, and more.
Despite the fact that industrial-scale bug farming has not yet become a reality, several Israeli businesses have lately begun to manufacture insect-based meals commercially. Can’t wait any longer? Not to fear, frozen grasshopper schnitzels will be delivered shortly.
Jellyfish! According to futurists, as sea levels rise, people will consider incorporating more things from the water into their meals – such as seaweed and, yes, jellyfish – to supplement their nutritional intake. Why? Even though we are all aware of the dangers of overfishing, it seems that jellyfish multiply at an alarmingly rapid rate.
Gene editing and the problem of increasing future food production are inextricably intertwined in modern society. It will be able to create genetically modified peanuts that are non-allergenic and rice that is flood resistant with the assistance of genetic engineering.
