Home Cellular health The future of food is not too far away – The New Indian Express

The future of food is not too far away – The New Indian Express

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Express press service

Nothing emerges from nowhere. Unless it’s meat. Air Protein™ revolutionizes the way meat is eaten by blending elements of air with lab cultures to produce a protein-rich meal that is also 100% carbon negative, in addition to being hormone-free, GMOs and pesticides. Once the flour is processed, it can be transformed into any type of “meat” (or eggs and seafood) with the color, texture and taste of the actual product, in a matter of hours. This is the future of food for you. Scalable, sustainable, sensible and affordable.

Experts predict that food systems will look very different from what they look like now. “It is an industry that is expected to feed 9.7 billion people by 2050. So the future of food must revolve around planet-friendly processes, community-backed initiatives and solutions. to manage the global food crisis,” said Pawan Bisht, Corporate Chef. , One8 Commune, New Delhi. Some of the things that will matter the most are:

The transformative power of technology
Agtech will bring big changes in food production. The market is expected to reach $30-35 billion by 2025, according to a report by Bain & Company. “We use everything from data analytics, the Internet of Things, artificial intelligence and other systems to streamline processes for high efficiency, while reducing greenhouse gas emissions. Another upcoming feature is the use of specialized RNAi-based technologies instead of chemical pesticides to save soil. These biopesticides or pesticides derived from natural materials are easily broken down by microbes in the soil, thus avoiding bioaccumulation,” says Gurjeet Singh Dillon, Agtech entrepreneur based in Ludhiana.

Cellular farming
Still in its infancy, the next decade will be definitive for cell culture proteins or proteins grown in the laboratory. Considering that the demand for protein is expected to increase by 40% by 2050, cellular agriculture is on the threshold of a major impact. Also driven by issues of animal welfare, health, environmental stability and sustainability, the demand for animal protein is increasing. In cellular agriculture, there is no need for breeding. “Proteins can germinate using fermentation. In another process, stem cells are placed in bioreactors and pumped with essential nutrients to obtain animal-free proteins. The properties of meat, eggs or seafood are imitated by vegetable alternatives. Even the coloring agents are derived from natural pigments,” says Bisht. This type of protein is easier to produce, store and keep on the shelf, not to mention much cheaper.

If cultured protein were to take more than 15% of the global dairy market by 2035, the price of traditional dairy products and the number of dairy cows would decline, according to a collaborative research project between PATH, IFPRI, the University Duke and The Nature Conservancy. It will make dairy products more affordable and reduce the prevalence of stunting and wasting. Cultivated proteins have a positive impact on the environment by reducing the area currently allocated to grazing. It also reduces cows’ emissions of methane, a potent greenhouse gas, which will lead to fewer premature deaths from respiratory and cardiovascular disease by 2050, according to the fine.

Genome-specific customizations
Nutrigenetics services are gaining ground. It examines the role of bioactive food compounds in the expression of a person’s genes, while offering solutions specific to their biology. Food in the future will be less of a generalization and more of a customizable product. Precision nutrition is catching up. “Doctors will use genetic testing to uncover flaws in DNA and fill those gaps with tailored solutions. Studying the gut microbiome, unique to every human being, will play a huge role in developing diet charts,” says Prapti Sharma, community dietician based in Manipal.

waste no more
More than a third of the world’s food production, around 1.3 billion tonnes, is wasted every year. Global waste is expected to increase by 70% by 2050, according to the United Nations Environment Programme. A third of all food is wasted and 25% of greenhouse gas emissions come from the food industry, reveals Deloitte’s The Future of Food: Challenges and Opportunities report. “Since around half of industrialized food waste occurs at the consumer stage, its reduction at the household level will gain ground in the future. Expect home food preservation techniques such as pickling, fermentation, dehydrating, freeze-drying, salting, canning and recycling to gain momentum,” says Aanchal Gupta, a Delhi-based food upcyclist. Small efforts such as saving seeds to allow them to self-pollinate, eating the skins of certain fruits and vegetables, or storing food properly will become common practice.

Robotic kitchens
Robotics technology is on fire right now. The restaurants of the future will have robots not only to serve us (which they already do), but also to cook and take orders. Robotic technology takes much less space and time and also reduces labor costs.

Blumenthalist atmosphere
Expect to see the unexpected. The kitchen of the future will be inspired by British chef Heston Blumenthal’s inventive cookbook. What does it mean? Edible spray paint could land on your table, as could seaweed protein snacks or beer made from sewage or even lollipops designed to cure hiccups, if Dr. Stuart Farrimond, food scientist at BBC Inside the Factory.

We hope you have the appetite for it.