4 Futuristic Food Innovations That Already Exist
August 07, 2020 Oliver Fredriksson By Oliver Fredriksson My Articles

4 Futuristic Food Innovations That Already Exist

We’ve come a long way from horse and cart agriculture. Who would have thought it’d be possible to eat nutritious algae grown under carbon negative conditions, or grow vegetables in vertical farms in your own kitchen? Here are 4 futuristic food innovations that are already available today.

1. Algae: Alternative Protein Source

With traditional farming practices coming under growing scrutiny, the global hunt for protein substitutes has seen algae become a key focus area for researchers. Although not the average European’s first choice, plant-based proteins do still account for the majority of the world’s protein intake for food and are the most common source in animal feed.1 

With algae struggling to break into this market due to its naturally confronting colour and acquired taste, scientists have worked to manipulate these factors for use in everyday food products. Neutralizing colour has allowed incorporation of microalgae into everyday products like yoghurt and cheese, with the addition to breads and fresh pasta providing a nutritional boost without any major sacrifice to taste, texture or appearance.2, 3, 4, 5 With some species packing up to 70% of their dry weight in protein, rich in essential amino acids, cultured algae has also found itself as an efficient substitute to other plant-based proteins in farmed animal feed.6, 7
 

Learn how spirulina is farmed here 


So how does algae production stack up from a sustainability standpoint? In short, incredibly well. By farming algae indoors, you can control all the parameters needed to maximize growth without relying on the uncertainty of outdoor conditions. Some operations like Iceland’s Algaennovations have even managed to produce algae with a carbon-negative footprint. By using Iceland’s natural geothermal steam for energy in production, Algaennovations’ product transforms enough CO2 into oxygen to more than offset any emissions created in the production process.8

2. Edible Insects: Insect Protein Bars, Burgers and More

From the Greek philosopher Aristotle chowing down on cicadas to the Piute Indians using ground charred crickets as a protein rich flour, insects have been on the menu for quite some time now.9 Despite their long-standing place as a culinary staple around the world, insects have had a tough time cracking into the mainstream European food market. Stigma and consumer perceptions may have held back large-scale production, but a number of companies have found a way around the tough sell of eating creepy crawlies.

Read our interview with BetterOrigin's co-founder for more on how insects can reduce food waste here

Understanding the real world relevance of the ‘eating with your eyes’ proverb, Essento has developed a range of insect-based products that would fool even the most skeptical of us. From protein bars, burgers and fried flavoured insect snacks, all the way to use in top restaurants like Copenhagen’s Noma restaurant, insect foods are hitting the spot for the eco-conscious in more ways than ever.10 On top of this, the nutritious, space and resource efficient potential of insect farming – cricket production being some 4 times more productive per kilogram than beef -  makes the insect food space one to watch.9 

3. 3D Printed Food (Yes, it exists!)

As a relatively new addition to the tech world, 3D printing has proved a revolutionarily useful tool for the aerospace, medical engineering and manufacturing industries. However, recent years have seen the nifty tech integrated with the food industry – and the results have been game changing. For the culinarily adventurous, Tokyo’s Sushi Singularity restaurant offers a Willy Wonka-esque experience by combining genomic data from samples given by their patrons to create a hyper-personalised sushi menu. Using a combination of sustainable ingredients like crickets and seaweed, a nutritionally tailored sushi dish is robotically conjured using 3D printing technology.11 

More on 3D printing and how it can be used to combat food waste here

Natural Machine’s “Foodini”, and byFlow’s Focus 3D Food Printer are printers that also utilise data to perfectly adapt meals to meet caloric and nutritional needs. These 3D food printers are also used to combat waste with by-products and undesirable food cuts able to be transformed into nutritious snacks.12,13

4. Vertical Farms in Your Kitchen: Growing Your Own Food

The laborious and often fruitless exercise of growing your own backyard or balcony vegetables is an experience many of us are familiar with. Managing conditions and timing of the seasons, as well as finding the space to grow and maintain herb gardens can be enough to put most of us off. As a means to seek a solution, urbanized versions of industrial vertical farms offer a simplistic and practical solution. 

Learn how vertical farming works here        

Vertical farms offer an enclosed area where factors like nutrients, light, irrigation and air circulation are constantly maintained to optimize growing conditions. Using recirculating systems also conveniently reduces the amount of water used, and waste produced – providing a compelling argument over traditional farming methods. With the tiered vertical growing system cutting down on space requirements, compact vertical farms like Agrilution’s Plant Cube concept give inner city home dwellers the space to garden in their own kitchen. The Plant Cube does not need soil or any added nutrients - instead using upcycled material seed-mats.14 From start to finish, the process is no more complex than inserting the seed mats, sitting back and waiting until the pesticide free leafy greens are ready to harvest. 

What are your favourite future food innovations? Let us know in the comments!

August 07, 2020 Oliver Fredriksson By Oliver Fredriksson My Articles
 

References

  1. United Nations Department of Economic and Social Affairs (2017). ”World Population Projected to Reach 9.8 Billion in 2050, and 11.2 Billion in 2100.” Accessed 20th June 2020
  2. Varga L, Szigeti J, Kovacs R, Foldes T & Buti S (2002). “Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage.”Accessed 20th June 2020
  3. Molnár N, Gyenis B & Varga L (2005). “Influence of a powdered Spirulina platensis biomass on acid production of lactococci in milk.” Accessed 20th June 2020
  4. Ak B, Avşaroglu E, Işik O, Özyurt G, Kafkas E, Etyemez M, et al (2016). “Nutritional and physicochemical characteristics of bread enriched with microalgae Spirulina platensis.” Accessed 20th June 2020
  5. Fradique M, Batista A, Nunes M, Gouveia L, Bandarra N & Raymundo A (2020). “Incorporation of Chlorella vulgaris and Spirulina maxima biomass on pasta products.” Accessed 20th June 2020
  6. Caporgno MP & Mathys A (2018). “Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits.” Accessed 20th June 2020
  7. KrishnaKoyande A, Wayne Chew K, Rambabu K, Tao Y, Dinh-Toi C & Show P.L (2019). “Microalgae: A potential alternative to health supplementation for humans”. Accessed 2st June 2020
  8. Algaennovation. “Impact”. Accessed 21st June 2020
  9. Sharon Guynup (2004). “For Most People, Eating Bugs Is Only Natural”
  10. Essento. “Why eat insects?”. Accessed 21st June 2020
  11. Open Meals. “Sushi Singularity”. Accessed 21st June 2020.
  12. Natural Machines. “Foodini – How it works”. Accessed 22nd June 2020.
  13. byFlow. “Applications”. Accessed 22nd June 2020
  14. Agrilution. “Plant Cube”. Accessed 22nd June 2020
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