How Does the Food of Future Look like? What Will We Eat in 2050 – Here It Is
We usually leave the supermarket with bread, milk, cheese, avocado, quinoa, bananas, coffee and a bottle of wine. But will it be the case in 2050?
Hardly, given the population growth, technology and global warming. And Gen Z will be the most affected by dietary changes. Here are some food types we can expect to increase in use in the coming years:
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Cultured meat
This is meat made of animal cells, not slaughtered animals, and it is an excellent protein option that successfully mimics the experience and nutritional value of conventional meat. There are other reasons, too - cultured meat has a lower carbon footprint, it will reduce blue water use by up to 78%, it can help with a range of issues such as antibiotic resistance, food-borne diseases, risk of zoonoses (infections transmitted by vertebrates to humans).
High protein insects
Insects are a valuable source of protein, vitamins and amino acids and are much more readily available than cattle. Crickets, worms and locusts are high in protein and, compared to cattle and poultry, are a more sustainable option as a global protein source. Further, raising insects requires far less resources and space than animals and even many plants.
Seaweed
They are high in protein and rich in dietary fibers. They can also grow quickly and in abundance while providing essential nutrients including proteins, iron and antioxidants. Seaweed has been used as a food source for centuries, but in the future we will be eating it in more ways - from savory to sweet options.
Nuts without allergens
Allergen-free nuts, such as tiger nuts, are high in fiber, protein and minerals. Tiger nuts, which are not actually nuts, are currently experiencing a resurgence in popularity in the West, especially among people who suffer from food allergies because they do not contain lactose, gluten or fructose.
