INDEX

INTRODUCTION
TYPES OF FOOD WE WILL BE EATING
IN 20 YEARS
 HIGH PROTEIN INSECTS
 ALLERGEN-FREE NUTS
 PLANT-BASED MEAT SUBSTITUTES
 ALGAE
 LAB-GROWN MEAT
CONCLUSION
BIBLIOGRAPHY
THE FOOD FOR FUTURE:
WHAT WILL WE BE
EATING IN 20 YEARS?
~
PUNYAVRAT RAJ

If we go back in time, the “Food for Future” concept began

nearly 15 years ago, when Genetically Modified Foods (GMOs)
were introduced in the United States. Now, in 2018, the question
of ‘what’ and ‘how’ will we be eating in the future is
continuously evolving. As reported by CSIRO, Australia, food
demand is expected to continue to increase by 14% per decade,
meaning food production needs to be nearly double its current
rate in order to keep up. So, what will we be eating in the next
20 years and how will we feed more than 10 billion
people across the globe by 2050?
Here are five ingredient innovations that will represent the
future of our food and, perhaps, enhance food security, help feed
the world’s growing food demands, and promote a sustainable
global food production.
High Protein Insects
How would you feel about consuming burgers, flour, and snack
bars made out of insects? Yes, insect-eating, also known
as entomophagy, represents the future of food. In fact, it is
already a common practice in Thailand, China, Brazil, Mexico,
and some African countries. For food security purposes, insect
farming is actually considered a sustainable way to provide an
ecologically viable food source to the world’s population.
Certain species of insects, typically crickets, grasshoppers, and
mealworms, are becoming the talk of the town in the field
of high-protein food products. The aim of this innovation is two-
fold:

1. Primarily tackle the war on malnutrition in under-developed

countries.
2. Significantly reduce the environmental impact of the meat-
heavy western diet.
NOTABLE INSECT FARMING INVESTORS:
European firms, such as the UK’s Future Positive Capital,
Netherlands’ Aqua-Spark, and France’s Bpifrance FPCI
Ecotechnologies, are the notable investors
in the insect farming industry.

THE BEST FUNDED STARTUPS:

The best funded startups are Dutch black soldier fly
startup Protix, South Africa’s AgriProtein, and France’s Ynsect.
ALLERGEN-FREE NUTS
A typical example of an allergen-free nut is the gluten-free tiger
nut. As showcased at the Ingredient Show 2018 in Birmingham,
UK, Ani de la Prida, co-founder of The Tiger Nut Company,
explained the functional benefits of tiger nuts, noting:

“Tipped to be the next gluten-free superfood, tiger nuts are high

in fiber and can be used as an additive-free, minimally processed
ingredient in gluten-free baking.”

The tiger nut, or Cyperus esculentus, a crop of the sedge family

or weed plant, is widespread in Southern Europe, Africa, and
Madagascar, as well as the Middle East and Indian
Subcontinent. Resembling sweet almond-like tubers, they are
well-known for their high nutritive value, especially high fiber
content, oleic acid, vitamins C and E, and minerals like
potassium and phosphorus. Importantly, tiger nuts are mainly
used for the production of milk, which is suitable for consumers
who are intolerant to gluten (celiac disease) and lactose.
This video highlights how this special nut can be used, such as
in your favorite smoothies.
PLANT-BASED MEAT
SUBSTITUTES
We are quickly realizing the impact meat production has on the
global ecosystem and biodiversity. Are we moving towards a
meat-free dinner plate? Well, the trend is increasing. The health-
conscious generation is asking for more plant-based products on
the market, with clean labeling. Some companies are
progressively making foods that taste just like meat. Examples
include:
 Beyond Meat: This Los Angeles-based company made the
first plant-based burger. Other products include plant-based
sausages, soy and pea protein-based chicken strips, and pea
protein-based beef crumble.
 Fry Family: This South Africa-based company, similar to
Beyond Meat, has over 15 different plant-based meat
substitutes.
 Impossible Foods: This California-based startup has done
the impossible and made a plant-based burger that actually
sizzles and bleeds like a meat burger, as demonstrated in
the video. The company’s Impossible
Burger recently became certified as Kosher.

All of these plant-based innovations will reduce the need to raise

and slaughter cattle and other livestock for human consumption.
This could go a long way towards reducing animal cruelty, as
well as tackling the issue of climate change. Moving towards
plant-based substitutes could result in 15 times less water
utilization, a reduction in methane gas emission, and saving our
beautiful rainforests from further destruction. However, we
should still consider the consumption of less processed foods
and more real cooking, with nutrient-dense foods, to prevent
nutritional deficiencies.

ALGAE
Algae farming could represent a potential game-changer in the
way we eat food. Abundantly produced in both marine and
freshwater environments, algae is seen as a solution for the
problem of food shortages. An agricultural practice that has
already begun in Asia, algae can be used to feed both humans
and animals and could become the world’s biggest crop
industry.
 Terramino Foods: This start-up, based in San Francisco,
developed a process to grow fungi that can be turned into a
‘salmon’ burger. It tastes, looks, and smells like the actual
fish. Kimberlie Le, Co-Founder and CEO of Terramino
Foods, said that it is actually the addition of algae and other
plant-based ingredients that make the burger taste similar to
salmon. With the growing problem of overfishing, as well
as the accumulation of pollutants such as mercury
and microplastics in fish, Terramino’s algae-based seafood
could potentially serve as a sustainable seafood
replacement.
LAB-GROWN MEAT
So, what’s in stock for meat lovers? In the hope to curb global
warming, while still providing meat for people who love their
meat products, scientists have come up with the idea of
producing synthetic meat grown in the lab. This scientific
innovative technology began as early as 2013 and involves the
culturing of ground beef from cow stem cells. Lab-grown meat,
also known as cultured or in-vitro meat, apparently looks, cooks,
smells, and tastes like ground beef. As published
by Independent, the producer says, “The products could be on
sale by the end of 2018.”
But what does that mean from a legal and regulatory
perspective? Conversations about this aspect have already begun
by various associations. For example, the United States
Cattlemen’s Association is arguing about the legal definition of
‘beef’ and ‘meat’. Similarly, in Australia, the Food Standards
Australia and New Zealand (FSANZ) Authority will ensure that
a public health and safety assessment is performed on each
different lab-grown meat product. Australians love their meat,
no question about that. Hence, Australian regulators want to
ascertain that the claims being made would not mislead their
consumers and breach consumer laws. They mentioned:

“As a ‘novel’ food, lab-grown meat triggers requirements

under our food standards codes.”
CONCLUSION
In conclusion, the urge to assure food security, prevent food
shortages and malnutrition, avoid food intolerances and
allergies, protect global biodiversity, advocate for clean food
production, and minimize animal cruelty, these types of
innovations will be driving the way we will be eating in the
decades to come. Algae, synthetically grown meat, plant-based
meat alternatives, edible insect burgers, and protein bars could
well be on the global menu. Importantly, it is yet to be seen what
sorts of regulations will be enforced in various countries
regarding the claims and supply of these advanced food
products.
BIBLIOGRAPHY
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