Future food technology
Innovation in the food and agriculture sector may include, for example, new types for raw material processing technology, packaging of products, and new food additives. Applying new solutions may reduce or prevent adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as the food may taste better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. Also, crops may be improved in terms of reduced exposure to diseases and resistance to changing weather conditions.
New food technologies can also offer solutions to malnutrition. According to the WHO (World Health Organization) approximately 30% of the global population is malnourished. It is suggested that by 2020 the whole European Union will consume less food than China and India together.
Harvard University professor David Edwards has invented a device called 'Le Whiff'. It helps to spray chocolate. Later this device was developed and on American market it appeared as 'Le Whaf'. Ten minutes of usage of such device provides 200 calories.
Food can be created with a 3D printing. In 2013 NASA declared that they are developing the type of food that can be printed. The main goal of the agency was to ensure that astronauts could print out food, instead of consuming it out of tubes. The conference SXSW demonstrated the first printed pizza.
Proteins created from insects
Morgaine Gaye a futurologist with specialization on food is confident that insects can easily replace cattle. She points out to the fact that around two billion of people regularly consume around two thousand types of insects and do well. Insects are rich with proteins and minerals, contain less fat than usual meat and reproduce quickly. Raise cattle is more difficult than insects. Moreover, raising insects does not harm environment as much as it harmed by cattle. It is also noted that fly larvae has a big potential.
- M. Klimczuk-Kochańska, A. Klimczuk, Innovation in Food and Agriculture, [in:] P.B. Thompson, D.M. Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics, Second Edition, Springer, Dordrecht 2018, pp. 1-7, https://doi.org/10.1007/978-94-007-6167-4_628-1.
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