The Futuristic Chef’s Special

As reported by the BBC.

Due rising food prices, the growing population, and environmental concerns it is predicted that our food sources and therefore diets will be changing the in next 20 years. The biggest change will be our protein sources. Meat will skyrocket in price causing the developed world to no longer rely on meat as a staple in every meal.

What do you think about these new food sources? I think the Algae is the most appealing, and am very skeptical about sonic enhanced food.

Here are the ‘up-and-coming’ food sources:


“It’s a win-win situation. Insects provide as much nutritional value as ordinary meat and are a great source of protein, according to researchers at Wageningen University in the Netherlands. They also cost less to raise than cattle, consume less water and do not have much of a carbon footprint. Plus, there are an estimated 1,400 species that are edible to man.”

Sonic Enhanced Food

“It’s well documented how the appearance of food and its smell influence what we eat, but the effect sound has on taste is an expanding area of research. A recent study by scientists at Oxford University found certain tones could make things taste sweeter or more bitter.”

Lab Grown Meat

“A recent study by Oxford University found growing meat in a lab rather than slaughtering animals would significantly reduce greenhouse gases, along with energy and water use. Production also requires a fraction of the land needed to raise cattle. In addition it could be customised to cut the fat content and add nutrients.”

“Dutch scientists…hope to create the world’s first test tube burger by the end of the year.”


“It can feed humans and animals and can be grown in the ocean, a big bonus with land and fresh water in increasingly short supply, say researchers. Many scientists also say the biofuel derived from algae could help reduce the need for fossil fuels. Some in the sustainable food industry predict algae farming could become the world’s biggest cropping industry. It has long been a staple in Asia and countries including Japan have huge farms.”

“Like insects, it could be worked into our diet without us really knowing. Scientists at Sheffield Hallam University used seaweed granules to replace salt in bread and processed foods.”


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