THE FUTURE OF FOOD
With the world’s population projected to reach 10 billion by 2050, it’s getting harder and harder for current agricultural systems to meet growing food demands without exacerbating environmental degradation.
Widespread urbanisation and the global shift towards industrial and service-based economies have also led to shrinking resources for agriculture and traditional farming. Our food supply chains are also becoming more and more vulnerable to disruptions from climate change, geopolitical conflicts and epidemic outbreaks.
The fact is we have no longer have any choice but to explore alternative food sources.
Future foods, like algae, insects, and cultured meat, offer scalable solutions that are resource-efficient and nutritionally robust. They can be produced locally, reducing reliance on external factors such as weather conditions, land availability and suitability, and long-distance transportation.
By diversifying our food sources, we can mitigate risks associated with monoculture dependence, crop diseases, and market fluctuations.
Environmental considerations aside, it’s also crucial for us consumers to rethink our current eating habits. The overconsumption of red and processed meats is linked to chronic diseases such as heart disease, cancer, and obesity.
Future foods, particularly plant-based proteins, offer healthier alternatives without compromising taste or nutrition.
Studies indicate that while plant-based foods often perform well in sensory tests, consumer acceptance varies by product type.
For instance, in their Taste of the Industry 2024 report, US-based research firm NECTAR found that in a blind taste test involving over 1,000 participants, plant-based nuggets significantly outperform their animal-based counterparts. While other products like plant-based burgers receive more mixed feedback, they’re fast catching up in winning over consumers’ tastes.
Future foods are typically nutrient-dense or designed to be nutrient-dense, making them excellent for combating malnutrition and dietary deficiencies, particularly in areas with limited access to traditional food sources. For example, crickets contain about 60 to 70 per cent protein – comparable to or even higher than meat sources like beef or chicken, but with a much smaller environmental footprint.
Most insects are rich in essential nutrients such as amino acids, vitamin B12, iron, zinc, omega-3 and omega-6 fatty acids, making them a valuable addition or even substitution in any diet.
We rely heavily on traditional meats and vegetables because they’ve always gotten the job done, but just because we’re used to them doesn’t mean they’re the only or best way to fulfil our nutritional needs and objectives.
