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Zárate Núñez Sofía
De La Cruz Luna Rodrigo
Heredia Avelino Daniel

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Experts say the realities of agriculture and economics will denitely convince all the world to become vegetarians or vegans.

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Experts aims to create artificial meat in the laboratory. Technicians remove muscle cells from the shoulder of a cow, and feed the cells with a nutrient mix in a Petri dish, and they grow into muscle tissue. From a few starter cells one can derive tens of tons of meat. The whole world could be fed with meat from muscle cells grown in a lab and surely be healthy.

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Animal agriculture is soaking up an enormous portion of our arable land, drinkable water, edible food and combustible fossil fuel resources. The livestock consumes more than 7 times as much grain as the population—enough grain to feed about 840 million people. And producing 1 kg of animal protein requires 100 times more water than 1 kg of grain protein, in part because we have to take the water used to grow the animals’ food into account.

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Another low-tech solution to the challenge of healthy eating is algae. They contain a lot of:

calcium

protein

iron

vitamins

minerals

fiber and antioxidants

Certainly more than any fruit or vegetable. They are going to be farmed in pools just like fish but they will be much cheaper and more abundant. They may be the ideal non-animal food source for sustainably feeding the world while minimizing environmental damage.

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3D printing may probably become key in making functional foods more widely available.
It might save cooking time and offer a tasty, easy-to-eat option for elderly people suffering from difficulty swallowing. Even NASA invested in researching 3d printing food in zero-gravity so astronauts can “cook” on those deep space missions.

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Nuestro próximo cocinero será una impresora en 3D

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Experts think in the third world, food is going to be bland, monotonous, and increasingly a mere necessity of survival. Developing countries will come to rely on compact food rations similar to NASA’s astronaut packets – nutritionally fortified energy bars, biscuits or dehydrated snacks – to help feed growing numbers of hungry people. They will be formulated to provide maximum nutrition and a feeling of satiety.

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Food science will undoubtedly formulate the best nutritional profile for each demographic group, as well as for each individual.
It will be more expensive, but it will also be customized to each one of us.

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Crops will surelybe made more resistant to pests and viruses. Functional foods, like their natural counterparts, will be designed to provide added value to health-conscious consumers. This will be done not only through biotechnology, but through diet trends that contribute to better health.

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One future food that’s sure to take some getting used to will be insects, like

Crickets

Grasshoppers

Mealworms

Jumiles

They provide as much nutritional value as ordinary meat and are a great source of protein.

They also cost less to raise than cattle, consume less water and do not have much of a carbon footprint.

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The challenge of improving the food of the future is inseparable from the issue of genetic engineering. With that help, it will be possible to develop strains of non-allergenic peanuts or flood-resistant rice.

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Gertzman, A. (2018). Forbes. Israel:http://medicalfuturist.com/the-future-of-food-the-food-of-the-future/,
https://www.forbes.com/sites/forbesinternational/2015/11/13/foods-of-the-future-what-will-we-be-eating/#3a723c8572c0, http://www.bbc.com/news/magazine-18813075
Flores, J. (2016). Gizmodo: 8 alimentos futuistas que se comeran en 30 años. https://gizmodo.com/eight-futuristic-foods-youll-be-eating-in-30-years-1790570240