Alternative methods of food production — from processing algae to printing food on 3D printers — are actively developing all over the world. We studied what new dishes the market offers today.
Next generation protein
Traditional sources of protein, primarily livestock, are becoming increasingly unsustainable from an ecological and economic standpoint. 77% of all agricultural land is occupied by pastures, farms, and land used to grow food for animals. That’s 38.5% of all inhabited land—the same amount if you add up North and South America. Yet livestock produces only 18% of the world’s calories and 37% of its protein.
In addition, 31% of greenhouse gases are emitted by livestock and fish farms. This is mainly methane, which animals produce during digestion. This figure also includes emissions from the use of fuel by fishing vessels and equipment that service pastures and fish farms.
Therefore, scientists are looking for alternative sources that can provide humanity with the necessary amount of protein with minimal impact on the environment.
Insects
Insects contain up to 65% protein, are rich in vitamins, minerals and amino acids necessary for humans. At the same time, their cultivation requires several times fewer resources than livestock farming. For example, according to AgroEcoMission estimates, about 15 thousand liters of water are required to produce 1 kg of beef , and only 2 liters for 1 kg of crickets , writes the City Farmer portal.
Insects grow and reproduce quickly, making them cost-effective to raise. Crickets convert feed into edible mass approximately twice as efficiently as chickens, four times more efficiently than pigs, and more than 12 times more efficiently than cattle. They also produce significantly fewer emissions that contribute to global warming: crickets reach maturity in 6–8 weeks, while it takes a cow about 18 months to grow to the age suitable for slaughter.
What can you try?
Cricket bars : A nutritious snack, rich in protein and fiber. Manufacturers experiment with different flavors, adding nuts, dried fruits, chocolate and spices. The main brands are EXO , Chapul , BugFoundation .
Cricket flour : Used as an additive to bread, pasta, baked goods and other products to increase their nutritional value and improve the protein component; it can also be used to make full-fledged baked goods. This is, for example, Cricket Flour.
Whole fried insects : Popular in some Asian, African and South American countries as street food .
Snacks from larvae : Black soldier fly larvae are processed into crispy chips with different flavors.
Food additives : Insects are also added to minced meat for cutlets, sauces, chips and even ice cream.
Lab meat
Lab-grown meat (also known as cell-grown or cultured meat) is a revolutionary technology that allows meat to be produced without the need to grow and kill animals. Scientists extract stem cells from the tissue of a real animal. Researchers then place them in a lab environment where the cells regenerate (restore) and muscle tissue begins to grow. It takes about a month to produce enough meat for a hamburger patty. The technology also allows seafood and milk to be grown. On average, 1 kg of cell-grown meat produces up to 0.08 kg of methane, while 1 kg of meat from a conventional farm produces up to 1.2 kg of methane.
Current production volumes of such products represent less than 0.1% of the global protein market, according to consulting firm McKinsey, and the industry is still working through technological challenges to achieve price competitiveness with conventional meat.
The main advantages of cultured meat are its environmental friendliness: production requires significantly less land, water and energy than traditional livestock farming, which reduces the negative impact on the global climate. In addition, there is an ethical factor (animal suffering is excluded from the production chain) and safety – production in controlled conditions minimizes the risk of meat contamination with pathogens and reduces the use of antibiotics.
What can you try?
Chicken : There are companies producing chicken nuggets, fillets, and patties from cultured cells, such as Eat Just . They have already started limited sales in Singapore and the US, but the scale of production is still small.
Beef : Cultured beef is still expensive to produce, but scientists at companies like Mosa Meat and Believer Meats are working hard to reduce costs and improve the taste of the product. For now, production is limited to small batches, mostly for testing and marketing purposes.
Fish : Farmed fish, including tuna and salmon, are also under development by BlueNalu , Wildtype , and could help address overfishing and depletion of ocean stocks.
Jellyfish
Jellyfish are ocean dwellers whose numbers have increased dramatically in recent years due to climate change and overfishing. Using jellyfish in cooking could be one way to combat their “overpopulation” while providing humans with an additional food source.
Jellyfish contain protein, collagen, minerals and other useful substances. They are low in calories and have virtually no fat.
What can you try?
Jelly : This is one of the most popular jellyfish products . Jellyfish are specially processed to remove the stinging cells, then boiled and flavorings and spices are added. The result is a product with a jelly-like texture and a neutral taste. It can already be found in Asian cuisine, especially in China and Japan.
Pickled jellyfish : They are marinated in vinegar, soy sauce and spices, which gives them a crispy texture and a sweet and sour taste.
Chips : Jellyfish can also be used to make low-calorie, high-protein chips.
Protein from mushrooms and molds
Mycoprotein is a protein obtained from the mycelium of filamentous fungi, most often Fusarium venenatum. The mycelium is grown in special bioreactors on a nutrient medium, then collected, purified and processed into food products.
Mycoprotein is used to produce meat substitutes (minced meat, cutlets, nuggets), bacon, sausages, dairy products (yogurts, cheeses), and also as an additive to bread, baked goods and other products to increase their nutritional value.
What can you try?
Meat substitutes: Quorn is the most well-known brand of mycoprotein products. The company offers a wide range of meat substitutes, including mince, patties, nuggets, fillets and bacon.
Mycoprotein yogurts and cheeses: Some companies are developing mycoprotein-based dairy products that are suitable for vegans and people with lactose intolerance.
Mycoprotein Supplements : Mycoprotein is also used as an additive to protein bars, shakes and other products to increase their nutritional value.
Plant-based alternatives
In addition to new protein sources, the future of the food industry also lies in the expansion of plant-based foods. Unusual crops that are more resilient to climate change and rich in nutrients are beginning to enter the human diet. These foods have previously been rarely used on a global scale due to geographical limitations in their cultivation, lack of awareness, and competition with traditional crops.
False banana (enseta)
Enseta is a plant native to Ethiopia. It resembles a banana in appearance, but its fruit is not suitable for human consumption. The edible part is the starchy stem and rhizome, which are rich in carbohydrates. Enseta can survive drought conditions, making it a valuable crop in the face of climate change. In addition, just one tree can provide food for a family of 5-6 people for a year.
Enseta is rich in carbohydrates, contains a small amount of protein, as well as calcium, iron and other minerals. Its cultivation does not require large expenses, and the yield is quite high. One plant can produce up to 40 kg of edible starchy substance, and the life cycle lasts from four to seven years, which makes enseta an economically profitable crop in regions with limited resources.
The most common way to eat ensetu is to grind the starchy stem and rhizome into flour and then bake it into cakes or porridge.
Marula Nuts and Seeds
Marula (or sclerocaria) is an African tree whose nuts and seeds contain up to 30% protein, are rich in healthy fats (omega-6 and omega-9 fatty acids), vitamin C, antioxidants and minerals such as magnesium, potassium and phosphorus.
What can you try?
Oil: Marula seeds produce oil that is used in cooking, cosmetology and medicine. It has a pleasant nutty taste and is rich in antioxidants.
Nuts: Can be eaten raw or roasted, added to salads, baked goods and other dishes.
Flour from seeds: Used for making bread, flatbreads and other products.
Drinks: Juices and liqueurs are made from the pulp of the fruit.
Seaweed
Algae grow quickly and do not require fertile soil or fresh water, making them an ideal product for the future. Many of them are rich in vitamins (A, C, E, B12), minerals (iodine, iron, calcium), antioxidants and omega-3 fatty acids.
What can you try?
Spirulina: A blue-green algae rich in protein, vitamins and minerals. It is added to smoothies, juices, protein bars and other products.
Chlorella: It is most often used as a food additive and for the production of green smoothies.
Agar-agar: Vegetable gelatin obtained from red algae. It is used as a thickener in desserts, jellies, marmalade and other products.
Seaweed salads: Seaweeds such as kelp, wakame and nori are used to make salads, soups and other dishes.
Innovation as it is
The future of nutrition is not only new protein sources and unusual crops, but also revolutionary technologies that will allow us to create new products with desired properties and tastes.
Dairy products from the air
Special bacteria feed on carbon dioxide and other elements (hydrogen, oxygen) and produce protein, which is then processed into dairy products. The most popular product belongs to the Finnish company Solar Foods. Its researchers have developed a technology for producing Solein protein from carbon dioxide. It can be used to produce milk, yogurt, cheese and other products.
Coffee without beans
Synthetic coffee is a drink that imitates the taste and aroma of coffee without coffee beans. The drink can be produced without caffeine. But for an invigorating effect, caffeine obtained from tea leaves is added. It is produced by mixing various plant extracts, flavors, antioxidants and other ingredients.
Scientists are trying to recreate the complex chemical composition of coffee to achieve maximum similarity to the original. This is done because coffee production is associated with a number of environmental problems, such as deforestation, the use of pesticides and high water consumption. Synthetic coffee will help reduce the negative impact on the environment. One of the most popular products is being developed by Atomo Coffee .
3D printers for food
3D food printing is a technology that allows you to create products with a given shape, texture, taste, and nutritional value. 3D printers can be used to prepare both simple and complex dishes, as well as to create individual diets.
A 3D food printer uses special cartridges containing various food ingredients in the form of pastes, powders or gels. Following a given program, the device applies ingredients layer by layer, creating a three-dimensional dish. The technology allows for precise control over the composition and caloric content of food, as well as creating dishes with a given texture and taste.
What can you try?
Pizza to order: A 3D printer allows you to print a pizza according to your individual preferences: choose the thickness of the dough, the amount and type of sauce, cheese and toppings. You can create a pizza for vegetarians, people with allergies to certain products or just for those who want to try something new.
Individual bars: For athletes or people on a diet, bars can be printed containing the optimal amount of proteins, carbohydrates, fats, vitamins and minerals. The composition can be selected taking into account individual needs.
Baby food: For children with digestive problems, you can print purees or cereals with a given texture and consistency. This allows you to provide the child with the necessary nutrients, taking into account his characteristics.