Food production will have to increase by 70 percent to meet the needs of the entire population, which is estimated at 10 billion people in 2050 according to the United Nations.
Undoubtedly a challenge for scientists and the food industry, who work actively in the search for solutions that are sustainable and efficient, reports the Scientific News Agency.
Food of the future
Due to its low cost of production and the environmental benefits it entails, since it uses less water than conventional livestock, insects represent a viable option in many countries.
The consumption of insects as an alternative source of protein represents an option with reduced risk of transmission of zoonotic diseases.
The consumption of insects is not new, since it is a common practice in various regions of Asia, Africa and Latin America, “supplementing the diet of approximately 2 billion people”, quotes the news agency.
The cultivation of microalgae is another option that is considered a source of nutrients and proteins of high nutritional value. “Microalgae contain lipids, proteins and carbohydrates in high amounts, and are being considered as a promising alternative,” says the UNQ agency.
Algae are used as food supplements, however, the food industry focuses its attention on the potential of the sea, which represents two thirds of the earth’s surface, for the creation of new food products.
The United States recently approved lab meat for two California companies. This option focuses on awareness of sustainability, animal welfare and health.
A proposal that revolutionizes the food industry that “involves the extraction of cells from a living animal, followed by the selection of stem cells, which are then cultivated in a fetal serum medium.”
Despite the controversy over this new form of protein, “this approach proved to be a promising way to obtain real meat, without the need to raise or slaughter animals.”
Lab meat is promising with a wide range of products from hamburgers, sausages and cuts of meat that are virtually the same as conventional animals.
3D printed food is another of the food industry’s aspirations for the future, with an emphasis on being more respectful of the environment, sustainability and technology.
“3D food printing opens up new possibilities in the world of personalized nutrition and the creation of healthy foods based on individual needs,” the publication explains.
This technology makes it possible to design and manufacture foods with a specific nutritional content that could be of great benefit to groups with special requirements such as athletes, pregnant women, and people with certain medical conditions.
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