Today, the overpopulation of the planet and the lack of food for all are forcing humanity to look for new ways to solve the problem of nutrition. It turns out that already today people are ready to create such food.
In the summer of 2013, the world's first artificial meat hamburger was presented in London. True, although that experience turned out to be remarkable, it has not yet become successful and massive.
Culinary critics noted that despite the presence of real beef flavor, the meat still lacks juiciness. Let us tell you what other attempts were made in this field.
Artificial cutlet. And let's start the story with the very same cutlet, created on the basis of stem cells. To implement such a project and the appearance of the first artificial hamburger, it took five years and an amount of 375 thousand dollars. At the same time, most of the funding (330 thousand) was carried out by Sergey Brin, co-founder of Google. To create artificial minced meat, a whole group of scientists from the Dutch University of Maastricht, led by Professor Mark Prost, was called in. Small pieces of muscle tissue were grown from myoblasts. These stem cells are present in muscle tissue even in adult animals. Scientists have calculated that growing artificially meat weighing 141 grams will require 20 thousand myoblasts. As already mentioned, the tasters confirmed the natural structure of the artificial cutlets. But this product did not contain any tendons or body fat. It should be noted that the main task of such artificial minced meat is to combat a possible food crisis. And this product is already able to solve such a problem. Scientists believe that with the development of this technology, synthetic meat may appear on the mass market in 10-20 years.
Printed food. 3D printing technologies are gradually becoming so widespread. Some researchers even decided to print a food product. A prototype of a special printer for solving such a problem was created in 2011 by scientists from the English University of Exter. And since April 2012, a chocolate printer is available for purchase on the Choc Edge website for $ 4,424. The creators of this setup say the home chocolate factory works in a similar way to a regular printer. The user sets the shape he needs, for example, a giraffe. And then the printer will gradually, layer by layer, begin to pour out a bulk copy. The owner of such a machine only needs to have time to fill the printer with raw materials - chocolate. And in America they launched an even more interesting project for printing meat. The technology was developed by Modern Meadow. The initial material is animal cells - muscles, fats and others, which are shared by the donor animal, as well as a nutrient medium consisting of sugar, salts, vitamins, minerals and amino acids. As a result of mixing, a jelly-like tissue is obtained, which, with the help of electrical stimulation, receives a texture similar to muscles. Already in 2013, the first sample of such artificial food should appear. The project seemed so interesting that a large investor has already appeared - co-founder of the Paypal payment system, Peter Thiel. He gave 350 thousand dollars for the development of the project.
Flies flavored with fried potatoes. One of the most recent trends in the food industry is the consumption of protein-rich insects. It remains only to give them the desired, digestible look. German industrial designer Katharina Unger has created a special insect farm that allows you to create a protein supplement right at home. The Farm 432 needs to be filled with insect larvae such as flies. There they enter a special sleeve, where they grow to the state of adults. The flies then move to a large compartment where they lay their young. Already these creatures will fly up the pipe, either falling into the compartment for repeating reproduction, or into a special cup for cooking. There is even a video showing the fly production process. The designer said that her installation made it possible to get 2.4 kilograms of flies from a gram of larvae in 18 days. The brave Katarina Unger dared to try the grown food herself. According to the German woman, the larvae taste like fried potatoes. The value of such an installation is at least in the fact that each fly larva is 42% protein, this food contains a lot of calcium and amino acids. This invention became known in June 2013, but there is still no talk of an industrial scale. Maybe people are just not ready to feed on flies?
Vegetarian chicken. In our meat-based world, vegetarians sometimes struggle to find delicious and varied foods. American firm Beyond Meat has solved the problem of replacing chicken meat. The development was carried out for 7 years, and in 2012 a new product was introduced to the market. Fake Chicken is created with a blend of soy, flour, legume proteins and protein fibers. The new product was tested by Twitter co-founder Biz Stone. He stated that such chicken really resembles natural chicken in its taste. If a synthetic product were served to a vegetarian in a restaurant, then it would be just right to resent the presence of meat in the dish. Together with his business partner Evan Williams, Stone even financed the development of such a project. At first, vegetarian chicken was only available in Northern California, but today shipments have grown significantly. This food of the future is already available in Brazil and Colombia.
Replacement for eggs. Young businessman Josh Tetrick launched Hampon Creek Foods in 2012. This company aims to develop an artificial replacement for such a popular product as bird eggs. With the participation of biochemist Johan Booth, the first result was obtained - a yellow powder from mysterious plants. Beyond Eggs is suggested to be added to the dough instead of eggs. The website states that the target audience of the company is large food manufacturers who use eggs or egg powder in bulk quantities. And the proposed substance can be used when baking pasta, muffins and kneading mayonnaise. True, it is not yet completely clear why the natural product should be replaced with a mysterious powder. The author of the idea himself claims that the industrial production of eggs has a bad effect on the environment, and you cannot call the treatment of chickens humane. It is not yet clear how much egg powder will cost, but its makers promise to make it cheap.
Long storage bread. Who among us has not faced the need to throw away stale and moldy bread? In 2012, Texas-based Microzap introduced groundbreaking microwave ovens. According to the creators, such a machine can create bread that will be protected from mold for 2 months. A special technology was developed by scientists at the Texas Tech University. In order for the bread to live longer, it is immersed for 10 seconds in a complex microwave oven, which is tuned to radiation of the desired frequency. This kills mold spores. The inventors assure that their technology will help not only those who bake bread. Indeed, in such a device you can process vegetables, fruits and even baked poultry.
Wine and nanotechnology. Nanotechnology has already entered the food industry. The Dutch design studio Next Nature specializes in adapting future technologies to the food industry. This is how a new, dynamic wine appeared. A change in the temperature of the environment leads to a change in the taste, smell and even color of the drink. Nano Wine contains molecular compounds with different properties and aromas, which is activated precisely when heated. If nano-wine is not exposed to microwave radiation, then it looks like a merlot with fruity notes. And the graph of the change in the drink when heated is attached directly to the wine. The vertical axis represents the power in watts and the strength of the aroma, while the horizontal axis represents the taste and time in seconds. The grape variety appears to be scattered in the field between the axes. For example, to get a tart and soft cabernet, you need to heat the wine in the microwave for a minute at a radiation power of 900 watts. Such a memo will be attached to each bottle, if, nevertheless, so many many-sided wine will be on the market. In the meantime, the creators of such a product are simply studying the interest of potential buyers. And the launch of sales is a matter of the future, it is not clear how close it is.
Edible packaging. Most food today comes with packaging. And the more food we consume, the more waste in the form of film, paper, and plastic remains. This idea is intended to solve such a problem. Harvard professor David Edwards created a special form of packaging called WikiCell. It consists of calcium, ground nuts and a sticky substance produced by algae. This mixture is used to prepare a hard spherical shell. You can pour juices, ice cream, yoghurts or even soups inside it. And you cannot buy such edible packaging separately. By the end of 2013, two products will go on sale at once, which can be eaten completely - Frozen Yogurt Grapes yogurt and GoYum Ice Cream Grapes ice cream.
Algae cookies. In 2003, The Solazyme company established itself as the creator of algae-based biofuels. But in this business, the manufacturer turned out to have many competitors. The company had to expand the list of products created from algae. Thus new flour was obtained. The pale yellow powder can be used to make ice cream, chocolate or biscuits. It should be noted that there is nothing surprising in the use of algae in food. For example, in Japanese cuisine, it is a common addition to many dishes. The innovation of the Americans lies in the fact that the taste of their additive is not noticed in the traditional European food. So you can get much tastier and less nutritious meals. The same ice cream is twice less high-calorie. And although the technology has not yet found widespread use, the authors of the idea hope to find their own investor.
Daily ration in one drink. This drink is trying to bring to the market a young programmer from Atlanta Rob Rinehart. The uniqueness of the nutritional formula is that it contains all the trace elements necessary for human life. The author of the project, using the Kickstarter service, decided to raise money to start production in 2013. This site allows you to collect the required amount with the help of donations. Obviously, Rinehart managed to raise the necessary funds, in any case, this is what the successful status of the project on the Kickstarter website reports. The startup author told Vice magazine that such a drink will save people a lot of time. Rinehart himself was tired of preparing his own food, deciding to go the simple way and create a universal product. It contains minerals, vitamins, useful trace elements, fats and carbohydrates. The creator of the drink of the future tried to make room for everything that the human body needs in one glass. Rinehart claims that he himself ate the drink he invented for several months, but the taste did not get bored. The product resembles yogurt, only without sweet additives. The monthly diet of a person will cost in this form only $ 100. The author and main tester of the idea is currently undergoing medical research. From the blog posts, the product really works. Rinehart plans to launch the new product in the US and Canada at the end of 2013, and in Europe, the miracle drink should appear in March 2014.
Elite molecular cuisine. While most food inventors of the future think about satiety, practicality and price, French chef Pierre Gagnier is guided by other motives. He seeks to slightly modify cooking in accordance with his own vision. The results of his activities indicate success in this matter. In 2008, the chef, together with chemist Hervé Tisz, one of the founders of the molecular cuisine, created a new dish that consists entirely of artificial ingredients. The difference between molecular cuisine and traditional cuisine lies in the use of new technologies. For example, chefs use high-tech refrigeration, mix insoluble substances, and literally do chemical experiments in the kitchen. This is how very unusual dishes are obtained. Regular pasta can taste like strawberry. It should be noted, however, that in chemical gastronomy, more common products are used, such as whole berries. Ganier's synthetic dish is a jelly ball molded from citric and ascorbic acid, with the addition of glucose, maltinol. The taste of this dish turned out to be apple-lemon. The eminent chef managed to instill an interest in this kind of products in his students at the Le Cordon Bleu culinary school. Together with his followers in 2011, Gagnier was able to present a Note a Note lunch, which generally consisted entirely of synthetic food.