{"id":428,"date":"2017-12-07T10:30:00","date_gmt":"2017-12-07T10:30:00","guid":{"rendered":"https:\/\/forbes.co.il\/e\/?p=428"},"modified":"2021-06-29T13:26:52","modified_gmt":"2021-06-29T13:26:52","slug":"a-taste-of-the-future","status":"publish","type":"post","link":"https:\/\/forbes.co.il\/e\/a-taste-of-the-future\/","title":{"rendered":"A Taste of the Future: What Will We Eat in 30 Years"},"content":{"rendered":"
\"\"<\/a>
Eating Pills For Breakfast<\/figcaption><\/figure>\n

 <\/p>\n

Three decades from now, will we still sit down to table with family and friends, enjoying all the same sights and smells \u2013 or should we expect something completely different? Will overpopulation and resource depletion force us to make drastic changes in our diet? Will veganism be the lifestyle of a dedicated minority or the obvious choice for an uncertain future?<\/p>\n

 <\/p>\n

Although there may be enough food to go around in the West, experts say the realities of agriculture and economics will convince more of us to become vegetarians or vegans. \u201cAs the price of raising livestock goes up, we\u2019ll eat less beef and more fish,\u201d says Professor Sheenan Harpaz<\/strong> of the Volcani Center in Beit Dagan<\/a>, Israel.<\/p>\n

 <\/p>\n

Harpaz predicts our reliance on genetic engineering will continue to increase as we strive to feed a growing, hungry world. Crops will be made more resistant to pests and viruses, he says, but food will look the same as it does today. Harpaz predicts a focus on function over form.<\/p>\n

 <\/p>\n

Eat What Our Food Eats<\/h3>\n

 <\/p>\n

\"\"<\/a>
Food will be expensive but customizable. Prof. Yoram Kapulnik<\/figcaption><\/figure>\n

\u201cFunctional foods,\u201d like their natural counterparts (think fish rich in in omega-3s), 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. For example, \u201cthere will be a focus on foods that animals eat \u2013 since that is a reflection of what we ultimately eat.\u201d<\/p>\n

 <\/p>\n

So in 2050, supermarket shelves will be stocked with functional foods. Instead of just a baby food section, we\u2019ll have products tailored to every segment of the population \u2013 foods optimized for women, men, and the elderly. Food science will formulate the best nutritional profile for each demographic group, as well as for each individual.<\/p>\n

 <\/p>\n

\u201cOnce we have a complete picture of the human genome, we\u2019ll know how to create food that better meets our needs,\u201d says Prof. Yoram Kapulnik<\/strong>, director of the Volcani Center. When parents make their children\u2019s school lunches in the morning, they\u2019ll use a nutritional database to help them figure out what\u2019s best for each child \u2013 factoring in everything from getting enough vitamins to dealing with digestive system issues.<\/p>\n

 <\/p>\n

\u201cFood will be more expensive,\u201d Kapulnik says, \u201cbut it will also be customized to each one of us.\u201d<\/p>\n

 <\/p>\n

Tasteless? We Prefer Non-Traditional
\n<\/strong><\/h3>\n

 <\/p>\n

The customized food of the future may come from natural sources, but given the limits of traditional production methods, 3D printing may become key in making functional foods more widely available. \u201cFood will look exactly the same, but it will be printed to personal specifications,\u201d predicts Kapulnik. We\u2019ll have custom-designed flavors and colors, and ingredients formulated according to doctor\u2019s orders or personal dietary needs.<\/p>\n

 <\/p>\n

Personalized 3D printed food in your choice of color sounds great, but it\u2019s likely to remain a luxury affordable only to small segments of the world\u2019s population. In the third world, food will be bland, monotonous, and increasingly a mere necessity of survival. The experts think developing countries will come to rely on some type of compact food rations similar to NASA\u2019s famous astronaut packets \u2013 nutritionally fortified energy bars, biscuits or dehydrated snacks \u2013 to help feed growing numbers of hungry people. These items may not be very appetizing, but they will be functional \u2013 formulated to provide maximum nutrition and a feeling of satiety.<\/p>\n

 <\/p>\n

Kapulnik predicts that developed countries, too, may come to rely on food concentrates to meet some of their needs. When the time comes, if people are still eating traditional sit-down meals, 3D printers will help meet the demand for culinary variety and novelty. Otherwise, good old energy bars will do the job.<\/p>\n

 <\/p>\n

The Insect Option: Functional Food
\n<\/strong><\/h3>\n

 <\/p>\n

Food experts are all but certain that we\u2019ll soon be forced to find substitutes for our limited sources of animal protein. The solution, it turns out, is right under our noses and is already a familiar staple in parts of the developing world: bugs.<\/p>\n

 <\/p>\n

\u201cIs eating grasshoppers more disgusting than eating a cow?\u201d asks Dr. Nitza Kardish<\/strong>, CEO of Trendlines Agtech. \u201cAfter all, we don\u2019t think of a cow when we eat a steak, and we don\u2019t see a chicken when we eat schnitzel<\/em> \u2013 it\u2019s just a matter of perception.\u201d<\/p>\n

 <\/p>\n

People in Africa and the Far East may be used to eating all kinds of bugs whole, but Westerners may be easier to sell on processed insect powders that can be used to make passable substitutes for traditional items: steak, burgers, mashed potatoes \u2013 the possibilities are endless.<\/p>\n

 <\/p>\n

Industrial-scale bug farming is not yet a reality, but some Israeli companies have recently started to produce insect-based foods commercially. Can\u2019t wait? Not to worry \u2013 frozen grasshopper schnitzels are on the way.<\/p>\n

 <\/p>\n

Some say the answer is even simpler \u2013 we don\u2019t really need meat substitutes from a nutritional point of view. \u201cThere are plant-based foods that provide protein and iron, and there\u2019s no such thing as getting too little cholesterol or saturated fat,\u201d says Hila Keren<\/strong> of Anonymous for Animal Rights. Keren says it\u2019s easy to find tasty alternatives without resorting to high-tech solutions. \u201cAll the big caf\u00e9 chains serve vegan omelets. Bakeries make vegan pies, cakes and cookies. Even steakhouses serve vegan burgers, and of course there are thousands of recipes online,\u201d she adds.<\/p>\n

 <\/p>\n

The Algae Alternative\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/h3>\n

 <\/p>\n

It may sound gross to most of us, but insects are known to be highly nutritious. More than just a smart alternative to traditional protein sources, bugs can be used for nutritional fortification. As Dr. Harpaz reminds us, health will be the priority when it comes to the food of the future, and it should also be the focus for research aimed at developing new strains.<\/p>\n

 <\/p>\n

So it seems that our diet in 2050 will include more superfoods \u2013 foods with much healthier nutritional profiles than those that make up the typical Western diet. Kale is one example already familiar to many of us: the dark green super-cabbage is rich in fiber, vitamins, minerals and anti-cancer compounds. While marketers may try to take advantage of the \u201csuperfood\u201d label to sell their products, true superfoods like kale and its relatives will be the superstars of the health-savvy dinner table for years to come.<\/p>\n

 <\/p>\n

Another low-tech solution to the challenge of healthy eating is algae. Algae contain more calcium, protein, iron, vitamins, minerals, fiber and antioxidants than any known fruit or vegetable. The aquatic plants can be farmed in pools just like fish but are much cheaper and more abundant. Algae may be the ideal non-animal food source for sustainably feeding the world while minimizing environmental damage.<\/p>\n

 <\/p>\n

How are we planning for an international water shortage<\/a>?<\/p>\n

 <\/p>\n

\"\"<\/a>
Engineered foods. Blue Spaghetti<\/figcaption><\/figure>\n

 <\/p>\n

A Helping Hand<\/strong><\/h3>\n

The challenge of improving the food of the future is inseparable from the issue of genetic engineering. With the help of genetic engineering, it will be possible to develop strains of non-allergenic peanuts or flood-resistant rice. Professor Danny Chamovitz<\/strong>, dean of the life sciences department at Tel Aviv University and a prominent proponent of genetic engineering, believes it\u2019s important to emphasize that it poses no health or environmental hazards.<\/p>\n

 <\/p>\n

\u201cIt\u2019s just transferring a gene from one place to another \u2013 like in cross-breeding,\u201d he says. \u201cIn 20 years of engineered strains all over the world there have been no cases of death or illness.\u201d According to Chamovitz, the fear of genetic engineering is holding back research. Resistance from organizations like Greenpeace, he says, does the world a disservice, and in many cases prevents life-saving and life-improving research.<\/p>\n

 <\/p>\n

Greenpeace members assert the opposite: that many substances we have been using for years are harmful, even if the damage they cause has not yet been proven. The organization believes that in a world grappling with ever-worsening climate change, we cannot afford to put all our eggs in one basket, so to speak. \u201cMaintaining diversified agriculture is an insurance policy for future food security,\u201d according to Greenpeace, and \u201ca takeover of the world\u2018s food resources by a small number of strains will do more harm than good. The agricultural conglomerates promoting genetically engineering are cynically exploiting world hunger and manipulating the guilty feelings of Westerners to sell their products.\u201d<\/p>\n

 <\/p>\n

Professor Nir Ohad<\/strong>, director of the Manna Center Program for Food Safety and Security at Tel Aviv University is convinced that \u201ca lot more effort is needed just to maintain the status quo.\u201d With all the complicated issues that stand between us and our daily bread, Ohad says, the question we should really be asking is not what sort of food we will be putting on our plates, but how it will get there.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

What are we going to eat once all the food on the planet runs out? Experts say the diet of 2050 will probably include less meat and more bugs. The good news: NASA-inspired superfood bars, 3D printed custom-designed menus and plenty of kale. Bon Appetit <\/p>\n","protected":false},"author":14,"featured_media":430,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[63,60,90,59,64,61,62,36],"class_list":["post-428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","tag-agtech","tag-food","tag-functional-food","tag-future","tag-greenpeace","tag-human-genome","tag-protein","tag-science"],"yoast_head":"\nA Taste of the Future: What Will We Eat in 30 Years - Forbes Israel<\/title>\n<meta name=\"description\" content=\"What are we going to eat once all the food on the planet runs out? 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