A food ‘futurologist’ has predicted what we are set to chow down on in the coming decades – from 3D printed meals to rather quirky ingredients.
Dr Morgaine Gaye teamed up with climate scientist Dr Joseph Poore to predict what we could be eating by the year 2050.
The research has found that we will be eating 3D printed food, developed from scraps.
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This includes noodles, pasta, meatballs and even soups, as reported by What’s The Jam.
As well as this, the ingredients in our meals will be getting more and more unique.
The duo predict that dandelion, kelp, sorghum, squash seeds and teff are just some of the key ingredients that could make way into our dinners.
As well as “kiwicha” and “kañihua”, relatives of quinoa.
The research has also found that some clothing could be used to grow foods, as a way to reduce, reuse and recycle.
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Currently, there is a concern amongst British people about what future mealtimes could look like with the changing climate.
Research shows that over half (57%), say they are worried about a sustainable future of food, and 37% believe that the foods we’ll be eating will be bland with bad taste.
But the scientists say they are happy with what they’ve found, teaming up with HelloFresh to suggest some futuristic dishes.
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That includes Nordic tempeh buckwheat-sorghum ramen with crunchy mushrooms – made with squash seeds and re-grown spring onion.
Another option is a” no waste” mushroom ‘meatball’ sorghum bowl with salsa – made with a 3D printer.
The experts also suggest a kelp noodle stir-fry dish with vegan ‘chicken’ made with cacti and kelp.
Carrot top ‘pesto’ pasta with aubergine and chickpeas, made with soybeans, could also be on the menu.
As well as savoury teff galette with dandelion salad, made with freeze-dried blue cheese.
In 25 years’ time, our experts predict that we’ll also see a rise in communal eating, the end of the weekly shop, the rise of urban agriculture, and foods absorbing greenhouse gases, not emitting them.
They also believe we’ll have clothing that can grow food.
Dr Morgaine Gaye said, “We can expect numerous changes in the way we live and eat in the future.
“Despite all the changes in how and what we eat, the experience of cooking and eating together will remain an important way to connect with our senses, our friends and family, and the natural world.
“AI will not be able to replace the joy of a home-cooked meal with the people we love.”
Dr Joseph Poore added, “Our diets will probably look different in 2050, but perhaps not in the way that people might think.
“Climate change will mean that a broader range of drought and heat-resistant crops will need to be cultivated, some of which our ancestors would have grown.
“We’ll also need to eat a diet lower in animal products to avert severe global warming; these foods will be good for our health and the planet.”
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