Today, the overpopulation of the planet and the lack of food for all make humanity look for new ways to solve the problem of nutrition. From science fiction novels, we know that in the future food will not be the same as now. Writers prepare us for the idea that there are we will be extremely useful food created artificially. It turns out that today people are ready to create such food.
In the summer of 2013, the world’s first hamburger with artificial meat was introduced in London. The cutlet was created with artificial minced meat, which in fact was grown in a laboratory based on stem cow cells. True, that experience, although it turned out to be remarkable, successful and massive has not yet become.
Culinary critics noted that despite the presence of real beef taste, the meat still lacks succulence. It is interesting that this is not the first attempt to create high-tech food of the future. Tell you what other attempts have been made in this field.
And start the story just from the very cutlet, created based on stem cells. To implement such a project and the appearance of the first artificial hamburger it took five years and the amount of 375 thousand dollars. At the same time, Sergey Brin, the co-founder of Google, made most of the financing (330 thousand). To create an artificial forcemeat, a whole group of scientists from the Dutch University of Maastricht was called under the guidance of Professor Mark Prost. 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 for artificial cultivation of meat weighing 141 grams, 20,000 myoblasts will be needed. As already mentioned, tasters confirmed the natural structure of artificial cutlets. But in this product there were no tendons, no fat layer. It should be noted that the main task of such an artificial forcemeat is to fight against a possible food crisis. And this product is already able to solve such a problem. Scientists believe that with the development of such technology, synthetic meat can appear on the mass market within 10-20 years.
3D printing technologies are gradually becoming so massive. Some researchers decided to print even a food product. The prototype of a special printer for solving such a problem was created in 2011 by the scientists of the English Exter University. And since April 2012, the printer for printing chocolate access for purchase on the Choc Edge website for 4424 dollars. The creators of this installation say that the home chocolate factory works in a manner similar to an ordinary printer. The user specifies the shape he needs, for example, a giraffe. And then the printer will gradually, layer by layer, begin to pour out a large copy. The owner of such a machine should only manage to fill in the printer raw materials – chocolate. And in America they launched an even more interesting project to print meat. The technology was developed by Modern Meadow. The starting material is animal cells – muscles, fats and other, which the animal donor shared, 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 by means of electrostimulation gets a texture similar to the muscles. In 2013, the first sample of such artificial food should appear. The project seemed so interesting that there already appeared a large investor – co-founder of the Paypal payment system Peter Til. He gave 350 thousand dollars for the development of the project. Flies with taste of fried potatoes.
One of the freshest trends in the food industry is the eating of protein-rich insects. It remains only to give them the desired, digestible form. German industrial designer Katarina Unger has created a special insect farm, which allows you to create a protein food supplement right at home.In the Farm 432 device, larvae of insects, such as flies, must be filled. There they fall into a special sleeve, where they grow to the state of adult individuals. Then the flies move to a large compartment, where they lay off their offspring. Already these creatures will fly up the tube, either hitting the reproductive compartment, or in a special cup for roasting. There is even a video of how the flies production process is going on. The designer said that her installation allowed from a gram of larvae for 18 days to get already 2.4 kilograms of flies. The spirited food of the brave Katarina Unger ventured to try herself. According to the German, the larvae resemble fried potatoes in their own taste. The value of such an installation is at least that each fly fly is 42% protein, in this food there is a lot of calcium and amino acids. About this invention became known in June 2013, but on the industrial scale of speech is still not there. Maybe people are just not ready to eat flies?
In our meat-oriented world, vegetarians sometimes find it difficult to find a tasty and varied food. American firm Beyond Meat solved the problem of replacing chicken meat. Development was conducted for 7 years, and in 2012 a new product was introduced to the market. “Fake chicken” was created with a mixture of soy, flour, beans and protein fibers. The new product was tested by co-founder Twitter Biz Stone. He said that such a chicken really resembles a natural chicken. If a synthetic product would be served to a vegetarian in a restaurant, it would be right to be outraged by 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 chicken for vegetarians could be bought only in Northern California, but today the volume of supplies has grown significantly. Such future food is already available in Brazil and Colombia.
Replacement of eggs.
Young businessman Josh Tetrik in 2012 launched the company Hampon Creek Foods. This company is designed 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. The product Beyond Eggs is suggested to be added to the dough instead of eggs. The site indicates that the target audience of the company are large food producers, who are in large quantities and use eggs or egg powder. And the proposed substance can be used for baking pasta, muffins and mixing mayonnaise. However, it is not yet clear why to replace the natural product with a mysterious powder. The author of the idea himself states that the industrial production of eggs has a bad effect on the environment, and the treatment of humane chicken can not be called. It is not yet clear how much egg powder will cost, but its creators promise to make it cheap.
Bread of long storage.
Which of us did not encounter the need to throw out stale and moldy bread? In 2012, the Texas company Microzap introduced innovative microwave ovens. According to the creators, such a machine can create bread, which will be protected from mold for 2 months. A special technology was developed by scientists from the Texas Technological University. In order for the bread to last longer, it is immersed in a complex microwave oven for 10 seconds, which is tuned to the radiation of the desired frequency. This also kills mold spores. The inventors assure that their technology will help not only those who bake bread. After all, in such a device you can process vegetables, fruits and even baked poultry.
Wine and nanotechnology.
Nanotechnology has already come to the food industry. The Netherlands design studio Next Nature is specialized in adapting the technologies of the future to the food industry. So there was a new, dynamic wine. The change in the temperature of the medium leads to a change in the taste, smell and even color of the drink.The composition of Nano Wine includes molecular compounds with different properties and aromas, which is activated when it is heated. If nano-wine is not exposed to microwave radiation, then it looks like merlot with fruit notes. And the schedule for changing the drink when heated is applied directly to the wine. The vertical axis represents the power in watts and the power of the fragrance, and on the horizontal axis – the taste and time in seconds. The variety of grapes is scattered in the field between the axes. For example, to obtain a tart and soft cabernet, you need to warm the wine in a microwave for a minute, at a power of 900 watts. Such a reminder will be attached to each bottle, if still so many different kinds of wine will be on the market. Meanwhile, the creators of such a product simply study the interest of potential buyers. A launch of sales – a matter of the future, it is not clear just how close.
Today most of the food is packed. And the more we consume food, the more waste in the form of film, paper, plastic remains. This idea is designed to solve such a problem. Harvard professor David Edwards created a special form of packaging called WikiCell. It consists of calcium, ground nuts and some sticky substance that is produced by algae. This mixture is used to prepare a spherical shell. Inside it you can pour juices, ice cream yogurts or even soups. And you can not buy such an edible package separately. By the end of 2013, two products will be on sale right away, which can be eaten completely – Frozen Yogurt Grapes yoghurt and GoYum Ice Cream Grapes ice cream.
Biscuit from algae.
In 2003, The Solazyme company declared itself as the creator of biofuel based on algae. But in this business the manufacturer had a lot of competitors. The company had to expand the list of products created from algae. So a new flour was obtained. Powder of pale yellow color can be used for making ice cream, chocolate or biscuits. It should be noted that there is nothing surprising in the use of algae for food. For example, in Japanese cuisine it is a common supplement for many dishes. The innovation of Americans is that the taste of their additives is not seen in the traditional food for Europeans. So you can get much more delicious and less calorie dishes. The same ice cream is less than twice the calorie content. And although the technology has not yet found wide application, the authors of the idea hope to find their investor.
Daily ration in one drink.
This drink is trying to bring to market a young Atlanta programmer Rob Rinehart. The uniqueness of the nutrient mixture is that it contains all the microelements necessary for human life. The author of the project with the help of the service Kickstarter decided to raise money to start production in 2013. This site allows you to collect with the help of donations the right amount. Obviously, Rinehart managed to raise the necessary funds, in any case, it is about this that the successful status of the project on the website Kickstarter. Magazine Vice startup author told that such a drink will allow people to save a lot of time. Rinehart himself was tired of preparing his own food, deciding to go the easy way and create a universal product. It mixed minerals, vitamins, minerals, fats and carbohydrates. The creator of the future drink tried to have a place in one glass for everything that is necessary for the human body. Rinehart claims that he invented the drink himself, he was eating for several months, and the taste was not boring. The product resembles yogurt, only without sweet additives. A person’s monthly diet will cost in this form only $ 100. Now the author and the main tester of the idea is undergoing medical research. Judging by the entries in the blog, the product does work.Rheinhart plans to launch a new product in the US and Canada in the end of 2013, and in Europe a miracle-drink should appear in March 2014.
Elite molecular kitchen.
If the majority of the inventors of the food of the future think about its satiety, practicality and price, the French chef Pierre Gagnér is guided by other motives. He wants to slightly modify the cooking according to his own vision. The results of his work speak about successes in this matter. In 2008, the chef, along with chemist Hervé Tees, one of the creators of molecular cuisine, created a new dish, which consists entirely of artificial components. The difference between a molecular cuisine and a traditional one is the use of new technologies. For example, cooks use cooling with high technology, mix insoluble substances and literally conduct chemical experiments in the kitchen. This is how we get very unusual dishes. Conventional pasta can taste like strawberries. Yet it is worth noting that in the chemical gastronomy more common products are used, such as whole berries. Synthetic dish Ganyer is a bead-jelly, molded from lemon and ascorbic acid, with additives of glucose, maltinol. The taste of this dish turned out to be apple-lemon. Interest in such products, the eminent chef managed to instill in his students at the culinary school Le Cordon Bleu. Together with followers in 2011, Ganier was able to present a Note a Note lunch, which in general consisted entirely of synthetic food.