Future Food: 7 New Types of Food Products

The Earth's population continues to grow steadily, and by the middle of the 21st century, the total number of inhabitants could reach 9 billion. This demographic trend inevitably exacerbates the problem of providing humanity with food, forcing scientists and innovative companies to constantly look for ways to produce food in the necessary volumes. It is not only about quantity but also affordability, quality, and product safety. Advanced research in the food industry and biotechnology is not limited to laboratory experiments: groundwork is already being laid for the coming decades, allowing for an optimistic view of the diversity of future generations' diets.

In our review, we will look at several potential food types that still seem exotic but could potentially form the basis of the daily menu for our descendants.

1. Lab-Grown Meat

Many people traditionally include meat in their diet, as it contains essential amino acids, B vitamins, iron, zinc, and other vital components that are difficult to obtain in sufficient quantities from plant-based sources alone. However, large-scale production of animal products is associated with ecological and economic issues: high water and feed consumption, extensive pastures, and greenhouse gas emissions.

This is why scientists worldwide are increasingly mastering the technology of creating artificial (cultured) meat. A breakthrough in this field occurred when American researchers managed to grow a beef analog using cow stem cells in laboratory conditions. The result was a meat tissue resembling ordinary beefsteaks in appearance and nutritional properties.

While the process of growing synthetic meat remains expensive, developers are actively working on reducing costs, improving taste, and enhancing the structural features of the product. However, experts are confident that in the foreseeable future, this field will bring affordable and safe “clean meat” to the market, significantly reducing environmental impact and meeting growing demand.

Interesting Facts

Some startups are already presenting samples of their products in restaurants. However, such dishes remain a costly gastronomic experience, but by 2030, cultured steaks and patties could appear on the menus of mass-market chains.

In the Netherlands, research is underway to grow poultry meat: scientists aim to create chicken, turkey, and duck meat fibers with a natural taste and preserved nutritional composition. This approach will further reduce agricultural land used for growing grains to feed poultry.

2. Fish from Farmers

For coastal countries, seafood and fish are important sources of protein, omega-3 fatty acids, and many minerals. However, overfishing has led to a significant reduction in certain populations. Moreover, deteriorating ecosystems and water pollution complicate the task of providing humanity with fish.

Fish farming (aquaculture) is considered one of the most promising solutions to this problem. Raising fish in artificial or controlled natural reservoirs, as well as in specialized underwater farms, offers several advantages:

• controlled diet and living conditions;
• reduced pressure on natural fish stocks;
• more predictable production volumes and consistent quality.

In some countries, fish and seafood are grown on the principle of “circular economy,” where waste from one industry is used for feeding or fertilizing another. For instance, waste from farming one type of fish can feed seaweed, which, in turn, is used as a valuable source of protein and beneficial microelements.

Interesting Fact

China and Norway have long conducted large-scale experiments on breeding salmon, sturgeon, and shrimp in marine and freshwater farms. The goal of such projects is to provide consumers with healthy fish, reduce illegal fishing, and support marine ecosystems.

3. Fish Substitutes

Alongside traditional fish farming, scientists are developing technologies to synthesize fish and seafood in laboratory conditions. For example, in the USA, researchers created a product resembling fish fillet by cultivating muscle cells from goldfish in calf embryo serum. Despite the complexity and high cost of this process, these achievements indicate the potential emergence of artificial fish on the market.

Another branch of research focuses on shrimp, squid, and other seafood, which scientists attempt to grow using marine algae cultures and invertebrate cells as a biological platform. Scientists aim to replicate not only the taste but also the texture and visual characteristics of the product to meet the expectations of consumers accustomed to traditional seafood menus.

Interesting Fact

Several startups (e.g., in Singapore and Israel) are already focusing on producing “lab-grown shrimp”, working to create the necessary muscle fibers based on proteins derived from algae and crustaceans. If such projects become commercially successful, they will open prospects for the widespread use of artificial seafood in cooking and reduce the harmful effects of overfishing in the oceans.

4. Insect-Based Products

In many Asian and African countries, dishes made from insects have long ceased to be exotic: grasshoppers, wasps, bees, ant larvae, beetles, and various types of bugs are commonly consumed. Such food is rich in proteins, contains vitamins and minerals, and is a cheap energy source. Moreover, breeding insects (entomophagy) requires significantly less water and feed compared to traditional livestock farming, making this sector highly promising for sustainable development.

It is clear that for residents of many other countries, where dishes from insects are still rare, it will take time and targeted efforts to form new eating habits. Nevertheless, pasta and bakery products already exist, containing dry and crushed grasshoppers or crickets as a protein component. Additionally, projects incorporating mealworms into human nutrition are gaining popularity, as this addition helps reduce production costs and enhance the nutritional value of products.

Interesting Facts

A French startup has launched a spice set with ground insects, offering to add them to everyday dishes to increase protein content.

In Belgium, several restaurants experiment with combining traditional European recipes (salads, stews) with crunchy insects instead of conventional meat.

5. Algae

Seaweed is a rich source of minerals, vitamins, and polyunsaturated acids. The most commonly consumed are red seaweed (such as nori) and blue-green algae. However, in the context of our review, unicellular algae are particularly interesting, as they can rapidly produce biomass rich in proteins, carbohydrates, and fats suitable for human consumption.

Some types of microscopic algae contain polyunsaturated fatty acids of the omega-3 and omega-6 families, essential for maintaining cardiovascular health, as well as antioxidants. Thus, microalgae can serve not only as a food supplement but also as a valuable functional ingredient, contributing to the prevention of various diseases.

In recent years, several companies have already offered products with algae: from additives to flour to special blends for sports nutrition. One of the main advantages of algae farms is the possibility of vertical cultivation, which does not require vast areas for cultivation but efficiently uses artificial reservoirs and modules.

Interesting Fact

In Japan and the USA, there are active experiments on promoting “green smoothies” based on spirulina and chlorella. These drinks are high in protein and antioxidants and offer a refreshing taste when algae are combined with fruits or vegetables.

6. GMO Products

Genetically modified organisms (GMOs) have been the subject of extensive debate and remain one of the hottest topics globally. Despite some consumer skepticism, GMO crops (corn, soybeans, canola, potatoes, etc.) are widely used in the food industry and as animal feed. The primary goals of such developments are to increase yields, improve resistance to diseases and pests, and enhance the commercial quality of products.

Critics of GMOs point to potential health and ecological risks; however, numerous studies have not found conclusive evidence of harm that outweighs the benefits of using genetic engineering technologies. As a result, many countries have adopted a path of prudent GMO use, with mandatory safety measures and standardized testing of outcomes.

In the foreseeable future, we may see new varieties of fruits and vegetables on supermarket shelves that can be stored longer without treatment, as well as pork from animals bred for increased resistance to infections. Such technological solutions will make agriculture more productive and reduce crop losses.

Interesting Fact

Some scientists are working on breeding GMO crops capable of growing in arid areas or saline soils. This step is particularly important for developing countries where a lack of fresh water makes growing conventional crops challenging.

7. Food Made on 3D Printers

Three-dimensional printing technologies are rapidly advancing: 3D printers are already used not only in industry to produce plastic and metal parts but also in the food sector. The principle is simple: instead of plastic or metal, liquid or paste-like food mixtures are used as printing materials. These can be used to “print” items of any shape, texture, and composition — from original desserts to nutritious snacks.

The key advantage of 3D-printed food is the ability to prepare it immediately before serving, preserving freshness and fully revealing flavors. Additionally, it is possible to customize protein, fat, and carbohydrate content, add vitamins and minerals, and even adjust the texture for people with chewing or swallowing difficulties (e.g., the elderly or rehabilitating patients).

An important aspect is the prospect of using 3D printers during space missions or in remote areas where fresh food delivery is not feasible. A food “cartridge” with a special mixture can become the basis for a complete diet where traditional cooking methods are impractical.

Interesting Fact

Some restaurants and pastry shops are already experimenting with chocolate or peanut flour-based paste, creating original figurative desserts. There are also prototypes of printers that create dough-based dishes and fry them during the printing process.

Humans possess not only omnivorous capabilities but also the intellect to rethink our approaches to nutrition and resource use. The issue of food security, closely related to ecological and socio-economic aspects, requires flexible, innovative solutions. The future of the food industry is a synthesis of traditions, technological progress, and care for the environment.

If humanity approaches these transformations wisely, considering potential risks and thoroughly addressing safety issues, we can prevent global hunger and ensure access to diverse, nutritious, and eco-friendly food for everyone. We are on the brink of a new culinary revolution that will soon transform traditional diets, making the breakfasts, lunches, and dinners of our descendants truly futuristic.

Future Food: Menu of 2050