Scientists believe that the future of the food industry is in integration with artificial intelligence; machines will create food. And it's not just our desire to try something new and unusual; it's much more severe - the era of environmental turbulence is coming: overpopulation, food crises, and possible famine.
The threat of famine...?
In January 2022, the world population was 7.92 billion. This figure is constantly increasing and, according to the forecast, by 2050, more than 9 billion people will live on our planet. If we build new cities and artificial islands, people will have plenty of room, but the food situation will be much more difficult. Mass starvation should have started on Earth in the 1950s and 1960s. But about half of the people living on the planet today are alive thanks to the discovery of ammonia synthesis, which made it possible to produce nitrogen fertilizers, argued American plant breeder Norman Borlaug. In 1970 he received the Nobel Prize as one of the fathers of the Green Revolution. Fertilizers and new plant varieties caused an explosion of productivity in the agroindustry, and food production rates began to outpace population growth - although Malthus' followers argued that this was impossible. Only wars could solve the problem of overpopulation on Earth. Today, the inertia of the Green Revolution is all but over.
The ecological problem
Today's food industry is the common denominator of major ecological disasters: global warming, drought, deforestation, water scarcity, and famine. In addition, the Earth's climate is changing rapidly, and the concentration of carbon dioxide is increasing, causing many essential crops for life to stop growing. Scientists are constantly looking for ways to improve the adaptation of plants to climate change, only that they have not yet achieved severe results. Protein food of animal origin has been our primary source of nutrition for thousands of years, and its production is mainly responsible for climate change. And yet the global population will reach 8.5 billion people by 2030. The eating habits of so many people have a profound effect on the world. Scientists worldwide are calling for help to the environment, primarily by reducing meat consumption. Cows and cattle generally emit methane and other greenhouse gases that heat our planet. It has irreversible consequences for all ecosystems.
- Agriculture accounts for 30% of the total greenhouse gases produced on Earth.
- The area of agricultural land in the world is approximately 5 billion hectares or 38% of the total land area.
What new technologies and trends will save humanity?
The main trends of the coming decades: are plant-based foods, the use of technology and artificial intelligence in food production, and customization of individual product nutritional characteristics.
Plant-Based Foods
Replacing animal products with plant foods is the first point in the food paradigm shift. The trend toward alternative proteins: mycoproteins, algae proteins, and cultured proteins is increasing worldwide. It is impossible to feed the rapidly growing population with farm animals alone, given the shortage of land, water, and other resources. Hence, humanity needs to look for other sources of food. Food industry experts see the future of the food industry in transitioning to plant-based protein sources, fermentation, and technologies for the cultivation of meat and milk "in vitro. For example, in early 2021, there was a collaboration between two of the most famous companies in their categories: McDonald's and Beyond Meat (which produces plant-based meat). They developed the McPlant Burger, which, in addition to a plant-based patty, includes vegan cheese and mayonnaise, lettuce, tomatoes, pickles, onions, mustard, and ketchup. As part of the test, it was sold in Scandinavia and Canada. Compared to a regular burger, the vegan version:
- Produces 90 percent fewer greenhouse gas emissions,
- requires 46% less energy and 99% less water,
- 93% less impact on land use. An American startup called Eat Just has developed a plant-based egg called Just Egg. It is sold in two forms: frozen tortillas and liquid. Based on protein isolate as an egg substitute, it contains water, turmeric, carrot extract for color, nisin (preservative), rapeseed oil, salt, sugar, soy lecithin, dried onions, and natural flavors. There is as much protein in a plant egg as in a regular egg, but unlike the animal version, it has no cholesterol. Just Egg uses 98% less water, 86% less land, and has a 93% smaller carbon footprint than conventional eggs. However, it is unlikely that all of humanity will be able to switch to new foods en masse. And it's not even about eating habits; it's about the price of food, which is a determining factor in food choices. And shortly, purchasing power in most countries will tend to decline.
AI in creating plant-based alternatives
Startups are now appearing that offer a way to produce food based on growing plants. For example, Chilean company NotCo has plant-based alternatives using "Giuseppe" artificial intelligence. They try to make people think they are eating steak, eggs, or milk when they are not. The company produces animal foods using plant-based formulations. The algorithm's point is to use chemical relationships between the molecular components of food and human perceptions of taste and texture. The AI looks at the molecular composition of foods (e.g., milk), then creates a list of milk ingredients based on an analysis of the main components. It then recombines elements from plant-based foods to recreate the taste and appearance of the animal original. In fact, the AI chemically searches for analogs of animal components in the plant world so that they can give the same taste, smell, texture, and color. The machine, unlike humans, can simultaneously think about the compatibility of 5-10 ingredients to figure out what the flavor profile of the final product will be. This reassembly is possible because plants and animals have a lot in common: we share a common chemical nature. All have DNA and RNA, proteins, lipids, and carbohydrates. For example, scientists have determined that red cabbage can secrete a molecule similar to lactose (our brain also perceives it as lactose). Based on this molecule, they made an emulsion that resembled mayonnaise, only because of the color of the cabbage, it turned out to be red. NotCo has already created vegetable mayonnaise, milk, meat, ice cream, and tuna using AI. Here, for example, is the composition of the non-mayonnaise:
- Canola oil (refined vegetable oil derived from modified rapeseed, but unlike rapeseed oil, it has a neutral flavor and holds no harmful substances),
- water,
- chickpeas,
- mustard seeds,
- grape vinegar,
- lemon juice,
- salt,
- light sugar,
- garlic powder,
- cumin,
- white pepper,
- EDTA (additive E385, used to prevent oxidation of metals in products and color changes). The caloric value of the product is only 48 kcal per 100 grams, which is 14 times less than in classic mayonnaise. The food produced by AI is of better quality than conventional food. The computer program adjusts all parameters, including caloric content, amino acids, vitamins, and trace elements.
3D food printer
Replacing classic meats with plant-based alternatives is inextricably linked to new technologies. In 2018, for example, a plant-based steak printed on a 3D printer was presented for the first time. The three-dimensional printing allows more than 70 different sensory factors of the meat to be reproduced, using vegan components that mimic muscle, fat, and blood. "Meat is made from relatively simple ingredients -- three sources of plant protein, fat, and water. The secret lies in the way the product is made. Instead of extrusion or pressing, 3D printing gives the products a more realistic texture and mouth feel. The meat's fibers are simulated, and how the fat and water are held in the meat matrix. Such pseudo meat or pseudo fish is produced for ordinary consumers who value, first and foremost, the taste of their favorite steaks, cutlets, and sausages rather than environmental friendliness. 3D printing on a food printer allows you to create food from various components, fancifully mixing them together. A food printer will allow you to customize the final dish of your chosen texture based on your requirements and tastes and reduce waste. Another benefit of such products is the ability to eat more healthily, for example, by removing unhealthy fat and replacing it with protein. The technology gives unlimited possibilities for creating new products: you can change the ratio of ingredients and their final shape on the plate.
Food in a test tube
Intensive industrial farming and poor animal housing conditions are common causes of swine and bird flu, E. coli, and salmonella. Meat production in a sterile and controlled environment can prevent these problems and increase food safety. In addition, it would then be possible to stop using antibiotics prescribed to farm animals, which leads to antibiotic resistance in humans. The meat, poultry, and fish we are accustomed to are already made in laboratories. Such products are made directly from the cages of animals and birds; they require virtually no cultivation - and there is no need to slaughter real animals. This technology could fundamentally change how meat is produced, making it softer and less harmful to the environment. Scientists have begun to use the knowledge and techniques accumulated in the field of stem cells and tissue engineering to develop cell-based meats. In tissue engineering, natural tissue's physical and biochemical features can be mimicked. Cells and biomaterials are integrated under suitable culturing conditions to form mature tissues. In addition, in vitro meat can be customized and controlled. Combinations of cells of different species can lead to new flavors and aromas. However, so far, this technology is costly and is not being used en masse.
Taste simulation technology
Scientists involved in creating virtual reality systems are trying to make virtual reality as close to reality as possible. It is not only about sight and hearing but also about taste. Researchers have succeeded not only in deceiving the taste of virtual objects but also in simulating the structure of the food. Now you can chew an ordinary cookie while experiencing the sensation of sticky candy lollipops, taste the sweetness of a virtual lollipop, or taste the more complex flavor of a virtual cocktail. The chief inventor in the field of taste simulation is Nimesha Ranasinghe. Digital Taste Interface technology - taste by touching the box with your tongue The invention consists of two main modules
- The control module. It is a transparent square box, in the middle of which there is a board and many colorful wires. It is used to generate various electrical and thermal pulses.
- The language interface module. It is located on the outside of the device. It has a unique surface with tiny thermoelectric elements. It is applied to stimulate the receptors of the tongue. With the help of a light alternating current and temperature transmitted through the electrode, the taste buds can be fooled. When in contact with the tongue, the electrodes stimulate the receptors, creating the illusion of taste sensations: salty, sweet, sour, and bitter. The device receives taste sets from a computer via Bluetooth or USB. That is, to taste sour candy, you need to specify "sour" in the program. A bad taste will be felt by smoothly changing the current's strength and simultaneously increasing the temperature of the electrode at the points of contact with the middle part of the tongue. This technology is beneficial for diabetic patients. They can use the taste synthesizer to mimic a sweet taste. It is not harmful to their health and does not raise their blood sugar levels. Patients with cancer can use the Taste Simulator to restore taste sensations that are dulled after chemotherapy. The Digital Taste Interface can be used not only in the medical field. Any user can use it to get new sensations. For example, the sour part of ascorbic acid can be felt as sweet. For now, it isn't easy to combine this device with meals. Since direct contact with the tongue is required to simulate taste, you will have to take breaks to touch the surface of the device with your tongue during meals. It is not as comfortable as if the invention itself were in the form of cutlery.
Electric Food Texture System - Food Structure Simulation
The simulator gives a false sense of food texture while chewing by using the effect of electricity on the chewing muscles. That is, there is no food in the mouth, but the person feels as if they are chewing some food, thanks to the electrical stimulation of the chewing muscles. When electricity is applied to the muscles, they contract in a particular way, giving a false sense of food structure while chewing. The muscles are exposed to a pulsating electrical charge to give a person the sensation of hard food. To simulate soft food, the frequency of the pulsations is reduced. If desired, the same technology can trick a person's senses into chewing real food. For example, you can make a person feel real candy harder or softer than it actually is. This technology is excellent for people with temporary chewing problems. For example, chewing food for the first two weeks is painful when braces are placed. The device is also suitable for people with weak jaw problems. With the device, you can chew food of any structure. Any food will seem softer than it really is.
Vocktail - can you turn water into wine
The glass is able to create any taste sensation from drinking plain water and complement it with appropriate colors and smells. The Vocktail consists of two parts: the glass and the base. The stand has a control panel regulating the air pump, the backlight, and a compartment for fragrances. The latter are fed through aroma tubes to the glass. When the user drinks from the glass, the visible (RGB light projected onto the drink), gustatory (electrical stimulation on the tip of the tongue), and flavor impulses (the air pumps regulate them) combine to create a virtual sense of taste, thus changing the taste of the drink. The developers have provided a unique app that mixes the desired flavors in a customized way, for example, the taste of beer, wine, chocolate, strawberry Mojito, or even getting a banana, Margarita. Everything is limited only by the user's imagination. As a result, LEDs illuminate the liquid and make it look like the intended drink. The flavor and electrodes around the edges of the glass stimulate the receptors on the tongue and change the taste. The device is planned to be used to simulate taste in virtual reality. For example, being in the game world, the user can order any drink, and Vocktail will affect it. The development is significant for leading a healthy lifestyle. If a person wants unhealthy sparkling water, coffee or beer, he can use an intelligent Vocktail glass. He will drink regular water, and his taste buds will think he is consuming what he wants.
Electronic utensils: chopsticks and soup bowl
Chopsticks and a soup bowl change a person's perception of food tastes. They are equipped with electrodes that stimulate the taste buds in contact with the tongue, causing the person to perceive the food as sour or salty. The electrodes are connected to a control board, a battery, and an LED indicating the mode of operation of the device (salty or sour taste). The main component is a set of two electrodes. They are fixed on the edge of the bowl, and the sticks themselves are the electrodes. They deliver controlled electrical impulses to the tip of the tongue during consumption to intensify the taste through electrostimulation. Sour taste is achieved by stimulation with 180 microamperes and salty taste with 40 microamperes. For example, when eating unsalted mashed potatoes with chopsticks, a significant increase in the saltiness of the product is felt. At the same time, no such contrast is observed when eating salty mashed potatoes with chopsticks. That is, the chopsticks do not make the salty mashed potatoes even saltier. The same situation occurs with the soup bowl. A significantly higher acid score is achieved with light miso soup.
Norimaki Synthesizer - a pocket flavor simulator
The gadget's heart is a substance that conducts an electric current. These electrolytes are embedded in five gels. They control the intensity of five basic tastes: sweet, bitter, salty, sour, and the taste of high-protein foods. The combination of the powers of these five tastes gives the taste of a particular product. For example, to demonstrate how the prototype worked, the author wrapped it in a nori sheet and adjusted it to taste sour and salty - in his words, it tasted like sushi. Under the influence of electricity, the taste molecules in the gel begin to move in a given direction. For example, from the tongue - the intensity of a specific taste weakens; on the tongue - it intensifies. When the device comes in contact with the tongue, a person feels all five tastes simultaneously. However, by adjusting the intensity of each one, the Norimaki synthesizer reproduces recognizable flavors of all kinds of food, from jelly bears to sushi and eel. The invention makes it possible to simulate the tastes of your favorite foods in places where they cannot be tasted, such as on the airplane. Since the sensation of taste is not accompanied by the absorption of food, the Norimaki synthesizer can be used as a remedy for overeating. The device is also suitable for hypertensive sufferers who have to limit their salt intake. They can eat real food, and the Norimaki synthesizer will season it with virtual salt.
Benefits of Taste Simulation Technology
Technologies of simulation and deception of taste can be used
- for entertainment. For example, to simulate food in virtual reality.
- In the medical field. People with diabetes could be used to affect a sweet taste, and hypertensives could implement a salty taste.
Personalized medicine and nutritiously
People's attitudes toward their health, including nutrition, are changing slowly and not everywhere. It is more evident in extensive Western metropolitan areas with a fast pace of life, many opportunities, and a dire environmental situation. Lifestyles and eating habits are becoming more conscious and healthier. We want to know more about ourselves and our bodies to manage this information to improve our quality of life properly. A set of individual biological data can be collected from each person about the cells, the processes going on in them, and the interactions between genes, the brain, muscles, and organs. This data can be digitized, and with the help of AI, doctors, and nutritionists, a diet can be developed for the individual. Personalized diets will be created based on data derived from human genes that do not change, as well as data on the microbiome and epigenetics (this field studies changes in genetic information not related to changes in DNA structure but occurring under the influence of external factors - lifestyle or diet). In the future, a person can obtain a turnkey nutritional solution based on blood and DNA analysis—for example, an individualized list of foods that are good for them or a ready-made diet
Prospects for the New Food Industry
The plant-based food and alternative protein industry are growing dynamically. Technology is improving, and the number of consumers and the manufacturing volume is increasing, leading to lower costs and gradually making the product cheaper. Primary food production methods and sources of conventional protein will soon become archaic. Consumers today are beginning to demand fresh, healthy, nutritious, and affordable products created transparently and sustainably. Innovative plant-based options have the potential to significantly improve the environment by reducing greenhouse gas emissions and qualitatively solve the world's food shortage. We are still at the start of the journey, but soon, we will see a tectonic shift in our eating habits and food systems.