The future of food
The Spark5th July 2017
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From home cooking to fast food, technology is becoming the key ingredient to the way we live our lives.
With the human race set to reach 9 billion by 2050, chefs, food economists and scientists are looking for ways to expand what and how we eat. Two solutions that are rising in media coverage currently are 3D printing and robot chefs.
Since the first 3D printed burger appeared back in 2013 using animal stem cells, the future of printed food has been a big debate. The two main issues leading conversation are; convincing people to give it ago and the high production costs.
Having the option to eat real meat from a live animal vs some that has been grown in a lab from cells currently seems like a no brainer. However, as the number of mouths that need feeding vs the rate we can grow crop and cattle, we may need to introduce this option to our plates more and more in the future as there could be no alternative.
The price, however, is the major cause for concern as, currently, one costs thousands to produce. If scientists can find a way to bring production costs down, 3D printed food will pay a large part of the future.
As people continue to live longer lives and have busy work schedules, the thought of having help in the kitchen to cook up the family dinner seems like a positive one. However, if that involved having a robot in your kitchen, could you do it?
For many, the joy of cooking brings pleasure to the home or lots of the world’s leading restaurants. But in 2018 consumers will be able to buy a robot chef for £49,000 that promises to have dinner on the table for when you get home and be able to cook a varied selection of dishes inputted to a mobile app. For brands, the future here could be sponsorship of the recipes or working with chefs to develop a menu for robots to cook up in restaurants.
As with many job roles however, this threatens the future of people in the workplace and skills being replaced with machines.
Both options are ones to watch as we see how the future of food develops over the next decade.