Future of Food

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What’s happening to food? What does the road ahead look like? Are we consuming more than what we are producing? Let’s look at future of food, a collected wisdom in the collection below.

1. The fight against 'Food Addiction' would determine what we would consume in future

When you are what you eat, the genetic identity is on the verge of being corrupted of hundreds of thousands of individuals, who are being fed food which are addictive.

A tablespoon of the super sweet stuff packs in roughly 53 calories, 14.4 grams of carbohydrates and 5 grams of sugar, while an entire ear of corn has about 123 calories. It's much easier to ingest extra, empty calories when they're processed down to a sugary additive, which enhances the flavor of processed foods.

"Humans have an inherited preference for energy-rich foods like fats and sugars and thus natural selection has predisposed us to foods high in sugar and fat. Food scientists know this and create ingredients that are far higher in fat and sugar than occur in nature. The most common such sugar is high-fructose corn syrup and is therefore intrinsically addictive."

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2. Students have stopped skipping breakfast when robots started delivering: The George Mason University story

Students in all places and all age groups are notorious for skipping breakfast, with a myriad of reasons to be used as an excuse, being lazy is definitely not counted among one of them.

Since robots started delivering food at a George Mason University's school, additional 1500 breakfasts have been served autonomously in last two months.

“Research has shown that up to 88 percent of college students skip breakfast, primarily because of lack of time, but that number is starting to turn around when delivery robots arrive on campus."

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3. Bern University presents, 'Hip Hop Cheese'. Cheese flavoured with hip-hop music!

"Bacteria is responsible for the formation of the taste of cheese, with the enzymes that influence its maturity. Humidity, temperature or nutrients are not the only things that influence taste. 

Sounds, ultrasounds or music can also have physical effects.”

The paradigms of cheese making are just going to change.

 Scientists have found that the exposure of sound-waves also varies the flavour and aroma of cheese. 

Bern University scientists exposed the Cheese Wheels to different genre of music to determine the effect of sound waves on cheese production and it's texture. They we rein a for an aromatic surprise.

The taste and aroma of cheese varied with the genre of music to which it was exposed. There were 'Hip Hop' and 'Mozart' cheese and jury was divided on which was 'tastier'.

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4. Bugs could be next source of protein

To conserve the depleting land and water fit for agriculture and growing population, meat consumption needs to be drastically reduced. So how do we compensate for the lack of protein in the diet?

Bugs like Cricket have twice the protein compared to meat, and they are environmentally very friendly to grow, both in terms of land and water use. And minus the legs and antennae, grounded, they taste just like chicken.

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5. Chickpea Is the Future of Food

In a rustic more and more cautious of meat, additional open than ever to non-Western elements, and anxious about local weather change, the chickpea’s increasing function within the American diet is much less a development story than a logical inevitability.

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6. The Science Behind Plant-Based Proteins

There's no way to produce enough meat for 9 billion people. - Bill Gates

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7. Future 50 Foods by Knorr : What we should be eating for a better tomorrow

Knorr has identified 50 plant based food which we should be eating, not only for our health but also for a better planet of future. 

The company partnered with WWF-UK and the Center of Public Health Nutrition at University of Washington.

Some of the 'Future 50' are moringa, okra, white icicle radish, purple yam , Chinese cabbage , soybean, mung bean, and bean sprouts.

"Unless we change the foods we eat and the way we grow them, it will be challenging to have enough food to feed us all well. Our ambition is to make it easy for people to eat a wider variety of foods that are good for us and good for the planet, and, of course, delicious at the same time"

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8. Frito Lays is applying Machine Learning for ‘fitter’ chips

While making potato chips may not be 'rocket science' to most of us, it is surely 'computer-science' for many at Frito Lays.

Frito Lays has been using Machine Learning in it's potato and chips processing plants in several ways.

A machine learning model is deployed with a vision system to calculate the weight of potatoes being processed. 

A vision system is also used to gather data on the size and number of potatoes being processed.

“We have a vision system that looks at every potato going through our peeling process, where we abrasively peel our potatoes. An algorithm that can tell us what our percent peel is; that is, how peeled a potato is after going through the process versus how unpeeled it is. With this information, we can optimize our peeling so we don't over-abrate the potato and peel away some of its flesh.”

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9. Barking drones being used by New Zealand farmers for herding sheep

Future of food imperatively depends on the shape of agriculture in the times to come, specially as the population rises and arable land reduces. Not to mention, the effects of climate change and pollution affecting our food production.

The future looks bright with this barking drone, used by New Zealand farmers, for whom 'the time is money'.

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10. The Vegan Chicken Bucket is here…and you can eat both

Vegan brand Alpro has created a vegan 'chicken and chips' meal. 

It consists of mushroom nuggets, sweet potato fries (“chips”), and a creamy garlic dip.

"The bucket is made from a combination of seeds (such as fennel, sesame, nigella, and pumpkin), nuts, and spices, and is meant to be consumed in conjunction (or after) the meal."

The delivery of 'plant based bucket' has started in United Kingdom from 7th March 2019.

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11. Time to stop 'ugly food' wastage

In United States alone, 30 to 40% of the entire food supply chain is wasted due to inefficiencies in the system. The figures are mostly similar for most of the developed and developing countries.

While most of these loss is due to logistics issue, there are big losses due to produce being discarded as unfit for sale.

The need is to address the waste caused to so called 'ugly food'.

Now, some startups are becoming food aggregators, being a pipeline between farms and food banks.

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12. And Now, Fish Free Tuna !

A company called Good Catch Foods has launched the 'fish' version of plant based beef.
It's plant based albacore tuna chunks is soon going to be available at retailers in US. The pack proudly claims "Fish free Tuna" !

In a times when oceans are getting polluted with plastics and over-fishing has depleted the fish stock, this surely seems like to be the future of eating fish.

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13. Karnataka tomato growers to get crop, price forecasts from IBM using AI and ML

Karnataka Agricultural Prices Commission has tied up with IBM to develop an advanced pricing system, using AI and ML techniques. The system is supposed to predict forthcoming prices at least a fortnight in advance and the pilot would be launched by mid of March.

IBM would use Watson Decision Making Platform For Agriculture, and would use real time real time imagery along with the weather data, along with disease and pests infestations to predict the cropping pattern and production, and thus prices.

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14. The Future of Farming is Vertical

With the vagaries of nature increasing day by day, altering climate patterns and thus effecting crop cycles and yield, Vertical Farming gives us a ray of hope.

Through vertical farming, farmers can grow food without the need of large land area, and they do not need or soil or sunlight.

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15. What will you eat in 2038?

Any customers who still visit restaurants in person find a space full of sensors that track operations in the kitchen and diners’ movements. Most restaurants download their diners’ FCS (Food Citizen Score) and flavor predictive algorithm (culinary DNA) as they walk through the door, to obtain information about weight, height, dietary requirements, and physical condition goals

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16. We need more plants, insects and organisms for food production

The world’s capacity to produce food is being undermined by humanity’s failure to protect biodiversity, according to the first UN study of the plants, animals and micro-organisms that help to put meals on our plates.

The stark warning was issued by the Food and Agriculture Organisation after scientists found evidence the natural support systems that underpin the human diet are deteriorating around the world as farms, cities and factories gobble up land and pump out chemicals.

Over the last two decades, approximately 20% of the earth’s vegetated surface has become less productive,

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