June 2, 2022 – Whole grain tuna eaten for lunch is technically amazing.
A century ago, few could guess how easy it would be. Sliced bread only hit the market in 1928. Canned tuna was not popular until the 1930s. And the mayonnaise that connects the sandwiches could have been homemade until around 1922. The history of food is as closely related to technology as the future of food.
“Food innovation has historically included technological innovation,” said Dr. Todd Mockler, Principal Investigator at the Donald Dunn Force Plant Science Center in St. Louis. “For 10,000 years, it’s this ongoing march of technology, and technology is getting better, more efficient, and more effective.”
The private sector seems to agree with him. Investment in the food technology business exploded last year, with investors investing a record $ 12.8 billion in 2021. This is twice that of 2020.
Artificial intelligence for the entire food system
Some of the most exciting developments are using artificial intelligence (AI). In artificial intelligence, computers analyze data to mimic human problem-solving and decision-making skills. AI performs complex tasks hundreds and even thousands of times faster than the human brain. In the food world, researchers are already using it in several ways. In the future, it has the potential to transform almost every part of the food system. For example, researchers are currently experimenting with AI as follows:
• Use sensors, robots, and other innovations to run a fully autonomous and environmentally friendly farm
• See when agricultural products reach peak harvest and processing and have the least amount of waste
• Simulate food processing operations to identify potential food safety issues
• Edit and analyze nutritional data from studies, organize information, and use it to predict how eating certain foods will affect your health.
Mockler is a member of the Crop Genetics and Genomics team at AI Farms (Artificial Intelligence for Future Agricultural Resilience, Management, and Sustainability) at the University of Illinois, seeking to develop autonomous farms.
“This includes things like computer vision. Use a high-resolution camera attached to a drone, tractor, or robot to image the crops in the field,” he says. Engineers are developing new AI approaches to gather information from images collected by cameras and find ways to act on them.
“And it’s not just plant-based science. A quarter of the projects are aimed at livestock, using pig AI and camera-based imaging to track animal behavior. Can know if a pig is sick or unhappy. “
Use genetics to grow more-and more nutritious-food
Due to population growth, experts believe that by 2050, the world will need almost 60% more food than we currently produce. Climate change affects our ability to meet demand. A 1 degree Celsius warming will reduce crop food production by 5%. While countries are discussing ways to prevent rising temperatures, scientists are looking to genetics to offset potential losses and make food more nutritious.
Think of a process known as CRISPR gene editing as a cut-and-paste option for plant DNA. Scientists can cut out genes that lead to undesired qualities or double beneficial genes. For example, you can increase the protein content of soybeans, increase the yield per tomato plant, or grow corn with less water. Unlike genetically modified organisms, CRISPR does not mix genetic material from other plants. Just as breeders have been doing for centuries, it only adjusts what already exists. Big difference: These changes occur in one or two generations of plants, but mating in older schools can take years.
Innovative breeding methods like CRISPR are just one way our growing understanding of how genes work can help feed us in the future.
“Genomics, predictive rapid breeding, genome editing, we all leverage to innovate,” says Mockler. “Innovation is not only about improving the seeds sold to producers, but also about improving the final product, whether it’s the whole food that consumers eat, or ingredients like soy protein isolates. It doesn’t end. It extends to the product. “
Benson Hill, a farming technology company he co-founded, has developed a variety of soybeans that are not only rich in protein, but also use less natural resources to produce soy-based foods.
Genetic material can also be added to give the crop its climate-resistant properties. Worldwide, approximately 1,750 gene banks hold samples of approximately 7.5 million genetic material from seeds, seedlings, and other forms of plants. They aim to preserve domesticated crops as well as wild varieties that may have more difficult characteristics.
“We have this huge database of potentially useful genetic diversity that can be used to increase crop resilience to climate change, and scientists around the world have found these genes. There’s a new method we’re using to try to figure out which ones encode the most useful traits, “says Dr. Pamela Ronald, a plant-focused laboratory at the University of California, Davis. ..
Some scientists are looking at ways to reintroduce crops that are no longer preferred, for example because they are too difficult to harvest. If the gene causing the problem can be identified and edited, or another gene can be introduced, those crops have the potential to survive on a large scale. “Fifty years from now, you’ll see plants you’ve never seen on the shelves of grocery stores these days,” says Ronald.
For example, a colleague is working on Tomatillo’s wild relative, the gene-editing physalis. It is difficult to grow in large numbers due to the uneven spread of bushes. “He’s trying to use genome editing to change the bifurcation structure to facilitate harvesting,” says Ronald.
Changing the genetic makeup of food is not without controversy. Here in the United States, the Non-GMO Project is advocating the labeling of genetically modified foods. Dozens of countries around the world have completely banned GMO. A new technique, gene editing, is classified in the gray area because it tinkers with existing genes in plants rather than mixing genetic materials from different plants.
“Resistance to the COVID vaccine highlights the dangers to human health from false and disinformation,” says Ronald. “In plant biology, we’ve known for 35 years that the use of biotechnology can be very helpful in promoting sustainable agriculture, and it’s less dangerous than traditional approaches, but it draws that information. Things were really difficult. There are many conspiracy theories and people are really afraid. “
Creating new types of food
Experts are thinking of novel food, an edible item that literally didn’t exist before, as another way to feed the world of the future. Researchers and businesses are looking to new technologies and ancient civilizations to create healthier and more sustainable products.
•• Synthetic biology It may seem like a futuristic word, but if you’ve used Impossible Burger before, you’ve already tried it. These lab-based products are designed to deliver the same flavor and texture as traditional cousins, but with a healthier nutritional profile or a more sustainable footprint. For example, Incredo Sugar starts with real sugar cane, but is designed to reach the taste buds efficiently, halving the amount needed. Aleph Farms then removes the cells from the cow and grows them in the lab until they finally become steaks. (Read more about alternative proteins.)
•• Innovative use Existing overlooked foods often come from a sustainability standpoint. That may mean using microalgae like spirulina in plant-based burgers, or using insects as a protein source in PowerBar. Several research facilities (and Michelin-starred Spanish chefs) are looking for ways to sustainably harvest and use eelgrass, a small grain that clings to seaweed. So far, only the indigenous people of Mexico, Seri, have used it for food.
•• 3D printed food Someday it may be something you can make at your own home. Researchers have the potential to reuse food waste (a Dutch company, Upprinting Foods is already pursuing this commercially), custom-made foods for specific nutritional needs, or food allergens. We are aware of the possibility of avoiding.
Of course, the challenge of all these innovations is to ensure that they do not cause new problems for human health or the environment. Not so long ago, many of the practices that led us to the forefront of climate disasters were welcomed as revolutionary.
Package changes
What are the benefits of nutritious, sustainable foods that spoil before they reach them? Technically, advances in packaging will not change what we eat in the coming decades, but they can have a significant impact on both sustainability and food safety.
•• Intelligent package Use sensors to let you know that food is no longer safe and indicators to let you know. It extends shelf life and helps prevent food waste. (You no longer have to throw away completely delicious food just because it’s past its expiration date.) It can also protect you from food poisoning. For example, Mimica Touch could soon be used in the packaging of fresh food in the United Kingdom. If you measure the temperature and the food gets too warm, the label will bulge. Just swipe your finger to find out when to throw a milk carton. As long as it’s smooth, you and your morning grain are okay to go. Other intelligent packaging approaches use gas indicators, humidity sensors, and biosensors.
•• Active packageOn the other hand, it interacts with food to keep it fresh longer and prevent the growth of potentially ill bacteria. This can occur by using antibacterial substances, moisture controllers, ethylene absorbents, or other systems to control the condition inside the package. You can already find a version of this in the supermarket-think about how long you can keep the cut lettuce package in the fridge compared to the pristine head. These packages are filled with a mixture of gases that impede the growth of microorganisms. Future possibilities include an edible film made of antibacterial essential oils, a bread bag that releases ethanol to control mold and bacteria, and an electronic chip base that can use AI to send alerts when chicken goes out. There is a system of. bad.
•• Biodegradable or edible packaging It is intended to reduce the amount of food-related non-compostable waste we produce. This includes most packages you’ll find in grocery stores, from plastic bags to cans to glass bottles. Many of them will eventually be landfilled. Here in the United States, the EPA estimates that 28.1% of all solid waste comes from packaging. In the near future, instead of throwing away an empty bag from the chips that came with the tuna sandwich, you might eat it or turn it into fertilizer for future food.
Future outlook
It all sounds exciting, but turning these ideas into real products may not be a smooth voyage.
“We shouldn’t take it for granted. We can take advantage of investment from everyone, including venture capitalists and government agencies, to address challenges such as healthier foods and climate change. We need to invest in food technologies and innovations that can mitigate the negative impact on food production, ”says Mockler. “See how what is happening in Ukraine is affecting food supply. We cannot predict these things, but we will address the challenges by using more robust food production technology. I’m ready. “
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