Food habits may Change due to climate change; Seaweed production in refined saltwater is growing.
By Rahman Mahfuz
There is the possibility that Beef will be made in the science laboratory, there would be no need for cattle or butcher shop. The hamburger would be made by Panta yeast where there will be no meat in it. The flying larva will be used to make high calcium foods like Tuna fish. Vegetables will be produced in containers at the grocery store. Milk would be produced from cheakpea. All the ingredients for making the cake can be found in a totally readymade capsule. Heating inside the Micro oven will turn that capsule into a perfect cake.
It may seem like a scene from a far-future shown in a scientific fantasy. But we should know that the revolution in the food world has already begun. New innovations are coming to the market, Food Tech is gaining momentum and people have started to agree more and more on a particular topic. And this is: due to the climate crisis around us, there is a radical change in the diet and the production of humans has become quite foreseeable. This climate change crisis is being caused by energy production, transportation, industrial production and construction. But like the US Environmental Protection Agency, food production and transportation have a bigger impact than any other factor for such a crisis.
A large part of the greenhouse gas emissions come from livestock for food, and there is no disagreement with that. To produce 100 grams of protein, 3 times more greenhouse gas is emitted than 100 grams of tofu. In addition, more than 70 percent of the world’s agricultural land is allocated for livestock production. As a result of which, agriculture became a major cause of the climate crisis and hence agriculture can be the solution to his own crisis.
The people who work in the food-tech sector are working to bring this solution faster. By the middle of this century, the world will need two to three billion people’s food. Now the number is 7.7million. Due to the rapid growth and development of China and India, the demand for meat is increasing. The crisis created by these advancements is clear: how to feed more people by the reduction greenhouse while climate change is getting worse.
Simply the solution to this crisis is how to produce more food in lesser land by using less fuel and water. Recently, progress has been started in this sector to meet various goals. These include how to meet personal nutrition from biopesticides and genetically modified crops. Many of these changes are beneficiary towards the economy and social needs, but these are health-related initiatives too.
The source for the sea of protein
An Israel’s Siakua farm produces seaweed in refined saltwater into containers. At the first look, it looks like an absolute seaweed. But the reality is that this species has been developed after 15 years of research, It contains 30 times more protein than chicken breast meat.
The world’s seaweed market is about $ 600 core. Most are grown on different farms in East Asia. In most cases, it is added to human food. However, it is basically animal food.
The name of the Israeli company’s green seaweed is Ulva. Better known as ‘sea lettuce’.
According to a farm official, C. lettuce can meet the nutritional needs of millions of people. It contains a lot of calcium, magnesium, iron, potassium, vitamin A and K. Non-Asian consumers may not be interested in buying C lettuce anytime soon. But in addition to nutrition, it has environmental benefits.
Insects on the food list
It is not too difficult to adapt C. lettuce in the daily diet list. But it is not easy to accept the insects or flying insects as food. For many years, it has been said that some of the proteins will come from insects for environmental and economic benefit. According to the FAO, edible insects contain high amounts of protein, vitamins, amino acids, fatty acids and folic acid. There is a lot of calcium, zinc and magnesium in the insect, shrimp and beetle than red meat.
The environmental benefits of getting nutritionists from insects are also numerous. Pest-farming does not require much space and breeds quickly. It is much easier to nurture Pest-farming than farming cows and goats. Besides, they do not emit greenhouse gases. Insects are eaten in Africa and East Asia. But in the west, there are psychological barriers to adding them to the food list.
An Israeli company called Flying Spark is working to make protein from insects and pests. Millions of flies are being observed in the company by their science department. Eran Gronich, the company’s co-founder and CEO, thinks that this is the most effective way of producing protein.
Green moss as a superfood
While there are huge expectations from insects and seaweed, many would like to consider green moss as a source of protein as a superfood that contains 45% percent protein. Which means we can get the full swing of amino acids that are needed every day. There are also iron, omega-3 and B-12 vitamins.
Which is found only in animals? Studies have shown that iron and protein in green tea take the body very efficiently and maintain its sugar balance dramatically. In short, it may be the cheapest alternative to meat.
It normally grows faster in the pond. The amount is doubled every 72 hours that is marketed as a supplementary food. Hinoman, an Israeli company, sells green moss in the US market.
50 kg sweet in one tablespoon sugar
Based on the protein found in the plant, a sweetener is produced by a company called Amai Protein and this is 10,000 times sweeter than general sugar. In other words, it will require only 1 teaspoon of sugar, for the amount of 50kg sweetener.
An entire kitchen in one box
Israeli companies are far ahead to capture the empire of future food-tech. Another innovative invention is ‘Ginny’. Which the company is marketing as ‘a kitchen in a box’. It has the traditional cooking and baking options. The two Israelis have invented this smart oven. The foods that can be eaten from frozen-dry ingredients just make them between three to four minutes.
The packet of the mixed product contains a bar code, which scans the food-making according to the instructions ‘Ginny’. The company has so far marketed 17 different types of foods that have no chemicals, preservatives, stabilizers and paints. The foods they are marketing include rice, pasta and apple muffins.
Burgers without meat
It is most important to present a meat alternative while discussing protein source options and outdated ovens. Not just in terms of nutrition, but also in terms of taste and smell. Animal maintenance is more at risk because of climate changes than any human activities. It’s not that because of human competition people will become accustomed to seaweed or insects instead of beef.
Impossible Foods and Beyond Meats are working together to make beef substitutes. The headquarters of both companies are located in California. They are making a hamburger from panta yeast, combining the taste and smell of the meat. Half of those who participated in the experiment could not distinguish between Impossible Burger and Beef Burger.
Three months ago, the company has received its approval to sell. The burger is being sold in 7,000 branches in the United States. Beyond Meat’s burgers are also available at 9,000 Dunkin Donut stores. As a pilot project, sales have also started in 28 branches of McDonald’s.
Beef in the science center
A company named Aleph Farms is trying to produce beef in the science laboratory. In 2013 such an undertaking was made successful by a Dutch company. But it was so costly that it took approximately$ 3Lac for making only 140grams of a burger. But Alf Farms has made a beef steak last December, which cost only $ 50 to produce. The company is now working on the development of flavor and taste.
Source: Hertz.
