Tag: Future of food

Dutch scientist Mark Post created the world's first lab-grown hamburger patty in 2013, demonstrating that it's possible to produce real meat from animal cells. This milestone opened the door to a new form of agriculture that has the potential to transform how the world gets its protein.

According to a 2025 study in *Nutrients*, AI-powered personalized nutrition programs have shown promising results in positively influencing the gut microbiome. Personalized meal planning is becoming a popular trend in nutrition because it moves away from the traditional “one-size-fits-all” approach to dietary advice, offering customized solutions based on individual needs.

According to the Good Food Institute, the alternative protein market reached $85.65 billion in 2024 and is projected to exceed $185 billion by 2029. This rapid growth reflects increasing consumer demand for diverse and sustainable food sources. This article will help you understand what is an alternative protein and why it's a critical component of our evolving food landscape.

The global alternative proteins market, valued at $16.9 billion in 2024, is projected to surge to $53.2 billion by 2034, highlighting the industry's rapid growth. This expansion is driven by the quest to understand what are alternative proteins in the food of the future and how they can create a more sustainable food system for a growing population.

According to the United Nations, the global population is expected to reach 9.7 billion by 2050, requiring a significant increase in food production. This looming demand, coupled with growing environmental and health concerns, has propelled the search for alternative foods that can offer sustainable and nutritious dietary options.

While the world's population is projected to increase meat consumption by 13% by 2032, a new protein source is emerging to address this demand: cultivated meat. Lab-grown food, derived from animal cells grown in a controlled environment, presents a complex picture regarding its nutritional value, safety, and long-term health implications.

According to a joint report by the OECD and FAO, global meat consumption is actually projected to increase by over 47 million tons between 2025 and 2034. This makes the viral claim that most people will stop eating meat in 2025 demonstrably false, as market data points towards continued growth, not cessation.

According to nutritional science, the human body needs a minimum of 2,000 to 3,000 calories per day, depending on individual metabolism and activity level. This essential energy, along with fiber and vital micronutrients, is something no single pill can currently provide, making the concept of a pill that can replace food a persistent piece of science fiction.

The 3D food printing market is projected to reach approximately $1 billion by 2025, signaling a rapid expansion of this technology from niche applications to potential mainstream use. However, as this innovative process gains traction, the fundamental question remains: is 3D printing food healthy?

According to the Food and Agriculture Organization, global food production must increase by 70% by 2050 to meet the needs of a growing population. One innovative solution emerging to meet this challenge is cellular foods, a category of products made by cultivating cells and microorganisms rather than raising animals or growing crops conventionally.