In vitro meat, and seasoning sound: that we will have in the future
1. Meat obtained from plants
We are familiar with soy meat and can distinguish it from the present: it is inferior to the original in taste, has a different texture and smell. Therefore startup Impossible Foods employees have wondered what makes the meat meat? What makes it smell and sizzle in the pan to be so delicious? To find the answer, it took six years of research.
Impossible Foods uses the DNA of soybean plants and genetically modified yeast. These yeasts ferment - so get a gem. Heme - a molecule that is found in every cell of an animal or plant. It was he, according to theHeme & Health: The Essentials Impossible Foods, is responsible for the distinctive flavor and texture of the product.
The structure Impossible Foods meat contains natural ingredients: protein of potato, wheat and soy, coconut oil. Nutrients in the production also prevail: vitamins, amino acids, simple sugars, minerals and iron.
Impossible Foods states that for the production of burger spent 75% less water is released in less than 87% of greenhouse gases, is used 95% less land and smaller than 100% of cows.
2. In vitro meat
The first experiments in growing meat in a test tube launched in 1995 by NASA to get food for astronauts in space. Since then, the history of the cultivation of this product were a few glimpses, but the triumph occurred in 2013. Then we introduced the first hamburger artificial meat.
It appeared from research by Professor Mark Post of Maastricht University. If you know English well, you can become familiar with it concept Cultured meat, presented at the World Economic Forum. In a nutshell, in the manufacture of such product used animal muscle cells which grow under the influence of the protein.
However, the result is not ideal. Firstly, according to journalists who have tried the meat The Wall Street Journal, it hasClean Chicken: Never Born or Slaughtered a sponge-like, unnatural texture. Second, it is expensive. The first burger was worth 325 000 dollars. Mark Post claimsThe $ 325,000 Lab-Grown Hamburger Now Costs Less Than $ 12That is commercially viable meat will be in 20-30 years.
3. Artificial fish and seafood
New Wave Foods company manufactures artificial shrimp. They are made from soy protein, algae and other natural ingredients (not specify the complete composition).
These shrimp are difficult to distinguish from the real thing: they look like usual, they can be added to any dish instead of the usual seafood. Part of useful substances, for example, omega-3-fatty acids found in algae.
4. Food, printed the 3D-printer
Back in 2014 the concept of printed products presented food designer Chloe Ruttserveld. Her work can be seen unusual baskets with mushrooms grow through the holes.
Soon, the idea became a reality. The company opened FoodInkIs this the future of fine dining? Restaurant where all the food and even the table is 3D printed - but it will cost you £ 250 a head a restaurant that serves printed the 3D-printer dishes. A Dutch byFlow tried to bring 3D-cooking at the mass level, running the production of cooking printers. The cost of the device excluding edible consumables - 3900 euros.
Endless scope for imagination and a wide range of possible ingredients make it possible to bet on 3D-printed food in the future. It remains to wait, when this method is cheaper production.
5. edible packaging
In the war against plasty got involved many researchers, politicians and civil society activists. His contribution made, and manufacturers of products, offering solutions for waste-free consumption of food and water.
The most popular example - an edible bowl with water from the company Notpla, covered with a shell of the algae. In addition, there are bowls concept of fungi and cutlery from wheat bran.
Similar developments have been recognizedEdible Packaging Materials scientists useful alternative to plastic packaging, so we will see such products on store shelves.
American researchers have worriedKernza® Grain: Toward a Perennial Agriculture not the invention of new products, and harm reduction from the production of well-known. Result - Culture Kernza, replacing the wheat, but does not require annual planting. This helps to keep the soil and reduce the amount of fertilizer that fall into the water.
Such a culture should provide a better yield, have larger seeds and be less susceptible to disease, which is subject to the usual wheat.
7. PA seasoning
Sound - it is certainly not a dish, but complement it. Oxford scientists have spentAs bitter as a trombone: synesthetic correspondences in nonsynesthetes between tastes / flavors and musical notes experiment: the subjects were given the same food, but included a variety of music. As a result, people who listen to the sound at a higher frequencies, often feel the food of sweet or sour, and the hum of brass instruments made participants feel bitterness.
Leading experiment Charles Spence talked about the relationship of frequencies and feelings, but there are other opinions. For example, the sound engineer, PhD Felipe Carvalho argued that the relationship may be due to physiological or associated with the culture and experience.
Who knows, maybe in the future people will be added to food less sugar to compensate for its lack of "sweet" notes. While research on this topic is not enough, but you can check for yourself the connection of taste sensations and sounds with the video above.
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