Buzz
Humanity has long sought to expand its knowledge, and the study of food is no exception. With advancements in technology, we are now able to push the boundaries of food production further than ever before. The items listed here represent just a glimpse of what might be on the horizon.
10. Farms with Headless Chickens
In 2012, Andre Ford, an architecture student from the UK Royal College of Art, examined the issues troubling the broiler chicken industry and proposed the Center for Unconscious Farming as a potential solution. His goal was to meet the growing demand for chicken meat while also offering more humane conditions for the animals. While Ford’s intentions were commendable, his approach was controversially dystopian. He suggested that the chickens' cerebral cortex be removed to prevent them from feeling distress. Additionally, to house more chickens, their feet would be amputated. To support their growth, their brain stems would remain intact, with electric shocks provided regularly to stimulate muscle development.
These unconscious chickens would be tightly packed into pods reminiscent of the ones in Matrix, where they would be fed via a network of tubes. In this setup, every resource would be utilized—Ford even suggested that chicken blood could be repurposed as fertilizer for plants. While many found his concept highly controversial, Ford stood by his proposal, arguing that “the realities of the existing systems of production are just as shocking.”
9. Food Delivered Via Skin Patches
While we are accustomed to using transdermal patches for medications, researchers from the Department of Defense’s Combat Feeding Program are advancing this technology with the Transdermal Nutrient Delivery System (TDNDS). This patch, designed for soldiers deployed in warzones, contains essential nutrients and features a microchip that monitors and dispenses the required nutrients based on the soldier’s needs. Though not a replacement for full meals, the hope is that it will sustain soldiers in the field until they can access proper food. This technology is expected to be ready by 2025. Dr. C. Patrick Dunne, a scientist involved with the project, believes it could also benefit civilians working in demanding roles, such as miners and astronauts.
8. Human Waste Will Be Reprocessed Into Edible Food
In 2009, the European Space Agency (ESA) revealed they were working on a system that could one day support life for people living in space or even on other planets. This announcement followed NASA’s development of a similar system aboard the International Space Station, which could convert human waste into drinkable water. The ESA’s program, called the Micro-Ecological Life Support System Alternative (MELiSSA), is significantly more advanced and aims to recycle all human waste into oxygen, food, and water. The first MELiSSA pilot plant was constructed in 1995, and researchers projected that the second-generation plant would be fully functional by 2014.
7. Music Adds Flavor To Food
A study conducted by Oxford University recently found that sound indeed affects how we perceive the taste of food. For instance, higher-pitched sounds made food taste sweeter, while lower, brassier sounds gave food a more bitter taste. Russel Jones, a participant in the study, mentioned that this discovery could have far-reaching effects, particularly in making foods healthier by reducing sugar content—without losing the sensation of sweetness.
Even before the study was published, some restaurants had already incorporated sonic-enhanced elements into their menus. Chef Heston Blumenthal, from the UK’s The Fat Duck, provided diners with iPods playing calming ocean sounds while they enjoyed seafood dishes. Afterward, they reported that their food tasted saltier.
6. Inhalable Food
A strange new trend of inhaling food began to gain popularity in 2012. It all started when Harvard professor David Edwards developed a device called Le Whif, which released breathable dark chocolate. The product became a hit among European dieters, who claimed it helped curb their appetites. The trend soon spread to North America, where Canadian chef Norman Aitken made improvements to the device, resulting in Le Whaf. His creation is essentially a vase with an ultrasound system beneath it. The food, typically a soup, is placed inside the vase and shaken until it turns into a cloud. The customer then inhales it through a straw. One person who tried it described the sensation as “a taste experience without something in your mouth.”
5. Seeds Grown in Space
Since the 1980s, China has been launching seeds into space, claiming extraordinary results. According to their reports, seeds exposed to outer space grew more rapidly and yielded larger crops than those grown on Earth. Professor Liu Luxiang, who leads the program, stated that their efforts have produced stronger seed varieties, which are now being used across the country.
Although verifying these claims is challenging due to the secretive nature of China’s scientific initiatives, NASA has attempted similar experiments, but with less successful outcomes. Western scientists have raised concerns over the absence of verifiable data, suspecting that the military may be keeping it hidden. Professor Liu himself expressed frustration over the media’s focus on the size of the crops, saying, “Size isn’t the point of the program… I care more about increasing yields.” While the effects of cosmic radiation remain unclear, Professor Liu currently has two papers under review by reputable journals, hoping these will add credibility to his work in the eyes of his Western colleagues.
4. Peanut Butter and Jellyfish Sandwiches
In 2013, a report by the UN’s Food and Agriculture Organization offered a solution to the growing jellyfish blooms and diminishing fish population. The study, titled “Review of Jellyfish Blooms In the Mediterranean and Black Sea,” suggested various methods, including bio-control agents and specialized nets. One interesting idea was to explore jellyfish for use in food and medical products. The report referenced the longstanding tradition of consuming jellyfish in China and encouraged research into their medicinal and industrial potential.
3. Three-Course Meal Chewing Gum
Inspired by Willy Wonka’s famous chewing gum that transforms into a full three-course meal, UK scientist Dave Hart and his team have set out to make that fantasy a reality. Since 2010, they’ve used nanotechnology to capture distinct flavors that remain separate as you chew. As the gum is chewed, the flavors are released sequentially: first the appetizer, followed by the main course and finally the dessert. Hart and his team are also experimenting with a method involving layered gelatin to create a similar effect, with each layer holding a distinct flavor.
2. The Future of Eating Insects
A 2013 UN report recommended insect consumption as a potential solution to combat global hunger. It revealed that over two billion people in Asia and Africa regularly eat 1,900 species of insects. Among the most commonly eaten bugs are beetles, followed by caterpillars and bees, while fly larvae are also recognized for their edible potential. However, the UN noted that the main challenge lies in altering Western perceptions about consuming these insects.
Eating insects could bring numerous advantages. These creatures are packed with proteins and minerals, reproduce at a rapid rate, and cause far less environmental harm than traditional livestock. Moreover, developing an insect farming industry could offer significant business opportunities, particularly in impoverished regions.
1. Edible Plastics And Wrappers
In 2012, Bob’s, a Brazilian burger restaurant, gained attention by launching a burger wrapped in edible paper. No need to remove the packaging—customers could eat the entire burger, wrapper included! The following year, Professor David Edwards introduced his innovative creation, Wikicells, to the American market. Inspired by the way cells store water, Edwards designed food wrappers made from natural skins that prevent the entry of bacteria and other particles. These wrappers can be used to encase any type of food or drink, and the best part is that they can be eaten along with the contents. Edwards hopes his invention will encourage people to move away from plastic and conventional wrappers, ultimately reducing waste that fills up landfills.
+Human-Algae Hybrids
Algae has long been touted as a potential solution to world hunger. However, one man proposed an even wilder use for algae. During a segment on BBC’s 60 Second Idea, Chuck Fisher revealed his idea to integrate algae into human skin. These hybrid humans, much like plants, would absorb sunlight to nourish themselves. A biologist by profession, Fisher was inspired by the mutual relationship between corals (which are animals) and algae. While he acknowledged that this concept is currently far-fetched, Fisher remains optimistic that his vision of using photosynthesis to solve world hunger will one day become a reality.
