Lab meat on menus

CONSUMERS will soon be dining on crickets, locusts, labgrown meats and food packaging itself, according to CSIRO scientists.

The agency’s latest report predicts a future of food products moulded around public demand for personalised, nutritious and sustainable foods.

Sources of protein will expand to include algae and the increasing insect market, expected to grow by almost $640 million into 2023.

Scientists will work with farmers to produce meat and dairy products grown from tissue inside labs, while extracting useful ingredients from waste products such as cow blood and fishery waste.