PICK OF THE MONTH

WITH THE GLOBAL population expected to reach 9.7 billion by 2050, and much of that growth happening in the poorest countries, the race is on to find new ways to feed the planet. From lab-grown meat to desert-dwelling farms, this new three-part series looks at some of the ways in which science is transforming what’s on our plate.

Anchored by Dara O Briain, Tomorrow’s Food explores the technologies that are finding their way into our farms, supermarkets, kitchens and restaurants. Michelin-starred chef Angela Hartnett reveals how 3D printing is revolutionising the food industry, and asks whether the burgers of the future will be more mealworm than meat.

Meanwhile, technology expert Dr Shini Somara has some good news for those with a sweet tooth. We might soon be able to harness the power of the miracle berry: a West African fruit that has the bizarre property of making sour foods taste sweet.

“I chewed on some lemon, and it tasted like lemonade,” says Shini.

This is all down to a protein in the berry called miraculin, which binds to the taste buds and alters the perception of any subsequently eaten foods. The idea is that this protein could be used as a natural sweetener, reducing sugar intake around the world.

“It’s very expensive to grow these berries, but scientists are trying to implant the protein into tomatoes, which are much easier and cheaper to grow,” says Shini.

Elsewhere in the series, greengrocer Chris Bavin looks at some of the ways in which farms are embracing the future, from those whose crops never see the light of day, to those that use robots to do the dirty work. One such robot is the ‘Shrimp’ – an automated farmhand that performs manual tasks such as watering, mowing and herding cows.

But if you want to see a robot in action, soon you might need to go no further than your local fast food joint. In Tokyo, Shini visits a restaurant where the food is cooked and served by automatons. Domo arigato, Mr Roboto.