STU­ART FARRIMOND

Focus-Science and Technology - - CONTENTS - WORDS: DR STU­ART FARRIMOND

Doc­tor turned writer and TV pre­sen­ter Stu­art looks into the fu­ture of food – from ed­i­ble spray paints to ge­net­i­cally en­gi­neered su­per­foods.

We’ve all heard that the fu­ture menu may in­volve less meat and dairy. But don’t worry, we could have cus­tomised di­ets, out­landish veg­eta­bles, robot chefs and guilt-free gorg­ing to look for­ward to in­stead. And we reckon that makes up for miss­ing out on the odd sausage

Be­fore 1928, no one had tasted bub­blegum. In the late 1930s, frozen cream desserts threw off their rep­u­ta­tion for be­ing as hard as rock with the US in­ven­tion of soft-serve ice cream (of­ten called Mr Whippy in the UK). Pop­ping candy in­tro­duced chil­dren’s mouths to a bizarre ef­fer­ves­cence 20 years later. And in the late 1990s, Red Bull show­cased a strange medic­i­nal flavour that’s since be­come synonymous with en­ergy drinks. The foods we eat are al­ways evolv­ing and new tastes are be­ing cre­ated. By 2028, you can ex­pect to be tuck­ing into foods un­like any­thing you’ve ex­pe­ri­enced be­fore. 2

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