ALSO ON THE MENU OF THE FUTURE

INSECTS

Most common types for human consumption are the Acheta and the banded cricket, says Jarrod Goldin, president of Canada-based insect farm Entomo Farms. Packed with a nutty, earthy flavour, crickets are rich in protein, prebiotic fibres, and antioxidants.

ALGAE

Triton Algae Innovations’ proprietary strain of algae boasts flavour-mimicking properties – think savoury flavours of meaty foods and salty notes of umami.

‘It runs about 45 to 50 per cent protein, has a complete amino acid profile, and is rich in vitamin A and iron,’ says David Schroeder, director of corporate and regulatory affairs.

ANIMAL-FREE

EGG WHITES

Clara Foods converts sugar into proteins, which are then encoded with 3D-printed genes that code for the same proteins found in an egg, explains CEO Arturo Elizondo. One strain produces a baking albumen; another generates a soluble mix for drinks.

3D FOOD PRINTING

With the aid of a precision tech system, preloaded shape libraries, and customisable print nozzles, 3D printer Foodini prints with fresh ingredients. ‘[These printers] don’t require arable land, fixated CO2, or regular feed, and require far less water,’ says food designer Chloé Rutzerveld. – Leah Campano