Food of the future

Grains and pseudocereals Thousands of years of selective breeding have led to a diminished variety of wheat, as well as monoculture which has a negative effect on soil and biodiversity.

Rings of fish farm on sea Open-net pens are one of four forms of aquaculture.

There are around 25 species of edible jellyfish in the world, and most are consumed in Asian countries such as Thailand, Malaysia and Japan.

Low in calories and fat, yet high in protein and antioxidants, fresh jellyfish has a delicate, salty flavor and a slightly chewy body.

Fresh, green cacti pads without prickly leaves, in paper-wrapped bowls Cactus pads with prickly leaves removed being sold in a market in Houston, USA © Patrick Feller/Flickr (CC BY 2.0) 6.

It contains iodine and tyrosine (which supports thyroid function), fibre (which promotes gut health) and various vitamins, minerals and antioxidants.

This comes in many forms such as tofu, edamame beans and tempeh.

Cream paste on an edible biscuit spoon Edible cutlery will help replace single use plastic cutlery, along with other sustainable material 2.

It is fed nutrients and growth factor components to help it develop into a piece of meat over several weeks.

Eleven extraordinary foods we'll be eating more in the future By Tammana Begum First published 2 June 2021 26 Current farming, fishing and industrial practices are having a negative impact on nature, and the way we eat needs to become much more sustainable.

Green and yellow zuchinnis in a straw basket Courgettes have been genetically modified to become resistant against the zucchini yellow mosaic virus © nociveglia/wiki (CC BY 2.0) 11.

Grains and pseudocereals Thousands of years of selective breeding have led to a diminished variety of wheat, as well as monoculture which has a negative effect on soil and biodiversity.

A variety of insects served on large bowls at a market Insects sold at a Cambodian market © Frank Hukriede/Flickr (CC BY-NC 2.0) 5.

Insects Insects are rich in protein, fiber, minerals and vitamins, and are eaten all around the world.

Seaweed is a type of algae that usually grows along rocky shorelines around the world.

Cultured meat is yet to be available in mainstream markets, but there are about 50 cultured meat start-up companies around the globe, and many have already successfully created beef, chicken and fish.

Eleven extraordinary foods we'll be eating more in the future By Tammana Begum First published 2 June 2021 26 Current farming, fishing and industrial practices are having a negative impact on nature, and the way we eat needs to become much more sustainable.

It contains a bitter-tasting compound that naturally repels insects, diminishing the need for pesticide.

Discover what could become UK dinnertime staples of the future.

This versatile plant offers a range of flavors and textures that are used in a variety of dishes, including soups, stews, salads, cakes and smoothies.

It contains a bitter-tasting compound that naturally repels insects, diminishing the need for pesticide.

Green and yellow zuchinnis in a straw basket Courgettes have been genetically modified to become resistant against the zucchini yellow mosaic virus © nociveglia/wiki (CC BY 2.0) 11.

Seafood is generally healthier than terrestrial livestock, offering lean protein and certain macronutrients that cannot be acquired anywhere else.

It contains iodine and tyrosine (which supports thyroid function), fibre (which promotes gut health) and various vitamins, minerals and antioxidants.

When dried, jellyfish looks firm but gives away to a soft feel on the tongue, making it a great alternative to crisps.