How nanotechnology, vertical farms, and lab-grown meat may change the way you eat.
Generations of kids have grown up forbidden to taste chocolate cake batter. The rationale for this quasi- torture: fear of salmonella poisoning.
And at the current rate of food technology, the kids of 2040 may be eating healthier cookie dough, too—gooey hunks infused with nano-sized nutrients, with chocolate chips engineered to be less fattening.
But future children may never know what salmonella is: A Dutch company is currently developing a consumer spray to kill the bacteria on contact. Salmonelex may sit next to Windex on future kitchen counters.
But most of the latest advancements in food technology go beyond dessert. Rather, scientists are motivated by an impending agricultural crisis: The world population will likely hit 9 billion by 2050, while climate change may render current agricultural systems and seeds inadequate. To stave off an agricultural doomsday, researchers are developing new techniques to transform our unsustainable practices.
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