¿Qué comeremos en el futuro? Hace unas décadas la respuesta de la ciencia ficción fue imaginativa, llamativa e increíble pero la comida en píldoras no lleva camino de hacerse realidad en el siglo XXI. Nadie lo pretende. En la era de la prisa, las verduras, frutas, legumbres, frutos secos o semillas seguirán estado muy presentes en nuestro plato, como también la carne, aunque cada vez más compensada con proteínas de origen vegetal. La ruptura no viene de la mano de nuevos alimentos, sino de nuevas combinaciones, de aportes nutricionales equilibrados y de la producción. La tecnología está ya introduciendo en nuestra dieta una "innovación invisible" con un triple objetivo: que sea más saludable, sostenible y accesible.
"Tomorrow's feeding will look more like grandmother's stew, than to very rare dishes".Beatriz Jacoste, director of Km Zero Food Innovation Hub, says an innovation pole dedicated to promoting solutions for the Valencia -based food ecosystem that is on its way to becoming the Think Tank tank reference in Hispanic speech speech.They know what the signs of the future are and how the menu could be for we could consume naturally within 20 years, but we already have available tomorrow in countries that are at the forefront like the United States, Israel or Singapore.This is Km Zero's proposal.
To start a Maca capsule, "which is a supplement that gives us energy and can completely replace coffee"."In Km Zero we support a startup called Aldous Bio, which markets this supplement and many others that can enhance our well -being throughout the day".
Then something that may seem as common as milk cereals.But there is a trick."Cereals that come from ancestral varieties such as quinoa, amaranth, which have stopped cultivating but are very beneficial for soil health.We would have to encourage the recovery of these forgotten varieties ".These cereals, easy to find, the perfect thing would be to be marketed in containers of the Israeli Tipa company, with which this hub also works, and "that are compostable and disappeared after months".
Milk, which would give us proteins, will be the most special.Not Milk is very similar to that of Vaca but it is done alone with vegetables."Using an algorithm called Giuseppe have achieved a rare mixture of ingredients such as pineapple, chicoria, chickpeas...Something that a human would never have occurred to him and that gives an analogous flavor to the traditional product, "explains Jacoste.
It is a creation of Notco, a Chilean startup in which he has invested even Jeff Bezzos.This milk is already sold in the United States in Starbucks, for example, but it has not yet reached Europe.To this we should add some season fruit such as apple, grape or banana.
But we have a breakfast b option, because food also takes into account pleasures and mood, Mood, which in the twentieth century translated into a "what the body asks you" for you "."We can make some toast with mother's bread, natural fermentation, which for our microbiome is very beneficial, and we accompany it with some of the Väckka cheese varieties, which is a vegetable cheese but that replicates the visual and organoleptic level theconventional cow cheese, "Bea proposes.
In addition, this cheese could be placed a QR of a blockchain startup, traceable, which could expand information to the consumer about the origin of the ingredients, nutritional information."And now the trend is to want to know everything we eat," adds Catalina Valencia, Community Lead of Km Zero.
If we need a snack in the middle of the morning, they propose a yogurt, "but replacing sugar with a new ingredient called miraculin, an African berry".It is driven by the Spanish company Baïa Food and its peculiarity is that by eating it, for an hour the perception of sweet acid flavor in our mouth changes."That makes the sugar dispensable in our diet".It is not yet marketed, but it has applications for the medical field for example, for people in chemotherapy treatments, which everyone knows them.
We arrived at the time of the food and we would start with another capsule.This time, spirulina, which in addition to having a satiating effect has proteins that can enrich our diet.
To design our food, we could use an app called Plant Jammer that, using the ingredients you have in the fridge, recommends a recipe."That would help us to end food waste," Jacoste recalls.
As there are days that do not feel like cooking, they propose a delivery, food at home at home.This time sushi, but very special because he has no fish.It is made of vegetables.It is elaborated by a Spanish company based in Madrid, Mimic Seafood and will soon be on sale."From the tomato they make the simulation of tuna and do not use rice, but a marine cereal called Zostera and which Angel León, the sea chef, has spoken a lot.It allows to cultivate something very similar to rice on a new surface such as the sea ", the experts tell.
Getting the flavor of the fish without using it is complicated, but they get it with fat cultivated fat."Its origin is 100% vegetable and can be enriched, for example, with omega3.The company that does it is also Spanish and is called Cubiq ".
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But it does not finish here.The soy sauce that accompanies the sushi of Mimic Seofoods comes in a capsule made of algae of a company called Notpla that completely replaces the plastic.
All this must be accompanied by the greatest superfood of life that is water.In this case it would be Ocean52, another Spanish company, which makes can water, the most recyclable container, "and enriches it with beneficial minerals and allocates 52% of its benefits to cleaning the oceans.
If you do not feel dessert, remember, we can ask a Darks Store, "who are minisupermarks that take you anything home in 10 minutes and that are proliferating in the cities".
The time of the snack arrives.If we are going to the gym and we need something that gives us strength, they propose to take "a protein shake based on insect flour or a barite" of the Trillions brand.
On the other hand, if what you want is a whim, "a good chocolate from Foods called Newyou"."They are functional chocolates that with their probiotic ingredients help what you are looking for.For example, with Moringa they have one, Slim, who assure that it is to lose weight, another to reinforce the immune system and another with pea and hemp proteins to maintain the energy level, "they explain.
We also arrive at dinner with two options.If you choose to leave, and you are in Tel Aviv, the proposal is to go to the Supermeat restaurant, "in which they are going to give us a laboratory chicken burger and we will be able to see two bioreactors, which are the structures in which they manufactureThis type of meat that we are going to try later ".
How is this meat created?The chicken stem cell is extracted, without sacrificing it, and muscle tissue is cultivated in the bioreactor.Game to this texture shape."In this way, meat can be generated without the need to sacrifice animals or large farms.I would be in a more controlled environment, I would not need antibiotics.That's why they call it Clean Meat (limp meat).There are companies like ALEPH Farms that already produce it, but only in Israel and Singapore their consumption has been allowed.
If we opt for homemade dinner, they propose us to take a Triptophane capsule, which has those properties that induce rest, and cook something very always and fast, such as a scrambled.In this case with Koroko eggs, another Spanish company that sells eggs with truffle, ham, cheese or garlic.There is also the vegan option, "which is a type of egg that is composed exclusively of plant products and that offer several companies, including the Israeli Zero Egg," says Km Zero's director.
The scramble can be accompanied by a salad that comes from a "hydroponic culture", which are vegetables that develop in an urban nuclei, controlled "without the need for arable area, with less water and without fertilizers or pesticides".
"In Spain, with the orchard very close -Catalina Valencia appears -this may sound strange, but there are parts of the world where these solutions are very applicable.For example in northern Europe, much is being developed because of the lack of light ".
"There are areas called Food Desert (food deserts) where there is no access to fresh foods.For example, I visited a school in the Bronx, in New York, where only families only consumed ultraprocessed food and in the school itself some torres of hydroponic crops were mounted that allowed them to take home fresh vegetables, "says Beatriz Jacoste.The ingredients of this salad we would buy them in the supermarket because there are large infarm or aerofarm companies that already market them.
To make the purchase we would use an app called dynamic price wasels, which favors the consumer to buy what is going to expire before."We change the stickers that now exist for this digital tool that avoids food waste, which is a third of what occurs with what that entails," they remember.
At this dinner we could allow ourselves to have a beer that, in this case, propose that it is from Patagonia Provisions, a clothing company that has developed a food line that is sold in some American states.This beer is made with a type of wheat called Kernza whose particularity is that it is perennial and has very deep roots to better seek water."It is very efficient and allows to revitalize desertified soils".
Rich and at a good price
These are examples of the signs of how the feeding of the future that has selected this Hub, which has the advice of a network of more than 50 pioneers "that they are investigating and developing the feeding of the next generations," he explains for the world, "he explains the director.Its solutions will be collected in the book Foodurist of ZM Zero, which will be published on December 14, and are commonly put in FTalks, an annual international event to discuss trends, disruption and challenges of the food ecosystem.
How will these innovations accept the market?The key is that they are "invisible".In the words of the experts, "technology and innovation have to stay in the process so that the food is more sustainable and healthy, but that the consumer or notices it".
There is still on their way in three directions."Food is part of our tradition, our culture and our memories.Unless the analogue is as rich, easy to prepare and be at the same price, there will be no one to include it in your diet, "says Jacoste.
"If the challenge in the 60 was democratizing nutrition producing in mass and lowering the cost.Now we have supernutrition of foods that are not healthy and produced in an environmental compatible way.The objective is to reverse that with a lot of technology and development to climb a product at the industrial level without the consumer perceiving that it is not the traditional one, "he adds.
Overcoming reluctance is another challenge: "All food comes as a laboratory: a yogurt, a potato, any product in the market has been investigated and developed in a laboratory," they sentence.Welcome to the table of the future.
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