Food innovation will enable us to, beyond feeding the world’s 9 billion people by 2050, contribute to a healthier, more nutritious diet – this was the claim Mr David Marx, founder and Chief Executive Officer of The Science Kitchen, emphasised in his keynote address and discussions on the future of food as part of Food Industry Asia’s (FIA) recent Annual General Meeting (AGM
The Science Kitchen
is a food lab based in Berlin, Germany, “where science meets haute cuisine”. The lab specialises in molecular gastronomy, developing food products for a more sustainable, vegan-friendly future. Working with various stakeholders, including chefs, designers, scientists and futurologists, the team seeks to “reinvent” food in all aspects – through taste, design, consumer experience and more. Its trademark product is the Kyl21
Molecular Popsicle, a reinvented ice cream popsicle made with liquid nitrogen and specially designed moulds for a texture, mixture consistency and geometrical shapes that enhance consumer experience.
Mr Marx demonstrates creation of the trademark of The Science Kitchen - the Kyl21 Molecular Popsicle, which is "reinvented" ice cream made with liquid nitrogen. Food innovation can indeed change the food & beverage landscape, Mr Marx says, by creating new universe of tastes, textures, experiences, ingredient pairings and more.
A geometrically shaped Kyl21 Molecular Popsicle fresh out of a mould
In his keynote presentation, Mr Marx offered five solutions that would contribute toward feeding a growing world population sustainably. These are freezing agriculture’s footprint; growing more on existing farms, i.e. using potential land reserves; using resources more efficiently; shifting diets and reducing food waste and food loss.
A shift in diet, Mr Marx said, could include actions such as vertical farming in urban areas, and the consumption of insects, algae and more plant-based protein. There are 1400 species of insects edible to man, he said, which provide as much nutritional value as more common types of meat, and serve as a good source of protein. Insects cost less to rear than a cattle would, consume less water and do not have as large a carbon footprint. Tapping on these alternative sources of protein would enable us, he said, to eat better in 2050, and would benefit both people and the planet.
FIA sat down with Mr Marx to learn more about what it’ll take to ensure food security for a rapidly growing population amid environmental factors such as climate change and a correlated depletion of resources.
Mr Marx added that an estimated 25 per cent of the world‘s food calories, and up to 50 per cent of total food weight, are lost or wasted before they can be consumed. The Food and Agriculture Organization of the United Nations (FAO) estimates that along with the challenges brought about by increasing urbanisation, food production must increase by 70 percent to feed 9 billion within 33 years. Therefore, reduction of food wastage is vital; Mr Marx emphasised that food innovation has a part to play in this solution too.
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