Tomorrow`s Menu - Nutrition of the future

Every person consumes around 43 kilograms of meat a year. Global meat production has quadrupled in the past five decades. Researchers expect that the increasing prosperity in the populous emerging countries and the food trend towards “western diet” (steaks and burgers) will lead to a further increase in per capita meat consumption. For several years now, food technologists have been developing sustainable meat substitute products based on vegetable protein sources such as sweet lupins or algae, as well as animal protein sources that are more unusual in the western world, such as insects or jellyfish.

The aim of the developments is to avoid the impending “hidden hunger”, that is, a one-sided and nutrient-poor diet. With increasing technical progress and the associated understanding of the complex interrelationships of the most varied of materials, disruptive processes such as in-vitro-grown meat also offer serious solutions for people’s insatiable hunger for animal proteins. Meat production in the laboratory saves resources such as agricultural land and water and reduces the climate-damaging methane emissions by a hundredfold, especially in the case of farmed beef.

As part of the special area “Future Foodstyles”, HAUTE INNOVATION implemented an exhibition on behalf of KoelnMesse with pioneering innovations for the nutrition of the future. With the special show, the organizers of the Living Kitchen trade fair gave suggestions on how the reorientation of our eating habits can also change kitchen design and the kitchen itself in the future.