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With a global population set to reach 9 billion people by 2050, the demand for food and other natural resources is growing exponentially. On behalf of Flanders’ FOOD, Dialogic, in collaboration with the Flemish food industry, has explored the possibilities of alternative food sources such as seaweed and algae, insects, plant-based proteins, and lab-grown meat. Some interesting findings include:
- Laboratory-grown meat is becoming more affordable. The first lab-grown hamburger cost 250,000 euros, but just a few years later, the price dropped to only 11 euros. It is expected that in about eight years, the price could compete with meat from supermarkets.
- Supermarkets are increasingly stocking products based on insects. Insects are rich in proteins and easily digestible. However, consumers are still adjusting to the idea and find it challenging to come up with recipes.
- Algae can be well-utilised in pasta, bread, and beverages. However, the smell and taste of algae pose a significant challenge.
