{"id":3516,"date":"2022-06-12T23:48:47","date_gmt":"2022-06-12T23:48:47","guid":{"rendered":"https:\/\/fitadelphia.com\/?p=3516"},"modified":"2022-06-13T01:17:27","modified_gmt":"2022-06-13T01:17:27","slug":"food-technology-whats-coming-is-better-than-sliced-bread","status":"publish","type":"post","link":"https:\/\/fitadelphia.com\/index.php\/2022\/06\/12\/food-technology-whats-coming-is-better-than-sliced-bread\/","title":{"rendered":"Food Technology: What\u2019s Coming Is Better Than Sliced Bread"},"content":{"rendered":"\n

By Debbie Koenig<\/strong><\/p>\n\n\n\n

Note by Fitadelphia. We all know how processed sliced bread is for us, don’t we?<\/a><\/p>\n\n\n\n

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June 2, 2022 \u2013 That tuna-on-whole-wheat you had for lunch is a technological marvel.<\/p>\n\n\n\n

A century ago, few people could\u2019ve guessed how simple it would become to make. Sliced bread only hit the market in 1928. Canned tuna didn\u2019t become popular until the 1930s. And the mayo holding the sandwich together was likely to be homemade until around 1922. The history of food is closely tied to technology, just like the future of food.<\/p>\n\n\n\n

\u201cFood innovation historically involves technological innovation,\u201d says Todd Mockler, PhD, a principal investigator at the Donald Danforth Plant Science Center in St. Louis. \u201cFor 10,000 years, it\u2019s been this continual march of technology, and the technologies are getting better and more efficient, more effective.\u201d<\/p>\n\n\n\n

The private sector seems to agree with him: Investments in food technology businesses exploded last year, with investors shelling out a record $12.8 billion globally in 2021. That\u2019s twice as much as in 2020.<\/p>\n\n\n\n

Artificial Intelligence Across the Food System<\/strong><\/p>\n\n\n\n

Some of the most exciting developments use artificial intelligence (AI), in which computers mimic human problem-solving and decision-making skills by analyzing data. AI performs complex tasks hundreds, even thousands of times faster than the human brain could ever do. In the food world, researchers are already using it in several ways. Looking forward, it has the potential to transform almost every part of the food system. For example, right now researchers are experimenting with AI to:<\/p>\n\n\n\n

\u2022    Run an entirely autonomous, environmentally resilient farm using sensors, robots, and other innovations
\u2022    Find out when produce is at its peak for harvesting and processing with the least amount of waste
\u2022    Simulate food processing operations to pinpoint where food safety issues may arise
\u2022    Compile and analyze nutrition data from studies, organize the information, and use it to predict how eating a certain food might affect your health<\/p>\n\n\n\n

Mockler is part of the Crop Genetics and Genomics team at AIFarms (Artificial Intelligence for Future Agricultural Resilience, Management, and Sustainability) at the University of Illinois, where they\u2019re trying to develop an autonomous farm.<\/p>\n\n\n\n

\u201cIt involves things like computer vision \u2013 using high-res cameras mounted on drones, tractors, or robots to image crops in field,\u201d he says. Engineers are developing new AI approaches to glean information from the images those cameras collect, then find ways to act on it.<\/p>\n\n\n\n

\u201cAnd it\u2019s not only about plant-based science. A quarter of the project is directed towards livestock, using AI with swine, using camera-based imaging to track animal behavior. They can tell if a pig\u2019s sick or not happy.\u201d<\/p>\n\n\n\n

Using Genetics to Grow More — and More Nutritious — Food<\/strong><\/p>\n\n\n\n

Because of population growth, experts believe that by 2050, the world is going to need almost 60% more food than we\u2019re producing now. Climate change will affect our ability to meet demand \u2013 for every degree Celsius of warming, crops will yield 5% less food. While nations argue over how to stop temperatures from rising, scientists are looking to genetics to offset potential losses and make the food grown more nutritious.<\/p>\n\n\n\n

Think of the process known as CRISPR gene editing as a cut-and-paste option for plants\u2019 DNA. Scientists can snip out genes that lead to unwanted qualities, or double up on beneficial ones \u2013 boosting the protein content of a soybean, say, or increasing the yield per tomato plant, or helping corn thrive with less water. Unlike genetic modification, CRISPR doesn\u2019t mix in genetic material from other plants. It only adjusts what already exists, the same way breeders have been doing for centuries. The big difference: These changes take place in one or two generations of a plant, while old-school cross-breeding can take years.<\/p>\n\n\n\n

An innovative breeding method like CRISPR is just one way our ever-growing understanding of how genes work can help feed us in the future.<\/p>\n\n\n\n

\u201cGenomics, predictive rapid breeding, genome editing, we\u2019re harnessing all of them to innovate,\u201d says Mockler. \u201cIt\u2019s not just about improving the seeds that get sold to growers \u2013 it\u2019s also about improving the end product, whether it\u2019s the whole food a consumer eats or an ingredient like soy protein isolate. Innovation doesn\u2019t end with the seeds; it goes all the way to the product.\u201d<\/p>\n\n\n\n

Benson Hill, an agriculture tech company he co-founded, developed a variety of soybean that\u2019s not only high in protein, it also uses fewer natural resources to produce soy-based foods.<\/p>\n\n\n\n

Genetic material can also be added to give crops climate-resilient traits. Worldwide, around 1,750 gene banks hold nearly 7.5 million samples of genetic material from seeds, seedlings, and other forms of plant matter. They aim to preserve domesticated crops as well as wild varieties, which may have hardier features.<\/p>\n\n\n\n

\u201cWe have this huge database of potentially useful genetic diversity that can be used to enhance the resilience of our crops to climate change. And there are new methods that scientists around the world are using to try to figure out which of those genes are going to encode the most useful traits,\u201d says Pamela Ronald, PhD, whose lab at the University of California, Davis, focuses on plant genetics.<\/p>\n\n\n\n

Some scientists are looking at ways to reintroduce crops that fell out of favor, for example because they were too hard to harvest. If they can pinpoint the genes that cause the problem and edit them out or introduce a different gene, those crops may be viable on a large scale. \u201cIn 50 years, we\u2019ll probably be seeing some plants that we haven\u2019t seen on grocery store shelves recently,\u201d says Ronald.<\/p>\n\n\n\n

For instance, a colleague is working on gene-editing groundcherries, a wild relative of the tomatillo. They\u2019re hard to grow in large quantities because the bushes sprawl unevenly. \u201cHe\u2019s trying to use genome editing to change the branching structure, to make them easier to harvest,\u201d Ronald says.<\/p>\n\n\n\n

Altering the genetic makeup of food isn\u2019t without controversy. Here in the U.S., the Non-GMO Project advocates for labeling of genetically engineered foods. Around the world, dozens of countries ban GMOs altogether. Gene editing, a newer technology, falls into a gray area since it tinkers with a plant\u2019s existing genes rather than mix-and-matching genetic material from different plants.<\/p>\n\n\n\n

\u201cThe resistance to COVID vaccines has highlighted the danger to human health of misinformation and disinformation,\u201d says Ronald. \u201cIn plant biology, we\u2019ve known for 35 years that using biotechnology is incredibly helpful for advancing sustainable agriculture, and it\u2019s no more risky than conventional approaches. But it\u2019s been really challenging to get that information out. There are so many conspiracy theories, and people are really afraid.\u201d<\/p>\n\n\n\n

Creating New Kinds of Food<\/strong><\/p>\n\n\n\n

Experts see novel foods \u2013 edible items that literally didn\u2019t exist before \u2013 as another way to feed the world in the future. Researchers and companies are turning to new technologies and ancient civilizations to create healthier, more sustainable products.<\/p>\n\n\n\n

\u2022    Synthetic biology<\/strong> may seem like a futuristic term, but if you\u2019ve ever had an Impossible Burger, you\u2019ve already tried it. These lab-based products are engineered to achieve a similar flavor and texture to their conventional cousins, but with a healthier nutritional profile or a more sustainable footprint. For instance, Incredo Sugar starts with real cane sugar, but it\u2019s engineered it to reach your tastebuds more efficiently so you only need half as much. And Aleph Farms takes cells from a cow and grows them in a lab, until eventually they become steak. (Read more on alternative proteins.)<\/p>\n\n\n\n

\u2022    Innovative uses<\/strong> for existing, overlooked foods often come from a sustainability angle. That might mean using microalgae like spirulina in plant-based burgers, or using insects as a protein source in power bars. Several research facilities (and a Michelin-starred Spanish chef) are looking at ways to sustainably harvest and use Zostera marina, tiny grains that cling to seagrass. Until now, only the Seri, an indigenous people in Mexico, have used it for food.
\u2022    3D-printed food<\/strong> may one day be something you can make in your own home. Researchers see its potential to repurpose food waste (one company in the Netherlands, Upprinting Foods, is already pursuing this commercially), custom-make food to suit your specific nutritional needs, or avoid food allergens.<\/p>\n\n\n\n

Of course, the challenge with all these innovations is to ensure they don\u2019t create new problems for human health or the environment. Remember, not that long ago, many of the practices that have led us to the edge of climate disaster were hailed as revolutionary.<\/p>\n\n\n\n

Changing the Packaging<\/strong><\/p>\n\n\n\n

What good is nutritious, sustainably produced food if it spoils before it reaches you? Technically, advances in packaging won\u2019t change what you\u2019ll be eating decades from now \u2013 but they could have a huge impact on both sustainability and food safety.
\u2022    Intelligent packaging<\/strong> uses sensors that can tell when food is no longer safe, and indicators that let you know. It helps to extend shelf life and prevent food waste. (No more throwing out perfectly good food just because it\u2019s past its expiration date.) And it also has the potential to protect you from foodborne illness. For instance, Mimica Touch may soon be used on perishables packaging in the U.K. It measures temperature, and when food gets too warm, bumps rise on the label. A simple finger swipe lets you know when it\u2019s time to toss that milk carton. As long as it\u2019s smooth, you and your morning cereal are good to go. Other intelligent packaging approaches use gas indicators, humidity sensors, and biosensors.
\u2022    Active packaging<\/strong>, on the other hand, interacts with food to help it stay fresh longer and prevent the growth of bacteria that could make you sick. That might happen by using an antimicrobial substance, moisture controller, ethylene absorber, or some other system to control the conditions inside the package. You can already find versions of this in the supermarket \u2013 think about how much longer you can keep a package of cut lettuce in the fridge, compared to an untouched head. Those packages are filled with a mix of gases that discourage microorganisms from growing. Future possibilities include an edible film made with essential oils that have antimicrobial properties, a bread bag that emits ethanol, which inhibits mold and bacteria, or an electronic chip-based system that uses AI and can send an alert when your chicken is about to go bad.
\u2022    Biodegradable or edible packaging<\/strong> intends to reduce the amount of food-related non-compostable garbage we generate. That includes most of the packaging you see in the grocery store, from plastic bags to cans to glass jars. Far too much of it ends up in landfills \u2013 here in the U.S., the EPA estimates that 28.1% of all solid waste comes from packaging. Sometime in the near future, instead of throwing away the empty bag from the chips that went with your tuna sandwich, you might eat it or turn it into fertilizer for future food.<\/p>\n\n\n\n

Looking Ahead<\/strong><\/p>\n\n\n\n

It all sounds exciting, but turning these ideas into real products may not be smooth sailing.<\/p>\n\n\n\n

\u201cWe shouldn\u2019t take it for granted. It\u2019s going to take investment from everyone \u2013 venture capitalists and government entities \u2013 to invest in food technology and innovations that can address challenges like healthier food, or mitigating the negative impacts of climate change on food production,\u201d says Mockler. \u201cLook at how what\u2019s happening in Ukraine is affecting food supplies. You can\u2019t predict these things, but by having more robust food production technology, you can be better poised to deal with the challenges.\u201d<\/p>\n\n\n\n

\u00a9 2022 WebMD, LLC. All rights reserved.<\/p>\n\n\n\n

<\/h4>\n\n\n\n

Todd Mockler, PhD, Geraldine and Robert Virgil distinguished investigator, Donald Danforth Plant Science Center, St. Louis.<\/p>\n\n\n\n

Crunchbase News: \u201cFaux Meat And Dairy Startups Consume Nearly Half Of Record $13B VC Investment Into Foodtech.\u201d<\/p>\n\n\n\n

AI Institute for Food Systems: \u201cPredicting health effects from food composition via large-scale information extraction,\u201d \u201cAI prediction of fruit bruising, serum leakage, and spoiling during transportation of processing tomatoes to processing facilities,\u201d \u201cFood processing and distribution.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

By Debbie Koenig Note by Fitadelphia. We all know how processed sliced bread is for us, don’t we? June 2, 2022 \u2013 That tuna-on-whole-wheat you had for lunch is a technological marvel. A century ago, few people could\u2019ve guessed how simple it would become to make. Sliced bread only hit the market in 1928. Canned tuna<\/p>\n

\n\t\t\t\t Read more<\/a>\n\t\t\t<\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[651],"tags":[652,153,653],"class_list":["post-3516","post","type-post","status-publish","format-standard","hentry","category-genetic-editing","tag-genetic-food","tag-gmo","tag-printing-meat"],"_links":{"self":[{"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/posts\/3516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/comments?post=3516"}],"version-history":[{"count":3,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/posts\/3516\/revisions"}],"predecessor-version":[{"id":3519,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/posts\/3516\/revisions\/3519"}],"wp:attachment":[{"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/media?parent=3516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/categories?post=3516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fitadelphia.com\/index.php\/wp-json\/wp\/v2\/tags?post=3516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}