The Future Of Food

          Just got through this article of Mr.Bill Gates about the future of food and the demand of meat in the future.So wanted to share this article in my blog.A serious issue to look at the forthcoming future.Meat consumption worldwide has doubled in the last 20 years, and it is expected to double again by 2050. This is happening in large part because economies are growing and people can afford more meat. That's all good news. But raising meat takes a great deal of land and water and has a substantial environmental impact. Put simply, there’s no way to produce enough meat for 9 billion people. Yet we can't ask everyone to become vegetarians. We need more options for producing meat without depleting our resources.

Over the past few years I've come across a few companies that are doing pioneering work on innovations that give a glimpse into possible solutions. To be sure, it's still very early, but the work these companies are doing makes me optimistic. I wanted to share with you a look at their work on creating alternatives to meat and eggs that are just as healthful, are produced more sustainably, and taste great.

Read on to learn how their work can benefit everyone.

The Global Demand For Meat, 2000-2030

By 2030, the world will need millions of tonnes more meat than it does today. But meeting that demand with animal products isn't sustainable. The meat market is ripe for reinvention.

Food scientists are creating healthful plant-based alternatives that taste just like eggs, chicken, and other sources of protein.

Companies like Beyond Meat and Hampton Creek Foods are experimenting with new ways to use heat and pressure to turn plants into foods that look and taste just like meat and eggs. I tasted Beyond Meat's chicken alternative and was impressed. I couldn't tell the difference between Beyond Meat and real chicken. Beyond Eggs, Hampton Creek Foods' egg substitute, doesn't contain the high cholesterol of real eggs. Even spices are getting re-made: a company called Nu-Tek Food Science has found a way to make potassium chloride taste just like salt, with only a fraction of the sodium.