The document discusses the future of food production, including lab-grown and 3D printed meat and seafood. As the global population increases, alternative methods of food production are being developed that use fewer resources and cause less environmental damage than traditional agriculture. Researchers are working on growing meat from stem cells in labs and 3D printing meat customized to individual nutritional needs. Similar cellular agriculture techniques are being applied to seafood to address concerns like mercury, parasites and plastic contamination.

1. The Future Of Food:
Amazing Lab Grown
And 3D Printed
Meat and Fish

2. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
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IntroductionIntroduction
When Professor Mark Post created the first lab-grown burger in 2013 by using about
20,000 strands of protein, food critics who tasted it weren’t repulsed, but there was a lot
to figure out before lab-grown meat would be a viable meat alternative for the masses.
Since that time, progress has been made to not only reduce the costs of production, but
the interest in a more sustainable and ethical food supply has also grown. The future of
food might be very different than we have now with meat and seafood produced in labs
or by 3D printers and even nutritionally optimized for every individual.
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3. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
Since the world’s population is expected to reach 9 billion by 2050, there is renewed focus on
how to create a food supply that can sustain this amount of people without destroying our
planet. According to the U.N. Food and Agriculture Organization (FAO), industrialized
agriculture is responsible for a significant portion of our air pollution, biodiversity decline,
climate change and land degradation. Growing food in labs is one solution that creates more
food with less space and damage to the environment if we can find a way to produce it cost-
effectively at scale.
Additionally, developing countries are increasing their meat consumption, so they could
quickly reach the consumption levels of North America and Australia. Additional food
production increases emissions, which then can ruin the ecosystem required to sustain the
animals and crops we need to feed them before they get slaughtered and processed for our
consumption.
Interest in Alternative Sources of Food Grows

4. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
Researchers from a variety of start-ups are now tackling the problem to create meat without
using an animal to help meet future demand. Growing meat in a lab could cut greenhouse gas
emissions caused by agriculture to drop 78-96 per cent while using 99 per cent less land.
Often referred to as cellular agriculture, researchers take stem cells from an animal—cow, pig,
chicken and sea creatures—and then place it in a growing medium in a bioreactor to produce
"cultured meat." While the science can't yet create the texture of a fine steak, processed meat
such as burgers, chicken nuggets and meatballs are getting good reviews and are expected to
be available on supermarket shelves in five years.
In an effort to sway popular opinion about the benefits of cultured meat, a fictitious website
called Bistro In Vitro helps educate people about the benefits of meat grown in a lab. Fast-
food chain Burger King recently launched a Whopper sandwich made with an Impossible™
patty—a patty made from plants, but that has the flavor and aroma of beef. While not grown
in a lab, the Impossible burger exposes consumers to more meatless alternatives. This, along
with other initiatives, might eventually get more people prepared to accept meat alternatives
when they are available.
Lab-Grown Meat

5. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
There are other companies focused on cell-based seafood, including BlueNalu and Finless
Foods. Just like Professor Post, BlueNalu employees extract muscle cells from a particular fish
to grow in a lab. Ultimately the vision for these cells is to be cultivated in a lab until they grow
large sheets of whole muscle tissue that can then be packaged for sale. This vision is not yet
reality as few of the seafood-focused companies have seafood that’s available to sample yet.
But when they do, this seafood won’t have heads, tails, bones, blood or contaminants such as
mercury, parasites and plastics.
Seafood Not from the Sea

6. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
With a continued focus on improving health and nutrition, a new sector is growing in the food
industry—smart food. Smart food is not only pre-packaged and convenient, but it's also
nutritionally optimized. Companies around the world, including Soylent (U.S.), Huel (U.K.) and
Vitaline (France) are focused on this service. It doesn’t seem like it will be in the too far distant
future, by 2169 according to a report from Sainsbury, when we could implant food via
microchips that are developed specifically for our individual needs.
Smart Food

7. © 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
Using vegetable proteins, the first piece of “meat” has been printed using a 3D printer. This
technology also allows for customization of the ingredients to accommodate an individual's
dietary needs. Part of the challenge is to create a piece of meat that tastes, feels and looks like
what consumers expect, and the results are getting better.
In the coming years, there will be a continued focus on food as medicine and plant-friendly
food. More people will reduce their consumption of meat due to animal welfare, health and
environmental concerns. The alternative proteins market is expected to grow by 25 per cent—
algae milk or cricket flour, anyone?
Further into the future, it might be the norm that we enjoy a perfect fillet steak or seared
piece of tuna, 3D printed on demand, that includes not only everything we need to keep us
healthy but won't require us to kill any animals.
What do you think will be part of the future of food?
Other Future Food Developments

8. © 2017 Bernard Marr , Bernard Marr & Co. All rights reserved
© 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
Bernard Marr is an internationally best-selling author, popular keynote speaker, futurist, and a
strategic business & technology advisor to governments and companies. He helps
organisations improve their business performance, use data more intelligently, and
understand the implications of new technologies such as artificial intelligence, big data,
blockchains, and the Internet of Things.
LinkedIn has ranked Bernard as one of the world’s top 5 business influencers. He is a frequent
contributor to the World Economic Forum and writes a regular column for Forbes. Every day
Bernard actively engages his 1.5 million social media followers and shares content that
reaches millions of readers.
Visit The
Website
© 2017 Bernard Marr , Bernard Marr & Co. All rights reserved
© 2018 Bernard Marr, Bernard Marr & Co. All rights reserved
Bernard Marr is an internationally best-selling author, popular keynote speaker, futurist, and a
strategic business & technology advisor to governments and companies. He helps
organisations improve their business performance, use data more intelligently, and
understand the implications of new technologies such as artificial intelligence, big data,
blockchains, and the Internet of Things.
LinkedIn has ranked Bernard as one of the world’s top 5 business influencers. He is a frequent
contributor to the World Economic Forum and writes a regular column for Forbes. Every day
Bernard actively engages his 1.5 million social media followers and shares content that
reaches millions of readers.
Visit The
Website

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