{"id":9702,"date":"2022-04-20T08:00:29","date_gmt":"2022-04-20T00:00:29","guid":{"rendered":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/?p=9702"},"modified":"2022-04-21T17:54:04","modified_gmt":"2022-04-21T09:54:04","slug":"future-foods","status":"publish","type":"post","link":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/future-foods\/","title":{"rendered":"Future Foods"},"content":{"rendered":"
From synthetically grown meat and edible insect protein bars to a shift towards plant-based foods, the next few decades will see a change in the type of food we put on our plates.<\/strong><\/h5>\n

\"\"PLANT-BASED MEAT SUBSTITUTES<\/strong>
\nAs people become more health-conscious, and keen to make ethical and sustainable food choices, a larger variety of plant-based meat alternatives will be appearing on supermarket shelves, restaurants and cafes. Through innovations in food science, we are already seeing an interesting array of non-meat products.<\/p>\n

Some, like Quorn \u2014 a UK-born brand of meat substitute \u2014 use mycoprotein to imitate the flavours of meat. Others, like Tindle \u2014 produced by Singapore-based company Next Gen Foods \u2014 use soy to mimic the taste and texture of chicken. Local start-up Karana uses jackfruit sourced from Sri Lanka as a plant-based pork substitute and will soon launch its plant-based dim sum<\/em> here.<\/p>\n

\"\"LAB-GROWN MEAT<\/strong>
\nRather than obtaining meat from the slaughter of animals, cultured (lab-grown) meat products are made from growing animal cells in a bioreactor. Growing meat in a lab, as shown by an Oxford University study, would significantly reduce greenhouse gases, as well as energy and water use.<\/p>\n

In Singapore, Esco Aster, a homegrown contract development and manufacturing organisation, has received approval from the Singapore Food Agency (SFA), and started production of chicken products via cell culture last July. In fact, in December 2020, SFA became the first regulatory authority in the world to\u00a0approve the sale of a cultured meat product \u2014 chicken bites from Eat Just,\u00a0a California start-up \u2014 after it was considered safe for consumption. Eat Just\u2019s Good Meat cultivated chicken is available here via the foodpanda delivery platform, which gets the dishes from Madame Fan, a Cantonese restaurant located in JW Marriott Singapore South Beach.<\/p>\n

Meanwhile, cell-cultivated seafood and meat company Shiok Meats has showcased prototypes for three cultivated crustaceans \u2014 shrimp, lobster and crab \u2014 in the past three years, and is looking at getting regulatory approval for their products and setting up a manufacturing plant in Singapore.<\/p>\n

\"\"HIGH-PROTEIN INSECTS<\/strong>
\nWhile they have a certain \u2018ick!\u2019 factor, insects may well be the protein of the future. \u201cWhat\u2019s great about insects is that you can farm them anywhere, in any environment. They don\u2019t destroy land, you can grow them on by-products of the food industry, and they\u2019re full of nutrients,\u201d revealed Leah Bessa, co-founder of the South African start-up Gourmet Grubb, during an interview with The Guardian. Gourmet Grubb produces ice cream made with an insect-based milk alternative.<\/p>\n

In Singapore, polytechnic students Gavriel Tan and John Lee recently created insect protein bars made of cricket-based flour. Crickets were chosen for their high nutritional value: not only are their bodies a complete protein source, containing all nine essential amino acids, they are also rich in essential micronutrients, such as iron and vitamin B12. Besides their nutritional attributes, they use less space when farmed. While insects are a sought-after delicacy in several nearby countries, getting locals to overcome their squeamishness may take some doing, acknowledged Gavriel.<\/p>\n

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

From synthetically grown meat and edible insect protein bars to a shift towards plant-based foods, the next few decades will see a change in the type of food we put on our plates. PLANT-BASED MEAT SUBSTITUTES As people become more health-conscious, and keen to make ethical and sustainable food choices, a larger variety of plant-based […]<\/p>\n","protected":false},"author":11,"featured_media":9706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[1523,7909,7908,7901,6516,7910,7904,7912,7914,2046,7905,7902,7907,7906,7903,7913,1226,7911,7900],"class_list":{"0":"post-9702","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-living","8":"tag-aa-highway","10":"tag-cultured-lab-grown-meat-products","11":"tag-edible-insect-protein-bars","12":"tag-environmental-concerns","13":"tag-esco-aster","14":"tag-ethical-and-sustainable-food-choices","15":"tag-foodpanda-delivery-platform","16":"tag-gourmet-grubb","17":"tag-health-conscious","18":"tag-larger-variety-of-plant-based-meat-alternatives","19":"tag-plant-based-foods","20":"tag-plant-based-pork-substitute","21":"tag-quorn","22":"tag-rising-world-population","23":"tag-shiok-meats","24":"tag-singapore","26":"tag-synthetically-grown-meat"},"_links":{"self":[{"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/posts\/9702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/comments?post=9702"}],"version-history":[{"count":4,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/posts\/9702\/revisions"}],"predecessor-version":[{"id":9714,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/posts\/9702\/revisions\/9714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/media\/9706"}],"wp:attachment":[{"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/media?parent=9702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/categories?post=9702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/glutenfreepleasure.com\/__proxy_domain\/aa-highway.com.sg\/wp-json\/wp\/v2\/tags?post=9702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}