THE FUTURE
OF FOOD

A food product being “Plant-Based” sounds great, and they are often given a label or claim as being “healthy”. But what is really in these products - carbohydrates that are a part of real, whole foods or carbohydrates that are highly processed?

Eating a varied diet of fruit, vegetables and meat is a proven way to minimize the risks of diet-related diseases. This is why many of us are now looking to increase the intake of different plants and substitute animal protein with plant-based protein. While this is a step in the right direction to ensure sustainability, we also need to know that not all protein is the same or has all the nutrients we need.

Artificial sweeteners are some of the most important, and widely used, food additives in the food manufacturing industry today. The question is, how much does a regular person shopping every weekend really know about artificial sweeteners - about their health benefits and risks, potential side effects, or different names that we often find on the labels?

Seaweed is a largely underappreciated food ingredient. Research and development in favor of functional foods are rising rapidly, alongside strong concerns for the sustainability of the world’s current food environment. Algaculture (cultivating algal species) shows the ability to generate economic value and also contribute positively to social, cultural and ecological well-being. Does this mean that seaweed will be one of our main future food sources?

Mushrooms and fungi, due to their singular position in the tree of life and their various components, have a great potential for health-promoting functions. Currently only 150,000 different types of fungi have been classified, which is less than 10% of all species. This means that the research about fungi and mushrooms' potential health benefits has only begun.