The future of food: what we’ll eat in 2028
Before 1928, no one had tasted bubblegum. In the late 1930s, frozen cream desserts threw off their reputation for being as hard as rock with the US invention of soft-serve ice cream (often called Mr Whippy in the UK). Popping candy introduced children’s mouths to a bizarre effervescence 20 years later. And in the late 1990s, Red Bull showcased a strange medicinal flavour that’s since become synonymous with energy drinks. The foods we eat are always evolving and new tastes are being created. By 2028, you can expect to be tucking into foods unlike anything you’ve experienced before.
In 2028 food will be tailored to your genome
Today, we know that healthy eating is important to keep our bodies in tip-top condition. This link between diet and health was first ‘proved’ in the mid-1800s by Scottish naval surgeon Dr Joseph Lind, who is credited with running one of the earliest ever clinical controlled trials. His study demonstrated that citrus fruits could protect sailors from scurvy. The watershed finding set the stage for lemons and limes to be issued as standard in sailors’ rations, and showed how healthy eating can save untold numbers of lives.
These days, science may have dissected almost every element of our diet, but many of us still feel at sea. Even when sticking to official advice, healthy foods that seem to energise one person can cause another to feel fatigued and bloated. In 2015, a team of scientists from Israel tracked blood sugar levels in the blood of 800 people over several days, making the surprising discovery that individuals’ biological response to identical foods varied wildly. Some people had a blood glucose ‘spike’ after eating sugary ice cream, while others’ glucose levels only increased with starchy rice – a finding at odds with conventional wisdom.
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