- The UK Big Bang Fair tasked experts with dreaming up a meal from the year 2039
- With food insecurity and a changing climate, chefs will turn to sustainable food
- Traditional pizzas made with real meat and cheese will likely grow expensive
The pizza of the future will be made of cricket-based dough, tomatoes grown without soil and nut-based cheese, according to experts.
Scientists have commissioned experts to cook up a margherita from the year 2039 to show how science will shape the future of food.
The result may look just like a regular pizza but it reached the table in a revolutionary way, using cutting-edge food science and some unusual ingredients.
MailOnline’s science desk has already had a bite of the visionary takeaway and, mostly, met the earthy dough and sweet tomatoes with approving taste buds.
The pizza of the future will be made with nut-based cheese, tomatoes grown in coconut-based fake soil and dough made from ground-up crickets, experts claim. Pictured, MailOnline health reporter Connor Boyd in the middle of eating the Pizza from the Future
The Big Bang UK Young Scientists & Engineers Fair commissioned experts to imagine the Margherita of the year 2039 to show how science will shape the future of food
With an increasing global population and a changing climate, finding new ways of producing meals will be key to feeding the world sustainably.
The chefs of the future will thus reach for produce grown hydroponically — without real soil — in LED-lit farms, along with insect-based flour and other sustainable items.
To cook up the pizza’s unusual recipe, The Big Bang Fair turned to self-described ‘applied futurist’ Tom Cheesewright to identify how our food will likely be produced in our near future.
‘The Big Bang Pizza of the Future has been made using technology that is ready right now, but more big changes are on the way,’ Mr Cheesewright said.
‘We are just around the corner from commercially-available lab-grown meats and cheeses — and giant vertical farms supplying city supermarkets with salad leaves.’
‘Your future pizza might be made from ingredients that have never seen the sun, or [been] grazed in a field.’
‘And it might be 3D printed by a robot chef and then carefully charred around the edges by a laser grill.’
‘This is truly just a taster of what the future holds.’
Predicting a future facing widespread food insecurity, the focus of cuisine in the decades to come will be sustainability, the experts predict.
‘For now, even replacing 20-25 per cent of the grain used for bread with a protein-packed alternative such as crickets could transform our reliance on the planet’s resources such as water, energy and land,’ explained Mr Cheesewright.
Furthermore, the team expect increasing global inter-connectivity to bring various new flavours to bear on the humble pizza.
‘In 20 years, we might see pizzas inspired by some of the fastest growing countries around the world,’ said Mr Cheesewright.
‘Maybe Yaji spice mix from Nigeria, or sweet and hot Indonesian Rujak.’
‘The people who object to pineapple on pizza will really hate that,’ he added,
The Pizza of the Future look like a regular takeaway Margherita, but it reached the table in a revolutionary way using cutting edge food science and some unusual ingredients
WHAT INGREDIENTS GO INTO THE PIZZA OF THE FUTURE?
Predicting a future facing widespread food insecurity, the focus of cuisine in the decades to come will be sustainability, experts predict.
Dough made from Cricket Flour
Topped with almond or coconut-based cheese.
Sauce & Topping:
Sustainable tomatoes grown in coconut husk soil in LED-lit hydroponic farms that have their own bee colony for plant pollination.
A dash of algae oil.