The Christmas of the FUTURE: seaweed-fed pigs in blankets, genetically engineered ‘superpuds’ and vegan cheese and crackers
Christmas is a time marked by family, food and looking to the future.
But the traditional festive meal could soon look different, according to experts.
Scientists from UK Research and Innovation (UKRI) have devised a ‘Christmas dinner of the future’, featuring seaweed-fed pigs in blankets, turkey accompanied by ‘alternative’ proteins and genetically engineered ‘super pudding’.
Their predictions are based on a range of projects they are currently funding across the country.
Innovations like these, they say, will ensure that food that is tasty, nutritious, affordable and healthy remains on the table for generations to come.
For example, a future entrée could be “SuperSoup,” a boost to support metabolic health during the holidays.
Launching in 2022, the soup has been developed by Smarter Naturally – a spin-out company from Norwich-based Quadram Institute.
It contains a special type of broccoli with increased levels of glucoraphanin, a chemical compound that helps maintain healthy cholesterol and blood glucose levels – a major risk factor for developing diabetes.
Christmas is a time marked by family, food and looking to the future. But the traditional festive meal could soon look different, according to experts
Pigs in blankets – a big favorite at Christmas – could soon come from seaweed-fed animals (stock image)
Meanwhile, pigs in blankets – a firm favorite at Christmas – could soon come from seaweed-fed animals.
Researchers from Queen University Belfast are investigating how animals fed the aquatic plant have a reduced need for antibiotics.
The main course – turkey with all the trimmings – could also be adjusted.
Festive turkey cuts could soon be joined by lab-grown meat to reduce demand for poultry, scientists say.
Researchers from the National Alternative Protein Innovation Center based in Leeds, The Cellular Agriculture Manufacturing Hub in Bath, and the Imperial College-led UKRI Engineering Biology Mbiotic Food Hub are all on a mission to develop sustainable, affordable, healthy and tasty alternative proteins that can be used in the future we might all enjoy as part of our Christmas dinner.
Another festive favorite is baked potatoes.
In Lincoln, B-Hive Innovations is developing the ‘super-spud’ by harnessing the power of engineering biology through its TuberGene project.
They develop improved potato varieties that are healthier, resistant to bruising and cook faster.
It’s not Christmas without cheese after dinner. Researchers from University of Nottingham spin-out The Good Pulse Company have developed ‘Cheese from Peas’ (stock image)
They are also working on making potato cultivation more sustainable, so that there will be potatoes on the table for decades to come.
Although they can be controversial, many people also enjoy Brussels sprouts as a main dish. Wild weather threatening their supply could be combatted by research at the John Innes Center in Norwich.
Their work helps reduce the vulnerability of our brassica food supply chain, including our traditional Brussels sprouts, to climate change fluctuations.
It’s not Christmas without cheese after dinner.
Researchers from The Good Pulse Company, a spin-out from the University of Nottingham, have developed ‘Cheese from Peas’.
These innovators are using new techniques to make a sustainable, plant-based cheese from British-grown yellow peas.
This alternative has similar properties to dairy cheese without the need for a high fat content, resulting in a healthy, tasty vegan cheese for your crackers.
Meanwhile, wheat varieties being developed as part of the Delivering Sustainable Wheat program will be more resilient to climate change to ensure we still have crackers and bread for our cheeses.
Finally, AI company Deep Planet is working with Sussex-based Rathfinny Wine Estate to use remote sensing and artificial intelligence to help vintners better predict the health, yields and maturity of their crops.
This should improve supplies and reduce costs. The company also works with vintners around the world to help improve the health of wine grapes in several key wine-producing regions.
Stella Peace, Interim Executive Chair of IUK and UKRI’s Food Champion, said: ‘Food is at the heart of so many cultures, bringing people together to share traditions and create new memories, as well as providing nourishment and health.
‘As friends and families come together in the coming weeks, it is our opportunity to ensure the food we share is healthy, nutritious and sustainable through research and innovation.
“Let’s be the change we want to see this Christmas.”