A futurologist has revealed that we could be wearing a chip in our skin by 2035, which will signify which food we should buy in accordance with our vitamin deficiencies, along with tailor-made diet plans to suit our DNA.
According to research by meal delivery service Gousto, and leading food futurologist Dr Morgaine Gaye, people will move away from eating dinners in front of the TV and focus more on eating together at the dinner table.
Dr Gaye told Femail: ‘In the future, with each person having their own personal DNA and microbiome tested, individual dietary requirements will be extremely specific and nuanced and it will become increasingly important that food is tailored to this.
Food futurologist Dr Morgaine Gaye revealed that DNA testing will be common in the future, while humans will also be growing their own food and rarely dining alone (stock image)
‘We’ll be able to measure our DNA and microbiome on a handheld device by breathing into a tube.
‘From a breath sample, we’ll be able to tell if you need a certain amount of a particular vitamin and then when you go shopping you can scan your arm over a particular food and it will beep.
‘For example, if you’re low on Vitamin C, if you wave your scan your hand over oranges it will beep to tell you that’s a good source of Vitamin C.
‘Initially it will be on your phone, and eventually it will be embedded in your hand, in the area between your thumb and index figure.’
Adding that projects were already to create the technology were already in development, Dr Gaye continued: ‘It will account for your changing requirements on a daily basis.
‘For example, you need more magnesium before your period, or if you haven’t slept well. The breath test will be able to tell that.
‘We’ll be able to measure our DNA and microbiome on a handheld device by breathing into a tube. ‘From a breath sample, we’ll be able to tell if you need a certain amount of a particular vitamin and then when you go shopping you can scan your arm over a particular food and it will beep’ Dr Gaye said (stock image)
And it’s not just what we eat that will change, but how we get, store and grow our food too.
‘Home technology, such as inside fridges, in simple storage cupboards or within our hydroponic growing pod will have the capacity to be censored’, Dr Gaye added.
‘This will aid us in ordering our staples by tracking and systematising how much food we use and how much we waste.
‘Our bins will also be equipped with sensors to measure waste and identify what needs replenishing.
‘This will help us to be more resourceful, waste less and save money.
‘Our food will be grown in water instead of soil and we’ll be able to put things in confined spaces in cities. There’s research happening into vertical solutions growing in water currently.
In 2019 more than a a third of people admit to enjoying their evening meal on the sofa most nights, but the idea of sitting in front of the TV with a plate on our lap will be a thing of the past in 2035.
‘The future of dinnertime is both very simple and also more futuristic. It will involve more opportunity for sharing preparation, eating together and more of an attitude of mindfulness’ Dr Gaye continued (stock image)
Viewing content on TV will be considered outdated, according to Dr Gaye, while eating alone will also be much less common.
‘The future of dinnertime is both very simple and also more futuristic. It will involve more opportunity for sharing preparation, eating together and more of an attitude of mindfulness.
‘But it will also employ advanced technology, self-monitoring health devices and completely integrated ordering interfaces.
‘Technology and humanity will co-exist in a more assimilated way and the meals we eat will become more wholesome and will act as cherished moments of meaning.’
The trend toward being kinder to the environment will continue too.
No more shopping! ‘Fridges will have their own technology too that will order food for us when we’re running low’ Dr Gaye said (stock image)
‘Consumers are learning more about food waste and the power of upcycling, so we’ll see some interesting applications of otherwise discarded ingredients. Local, as opposed to exotic, will have become the new watchword when it comes to food.
‘People will be more concerned about food miles and the past damage that air-freighting and intensive farming has wreaked on the planet.
‘So, the trend will move towards growing locally and buying seasonally from our collective growing groups, responsible producers, and even foraging for wild ingredients such as herbs, berries, mushrooms, nettles and garlic.’
‘Fridges will have their own technology too that will order food for us when we’re running low.
She added in 2035, the dinnertime moment will be even more collaborative.
‘The future is about collective humanity. Kindness will be our main mode of behaviour. Dinner will be a collaboration as we share chores and skill-swap.
‘Dinnertime will be a kind of simple, social occurrence, as friends, colleagues, acquaintances gather to share and eat.’
‘We’re already about 30 years too late to think about being sustainable’, Dr Gaye continued.
‘So we’ll be doing things that are very radical. It will mean everything in production will have a second use.
‘For example, film in sandwiches made from seaweed that you can eat. Skin from oranges will be used for orange juice packaging.
‘We’ll be eating more locally too. Looking at what’s happening ecologically and environmentally and growing already the things that occur naturally in this country that we ignore, like nettles.
Probably the biggest change of all, according to Dr Gaye, will be the development of tasty, nutritious, synthetic food, indistinguishable from the real thing.
Probably the biggest change of all, according to Dr Gaye, will be the development of tasty, nutritious, synthetic food, indistinguishable from the real thing -but 3D printers will make food delicious (stock image)
The ‘must-have’ item of kitchen technology in 2035 will be a 3D food printer, and they’ll be as ubiquitous as microwaves, Dr Gaye added.
Deluxe models could even be capable of preparing a Michelin-starred meal to wow dinner party guests as the printers will be programmed with our own taste preferences and will inspire the way we create food from waste, leftovers and insects.
At the same time, this will dovetail with a trend towards ‘functional food’: food as fuel, meaning we’ll be delivering the best nutrients for mind and body, in the form of powders, shakes, gels and geometric forms. to the microwave.
‘One thing 3D printers will be able to do is make food more palatable. For example, things like insects that people don’t like the idea of eating.
‘It will be able to add different ingredients to it and it will come out like something else that taste nice. Everyone love a new gadget!’.
While it seems futuristic, successful pilot results in dinner times personalised to health benefits of UK families
Recipe box company Gousto has piloted a range of new recipes, tailored to specific health benefits, including a range of recipes designed to help with particular health benefits such as immunity, positive mood and energy.
Ellie Bain, Gousto’s in-house registered Dietician said: ‘We understand that health is becoming increasingly personal.
The “one size fits all” approach to diet seems to be becoming a thing of the past, paired with a growing understanding that the food we eat directly impacts the way that we feel.
‘There will be incredible technological advancements in this space over the next 15-20 years and as a food tech business we want to make sure that we are at the forefront of these changing behaviours.