Our food is set to change radically over the next 30 years – with fried jellyfish served as chips, pasta sauce made from insects and packs of grow-your-own meat.
Diets will have to change as the world looks for more sustainable sources of nutrition, experts say.
Jellyfish are in abundant supply, full of iron, vitamin B12 and magnesium, and will be a staple by 2050 along with 3D printed snacks.
A Future of Food Report from Sainsbury’s says experiments to create meat in laboratories will have moved on to DIY packs found on supermarket shelves.
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The study predicts within six years people will be eating pasta with grasshopper sauce and cricket flour cakes.
Algae milk is set to be the plant milk to take over from nut-based alternatives to dairy.
A quarter of the nation is expected to be vegetarian by 2025 – up from one in eight now and half will be semi-vegetarian, rising from one in five.
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Chippies will serve banana blossom in batter instead of fish as the so-called “heart” of the banana plant is predicted to be the new meat-free dish.
The fleshy, purple-skinned flower, shaped like a tear, grows at the end of a banana fruit cluster and is already used in South-East Asian and Indian cooking.
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The report said: “Innovation within the plant-based realm will continue with banana blossom regularly replacing cod.”
And looking to the next 150 years, the study by plant scientist James Wong and food historian Dr Polly Russell forecasts “space farms” – based on experiments used on other planets such as Mars.
Food patches will mean people could pop a plaster on their arm and get nutrients and vitamins without having to eat or drink.
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Botanist and science writer Mr Wong said: “For decades, diets have been simplified to include core ingredients – and with that we witnessed a decline in the varieties of some ingredients.
“However, what we are seeing – especially with the explosion of plant-based foods – is that diversity in food is returning to the British diet, including ancient crops like quinoa and South-East Asian staples such as jackfruit.
“With that increasing variety in diets, comes more understanding of where our food comes from and a deeper appreciation of food production.”
