bloomberg.com[/link]]
This article was taken from the March 2016 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
WIRED asks six food writers, researchers and podcasters about the food trends we'll see more of in 2016 and how the way we eat is changing right now.
**WIRED: What will we see more of in 2016?**Tejal Rao: Sprouted lentils. They sound unsexy, but the sprouting process transforms their flavour and texture.
What will have the biggest impact on how we eat?More chefs are placing value on vegetable-focused cooking that requires only a small amount of meat and fish. This will change the way we farm and eat on a larger scale.
[h2]Helen Rosner[/b] https://www.eater.com/[/h3]
Eater[/link]]
WIRED: What will we see more of in 2016?Helen Rosner: Ugly produce is poised to have its moment. I'm excited to see chefs taking unwanted or imperfect products and using their skill and artistry to prove that it has value beyond the aesthetic.What will have the biggest impact on how we eat?The care going into new models of fast food -- from giants like Shake Shack to upstarts like Fuku -- will affect how huge numbers of people eat. It's more mindful.
Gastropod[/link] podcast]
WIRED: What will we see more of in 2016?Nicola Twilley: Bee larvae. It's lean protein, it can be raised to help rather than harm bee populations, and it tastes like a cross between bacon and chanterelle mushrooms**.
What will have the biggest impact on how we eat?** Climate change will affect yields, growing regions, and diversity in ways that we will have a hard time predicting or adapting to.
Christina Agapakis
Ginkgo Bioworks[/link]]
WIRED: What will we see more of in 2016?Christina Agapakis: Probiotic foods like yoghurt and sauerkraut. We're starting to see bacteria added to foods like candy bars and jelly sweets.
What will have the biggest impact on how we eat?Fermentation. Recently, microbes have been seen as more than "germs". Scientists are experimenting to create products like Afineur's cultured coffee, or engineering yeasts to explore flavour possibilities.
Bronwen Percival
Microbial Foods[/link], a company specialising in scientific fermentation]
WIRED: What will we see more of in 2016?Bronwen Percival: Chefs are exploring whey's potential for making cocktails, vinaigrettes and as a cooking medium.
What will have the biggest impact on how we eat?Microbial terroir: harnessing the unique micro-organisms from a given environment to affect the flavours and aromas of the fermented food made there.
Matt Goulding
Roads & Kingdoms[/link]]
WIRED: What will we see more of in 2016?Matt Goulding: Thoughtful eaters who eat well for the right reasons, not because it's a new form of conspicuous consumption.
What will have the biggest impact on how we eat?Solving the water crisis. By 2050, half the world's population will be living in water-stressed areas, which bodes very poorly for the global food supply. If the forecasts are correct, droughts will be the new normal.
This article was originally published by WIRED UK
