Abstract

WHAT’S NEXT ON OUR PLATES? A LOOK INTO THE NEXT GENERATION OF FOOD

Dr. Dewesh Kumar, Mamta Kumari*, Kumari Shreya, Kumari Pallavi,

Abstract

With the population steadily growing, there is a legitimate concern and increasing importance of finding sustainable and nutritious food sources. This narrative review examined next-generation foods such as edible insects, algae, and lab-grown meat. Microalgae were discussed as they represent sustainable, high-protein sources of essential fatty acids, vitamins, and minerals with a notable minimal environmental impact. Insects provide a nutrient-rich source of proteins, vitamins, and minerals, and used less resources to produce than livestock. Lab-grown meat is developed from stem cells of traditional livestock and is a more sustainable alternative to traditional meat, as it can lessen land use, water use, and zoonotic disease risks. Despite the benefits of these new foods, major barriers existing for consumer acceptance arise from the cultural, emotional, and sensory issues that are frequently cited when discussing edible insects and lab-grown meat. The public's fear of food neophobia and rejection of "unnaturalness" often lead to the reluctance to adopt new food sources. Fostering consumer goodwill requires transparently communicating the process of novel foods, culturally appropriate marketing, and educating consumers to familiarize them with the products and build trust. This review recommended that future foods must take technological innovation with acceptable values from consumers to be successful. Making these foods accessible, affordable, and acceptable will be the pathway to achieving global goals in nutrition and sustainability.

Keywords: future foods, algae, edible insects, lab-grown meat, consumer perception.