The Future of Cooking: 2050

Final Blog Post for BCM325 - Future Cultures

Meta AI Imagine Prompt: a kitchen in the year 2050

Continuing on with our exploration of the future of cooking food, this blog post brings us forward another decade into the year 2050. By this time, I will personally be 47 years old, and I imagine the world will look incredibly different, especially in regards to technology and its advancements. Food printing, also known as 3D food printing, is a technology that uses edible materials to create three-dimensional food items layer by layer. It involves the precise deposition of food ingredients, often through a nozzle or extruder, based on digital designs or computer-controlled patterns. This innovative process allows for the customization of food shapes, textures, and flavours, opening up possibilities for personalised nutrition, culinary creativity, and sustainable food production. 

Printing text/graphics on prepared foods like photo cakes and embedding letters/logos in cookies using ink-jet sprays is a known practice. With digital controls, fabricating 3D structures layer-by-layer through 3D printing has become feasible. The introduction of 3D printing in food technology began in the last decade (Nachal, Moses, Karthik, 2019). By 2050, we can assume this practice is both mainstream and incredibly cutting-edge.

Possible 

Meta AI Imagine Prompt: a food printer in a kitchen in 2050

In the futuristic world of 2050, food printing isn’t just a sci-fi dream – it’s a game-changer, shaking up how we eat in three major ways. First off, think of customised nutrition on steroids. No more one-size-fits-all diets. With food printing, your meals are tailor-made to fit your exact dietary needs and tastes. Want extra protein? No problem. Prefer plant-based goodies? Easy peasy. It's like having a personal chef who knows your body inside out! Then there's the green side of things. Food printing isn’t just good for your belly; it's good for the planet too. By using alternative ingredients like bugs and algae, we’re ditching the old-school farming methods that chew up resources and spit out pollution. It's a win-win: healthier planet, healthier you. Food printing is also slashing food waste like never before. No more chucking out half a bag of soggy salad because it went bad. With food printing, we only make what we need, when we need it. Fresher food, fewer leftovers, and less waste clogging up our landfills.  In the context of food printing, the theme of AI predictions and revolutions underscores the transformative potential of technology in shaping our food future. AI algorithms could analyse vast amounts of data to predict consumer preferences and optimise food printing recipes, offering personalised nutrition solutions and enhancing efficiency. Additionally, the integration of AI could lead to revolutionary advancements in food printing technology, driving innovation and further blurring the lines between science fiction and reality. In the highly competitive and dynamically changing restaurant sector, managers’ proactive behaviour and ability to create a unique experience with personal signature on it will be crucial (Ivkov, Blešić, Demirović, and Božić, 2016).

Probable 

Meta AI Imagine Prompt: drone delivering food in 2050

In the most probable future of cooking with 3D printers, convenience and innovation converge to redefine meal preparation. As the technology advances and becomes more accessible, 3D food printers are likely to become ubiquitous in households worldwide, serving as a common kitchen appliance. This future envisions consumers having the ability to print personalised meals tailored precisely to their preferences and dietary requirements. From adjusting portion sizes to selecting specific ingredients and creating intricate designs, 3D food printing offers unparalleled flexibility in culinary creation. While this technology streamlines the cooking process, reducing time and effort - as most advancements in technology do -  it's unlikely to entirely replace traditional cooking methods. Traditional cooking techniques will continue to hold a place in the kitchen, cherished for their artistry and creativity. The strong cultural and social factors of the practice of cooking will not dissipate in the next 25 years. Cooking influenced not only biology but also social relationships and a sense of community in early humans (Farmer, Toucton-Leanord, Ross, 2018). Ultimately, the most probable future of cooking with 3D printers is one where technology complements traditional methods, offering new avenues for convenience, and culinary exploration without overshadowing the joys of home cooking. Meals made “with love” are an important aspect of the human experience, and thus it is likely many people will reject or put off the practice of implementing a 3D printer in their home by the year 2050. This brings in the topic of decision making, which is integral to understand when studying the future. Culture is a heavily contested form with myriad connotations with different fields such as communication… (Sun, 2012).

Preferable 

Meta AI Imagine Prompt: a restaurant in the year 2050

In the future, widespread adoption of food printing promises numerous positive outcomes, preferred for their potential to revolutionise how we eat and interact with food. Customizable nutrition tailored to individual dietary needs is a preferred outcome due to its potential to improve health outcomes by ensuring individuals receive the precise balance of nutrients they require. As someone with a deathly allergy, it is my personal hope that by 2050 there will be more widespread education and cures for anaphylaxis. Additionally, the sustainability benefits of utilising alternative ingredients like plant-based proteins and algae are preferred for their ability to reduce environmental impact, addressing concerns such as water usage, land usage, and greenhouse gas emissions associated with traditional agriculture. The reduction of food waste throughout the supply chain is also a preferred outcome, as it not only conserves resources but also minimises environmental pollution. The fostering of culinary innovation through food printing is preferred for its potential to expand culinary boundaries, offering chefs and food designers the freedom to experiment with new flavours, textures, and presentations. The widespread adoption of food printing in the future introduces a theme of decision-making, empowering individuals to make conscious choices about their dietary preferences, health goals, and environmental impact. Overall, these preferred outcomes encompass health, sustainability, and culinary exploration, painting what I believe to be a promising picture of a future where food is both nutritious and delicious.

Check out my original video which discusses these technological advancements:

[Video Created with AI - See references below]

References:

Ivkov, M., Blešić, I., Simat, K., Demirović, D. and Božić, S., 2016. Innovations in the restaurant industry–an exploratory study. Economics of Agriculture, 63(4), pp.1169-1186. [Accessed May 2024]. 

Nachal, N., Moses, J.A., Karthik, P. and Anandharamakrishnan, C., 2019. Applications of 3D printing in food processing. Food Engineering Reviews, 11(3), pp.123-141. [Accessed May 2024]. 

Sun, H., 2012. Cross-cultural technology design: Creating culture-sensitive technology for local users. OUP USA. [Accessed May 2024]. 

OpenAI, 2024. GPT 4 Research. [Online]

Available at: https://openai.com/index/gpt-4-research

[Accessed May 2024]. 

Farmer, N., Touchton-Leonard, K. and Ross, A., 2018. Psychosocial benefits of cooking interventions: a systematic review. Health Education & Behavior, 45(2), pp.167-180. [Accessed May 2024]. 

Ali, A.H. and Rosmilah, M., 2019. Effects of Food Processing on the stability and quality of shellfish allergens. Journal of US-China Medical Science, 16(3), pp.149-163.  [Accessed May 2024]. 

Hubert, B., Rosegrant, M., Van Boekel, M.A. and Ortiz, R., 2010. The future of food: scenarios for 2050. Crop Science, 50, pp.S-33.  [Accessed May 2024]. 

Costa Jr, C., Wollenberg, E., Benitez, M., Newman, R., Gardner, N. and Bellone, F., 2022. Roadmap for achieving net-zero emissions in global food systems by 2050. Scientific reports, 12(1), p.15064. [Accessed May 2024].