My friend Juan searches for superfoods and has tried everything from seaweed to exotic seeds. He’s always concerned about eating what he calls “pure energy.” One day, he invited me to his house to show me his latest acquisition: a bright-green powder that looked like something out of a fairy tale. He explained that it was a mixture of seaweed and other herbs and had antioxidant and anti-inflammatory properties. The intense flavor and aroma of the sea took me surprised, but in just a few minutes, a surge of energy and mental clarity washed over me. It was an experience I had never felt before.
Professionals advise a well-rounded diet that includes proteins, carbohydrates, lipids, vitamins, minerals, and water, in addition to embracing a healthy lifestyle involving regular physical activity. In this context, superfoods have emerged as highly nutritious, rich in nutrients, and bioactive compounds beneficial to health.
One is “Ganoderma lucidum,” popularly known as Reishi and called Lingzhi in China. This superfood, considered the “mushroom of immortality,” has been used in traditional Chinese medicine and is associated with longevity and happiness. Reishi is low in calories and fat but rich in plant proteins, essential amino acids, vitamins, and minerals.
For therapeutic purposes, Reishi is antiviral to prevent cancer and reduce cholesterol and blood pressure. It acts as an immune system activator and reduces histamine production, which improves asthma and bronchitis. Chinese researchers also suggest that Reishi benefits blood circulation, reducing the heart’s oxygen consumption and protecting it against disease. Reishi offers several benefits to the body:
1—Strengthens the immune system. Polysaccharides and beta-glucans present in Reishi stimulate the immune system and help fight infections.
2—Anti-inflammatory and antioxidant properties. These properties of Reishi prevent chronic diseases such as diabetes, arthritis, and cancer. Antioxidants also protect the body against free radicals, which can damage cells and cause infection.
3—Goodbye stress. Reishi contains compounds that improve mood and even lower cortisol levels, the stress hormone, promoting relaxation.
Several fields are currently developing futuristic foods to tackle pressing global issues such as climate change, population growth, and scarcity of natural resources, among which Reishi is just one example. Some foods of the future include:
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Alternative proteins. As concerns about the sustainability of conventional meat production increase, numerous protein alternatives have emerged. These include plant-based foods such as veggie burgers, plant-based milk, and lab-grown meat.
Insects. They are an abundant source of protein and nutrients. Insects are in many cultures, but in the future, they could become a more common source of protein worldwide and require fewer production resources than traditional livestock.
Sustainable seafood. As the oceans are an abundant food source, more sustainable aquaculture techniques are developed to raise fish and shellfish responsibly. This includes fish farms that minimize environmental impacts and selective fishing to avoid species overexploitation.
Fortified foods. In the future, foods fortified with essential nutrients to become more widely available includes foods fortified with vitamins, minerals, and other compounds beneficial to health.
Vertically grown foods. Vertical farming involves growing food in vertically stacked structures in urban spaces. This approach uses less land and water than traditional agriculture and could enable local fresh food production in densely populated urban areas.
Algae and microorganisms. Algae and other microorganisms are high in nutrients and can be grown efficiently in small water areas—the new technologies use algae and microorganisms for food production. Soon, we can expect a more comprehensive array of food options that are sustainable, efficient, and eco-friendly.
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🟧 THE BOTTOM LINE
✅ By 2050, the world’s population will have reached 10 billion. This means that the demand for food will increase, and the pressure on natural resources will intensify. Against this backdrop, future food must be sustainable, nutritious, and accessible. Algae will be one of the primary protein sources of the future. These aquatic organisms are highly healthy and easy to cultivate in large quantities. In addition, they can be into different forms of food, from snacks to veggie burgers.
Insects will also be an essential source of protein. Although it may not be very appetizing to some, it’s worth noting that insects are a great source of protein, vitamins, and minerals. Additionally, insect production requires significantly fewer resources than traditional animal farming. Artificial meat will also become a daily reality. 3D printing technology creates meat from stem cells. This allows meat to be produced more sustainably and with less impact on the environment.
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