The Future of Lab Fabricated Food in Securing Food Sustainability and its Practical Weightage in Commercial Kitchen

Abstract

Down the historical lane wars have been focused on control of precious resources like metals, minerals, oil, and land. This scenario has started to shift in the past few years, with armed conflict increasingly focused on control over depleting water resources and by association food. Climate change-linked droughts and growing world population is creating an imbalance in the food chain supply. Agricultural lands are decreasing, water availability is becoming scarce and due to increase in water pollution and over hunting sea food and cattle meat supply is steadily decreasing until a day when there will be none left for future generation. In addition to this according to statistics nearly one-third of the world’s food produce is lost to wastage. A time has come when the eminent dignitaries of science and food world are stepping up to create a sustainable solution to meet the future food scarcity and stop food wastage by creating alternative solutions. This article is a study to understand the science, need, viability and realistic value of such innovative productions. It is also a study to understand, the acceptability of the new era food by the traditional in takers. It will reflect on the commercial value and acceptance of the same in commercial eateries.

Keywords: Lab Meat, Sustainable Food, Plant-Based Food, 3D Printed Food, Imitation Meat

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