SAY WHUT: These dishes will be ordered in restaurants in 2030
I still remember my first time in a sushi restaurant so well. Together with my mother, grandmother, and sister. Goodness, everything was so new and funny, that sushi. In the first years, we crossed the rice rolls on a piece of paper, slowly we saw the paper being replaced more and more often by an iPad, and now it seems that almost more vegan sushi is being served than normal. My point: food developments are happening at a rapid pace. Before you know it, you're sitting with a plate of pasta with lab-grown meat or a cricket croquette. TheFork investigated what the dishes of the future are. And according to them, these are the dishes on the menu in 2030.
1. Hybrid Hamburger
In the context of eating less meat: a burger that consists of a mix of 50% meat and 50% vegetables.
2. Chili con Carne Coltivata
Of course, we know Chili sin Carne as a vegetarian alternative. But what about Chili con Carne Coltivata? Chili with lab-grown meat. Meat that is grown in a laboratory from animal stem cells and for which no animal has to die.
3. McCricket
You might cringe at the idea, but realize this: there are billions of people worldwide who eat about 1,900 different types of insects. A croquette with grasshoppers (chapulines) as the main ingredient doesn't sound so crazy after all. Packed with proteins, minerals, and omega-3 fatty acids.
4. Circular soup of ‘ugly vegetables’
From peel to seed: all parts of the product are used for this soup. Organic celeriac that wouldn't make it to the store shelf. Sad carrots that don't have the desired shape and tomatoes and peppers that would otherwise have been destroyed.
5. Guacamole Hummus
This hybrid dish combines two badass dishes into the ultimate dip. Fusion at its best. I'm here for it.
6. Seaweed salad
A salad of green algae, brown algae, and red algae then?
7. Wraps with avocado and mealworms
Or how about a wrap with cherry tomatoes, kidney beans, jalapeños, avocado, and fried, protein-rich mealworms? Oh my Bug!
8. Ceviche of bluefin tuna from the ‘lab’
Bluefin tuna is sought after and scarce, making it one of the most expensive fish. So why not grow tuna fillets in laboratory dishes?
Mark my words: the ceviche of lab fish will be a thing. Marinated with lemon juice, ginger, coriander, green pepper, and a shallot.
9. And for dessert? The 3D printed chocolate cake!
A chocolate cake that rolls straight out of the 3D printer and is completely tailored to your personal dietary preferences, dietary needs, and taste. Packed with extra vitamins and minerals and with much less sugar.
Nah. Totally chocoloco this.
Hmm, I'm quite curious now. Is it already 2030?
