Christmas it is a time marked by family, food and looking to the future.
But the traditional dinner may soon start to look different, according to experts.
Scientists at UK Research and Innovation (UKRI) have come up with the ‘Christmas food of the future’, boasting sea-fed pigs in blankets, ‘alternative’ protein turkey and genetically engineered ‘super spuds’.
Their predictions are based on the various projects they fund across the country.
They say innovations like these will keep delicious, nutritious, affordable and healthy food on the table for generations to come.
A future startup, for example, could be ‘SuperSoup’, billed to help boost metabolism during the holiday season.
The soup, which was launched in 2022, was developed by Smarter Naturally – a company that emerged from the Norwich-based Quadram Institute.
It includes a special type of broccoli with increased levels of glucoraphanin, a substance that helps maintain healthy cholesterol and blood sugar levels – a key factor for growth. diabetes.
Christmas is a time of family, food and looking to the future. But the traditional dinner may soon start to look different, according to experts
Pigs in blankets – a Christmas favorite – may come from farmed animals (stock photo)
Meanwhile, pigs in blankets – a favorite at Christmas – may come from sea-fed animals.
Researchers at Queen’s University Belfast are investigating how animals that feed on aquatic plants are immune to pesticides.
The main option – turkey with all the trimmings – can also be changed.
Turkey festivals could be accompanied by lab-grown meat to reduce demand for chicken, scientists say.
Researchers at the National Alternative Protein Innovation Center in Leeds, The Cellular Agriculture Manufacturing Hub in Bath, and Imperial College led by the UKRI Engineering Biology Microbial Food Hub are all aiming to create a sustainable, affordable, healthy and delicious protein that is a future we can all afford. enjoying it as part of our Christmas dinner.
Another festival favorite is the baked potato.
In Lincoln, B-Hive Innovations is developing a ‘super-spud’ using the power of biotechnology through its TuberGene project.
They are making good varieties of potatoes that are healthy, bruise resistant, and quick to cook.
It’s not Christmas without cheese for dinner. Researchers at University of Nottingham spin-out The Good Pulse Company have developed ‘Cheese from Peas’ (stock image)
They are also working to make potato farming sustainable, so that there will be potatoes on the table for many years to come.
Although it may be counterintuitive, many people enjoy sprouts and their big ones. The wild climates that threaten their existence can be tackled by research at the John Innes Center in Norwich.
Their work is helping to reduce the vulnerability of our brassica food supply, including our traditional Brussels sprouts, to climate change.
It’s not Christmas without cheese for dinner.
Researchers at the University of Nottingham spin-out The Good Pulse Company have developed ‘Cheese from Peas’.
These producers are using new techniques to turn yellow peas grown in the UK into sustainable cheese made from the seeds.
The fourth method has similarities with dairy cheeses without the need to use a lot of fat, which allows you to have small cheeses that we put on your diet.
Meanwhile the wheat varieties, which are being developed as part of the Delivering Sustainable Wheat programme, will be climate-resistant to ensure we still have crackers and cheese bread.
Finally, AI company Deep Planet is working with Sussex-based Rathfinny Wine Estate to use remote sensing and artificial intelligence to help winegrowers better predict the health, yield and maturity of their crops.
This should increase supply and reduce costs. The company is also working with winegrowers around the world to help improve the health of wine grapes in several winemaking regions.
Stella Peace, Vice Chair of IUK and UKRI’s Food Champion, said: “Food is at the heart of many cultures, bringing people together to share traditions and create new memories, as well as providing nourishment and health.
‘As friends and families come together in the coming weeks, our opportunity is to ensure that the food we share is healthy, nutritious, and sustainable through research and innovation.
‘Let’s be the change we want to see this Christmas.’
