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1306 13 DECEMBER 2019 • VOL 366 ISSUE 6471 sciencemag.org SCIENCE
organically and sustainably. Then, we splice
and dice these into stable, non-infective
carrier organisms, ensuring production of
all secondary metabolites and metabolic
fuels growing eukaryotes might need: yeasty
vitamins, siderophore mineral sponges,
and essential amino acids. A little sprinkle
of HMG-CoA adds your fats and sterols, et
voila! Buy your Bacteri-Os pellets wherever
fine nutritional cakes and shakes are sold.
Michael A. Tarselli
SLAS, Oak Brook, IL 60523, USA. Email: [email protected]
Personalized meal plansTired of your 3D-printed food all tasting
the same? Make your fab food fabulous!
Our FlavorPack™ inks will make your
proteins meatier, desserts sweeter, and
veggies crunchier. Compatible with any
home fab unit!
Mark Martin Jensen
Massachusetts General Hospital, Department of Surgery, Harvard Medical School, Boston, MA 02114, USA. Email: [email protected]
Send us your DNA, and we will predict
your food preferences! Receive your per-
sonalized food basket, with a day-by-day
diet program. We will send you full meals
and personalized smoothies based on your
genetic taste predisposition. We know
what you love; it’s in your DNA.
Ada Gabriela Blidner
Laboratorio de Inmunopatología, IBYME-CONICET, 1428 Ciudad Autónoma de Buenos Aires, Argentina. Twitter: @adagbb
Introducing Broth-3D technologies, by
machine-learning chefs! Broth recipes use
boiled local and seasonal ingredients. Miss
your grandmother’s recipes and the beauti-
ful plating of the past? We’ve uploaded
images of meals created by 33,003 grand-
mothers and distilled their knowledge into
3D-printable dishes using broth solidifiers.
Add nostalgic structure to your dish!
Athanasia Nikolaou
Department of Physics, Sapienza University of Rome, Rome, Italy. Email: [email protected]
INGENUITY: NEXTGEN’S VISION
Foods of the future
Health foodTired of managing your diet? Health Capsule
provides non-invasive, cognitive control of
your hunger, satiation, and weight. Made
possible by deep brain stimulation and
neuromodulation technology, this envi-
ronmentally sustainable capsule will keep
you healthy and fit while satisfying all your
cravings. Put calculating your calories and
carbon footprint behind you!
Saima NazLahore, 54570, Pakistan. Email: [email protected]
Try our new Bacteri-Os: The Sustainable
Microbial Sustenance™! We start with the
freshest plasmids and gene fragments, har-
vested from diverse biospheres and raised
We asked young scientists to write an advertisement that answers this
question: How will food options, food availability, and individu-
als’ food choices change in the future? A selection of their suggested
marketing campaigns is below. Follow NextGen Voices on Twitter with
hashtag #NextGenSci. Read previous NextGen Voices survey results at
https://science.sciencemag.org/collection/nextgen-voices. —Jennifer Sills
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LETTERS
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Meals on the goConvert polluted ambient air into basic
nutrients with Smart Straw! Sensors in
this nano-technological device identify
potentially nutritious particles suspended
in the air around you. Just take a sip,
press the Convert button, and imbibe
basic nutrients through chemical reac-
tions and filtering.
Emre Ozan PolatICFO–The Institute of Photonic Sciences, Castelldefels, Barcelona, 08860, Spain. Email: [email protected]
With intravenous (IV) nutrients, you no
longer need to make time for trivial things
like sitting down to a full meal! Plus, our
targeted modulation of the hunger hormone
ghrelin means no more hunger pangs. Don’t
be tied down by mundane human concerns
like eating and weight gain—make time for
more with IV nutrients!
Mallory PetersonPenn State College of Medicine, Hershey, PA 17033, USA. Email: [email protected]
MeatBeeph™ is the newest, tastiest insect
patty! If you’re old enough to remem-
ber Kobe, you’re in for a treat! Made
with pure, farm-raised Periplaneta and
synthetic spice blend for that wholesome
goodness your family loves. When you’re
hungry for burgers, think Beeph™—It’s
what’s for dinner!
Donnelly A. WestWalnut Creek, CA 94597, USA. Twitter: @catscausetypos
Sustainable Steaks provides the most
scrumptious, environmentally sensi-
tive beef. Our steaks are sourced from
natural grasslands and prairies, where
livestock now fills the ecological roles left
vacant by the wild grazers that used to
roam these plains. Using our open-source
FoodFootprint supplementary feeding
system, we enhance natural grazing with
protein-rich fodder to optimize animal
growth while minimizing methane pro-
duction and water consumption. At only
$219.00/kg (including carbon taxes and
ecological levies), our steaks are affordable
for the whole family.
Falko BuschkeCentre for Environmental Management, University of the Free State, Bloemfontein, 9300, South Africa. Email: [email protected]
Fresh fruitAs Earth’s temperatures rose, temperate
zones were lost. Do you miss sweet temper-
ate fruits? Welcome to our Moon Farm.
Our fruit trees are planted in hybri-soil
and artificial air that simulate Earth’s envi-
ronment from 5000 years ago. Pick fruits
with your family or ship to your doorstep
with MoonEx. Freshness guaranteed.
Yongsheng JiDepartment of Human Parasitology, Anhui Medical University, Hefei, Anhui, 230032, China. Email: [email protected]
West Siberian Citrus Company offers a
bountiful array of lemons, oranges, grape-
fruits, and limes. Once a permafrosted
no-man’s land, Siberia is now a gorgeous
Garden of Eden. With no deep freeze days
during the growing season, we guarantee
that our fruits have attained maximum size
and flavor upon harvest. For a limited time
only, get your dose of Vitamin “Sea” with
our genetically engineered Florida-style
oranges; they accurately replicate that
2023 pre-flood tang! Voted “Better Flavor”
than both Alaskan and Nunavut Oranges.
Kyle J. IsaacsonBiomedical Engineering, University of Utah, Salt Lake City, UT 84112, USA. Twitter: @kjisaacson
Want to feel like a globalist glutton from
the greedy years of centuries past? Cicada
Steaks let you relive the joy and horror of
eating fried animal flesh! The new recipe
of textured Insekt™ protein, marbled with
saturated fats, evokes steaks Grandma
will remember from her childhood
when people ate cows.
Matilda NewtonUniversity of Colorado, Boulder, CO 20309, USA. Email: [email protected]
Do you long for the days before the Great
Climate Shift when meat wasn’t only for
special occasions? Are you fed up with
paying outrageous beef and pork prices?
Well don’t have a cow! Why pig out when
you can GRUB! out. GRUB! (Great Rations
Using Bugs!) is a delicious, nutritious insect
protein that is packed full of vitamins and
minerals. Whether it’s GRUB! burgers on the
grill or GRUB! taco Tuesdays, make GRUB!
part of your family’s dinner plans.
Eric Britt MooreDepartment of Agronomy, Iowa State University, Ames, IA 50011, USA. Email: [email protected]
Carbs and starchesUsing the precision breeding technology
CRISPR, scientists have developed a high-
yield, disease-resistant cassava. Cassava,
a historically crucial staple for millions of
people, is now an even more reliable food
source, providing food security to the devel-
oping world where it is needed most.
Syed Shan-e-Ali ZaidiGembloux Agro-Bio Tech, University of Liège, Gembloux Namur, 5030, Belgium. Email: [email protected]
Our dedicated team of food engineers
has pioneered a technique to convert the
chemical bonds in wood, turning indigest-
ible cellulose into a scrumptious starch. The
result? A rustic delicacy ushering in the new
era of staple wood-based foods. Try our sig-
nature, honey-coated wood chips at a Trader
Joe’s near you!
Divyansh AgarwalStatistics, The Wharton School, University of Pennsylvania, Philadelphia, PA 19104, USA. Twitter: @divyansh_aga
Introducing high-energy, nutrient-rich
Wherice, a unique mix of wheat and rice!
Just 100 g of this tasty, digestible food fulfills
your energy requirements for the day, saving
you time and money. Sustainable Wherice
can be cultivated in high-temperature areas
of the world three times a year.
Sudhakar SrivastavaInstitute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India. Email: [email protected]
10.1126/science.aba2238
TOMORROW’S EARTH
Read more articles online at scim.ag/TomorrowsEarthIL
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Foods of the future
Shan-e-Ali Zaidi, Divyansh Agarwal and Sudhakar SrivastavaPeterson, Donnelly A. West, Falko Buschke, Yongsheng Ji, Kyle J. Isaacson, Matilda Newton, Eric Britt Moore, Syed Saima Naz, Michael A. Tarselli, Mark Martin Jensen, Ada Gabriela Blidner, Athanasia Nikolaou, Emre Ozan Polat, Mallory
DOI: 10.1126/science.aba2238 (6471), 1306-1307.366Science
ARTICLE TOOLS http://science.sciencemag.org/content/366/6471/1306
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is a registered trademark of AAAS.ScienceScience, 1200 New York Avenue NW, Washington, DC 20005. The title (print ISSN 0036-8075; online ISSN 1095-9203) is published by the American Association for the Advancement ofScience
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