how will consumers feed themselves in the future?

How will we feed ourselves in the future? The question also sounds like a challenge: that of feeding 10 billion human beings by 2050. The future may well be insects. At the Institute Paul Bocusenear Lyons (Rhone), leader Julian Ferretti, in charge of culinary projects, thinks about the food of tomorrow. According to him, insects have several advantages: they are rich in proteintot have taste. “We are not in a position to promote insects, but above all to position ourselves in 50 years“, he explains. The chef Mary Natalazio cooking with insects for the first time. “In the end, in the mouth, it is quite pleasant“, she assures.

A few meters away, customers are having lunch under the gaze of the cameras. Audrey Cosson, food science researcher, observes their behavior and reactions. With the help of cooks, she carries out tests. “The idea is to show the consumer that ultimately, we can vary the ratio of animal protein versus a ratio of vegetable protein, while maintaining a similar appetite, customer satisfaction that is similar“, she explains. Indeed, they saw nothing but fire. “As long as it’s good, it’s good“, commented one of them. Eating better also means wasting less. Also, when he cooks pumpkin, Davy Tissot, Bocuse d’Or 2021, uses the flesh, but also the skin and the seeds. Avoid throwing has even become a criterion in competitions.