Innovative Approaches to Food and Nutrition; Veganism, GMOs and Artificial Meat

There have been three major turning points in humanity’s understanding of food and nutrition. The first was the discovery of fire, which enabled people to cook their food and represented an important revolution at the time.

The second was the discovery of agriculture in the Neolithic period. Agriculture enabled people to produce more food than they could consume, bringing a degree of relief to the challenge of obtaining food.

The Industrial Revolution was the third major turning point. In the 19th century, it paved the way for industrial food production, allowing food to be produced in large quantities and transported to distant places.

After these three turning points, I believe that, in the 21st century, humanity is approaching a decision about a fourth. Alongside its benefits, industrial food production has raised many questions, particularly about health.

In response to these problems, a trend towards healthy and natural food has developed today. This orientation even led to the emergence of the concepts of “organic agriculture” and “organic food.”

However, the development of technology and science continues unceasingly in the field of food. As a result, many new approaches and trends have emerged in food. At this point, mankind will make a decision. There are three options before us;

1. The path of the industrial revolution will be continued with a capitalist approach,

2. There will be a return to natural food; industrial food production will be adapted to natural food,

3. New approaches will be adopted and adapted to industrial production.

If I were asked as a food scientist, I would choose the second path without hesitation. However, it seems that nowadays we are starting to go with the third option.

At this point, let’s take a look at what are the new approaches in food and nutrition;

1. Veganism and Vegetarianism

These approaches generally reflect a desire to distance oneself from animal-derived foods. Defining the terms makes the distinction clearer:

Vegetarians; They do not eat meat, poultry or fish; whether they consume eggs and dairy products depends on the type of vegetarian diet. The word vegetarian was first used in 1842.

Lacto-vegetarians: They consume only milk and dairy products from animal foods.

Lacto-ovo vegetarians: They consume only eggs, milk and dairy products from animal foods.

Flexible vegetarian (Flexitarian); They do not have any ideology and sometimes consume meat or other animal foods.

Vegan; They do not consume any animal food; They do not use any products of animal origin, including for clothing. It was first introduced in 1944.

Veganism is of 3 types;

Ethical veganism; They are vegan because they advocate for animal rights.

Environmental veganism; They are vegan because they argue that animal products harm the environment.

Veganism for health; They are vegan because they advocate that this way of eating is healthy.

2. Genetically Modified Organisms

Especially in order to increase the yield and efficiency in plants, the genetic structure of the plant has been changed (You can read detailed information about Genetically Modified Organisms here; An Overview of Genetically Modified Organisms (GMO)).

GMOs began to enter everyday life in the second half of the 20th century. Some countries produce and consume them extensively, while others remain cautious about them.

3. Artificial Meat

It is mainly produced by growing stem cells taken from animals with nutritive liquids in a laboratory environment. It has not entered our lives yet, but it is foreseen that it will take place widely in the market in the next 20 years. There is intense debate on artificial meat, both in terms of health and belief.

4. Capsule Foods and Supplements

For some reason, many science-fiction films imagining the future over the past 50 years have depicted humans living on food capsules. This overlooks the fact that people eat for more than energy and the body’s building materials: they also expect considerable pleasure from the taste of food. From this perspective, the idea was not convincing.

Nevertheless, many capsule products sold as dietary supplements attract substantial demand today. Their benefits also remain a subject of debate.

5. Slow Food

This approach can be described as a response to fast-food culture. In my view, rather than addressing the underlying problem through debates about artificial and natural food, it favors full, carefully prepared meals over a culture of snacking.

In short, the 21st century has introduced us to many different innovations in food and nutrition. Sometimes the changes were accepted, and sometimes reaction movements were born. It seems that one way or another, we are at a decision stage. We are currently discussing it; It may take up to 20 years for us to decide. I hope that after 20 years we will have chosen the right path.

References

Raymond, J. L., & Morrow, K. (2023). Krause ve Mahan Besin ve Beslenme Bakım Süreci (16. baskı; G. Akbulut, Çev. Ed.). Nobel Tıp Kitabevleri.

National Health Service. (2026). The vegetarian diet.

World Health Organization. (2014). Food, genetically modified.

Food and Agriculture Organization of the United Nations & World Health Organization. (2023). Food safety aspects of cell-based food. FAO and WHO.

National Institutes of Health, Office of Dietary Supplements. (2023). Dietary Supplements: What You Need to Know.

Slow Food. (n.d.). Our History.

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