With the big day less than a week away, experts have revealed that humans are expected to be having Christmas dinners that are very different to what we are used to having today
Christmas dinner will be 3D printed, made from air and packed with seaweed within a decade, a top food futurologist has warned. Dr Morgaine Gaye says AI and tech is leading us into new frontiers at an “unprecedented” rate meaning our festive fare will soon become unrecognisable.
Instead of turkey and ham, we will gobble ‘air protein’ — fake meat and fish concocted from air, carbon dioxide and microbes. Dr Gaye told BBC Radio 4’s The Food Programme: “A lot of the things we’ll be eating in 10 years time will be 3D printed.
“They will be using a load more plant proteins than are even available now. We’ll have air protein.
“Air protein is one of the biggest developments that all the investors at Silicon Valley are rushing towards. It can be formed and made into something that looks and tastes just like chicken, just like prawns, just like anything you want.
“Air protein will definitely be on our tables in 10 years time.” Seaweed and mushrooms will also soar in popularity because they are cheap and easy to grow — and could replace our traditional veg.
We will also move to a more “tapas” style Christmas dinner and munch plant-based products. Thankfully roasties and pigs in blankets will endure, the expert said.
Dr Gaye said: “It’s definitely moving into a non-traditional space. It’s going to be much less formal and much more snack-based.
“A lot more plates, a little bit like Christmas tapas. But roast potatoes will stay. And pigs in blankets will stay.”
She said people should buckle up for huge changes when it comes to our food. The boff added: “Things like climate change and technology are moving so fast we can’t even keep up right now. So 10 years from now will feel like 30 years.”
Back in the present, Brits are already struggling to deal with the stress of prepping Christmas dinner, leading to calls to help simplify the process and make the day go a lot more smoothly. Now one chef has given some expert tips on how to bring the stressful conditions down on the big day.
Sam Holland urged: “With a bit of planning, making a checklist of each dish and delegating simple tasks to family members can help lighten the load and turn cooking into a fun, shared experience. And a willingness to try something new — whether it’s adding a twist to classic dishes or getting creative with flavours and ingredients — can make the festive kitchen a place of discovery.”
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