The changes brought by scientific instruments not only make us eat safer and healthier, but sometimes even make us eat more magical foods, such as fried pork chops without meat, fried fish without fish, and beef patties and chicken breasts born in the laboratory.

It seems that food technology has not only been obsessed with improving food, but also started to create food.

In fact, the impact of food technology on our lives is something that the public can realize. Today, we may buy a box of lunch in a convenience store and use artificial chicken in it, or buy artificial beef hamburgers in hamburger shops that have sprung up on the roadside.

The appearance of these new foods is not only a concern for special groups, but also an attempt to protect the environment, and it is also a proof of the development of a series of new technologies.

Take artificial meat as an example. The emergence of artificial meat is actually the application of cell mutation technology, aiming at solving a series of problems such as food crisis, environmental pollution and ecological balance.

From the current technology, there are two kinds of artificial meat: soybean protein meat and animal stem cell artificial meat. The former is an ideal meat choice for some special people because it uses plants to simulate meat. The latter is meat that is almost identical to meat from a scientific point of view.

Cultivating artificial meat with animal stem cells involves a series of complex science and technology.

First of all, in principle, animal stem cell artificial meat can grow into a piece of meat by feeding stem cells with nutrients such as sugar, amino acids, oil and minerals.

Objectively speaking, the whole process is a process of cell culture and tissue culture, so the technology involved is also closely related to it.

In other words, the successful development of artificial meat itself reflects the development and maturity of this technology.

In terms of taste, due to the limitation of its own production technology, although artificial meat can optimize its taste by adjusting the cost ratio, there is still an obvious gap in taste compared with real natural meat. At this time, it is necessary to complete further taste optimization through seasoning.

Therefore, to some extent, the emergence of artificial meat also promoted the diversified development of condiments.

In addition, for example, 3D printing technology is also related to artificial meat.

It was suggested that artificial meat should be finished by 3D printing. Although this idea has not been fully realized at present, it may become the future trend in terms of the speed of technological development.

Not only artificial meat, but also the hybridization of vegetables, the optimization of genetically modified rice and so on. All of them are the customs clearance reform and the creation of new foods in order to make our diet healthier and richer, and the technologies behind them, such as protein genomics, genomics, biological processing technology, etc. , all contribute to new development.

I also believe that this technology will continue to develop.

Perhaps, one day in the future, brand-new technology will bring us a better, safer and richer eating experience.