Start-ups are trying to revolutionise the food industry and have received hundreds of millions of dollars in funding from venture capitalists to do so.
Many are motivated by a desire to wean humanity off meat and other foods that have big environmental and social impacts, whether in the methane emissions and land use of cattle herds or additives in typical processed food.
"The traditional food system is broken in every way," says Seth Bannon, founding partner at Fifty Years, an early stage venture fund in San Francisco that has invested in food technology companies. "It's terrible for the environment, it's economically unfavourable and it's not great for human health."
The best-known of these would-be disrupters is also the most extreme in its approach. Soylent was founded in 2013 by a group of Silicon Valley engineers trying to cut the time and money they spent buying and preparing food. The company has expanded from producing a powder that was mixed with water to ready-made drinks and nutritional "food bar" snacks.
Yeah, those damn farmers are fragging the ecosystem with their amazing production and low cost. The bastards. We better fix that! By marketing shit that is really and truly called "Soylent."
A reminder my friends. This year these people are fricking looneytune nutjobs on the fringe of the fringe. In ten years, given the slavish following of the media to yet another Good Cause, you will be seeing this shit on the school lunch program. And I do mean shit, note above that the Nordic Food Lab is talking about processing and including animal poo in their offerings.
Insects, blood and faeces may not sound particularly appetitising, but they are among the produce we should consider eating if we want our food to be sustainable and healthy, according to a of chefs and scientists in Denmark.
The Nordic Food Lab was set up on a boat in the Danish capital of Copenhagen in 2008 by Michelin-starred Noma head chef René Redzepi and culinary entrepreneur Claus Mayer to better understand the flavours and the gastronomic potential of Scandinavia.
But in almost a decade – and now based at a laboratory at the University of Copenhagen – its researchers are travelling the world to piece together a holistic approach to eating. Scientists, artists chefs, designers and specialists in education are all rolling their sleeves up and getting stuck in to the cause.