The next 30 years will see consumers turn increasingly to laboratory-grown meat cultured from animal tissues
– with the potential to reduce emissions, land use and water consumption, the team from the FixOurFood programme at the university believe.
People will consume a wider range of insect proteins and preserves as part of their daily diet, with the nutritional quality of termites, crickets, locusts and grasshoppers seeing them utilised more in food products, the report, for the Co-op supermarket suggests.
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