Could We All Be Eating Edible Insects By 2035?

Britain's food industry could look very different over the next decade as a series of emerging technologies move closer to supermarket shelves. A new report from the Food Standards Agency and Food Standards Scotland highlights innovations that could strengthen the UK's food supply, improve sustainability and reduce dependence on imported produce.

The report comes at a time when food security has become an increasingly important issue. Rising production costs, climate change, global supply chain disruption and changing consumer habits are placing growing pressure on food manufacturers and farmers. For cities such as Newcastle, where food manufacturing, hospitality and scientific research all contribute to the local economy, these developments could create new opportunities for businesses and consumers alike.

New technologies could reshape the UK's food supply.

Among the innovations expected to have the biggest impact are precision fermentation, cultivated food, vertical farming, molecular farming, gas fermentation and alternative proteins made from fungi or insects. While some are already being used commercially in limited ways, others are still progressing through safety assessments before reaching the wider market.

The report suggests these technologies could make the UK's food system more resilient by allowing ingredients to be produced throughout the year with less reliance on seasonal weather or overseas imports.

Britain currently produces around 60 percent of the food it consumes, with the remaining 40 percent coming from imports. That dependence has increased concerns about future food security during periods of international instability and extreme weather.

Newcastle could benefit from food innovation.

The North East already has a growing reputation for innovation in manufacturing, life sciences and university research. Newcastle's universities are involved in projects covering biotechnology, agriculture and sustainable food production, making the region well placed to benefit as new food technologies develop.

Local businesses could also benefit from advances in controlled environment agriculture, often referred to as vertical farming. These indoor growing systems allow crops such as lettuce, herbs and leafy vegetables to be produced year-round in carefully managed environments, reducing the impact of poor weather and shortening supply chains.

For consumers across Newcastle, that could eventually mean fresher produce, improved availability during winter months and reduced reliance on imported vegetables.

Alternative proteins move closer to reality.

One of the fastest developing areas is precision fermentation, where specially selected microorganisms produce ingredients including proteins, vitamins and dairy alternatives without relying on traditional livestock farming. Similar techniques have been used safely for decades to manufacture products such as enzymes, and researchers believe the technology could become increasingly important for future food production.

Cultivated meat is also progressing through regulatory assessment in Great Britain. Instead of raising animals for food, producers grow animal cells in controlled environments to create meat products. Supporters believe this could help reduce environmental impacts while maintaining familiar flavours and textures, although public acceptance will play a major role in determining future demand.

Edible insects such as crickets, mealworms, silkworm pupae, grasshopers and proteins produced through gas fermentation have also been identified as promising alternatives, although they remain at an earlier stage of commercial development.

The numbers behind the future of food.

Several statistics highlight why innovation is becoming increasingly important.

The UK Government has committed around £2 billion over 10 years to support engineering biology and related technologies that could strengthen the country's bioeconomy.

The Food Standards Agency has also received dedicated funding to help companies safely develop cultivated food products through a regulatory testing programme before commercial approval.

Vertical farming continues to improve rapidly. Commercial projects have demonstrated significant water savings compared with conventional agriculture, while some retail trials have reported up to 96 percent less water use and no requirement for pesticides in controlled growing environments.

These technologies are not intended to replace traditional farming completely. Instead, they are expected to complement existing agriculture by producing ingredients that are difficult to grow consistently under changing environmental conditions.

Building a more resilient food system.

The report concludes that no single innovation will solve every challenge facing the UK's food industry. However, together they could improve resilience, increase domestic food production and help protect supplies against future disruption.

For Newcastle and the wider North East, where innovation and advanced manufacturing continue to expand, these technologies could create opportunities for research, investment and skilled employment over the coming decade. As more products move through regulatory approval and reach consumers, the way Britain produces and eats food could change more quickly than many people expect.

Share your thoughts.

Would you try edible insects if they hit UK grocery shelves?