for the best of things. that drowns out our inner world. the story of one man who returns whom after years of alienation. the months pass on. i love the thanks for being with r.t. rybak around the world you're watching these are all top stories tonight thousands gather on cairo's tahrir square for mass protests planned as a final call for military rulers to hand over power needed me to the civilian government rallies that have seen egypt's most violent clashes since the barracks fall of i went from the second week. of the arab league says syria's ignored a deadline to accept foreign observers in the country and it now faces further sanctions but says front's seeks to set up a humanitarian corridor in syria and move widely seen as

a first step towards military intervention. and conflicting sides on serbia's border with northern kossovo one of a possible escalation of violence local serbs a nato but forces broke earlier agreements but trying to tear down a border barricade to move the lead so fierce clashes. we could all be in for a starvation shock in the coming years as food supplies are predicted to run low possibly as soon as twenty fifty technology update that now takes a look at what we might all do to give that dangerous work. hello and welcome to. this program with a toast. into the world just

a few weeks ago the population to grow global food resources are under increasing pressure. because in the coming decades our numbers are set to rise thirty percent. people will leave rural areas for cities reducing the. according to the un. will have to double by two thousand and fifty. and resources are limited that means innovative new approaches. increasing output absolute terms we need to use the food we do produce more effectively about one third of food. in western countries the majority of this is squandered on the consumer and with people just chucking out products at the moment reducing waste in the developed world is more down to individual consumers over the next twenty five minutes we hope to open your eyes to some of the possible directions new solutions

could take and given the importance of the problem even the most extreme ideas are gaining traction. with that in mind one japanese scientists found a novel if not appetizing way around the future food shortages. has developed something he's tastefully called. he's made his culinary creation by extracting useful elements from the bacteria ever present in simple sewage waste may not please the eye the sludge is rich in nutritious proteins after they removed a reaction in hansard is added and it's put into what mr and explode the result is a meat substitute made up of sixty three percent protein how many people will be lining up to get a bite of one of these burgers i just don't know but at the very least demonstrate that in the future we may need to. we conceptualize what we mean by food. not to be outdone by mr we through our technology uptake have come up with our own way to

help me rising demand like the good scientists we take waste material and make food for our lives however we do it rather differently hopefully making it more palatable to most people's tastes. are experiment we turn to one of the most prevalent insects on the globe the domestic housefly know that most people these common pests are more often a nuisance than anything else but at this research institute in moscow scientists think they could help solve some of the globe's most pressing problems with a little tweaking and they've turned these little buzzing buggers into a work force for humanity the biologists here have managed to breed them so the females are nearly constantly pregnant now what does this have anything to do with food you might be asking well the secret here lies in the maggots these price create you might not expect it but they are an extremely rich source of vital amino acids with the help of these little guys we hope to create our very own library.

this is the beginning of our laboratory where we breed philanthropic flies substrate here. to reprocess this mass into protein we need to add a certain number of students will be flying. so we waited. and then we weigh half a gram of eggs. now we asked the nutrient medium to these eggs to ensure that maggots receive the right amount of the early stage of their development. and we dilute it with plain water to ensure even distribution which through the substrate. then we apply the mixture evenly over the substrate. and now we put this container in a heated container for four days to produce the protein. which it will call most. if that didn't get you to change the channel then you're somewhat open to the

creation and. much of his life. tween natural and artificial. alexander miss me on a man himself is long gone the institute that bears his name was and still is the heart of artificial food technology in russia his ideas were so important for russian science that here at the new institute for elements compounds they've turned his office space into a museum he started his academic career in the organic chemistry department but as the years went by he focused more on the future of. a dedicated team of scientists all of which put their work and lives into solving some of the most vexing problems . correctly pointed out at the time the chemistry was sufficiently developed such a point could be used to address the question of producing artificial foods and

even synthetic foods in the future. in terms of artificial food production he and his team did all the heavy scientific lifting fighting a way to separate amino acid strands. thanks to their work at the institute of artificial food in terms of revolutionary production. one of their most successful inventions was a nutritious marmalade snack me from. bismarck remains the basis on which much of the modern artificial food industry rests. artificial. time back in the sixty's and seventy's there was just no need for. creation but with natural resources stretched thinner we're now starting to see the real fruits. labor. take artificial caviar for example it's made up of just

four simple ingredients water a jelly. first everything's mixed together and if needed proteins added at this point is heated to fifty to sixty degrees celsius next under one to two atmospheres of pressure the concoction is squirted into oil cooled down to ten degrees as a stream of liquid interacts with the surface tension it's turned into little balls the granules worked their way down to the bottom. and packaged. it was the first product which could be presented to academics members of the central committee. anything was possible for chemistry he knew. but today it's not the blessing of state organs that people are after now it's consumers and one russian company. thinks it's found that sought after market

approval after a factory in st petersburg they take fish meat and seaweed extract from which they make a kind of the technology behind their imitation caviar is a bit different from that pioneered by name but to me it's pretty easy to see his fingerprints on the basic design however instead of forming granules they create capsules filled with the food thanks to their perfectly formed bubbles and the right mix of flavorings the company currently dominates russia's artificial caviar market and given that the real thing is becoming a rarer and more expensive delicacy imitating nature has become a worthwhile commercial venture. but they're not the only ones following footsteps one of the great academics former pupils is technology at the institute of artificial food to produce a product that i think just about everyone can get. i. know it's work triggered the development of all these ideas. it's been forty years since

then i guess it's becoming even more topical each day for our country and the rest of the world. here in the moscow suburb of east that technology is being used to make a sweet treat even sweeter as this production facility ordinary chocolate is reshaped into a new form much like the artificial caviar earlier a similar system is used to churn out thousands of tasty little balls what cocoa based creations like these are likely to help feed the globe's growing population the idea behind it certainly could it's often forgotten that the mere shape of our food has a great influence on the taste as well as our perceptions of it. this tastes like chocolate even though the sensation you get from eating these granules is some more different these chronicles quickly melts in your my youth and the threw in the soup taste is completely different i'd say in general the form should match the contents

it's very important particularly for food with your work. and he's far from the only person to recognize just how important a role form is going to play in the future of food here is this culinary lab food artisan show what's possible when we change our understanding of what food should look like creations like their sweet sushi dessert demonstrate what we can do with some of this new technology changing how we view what's thought of as artificial food could be key to increasing its acceptance. however for the time being artificial food production remains too expensive especially for things like nutritious proteins that means we're going to continue to rely heavily on mother nature but as production ramps up we may be taking more than we should. the population. the fish. has been hunted nearly into extinction almost all of the

world sturgeon live in the caspian sea in the past two decades alone their numbers have. in recent years international coal. despite poachers continue to. russia are essential to the continued survival of the fish as a. scientists have been toiling away trying to come up with a solution to boost their numbers. there are two areas of our work. one is to preserve rare and endangered species such as the sturgeon and. the other to develop new technologies to breed ecologically pure sturgeon products in the conditions of a closed water supply. here at the southern scientific center marine biologists can track the fishes state of development using little electronic chips here they've managed to speed up the life cycle instead of waiting fifteen

years to reach reproductive maturity here the fish are already after just six was you know we established our technology in such a way that we can get caviar from the existing stock whenever we want. like for the new year or women's day or any other holiday at a planned time. even harm. and produce additional batches of. you know the exact right time to remove. part of that. but here at this research center. used to create. fish.

scientists all over the globe have been trying to figure out how to safely and reliably cryogenically freeze. thanks to research here in southern russia. the development process. is activated once it interacts with water if it's not. the problem is understood the next step will be. greatly improved the technology. protection is applied to keep them safe from this protection act. that we can use the physiological features of. specially selected rectangular electric signals we can change the passive transport of the protect.

in this way we reduce the time protect impacts. of freezing are. crucial for the survival of the cryo protector can actually damage the cells if they're exposed to it too long before freezing and. that requires the cells to be gradually cool before being stored in canisters where the temperature is kept at around minus two hundred degrees celsius they can be stored safely required when the scientists need them again they're simply defrosted using a process that's basically the same as before. we creased survival rate three. by reducing the time of the protect impact. back at room temperature. a number of tests are done to make sure these future sturgeon made it out unscathed with

a much improved survival rate in hand the scientists here are setting up a cryobank to help companies booster original production at commercial farms that could go a long way to ensuring the species population recovers from the damage done in recent decades thanks to those innovations there should be plenty of tasty dishes like this sturgeon and even delicacies right caviar for centuries to come but i'd say it's about time we check in and see how our own little bit is coming along. we put on them. now brandon we are approaching the place you and i took the trays to earlier this equipment lets us create the necessary conditions for four days. and have a look at the tray in which the maggots have been incubating for two days. before the substrate is not yet processed the maggots are small and distributed all over the substrate this tray contains a maggot that is three days old it has grown and worked its way down to the lower tier now if we carefully push aside the substrate we can see the maggots. there are

bigger and concentrated in larger amounts this substrate has been further processed so these two trays contain four day old maggots this substrate is practically fully processed and the maggots have basically separated themselves from it. this is practically pure protein and this tray has the same. the substrate is processed. and the markets are concentrated in the lower tier. so now here we have our two familiar trays into which we separately put the substrate and the maggot biomass to be used as feet or as a source of protein now we can put it into the can with the biomass contains about fifty six percent protein between twelve and twenty percent faster just small amount of. from one kilogram of organic weight we've now got exactly what we need about one hundred seventy grams of protein rich meat we're getting so close to the

fly burger i can almost taste it. with all that ready for the kitchen to mince those maggots to get something like ground meat ours is actually bursting with more protein than even a juicy steak for good measure we add things like bread milk egg and onions for a little flavor. and a pinch of salt next to we get that familiar beefy consistency so all that's left is a put this in a for. a few minutes on the grill and then. on a plate full of creepy crawlies isn't all that strange to a large chunk of the world's population from east asia to central america you can find many cultures that eat insects not just out of necessity often the stranger may seem to westerners more of a delicacy it is. of course insects are far from the only way to get the

proteins are. plenty of other. fundamental building block of. one of the best known sources of non meat protein. for countries like russia the climate is just too cold. there is an alternative some varieties of alfalfa can handle temperatures well below freezing and just like soy scientists have managed to create concentrates up to sixty percent crude protein then there's krill this little shrimp like creature abounds in the frigid waters arctic with millions of tons of bailable every year it could soon become a new source of protein and that's certainly not bad news especially if you're a shrimp fan like me. another possibility is feather based keratin as currently most associated with shampoo but that may change chicken feathers have an extremely high carriage in protein content and russian scientists have paired

with to turn this fluffy by product into a nutritious meal. as developing nations become richer their populations will consume more and more that means that traditional lifestyle farming and especially strong shot in the arm to keep up with rising world demand. from olivia we've drawn on the principles of natural selection in nature genes mutate well naturally with the most successful alterations spread it's in following generations over the centuries humans have employed selection to create plants with greater yields as well as more productive animals in this so called artificial selection the only difference is that we've decided which traits are beneficial and are targeted to be passed on. here in russia the push for artificially selected food was championed by nicholai veal of a soviet botanist in geneticists back in the twenty's and thirty's he was at the

forefront of genetic selection in not only the soviet union but also the world his work took him all over the globe collecting various seed samples he created a massive bake of all those varieties he gathered which is preserved even through the siege a living grad during world war two once they alexander naismith of he had his eye on the future he understood the need for preserving certain plant species and sought to find a way to sustain agricultural production since at present power for you just by using what has been achieved. is enough to increase production milk least in the livestock sector one hundred times that is just obtained reads through ordinary selection. however some russian scientists are taking mother nature one step further their cross breeding domestic

life stuck with their wild cousins generating new species like this cow yak hybrid . and here at the institute of animal husbandry just outside of moscow there's a whole range of hybrid animals that they're experimenting with these new species are designed to offer certain advantages over their purely domestic cousins by varying the gene pool their common herd diseases that means more survive to maturity and potentially more meat on our tables in addition to this is vance form of selection they're also pushing ahead with cutting edge genetic engineering. and complicated process. instead of mixing the genomes of closely related animal species more distant taxonomic. families share genetic information with each other. transition knows this is

a process by which a specific gene is taken from one animal and inserted into another for example russian scientists have managed to take a gene from a spider and insert it into a sheep unlike with artificial selection traits can be incorporated into a completely unrelated species the result in this case is stronger and more elastic than usual. sure these cute enough but thanks to their enhanced will they could one day save your life the fibers from the spider she might need to look for stronger bulletproof vests however the development of other trends jean animals could keep us safe in another way by ensuring that farms are able to increase production. of future. if we don't develop the technology. to buy animals that

break the rules and who big money. to get a closer look at the whole process i pop into the genetics lab with. apparently these complex trades gene operations are still somewhat hit or miss unfortunately the majority of attempts to insert a new gene is unsuccessful with that in mind careful tests are run after the fact to check to see if they got the result they were looking for in labs like this scientist take a d.n.a. sample from the subject animal and then isolate a certain strand of it. once they've matched that they've been check it against another transgenic one when they see a clear difference in the genetic code they know that they have what they're looking for. while many think such genetically engineered animals may be one of the best ways to solve our food woes the technology certainly isn't without its critics . and in the process of commercialization of transgenic

animals and plants started somewhere in the mid one nine hundred eighty s. too short a period of time has passed to give a clear answer to the question of whether or not such products are safe for consumption. i can tell you that there is not a single serious scientific publication about the harmful effects of transmission notice. only speculative articles which. continue to debate the future role of genetically engineered foods all across the globe such technology is already being used on a massive scale to increase output of farm animals and a whole range of plants so despite objections genetically modified products look like they'll be a big part of the future of food now whether or not fly burger will be a part of that remains to be seen. we haven't enough snow so we finished our

scientific experiment let's discuss the results here's our fly burger with jules i think we've got a wonderful burger which can suit any consumer put only in the distant future. we have plenty of other more interesting food which is more familiar to the consumer. of course you didn't develop your technology to feed people did you initially we were to develop technology to process waste from the livestock and food industries we obtain the biomass of the fly maggots as a buy side products mission at present if using animal husbandry either as a substitute for fish meal or as a rule material in cosmetic and pharmaceutical industries just look at it as a thank you very much and so you may not be able to find our burger on your menus anytime soon but i hope in this episode that we've managed to expand your view and what will be the future of food we'll see you next time and until then enjoy the ride.

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