markets why not. why not what's really happening to the global economy with mike's concert run over the global financial headlines tune in to cause a report on our. six thirty pm in moscow here r.t. headlines pakistan's a bloc of vital nato supply route to afghanistan in response to a fatal helicopter strike out of border checkpoint reliance attacks killed up to twenty eight pakistani soldiers and injured more than a dozen others and threatens to further strain relations. chaos in cairo fresh clashes flare up in tahrir square as tens of thousands keep up the protests against egypt's military rulers demonstrators are far from satisfied with the newly appointed prime minister and even started forming their own salvation government.

about to launch its biggest most expensive moreover a mission to mars after a slight delay the probes are put with the russian designed water detector that could be critical in the search for if the search for if there has ever been life on the red planet. sometimes it's the smallest things that can become big news and we have details of such a one scientific breakthrough coming up next technology update headed your way. hello and welcome to technology update on this program with its host. the world just a few weeks ago the population to grow global food resources are being put under

increasing pressure. because in the coming decades. thirty percent at the same time people will leave rural areas for cities reducing the available. according to the un. production will have to double by two thousand and fifty however land and resources are limited that means innovative new approaches but it's not all about increasing output absolute terms we need to use the food we do produce more effectively about one third of food is either lost or wasted in western countries the majority of this is squandered on the consumer and with people just chucking out excess 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 at hand

even the most extreme ideas are gaining traction. with that in mind one japanese scientists found a novel if not appetising way around the future food shortages. has developed something he called the turn he's made his culinary creation by extracting useful elements from the bacteria ever present simple sewage waste may not please the eye the sludge is rich and nutritious proteins after they removed a reaction enhancer is added and it's put into. 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 i we throw technology update have come up with our own way to help rising demand like the good scientists we take waste material and make food from it

however we do it rather differently hopefully making it more palatable to most people's tastes. our 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 this research institute in moscow scientists think they could help solve some of the globe's most pressing problems with a little tweaking 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 the spice create you might not expect it but they're an extremely rich source of vital amino acids with the help of these little guys we hope to create our very own fly burger. this is the beginning of our laboratory where we breed philanthropic flies and it's

substrate here to beautiful now to reprocess this mass into protein we need to add a certain number of synthetic fly. so we weigh this culture and then we weigh half a gram of eggs. and now we add to the nutrient medium through these eggs to ensure that now gets receive the right amount of at the early stage of their development. and we dilute it with plain water to ensure even distribution 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. if that last bit didn't get you to change the channel then you're at least somewhat open to these new scientific creations and similarly there was one that dedicated much of

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

in terms of part of fishel food production he and his team did all the heavy scientific lifting fighting a way to separate a lino acid strands. thanks to their work the institute of artificial food led the field in terms of revolutionary production. one of their most successful inventions was a nutritious marmalade snack made from. bismarck remains the basis on which much of the modern artificial food industry rests. we can easily. produce artificial food was way ahead of its time back in the sixty's and seventy's there was just no need for many of his creations but with natural resources stretched thinner and 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. and die first everything's mixed together and if needed

proteins added at this point it's 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 the stream of liquid interacts with the surface tension it's turned into little caviar shaped balls the granules work 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 at their factory in st petersburg they take fish meat and seaweed extract

from which they make a kind of blue yonder the technology behind their imitation caviar is a bit different from that pioneered by mace me on a 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 troubles and the right mix of flavor in 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. footsteps one of the great academics former pupils is a technology dreamed up at the institute of artificial food to produce a product that i think just about everyone can get. the idea of them is me on those works triggered the development of these ideas. it's been forty years since

then it's becoming even more topical each day for our country and the rest of the world. here in the moscow suburb of east throughout 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 while cocoa based creations like these are unlikely 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 using these granules is somewhat different these granules quickly melts in your mouth and the foolishness of taste is completely different i'd say in general the form should match the contents it's

very important particularly for food. 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's this culinary lab food artisans show what's possible when we change our understanding of what food should look like creations like their sweet sushi desserts demonstrate what we can do with some of this new technology changing how we view what 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 responsible for black 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. percent in recent years international quarters were established to rest of the nation despite poachers continued to decimate the dwindling. fish farms in russia are essential to the continued survival of the fish as a food source 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 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 for believe that to reach reproductive maturity the fish are already after just six

was looted so we established our technology in such a way that we can get caviar from the existing stock whenever we want or like for the new year or women's day or any other holiday at a planned time. and produce additional batches of a. can know the exact right time to remove. aided by the use of vitamins and other injections in part of the. bush here at this research center. used to create the next. farm bred fish go towards groundbreaking experiments. scientists all over the globe have been trying to figure out how to safely and reliably cryogenically freeze sturgeon roe

thanks to research here in southern russia scientists now know that unlike mammals the development process in those a fish is activated once it interacts with water it was not inseminated at that moment. the problem is understood the next step will be innovative solution. has managed to greatly improve the technology. before their frozen protection is applied to keep them safe from the cold this protection however acts as a double edge sword. that we can use the physiological features of cells and by means of specially selected rectangular electric signals we can change the passive transport of the protect penetration into an active in this way we reduce the time of the protect impact on cells. freezing are.

crucial for the survival of the sperm the cryo protector can actually damage the cells if they're exposed to it too long before freezing and that itself is a multi-step process that requires the cells to be gradually cool before being stored in canisters where the temperature is kept at around two hundred degrees celcius they can be stored safely for as long as required for the scientists need them again they're simply defrosted using a process that's basically the same as before. we increased the survival rate three or four fold 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. with a much improved survival rate in hand the scientists here are setting up a cryobank to help companies boost 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 like have you have for centuries to come but i'd say it's about time we check in and see how our own little experiment is coming along. 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 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 through. which. 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 feed or as a source of protein now we can put it into the can the biomass contains about fifty six percent protein between twelve and twenty percent faster and a small amount of genes. 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 we head to 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 eggs and onions for a little flavor. and attention next with it up until we get that familiar beefy consistency. as a put this in a for. a few minutes on the grill and then. 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 in many cultures not just. often the stranger it may seem to westerners more of a delicacy it is. but of course insects are far from the only proteins are. plenty of other. fundamental.

one of the best known sources of 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 that possess up to sixty percent crude protein there's krill this little shrimp like creature abounds in the frigid waters off an arctic with millions of tons of vailable 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 is currently most associated with shampoo but that may change chicken feathers have an extremely high carriage and 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 meat that means that traditional lifestyle farming and especially strong shot in the arm they keep up with rising world demand. for millennia we've drawn on the principles of natural selection and nature genes mutate well naturally with the most successful alterations to 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 nicholas 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 bank of all those varieties he gathered which is preserved even through the seeds are living grad during world war two once they alexander nace million 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. at present. just by using what has been achieved. is enough to increase production. and pleased in the large stalks or to one hundred times that is just again in these grades 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 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 their experiments in with these new species are designed to offer certain advantages over their purely domestic cousins by varying the gene pool they're immune to 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. is a more profound and complicated process. instead of mixing the genomes of closely related animal species more distant taxonomical units such as classes and 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 person 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 fluffy sheeple are cute enough but thanks to their enhanced will they could one day save your life the fibers from the spider she might lead to a new force stronger bulletproof vests over the development of other trends jean animals could keep us safe in another way by ensuring that farms are able to increase production. full fledged election science in the future. if we don't develop the technology. the. money. to get

a closer look at the whole process i popped into the genetics lab with. a fairly complex trans 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 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 i sleep a certain strand of it. once they've maps that they've been checking against another transgenic one when they see a clear difference in the genetic code they know that they have what they're looking for. anything such genetically engineered animals maybe one of the best ways to solve the food woes the technology certainly is that without its critics. 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 transfinite houses. only speculative articles. so while some 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 our own fly burger will be a part of that remains to be seen. the mission of the national was so we finished our scientific experiment let's discuss the results here's our fly burger. i think

we've got a wonderful burger which could suit any consumer but only in the distant future today 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 and this from initially we were to develop technology to process waste from the livestock and food industries we obtain to biomass of the fly maggots as a buy side product mission at present its use in animal husbandry either as a substitute for fish meal or as a rule material in cosmetic and pharmaceutical industries and i'm just ok so he must thank you very much and so you may not be able to find our burger on your menu any time soon but i hope in this episode we've managed to expand your view on what will be the future of food we'll see you next time and until then enjoy the ride.

down the field social on t. how to keisha your dog food i pod touch from the saps to. life on the go. video on demand. exceeds my fuel costs an r.s.s. feeds now in the palm of your. question on the cong.

the.