Below is the sixth ‘prediction’ in an 8 part series on “The Future in 2049”:
Cloning, once the purview of hardcore genetic scientists, is now a mandatory course taught when becoming a food scientist. And why not? In 2021, cloning was approved as a means for improving our food capacity problem and deemed completely safe. With the population greatly increased and land at a premium as a result, it is widely accepted that cloning is a great solution to better engineering food. Like our plants and vegetables that have been genetically modified for years (pluot anyone? Brocciflower?), now meats, chicken and fish are enhanced and reproduced, to create new, healthy, protein SUPERFOODS. With the taboo of cloning long past and the fear of human clones now seen as a science fiction fear (although we do clone body PARTS for regenerative reasons, amputees, surgeries etc). Cloning is a part of food-life and seen as a smart way to manage the food supply. Like plants that can be grown bigger and become more resistant to disease, cloned protein food acts much in the same way and are grown pre-enriched with vitamins than every before.