In a few years time will our favourite sweets and chocolate bars have gone for good? For those with a sweet tooth this may sound like the worst news ever. But it’s something that needs to be considered, as we’re on the brink of a chocolate crisis.
We’re not talking about running out of Mini Eggs here. Experts predict that the price of cocoa will have increased by 30 percent by 2020. Combined with the scarcity of water worldwide and the growing movement against sugar, does this signal the end of confectionery as we know it?
It’s a matter of concern to chocoholics around the world and also confectionery researchers like Dr. Morgaine Gaye, who describes herself as a “food futurologist” and is discussing the issue at London’s FutureFest this weekend.
“The confectionery of the future will be much more creative and resourceful,” Dr. Gaye told The Independent. “Food lust will be a thing of the past; we’re already seeing a social uprising against perfection.” Gaye believes the sweet shops of the future will be filled with paste instead of liquid fillings, experimental textures and multi-purpose sweets that double as art, jewellery and soft furnishings.
To prepare for FutureFest, Gaye and her research team came up with a range of futuristic chocolates, including the Micro Disruption Bar, which is a 5 millimetre-thin unorthodox, imperfect chocolate bar made with coconut sugar, meaning less water is used in its production.
Photo credit: Dr. Morgaine Gaye/Instagram
FutureFest, a weekend of imagining and predicting what the world might be like in decades from now, is the brainchild of innovation charity Nesta and takes place on March 14 to 15 at London’s Vinopolis. As well as Dr. Gaye’s presentation on the future of confectionery, left-wing commentator Owen Jones will be talking about politics of the future, Vivienne Westwood will be discussing “vulture capitalism” with Edward Snowden and lead curator of the event, Pat Kane, will be joining the conversation on music of the future.
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