What sounds more like a childhood dare to the average Central European is normal in many countries around the world—eating insects. In Germany, the marketing of insects as food is regulated by the European Novel Food Regulation (for more information, see the links below). This currently allows four insect species to be used as food:

• the European locust
• the mealworm beetle
• the mealworm beetle larva (buffalo worm)
• the house cricket (also known as the field cricket)

The Food and Agriculture Organization (FAO) has found in various studies that insects are a very nutritious and healthy food source with a high content of fat, protein, vitamins, fiber, and minerals. In addition, they require significantly fewer resources to raise than animal protein sources such as cattle and poultry. This makes the production of insects as food more sustainable.

Insects can be frozen, dried, or used as powder or paste in foods such as baked goods. The ingredient list must include the German and scientific names of the insects used. Cross-reactions in people with allergies must also be indicated. Currently, the market for foods containing insects is still very small, so it is (still) difficult to buy such foods. In any case, however, the products are clearly labeled. 

A basic distinction is made between microalgae and macroalgae, both of which are suitable for consumption. Many types of algae contain as much protein as soy, plenty of valuable fiber and minerals, as well as vitamin B12, which is otherwise only found in animal products. In many Asian countries, they are already part of the diet. One type of algae that is already very well known in our part of the world is nori algae, which is dried and pressed for use in sushi production. Since algae can mostly be cultivated in the sea, their cultivation requires neither land nor freshwater resources, nor fertilizers. Some types of algae can be grown in large water tanks, making them suitable for the urban farming mentioned at the beginning. Intensive research is currently being conducted into which types of algae are easy to cultivate and how they can best be used.

In addition to classic algae, intensive research is also being conducted into the use of salt plants (halophytes). These are adapted to an increased content of easily soluble salt in their growing environment. They grow well in areas that are regularly flooded by seawater. Relatively well known in our latitudes, as it also occurs in Germany, is sea asparagus or samphire, which can be eaten fresh as a salad ingredient. In addition to consuming the whole plants, the food industry is also conducting intensive research into other forms of administration. For example, powdered spirulina blue-green algae is used as an additive in pasta and baked goods.

Due to climate change, the populations of many jellyfish species in the world's oceans have increased. They are therefore abundant, cholesterol- and fat-free, and provide proteins and trace elements such as sodium, calcium, potassium, and magnesium. In some Asian countries, they have long been part of the diet. In Europe, researchers are currently searching for native jellyfish species that contain as little venom as possible and are easy to breed.

Jellyfish are not yet approved as food in Europe, but that could change. Soon, there may be jellyfish chips. To make them, the jellyfish umbrellas are first freeze-dried, then the water is removed. According to researchers, the chips produced in this way could be offered as a healthy snack with different flavors.

Whatever ends up on our plates in ten years' time, it should be more climate-friendly and healthier, as well as consuming fewer resources than our current food. Products made from algae, insects, and jellyfish will probably play a role here, among many others. As consumers, we can look forward to finding out what these will be.