IKEA's research lab Space10 has released Future Food Today, a cookbook filled with foods of the future, from mealworm burgers to algae hotdogs. In a Dezeen exclusive, we bring you three of the best recipes to try at home.
Future Food Today, created in collaboration with design agency Barkas, features a range of "future-proof" recipes for dishes that are good for our health and the planet.
From homegrown spirulina buns to mushroom ramen, the recipes steer clear of unsustainable sources of protein, instead basing meals around micro-algae, insects and other eco-friendly ingredients.

"Although we cannot predict the future, we know that the way we consume and produce food must drastically change if we hope to make it better," said Space10. "In the next 35 years, our demand for food will increase by 70 per cent, and we simply do not have the resources to achieve this demand on today's diet." "Close the gap" between future trends and real life
Each innovative recipe was developed in the test kitchen of Space10's headquarters in Copenhagen.
Space10 hopes that the book can "close the gap between future food trends and what actually happens in people's kitchens".
"Some of the recipes call for ingredients you may not have seen before, others are good old kitchen classics," said Space10 chef and food designer Simon Perez.
"We wanted to engage as many people as possible in this conversation, from well seasoned gourmandes...