Details

POST-PANDEMIC FOODS

From meat produced in 3D printers to hyperprotein fungi, the future of food will be increasingly linked to technological developments.

von: Claude Kramer
4,99 €
Verlag:	Mb Cooltura
Format:	EPUB
Veröffentl.:	12.04.2021
ISBN/EAN:	9789877445992
Sprache:	englisch
Anzahl Seiten:	35

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Beschreibungen

Titelbeschreibung

The food paradigm with which humanity entered the 21st century is no longer viable. Not the miles that food travels, not food waste, not health scourges such as obesity, diabetes or cardiovascular disorders, caused directly by food and that are related to 70% of deaths in the world. It is not just about replacing animal-based foods, or about environmental pollution: it´s about the possibility of changing the game rules in the world through accessible nutritious food, a democratization (and decentralization) of proteins. Technology will be the matrix of the new paradigm. The future of food includes complex matrix meat produced in 3D printers, hyperprotein mushrooms, mycoprotein and other fermentations, biological engineering and a field yet to be explored in terms of food designed to directly benefit our health.

Inhaltsverzeichnis

From scarcity to abundance
Cows and their final disruption
Mushroom proteins
Much more than just a steak
Biological engineering, technology and fermentation farms
Blockchain and Artificial Intelligence in the food industry
The future: what to eat and how to produce it
Food-tech companies´ skyrocket growth
What's in Impossible Burgers?
The democratization of Mycoprotein
World Food Outlook
Biological engineering, a field yet to be explored

Autorenportrait

Claude Kramer is a sociologist, member of the Research Group on Digital Culture & Network Theory, he combines an academic career with contributions in the most important press media worldwide.