{"product_id":"164649","title":"The Future of Food ","description":"\u003ccenter\u003e\u003cdiv style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/tmgdisk01.cafe24.com\/images\/vs\/4172\/sv\/3jYFtwlGLC2U0BnjQltLSewWmfYX1x.png?v=1764974887\" style=\"max-width:100%;max-height:10px\"\u003e\u003c\/div\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\n\n\u003cdiv style=\"width:95%\"\u003e\n\n\u003cdiv style=\"text-align:center;font-size:30px;font-weight:bolder;line-height:1.6em\"\u003e The Future of Food \u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"border-bottom:1px;border-bottom-style:dotted;border-color:;padding-bottom:20px\"\u003e\u003ccenter\u003e\u003ctable align=\"center\" width=\"100%\"\u003e\u003ctbody style=\"border:0px\"\u003e\n\n\u003ctr\u003e\u003ctd align=\"center\" style=\"line-height:1.2em;text-align:center;font-size:18px;color:black;font-weight:bold;padding-bottom:20px;\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\u003ctr\u003e\u003ctd style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/image.yes24.com\/goods\/123186596\/XL\" style=\"max-width:100%;height:auto\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/center\u003e\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;{split_style6}padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e Description \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;word-break:break-all;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eBook Introduction\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cdiv\u003e To address population growth, food crises, and climate crises, humanity is inventing the future of food. \u003cbr\u003eRight now, we can easily find alternative foods that come to our tables with labels like “eco-friendly,” “animal welfare,” “plant-based,” and “vegan.” Furthermore, a variety of future foods await us, including fungal proteins, plant-based meat, and cell-cultured meat.\u003cbr\u003e\u003cbr\u003e But can we truly trust these \"lab-grown foods\"? How are all these lab-grown foods, now becoming a reality, created? How does the global environment improve throughout the entire process of \"lab-grown foods\"—production, distribution, consumption, and disposal? Is there even the slightest chance that something unintended could happen during this process? How much trust should we have in those who create new foods?\u003cbr\u003e \u003cbr\u003eAs a type 1 diabetic who has analyzed all food ingredients since childhood and has covered a wide range of cutting-edge food technologies as a food and technology journalist, author Larissa Zimberoff uses her medical history and background to meticulously and transparently reveal the process by which promising \"laboratory foods\" are developed, produced, processed, stored, distributed, and consumed.\u003cbr\u003e As we face a growing number of \"lab-grown foods\" on our tables, and the process of producing these technology-intensive foods becomes increasingly difficult to understand, we explore some essential questions for the health of ourselves and the planet.\u003cbr\u003e\n\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cul\u003e\u003cli\u003e You can preview some of the book's contents.\u003cbr\u003e \u003cspan\u003ePreview\u003c\/span\u003e\n\n\u003c\/li\u003e\u003c\/ul\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eindex\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e preface\u003cbr\u003e\u003cbr\u003e 1.\u003cbr\u003e birds\u003cbr\u003e Future food, which has always been the food of the future\u003cbr\u003e\u003cbr\u003e 2.\u003cbr\u003e fungi\u003cbr\u003e Steak substitutes and… seasonings?\u003cbr\u003e\u003cbr\u003e 3.\u003cbr\u003e pea protein\u003cbr\u003e The candidate who will finally bring down the giant soybean market\u003cbr\u003e\u003cbr\u003e 4.\u003cbr\u003e milk and eggs \u003cbr\u003eIs it completely vegan if you don't have anything to do with animals?\u003cbr\u003e\u003cbr\u003e 5.\u003cbr\u003e food upcycling\u003cbr\u003e Gather the ingredients that are still edible… and make more food?\u003cbr\u003e\u003cbr\u003e 6.\u003cbr\u003e Veggie Burger\u003cbr\u003e Can plants replace red meat?\u003cbr\u003e\u003cbr\u003e 7.\u003cbr\u003e vertical farming\u003cbr\u003e Could robot-harvested, high-quality leafy greens feed the world?\u003cbr\u003e\u003cbr\u003e 8.\u003cbr\u003e cell-cultured meat\u003cbr\u003e Can fake animal products expand beyond niche markets?\u003cbr\u003e\u003cbr\u003e 9.\u003cbr\u003e Are consumers just people who buy when they are sold?\u003cbr\u003e\u003cbr\u003e 10.\u003cbr\u003e What will we be eating in 20 years?\u003cbr\u003e\u003cbr\u003e About the sources of writing references and information\u003cbr\u003e Acknowledgements\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eInto the book\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e Most bread products you see in supermarkets are made by purchasing processed ingredients containing wheat bran, endosperm, and germ from other manufacturers and then mixing them with other ingredients.\u003cbr\u003e “What’s more important than the number of ingredients is the chemical composition.\u003cbr\u003e “The problem is not processing, it’s refining,” Cohen explains. \u003cbr\u003eWhether called processed or refined, the important thing to remember is that many whole-grain foods advertised as “better for you” actually aren’t.\u003cbr\u003e In the industrialized food system, some of the nutrients originally contained in ingredients are lost during the production process.\u003cbr\u003e Companies promote their products as “healthy,” but what they’re trying to protect is profit, not the health of consumers.\u003cbr\u003e This means that companies have no incentive to create products that are as beneficial to health as possible.\u003cbr\u003e\u003cbr\u003e --- p.91, 「3.\u003cbr\u003e Among the “pea protein”\u003cbr\u003e\u003cbr\u003e The research on the nutritional value of 'highly processed' foods produced by extruders is clear.\u003cbr\u003e The more processed a food is, the higher its glycemic load on our bodies.\u003cbr\u003e This means that the more processed a food is, the more rapidly blood sugar levels rise when consumed.\u003cbr\u003e There are people at the University of Sydney in Australia who study only the glycemic index of foods. \u003cbr\u003eAccording to them, foods with a high glycemic index are “digested very quickly when eaten, because the nature of the production process makes the starch very easily broken down in the body.”\u003cbr\u003e Blood sugar management is obviously very important for people with diabetes, and doctors say that rapid fluctuations in blood sugar levels are not good for anyone, not just the patient.\u003cbr\u003e\u003cbr\u003e --- pp154~155, 「5.\u003cbr\u003e From “Food Upcycling”\u003cbr\u003e\u003cbr\u003e The primary purpose of this book is not to detail how our food system can be improved or to argue against industrialized food.\u003cbr\u003e Rather, the goal is to raise awareness that new food startups are following the path of the big food companies, accepting investment from large corporations, and (even) being absorbed by older, established brands—something that happens across all technology sectors. \u003cbr\u003eTo put it another way, my complaint isn't so much with small businesses themselves as with the fact that they make consumers feel like they've made a smart choice, but in reality, they're leading them to the same shelves of convenience foods and cheap, low-quality, high-calorie snacks as big businesses.\u003cbr\u003e\u003cbr\u003e --- p.158, 「5.\u003cbr\u003e From “Food Upcycling”\u003cbr\u003e\u003cbr\u003e Heme is a kind of catalyst that sparks amino acids, sugars, and fatty acids, causing the taste buds to perceive meat when eaten.\u003cbr\u003e This is also Impossible Foods' unique know-how that has allowed it to stand out from other companies and attract investors.\u003cbr\u003e But if it's true that heme-free plant proteins can't taste like meat, how are other companies making meat substitutes? --- p..190~191, 「6.\u003cbr\u003e Among the \"vegetarian burgers\"\u003cbr\u003e \u003cbr\u003eOne of the big problems with evaluating efficiency this way is that plants don't score well by this calculation.\u003cbr\u003e Spinach takes six weeks to grow fully, and tomatoes take three months.\u003cbr\u003e Like sleepwalkers, aren't we all mindlessly plunging into the future, convinced that future food must be available more quickly than traditional foods? What if we reach a point where we reject certain foods simply because they take a few extra minutes to grow or produce?\u003cbr\u003e --- p..192~193, 「6.\u003cbr\u003e Among the \"vegetarian burgers\"\u003cbr\u003e\u003cbr\u003e I sat down with registered dietitian and vegan Ginny Messina to talk about burgers.\u003cbr\u003e I was surprised when Messina said he had eaten an Impossible Whopper just the day before.\u003cbr\u003e Messina supports vegetarianism, but didn't seem to mind the burger. \u003cbr\u003eHowever, he said that, apart from being delicious, it is not a healthy food and is actually fast food.\u003cbr\u003e “I think it’s really delicious and fun food.\u003cbr\u003e “It’s just an occasional treat, not my stock.” The problem is that if companies making veggie burgers want to make money for investors, they need to make their products more of a frequent meal rather than an occasional treat.\u003cbr\u003e\u003cbr\u003e --- p.194, 「6.\u003cbr\u003e Veggie Burger\u003cbr\u003e\u003cbr\u003e From a moral standpoint, numbers don't matter.\u003cbr\u003e I think it's equally bad whether people kill one animal for food or a million.\u003cbr\u003e In 2020, 36 billion animals were slaughtered for food worldwide.\u003cbr\u003e Valeti wanted a diet he could agree to on his own, so he\u003cbr\u003e He said he decided to quit eating.\u003cbr\u003e It is clear that our current eating habits are difficult to agree on. \u003cbr\u003eGiven that the COVID-19 pandemic has left the world concerned about its health for over a year, and given the growing consensus among experts that animal-based diets are linked to the pandemic, anything that can reduce the continued encroachment on wildlife habitats is worth considering.\u003cbr\u003e\u003cbr\u003e --- p.252, 「8.\u003cbr\u003e From “Cell-cultured meat”\u003cbr\u003e\u003cbr\u003e The reason he sees it as a risk factor is because “genetic mutations can occur” every time DNA is replicated.\u003cbr\u003e Mutations can make cells unstable, a headache for startups trying to grow cells to make meat substitutes.\u003cbr\u003e People say that eating genetically modified cells is not dangerous to your health, but we don't know if that's true.\u003cbr\u003e\u003cbr\u003e --- p.267, 「8.\u003cbr\u003e From “Cell-cultured meat”\u003cbr\u003e \u003cbr\u003eNewly launched cutting-edge food technology startups must realize their lofty ambitions while also creating delicious, convenient, and affordable food.\u003cbr\u003e Want to earn extra points? Make sure the ingredient list on your label is short and concise.\u003cbr\u003e Providing food at a price that everyone can afford, or supplying ingredients at a price low enough to gain a clear competitive edge over other companies, is no easy task.\u003cbr\u003e Like pharmaceutical companies, emerging food technology companies are investing millions of dollars in product research and development.\u003cbr\u003e The difference is that the product being developed is a food, so it is subject to less regulation than new drugs. \u003cbr\u003eEven if product development hurdles are overcome, selling alternative foods at the same price as, or even cheaper than, conventional foods requires not only a significant increase in production volume but also competitiveness in the market against established products that have held a firm position for decades.\u003cbr\u003e\u003cbr\u003e --- p.276~277, 「9.\u003cbr\u003e “Are consumers just people who buy when they are sold?”\u003cbr\u003e\u003cbr\u003e While we know what goes into the reaction vessel (grains, yeast, hot water, hops, flavorings) and what is created by the reaction (beer), little is known about how and from what new proteins, not made in the body of an animal, are created.\u003cbr\u003e Keeping manufacturing methods and production processes secret is seen as a necessary evil, and investors believe that companies that secure exclusive technology are guaranteed unconditional profits.\u003cbr\u003e\u003cbr\u003e --- p.280, 「9.\u003cbr\u003e “Are consumers just people who buy when they are sold?”\u003cbr\u003e \u003cbr\u003eThis is a really important story.\u003cbr\u003e This is especially important today, when higher levels of certain nutrients are considered better for health.\u003cbr\u003e Packaging boasts that certain foods provide more of a particular nutrient, vitamin, or other ingredient than other foods, and this is used as a strategy to get us to take out our wallets.\u003cbr\u003e Products made with cutting-edge food technology may look and sound like they are better for your health, but in reality, they are not whole foods made entirely from plants, but rather processed foods.\u003cbr\u003e\u003cbr\u003e --- p.300, 「9.\u003cbr\u003e “Are consumers just people who buy when they are sold?”\u003cbr\u003e\u003cbr\u003e Food is evolving through investment and technology.\u003cbr\u003e Actually, I'm not really interested in the technology of replacing animal products with plant-based meat.\u003cbr\u003e I don't think that kind of reductionist approach is helpful.\u003cbr\u003e But it's clear what investors want. \u003cbr\u003eInvestors seek to control the food supply chain by holding exclusive intellectual property rights.\u003cbr\u003e That's not the direction I'm pursuing.\u003cbr\u003e I hope that ecosystem function will improve and biological knowledge will expand. We all know how GMO soybeans are created and how they make money.\u003cbr\u003e Humans patent things that can be obtained for free from nature.\u003cbr\u003e It's absurd to believe that we can save the planet by investing (or only by investing) hundreds of millions of dollars in new foods instead of the ones we already know.\u003cbr\u003e\u003cbr\u003e --- p.310~311, 「10.\u003cbr\u003e From \"What will we be eating in 20 years?\"\u003cbr\u003e\u003cbr\u003e I hope that in the distant future we won't eat much meat.\u003cbr\u003e The Earth can no longer handle it. \u003cbr\u003eJust as we look back now and wonder how people could smoke indoors like that, I think it's highly likely that in 200 years or so, we'll be thinking, 'I can't believe they ate meat like that.'\u003cbr\u003e Things that were once insignificant become unbelievable as time goes by.\u003cbr\u003e Because this can happen too.\u003cbr\u003e The future of food I envision has more to do with politics than technology.\u003cbr\u003e The nature of capitalism is to place greater value on profit than on people, and the unequal system that divides the \"haves\" and the \"have-nots\" will continue.\u003cbr\u003e The amount of food we produce today is enough to feed everyone, yet so many people are starving.\u003cbr\u003e I hope that food distribution will be more equitable, and that the government will establish policies that encourage the cultivation of diverse crops while encouraging vegetarianism and discouraging meat consumption.\u003cbr\u003e\u003cbr\u003e --- p.315, 「10. \u003cbr\u003eFrom \"What will we be eating in 20 years?\"\u003cbr\u003e\u003cbr\u003e Wealthy people say they are willing to pay a premium for “ethical” and sustainable food.\u003cbr\u003e People who are struggling financially or who receive government assistance often cannot make that choice.\u003cbr\u003e Will society strive to ensure universal access to sustainably grown, nutritious food? Will it listen to the voices of ordinary citizens, farmworkers, and workers across the food supply chain, and seriously consider their needs and the expertise and skills they possess?\u003cbr\u003e --- p.325~326, 「10.\u003cbr\u003e From \"What will we be eating in 20 years?\"\u003cbr\u003e\u003cbr\u003e Distribution is a really big issue.\u003cbr\u003e There are people who live on the worst food, and there are people who live on the best food.\u003cbr\u003e I hope that the food of the future will be recreated with stratification and wealth distribution in mind. \u003cbr\u003eI hope that everyone gets what they need and is treated as a human being.\u003cbr\u003e I hope for a future where there are no rich or poor, where everyone eats excellent and culturally appropriate food.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e --- p.331, 「10.\u003cbr\u003e From \"What will we be eating in 20 years?\"\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003ePublisher's Review\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e \u003cb\u003e'Alternative food technology' that promises zero carbon, zero harmful ingredients, food equality and animal liberation\u003cbr\u003e Can we save ourselves from the climate, food, and health crises?\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eWith the limitations of the existing food industry becoming increasingly apparent, with more than 80 percent of the world's arable land being used to grow \"feed crops\" for livestock, more than 90 percent of the animals on Earth being raised for human consumption, and the greenhouse gases emitted from raising livestock exceeding the combined greenhouse gases emitted from all road transportation, a consensus is emerging that the Earth cannot be sustainable unless we reduce our consumption of animal products, including meat.\u003cbr\u003e Adding to this the prospect of a food crisis due to population growth, the global high-tech industry, including Silicon Valley, is constantly introducing various alternative foods, suggesting food technology as a solution to the coming crisis. \u003cbr\u003eRight now, we can easily find foods on our tables with labels like 'eco-friendly,' 'animal welfare,' 'plant-based,' and 'vegan,' as well as 'healthier' foods such as 'zero sugar.' Furthermore, a variety of future foods await us, including protein made from fungi, plant-based meat, and cell-cultured meat.\u003cbr\u003e\u003cbr\u003e But can we truly trust these \"lab-grown foods\"? How are all these lab-grown foods, now becoming a reality, created? How does the global environment improve throughout the entire process of \"lab-grown foods\"—production, distribution, consumption, and disposal? Is there even the slightest chance of unintended consequences occurring? How much trust should we have in those who create new foods?\u003cbr\u003e \u003cbr\u003eAs a type 1 diabetic who has analyzed all food ingredients since childhood and has covered a wide range of cutting-edge food technologies as a food and technology journalist, author Larissa Zimberoff has meticulously and transparently revealed the process by which promising 'laboratory foods' are developed, produced, processed, stored, distributed, and consumed based on her medical history and background.\u003cbr\u003e As we increasingly lose track of where and how our food comes from, and rely on food companies' marketing to shape our meals, we examine the essential questions we must address for the health of ourselves and the planet.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eThe promising future foods that will take over our tables are:\u003cbr\u003e How is it made and what is its taste and nutrition?\u003cbr\u003e Questions You Must Ask to Avoid Becoming a \"Buy-What-You-Want\"\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eWhen we think of \"future food,\" we think of pills containing all the nutrients for the day, protein cookies filled with mealworms or grasshoppers, and even the cockroach jelly from \"Snowpiercer.\"\u003cbr\u003e But the foods of our future, being created in laboratories, are more familiar alternatives.\u003cbr\u003e\u003cbr\u003e Chapter 1 focuses on the potential of seaweed.\u003cbr\u003e Algae can grow anywhere as long as there is water, so it is inexpensive to cultivate and can be supplied in unlimited quantities. It is also rich in nutrients essential to humans, so it is attracting attention as a promising food ingredient.\u003cbr\u003e However, this is also a field that still faces the difficult task of implementing an appropriate form or function that will dispel consumers' vague resistance.\u003cbr\u003e This chapter analyzes the future of algae farming technology by examining what the most realistic algae foods that will occupy a corner of our tables in 10 to 20 years will look like.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eChapter 2 covers foods made with mold.\u003cbr\u003e Fungi are attracting attention as an excellent alternative to animal protein, with excellent sustainability and infinite potential for use. However, they have the disadvantage of inevitably requiring processing to be turned into food.\u003cbr\u003e This chapter explores and investigates the question, \"Do the good properties of raw materials remain after processing?\"\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 3 covers soy protein, a representative plant-based protein.\u003cbr\u003e Legumes have been studied as an alternative to meat for the longest time, and are the food that most closely resembles the texture and shape of regular meat. \u003cbr\u003eHowever, the author says that the process of producing alternative foods using soybeans for the taste and texture of the products inevitably involves a 'separation and processing' process, and it is easily overlooked that these processed foods are quite different from the harmless image that comes to mind when we think of 'soybeans'.\u003cbr\u003e To address these questions, this chapter delves into the manufacturing process and includes in-depth interviews with nutrition experts.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 4 explores the future of food, which has become an essential commodity for humanity, from eggs, of which one trillion are consumed worldwide each year, to milk, which is equally beloved. \u003cbr\u003eWe explore how far we've come in developing technologies that make chicken-free eggs and cow-free milk possible, and how closely these technologies replicate the texture and flavor of eggs, milk, cheese, yogurt, and ice cream. We also examine the safety of these technologies and the legitimacy of their management and supervision procedures.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 5 covers the field of food upcycling.\u003cbr\u003e From margarine, the first waste-recycled food, to the familiar Asian food of bean curds, to foods made from leftover grains after beer brewing, and even burgers made from the leftovers of fruit juice, the exhibition highlights a diverse world of upcycled foods. \u003cbr\u003eWhile the idea of ​​food upcycling is an innovative approach that could mitigate the negative impact of food waste on the environment, the process of repurposing waste into food requires a high degree of processing, making it difficult to trace the source of each raw material. This article delves into the nutritional implications of this type of food.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 6, which covers the vegan burger market, visits various animal-free burger manufacturers, including Beyond Burger and Impossible Burger, and reveals the cutting-edge technologies being used to create meat that rivals or surpasses conventional meat in terms of taste and nutrition.\u003cbr\u003e Along with this, we examine the food industry structure, where the more exclusive technology a company possesses, the more advantageous it is to attract investment, and hear from industry insiders about the transparency of the production process.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 7 explores the world of vertical farming. \u003cbr\u003eWe will examine the advantages of this method, such as being able to supply fresher vegetables by shortening the distance between the production site and the delivery site, reducing land use, not requiring pesticides, and being able to grow crops tailored to individual characteristics depending on the cultivation environment. We will also examine whether vegetables grown without ‘soil’ and ‘microorganisms’ can also provide all the nutrients our bodies need, whether reducing land use or increasing the use of artificial lighting (electricity) is more beneficial in reducing environmental costs, and the impact on food inequality of the situation where farms are mainly established in urban areas, as it is a technology-intensive industry operated by algorithms.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 8 explores cultured meat made from animal cells. \u003cbr\u003eWhile the cultured meat industry offers the significant advantage of providing \"real meat\" while avoiding the negative environmental impacts of large-scale livestock farming, it also faces the challenge of a lack of transparency in its production process.\u003cbr\u003e The industry does not provide clear data on what chemicals stimulate the proliferation of cultured cells, what technologies are used to do so, and how the safety of the entire process is managed.\u003cbr\u003e Through extensive research and expert interviews, the author approaches this veiled information, seeking answers to questions such as, \"Is it truly safe?\", \"Are there any other harms caused by the resources needed to mass-produce cultured meat?\", and \"Which alternative meat is better for people and the environment: plant-based or cultured?\"\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eChapter 9, “Are Consumers Just Buyers of Food?” addresses the pervasive lack of transparency in the food industry’s production processes, the loopholes in regulatory oversight, the debates between alternative food products and the traditional food industry, and the industry-wide marketing strategy of calling “non-meat and non-dairy processed foods” “plant-based foods.” The book also points out the reality that consumers are not given the freedom to make autonomous choices in the food system.\u003cbr\u003e This is a chapter that makes you think about what it takes to avoid becoming a person who 'buys whatever they are told to buy.'\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Chapter 10 contains the wishes of the author and various food experts he interviewed. \u003cbr\u003eWe examine our current food system, which is malnourishing hundreds of millions of people, destroying vast swathes of forest (where people and wild animals live), killing 70 billion terrestrial animals and a trillion marine creatures every year, increasing the risk of zoonotic diseases, and contributing to countless chronic diseases and antibiotic resistance problems. We also hear candid predictions for the future from industry experts.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eNot entrepreneurs and investors,\u003cbr\u003e Redefining the \"Harmless Table\" from the Eater's Perspective\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “This book is not intended to suggest ways to improve our food system or to oppose industrialized food in general. \u003cbr\u003eRather, it was written to raise awareness about the fact that new food startups are following the path of the big food companies, accepting investment from large companies, and even being absorbed by old, established brands (a common occurrence in all technology fields).\u003cbr\u003e “My frustration is that while these startups make consumers feel like they’re making a smart choice, they’re actually directing them to the same shelves of convenience foods and cheap, low-quality, high-calorie snacks as the big companies.” (Page 158)\u003cbr\u003e\u003cbr\u003e One expert featured in the book says, \"Food is a whole greater than the sum of its parts.\"\u003cbr\u003e No matter how good the raw materials are, food made by separating and processing the ingredients can never be the same as existing foods. \u003cbr\u003eIt also points out that the more processed a food is, the higher its blood sugar load on our bodies, and because the starch is made to be digested quickly, eating these foods makes us feel hungrier faster, which in turn leads to eating more food.\u003cbr\u003e The book also reveals that the environmental costs and food inequality issues caused by producing highly processed foods cannot be overlooked.\u003cbr\u003e\u003cbr\u003e Reducing processing would solve the problem, but it's easier said than done.\u003cbr\u003e In a market where existing foods are already established, alternative foods must be produced more cheaply, in larger quantities, and faster to be competitive, thereby increasing their share of the food supply chain, even if only slightly.\u003cbr\u003e In other words, the application of ‘processing’ and ‘transformation’ and ‘technology’ for the efficiency of food supply is inevitable. \u003cbr\u003eThe author analyzes that, combined with investors' preference for \"exclusive technology,\" companies are unable to find an incentive to improve the opacity and irrationality of the processing process, ultimately narrowing consumers' options to \"less processed foods\" or \"natural foods.\"\u003cbr\u003e\u003cbr\u003e As a diabetic who must be meticulous about what she eats, and as a journalist who has specialized in the field of cutting-edge food technology, the author emphasizes that only when consumers' positions and rights are reflected throughout the entire food system, from development and production to processing, storage, distribution, and consumption, can we truly achieve a \"harmless dining table.\" \u003cbr\u003eAs the food industry becomes more technology-intensive, it is becoming increasingly difficult to know where and how the food we eat is made. However, the more we accept this without question, the more the practice of keeping ingredients and technologies secret under the guise of “patents” or “proprietary technologies” will intensify.\u003cbr\u003e This book, which contains the results of tasting and researching numerous 'future foods', analyzing related data, and interviewing industry insiders, tells us what questions we must ask ourselves before unquestioningly accepting the 'harmless table' proposed by the food industry, and guides us on how to envision a sustainable table from the perspective of the 'eater'. \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e GOODS SPECIFICS \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eDate of issue:\u003c\/strong\u003e November 1, 2023\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003ePage count, weight, size:\u003c\/strong\u003e 352 pages | 470g | 145*215*18mm\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN13:\u003c\/strong\u003e 9791193482018\u003c\/div\u003e\n\n \u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e- \u003cstrong\u003eISBN10:\u003c\/strong\u003e 1193482011 \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/center\u003e\n\n\n\u003c\/center\u003e","brand":"LIBRAIRIE COREENNE","offers":[{"title":"Default Title","offer_id":43891449692202,"sku":"164649","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/2750\/5962\/files\/bc62fa7a07369e44eaf81fce05f74b2e.jpg?v=1765325518","url":"https:\/\/librairie.coreenne.fr\/en\/products\/164649","provider":"LIBRAIRIE COREENNE","version":"1.0","type":"link"}