The Future of Foods

Know about the book -

The Future of Foods is written by Maria G. Corradini and published by Frontiers Media SA. It's available with International Standard Book Number or ISBN identification 2832566928 (ISBN 10) and 9782832566923 (ISBN 13).

The future of food can take many avenues of exploration, from the product itself, such as unusual sources like grass, microalgae, acorns, and so on, to by-products from the food industry (e.g., fruit pomaces and brewer spent grains), to disruptive technologies from data management and integration (e.g., digital twins) to processing (e.g., additive manufacturing, precision fermentations, cell ag). When considering the future of food, sometimes this is more accurately seen as the cycle of food. Development is continual, but sometimes to address the future, we must look historically - for example, a resurgence in pulses for protein, or the increase in shelf-stable foods due to the Covid-19 pandemic. The future of food requires many considerations, such as life cycle assessment, customization, social impact, environmental impact, and economic impact. In particular, when developing new foods with sustainability in mind (eg., alternative proteins), one has to take into account the health benefits as well as indulgence and sensory appeal, and these factors must be weighed against the financial cost of the production processes, and the ultimate cost to the consumer.