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Food of the Future: Meat and Dairy Alternatives by Antti Knaapila,Sghaier Chriki,Fang Fang,Jean-François Hocquette,Marie-Pierre Ellies-Oury,James Ledo Pdf
Recent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people and the planet?
Plant-Based Diets by Winston Craig,Ujué Fresán Pdf
Consumer interest in plant-based diets has been rapidly increasing in the past decade. Non-dairy and non-meat alternatives have gone mainstream. New products are appearing in the marketplace continually. The marketplace has been driven recently by millennials and flexitarians. Food companies have focused on providing nutritious food products that satisfy the demand for alternative items that look and taste like their animal counterparts. The marketplace wants products that improve human and planetary health worldwide. Questions have arisen as to how nutritionally sound and healthy are these products. How sustainable are these plant-based diets? How significantly do they alter traditional dietary patterns? What impact do they have on food security? Do these plant-based meat and dairy alternatives help lessen environmental degradation? Are the new products considered ultra-processed foods? What are the barriers and motivations that drive people to switch to a plant-based diet? Will plant-based diets help in the goal to greatly diminish malnutrition and over-nutrition (leading to obesity) around the world? These questions challenge scientists to provide meaningful answers through their ongoing research. Some of these issues are discussed in this reprint, based upon the latest research.
Plant-Based Foods: Ingredients, Technology and Health Aspects by Alev Yüksel Aydar Pdf
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Veganism: The Power of Plant-Based Eating by Алексей Сабадырь Pdf
This is a guide to harmony with nature, to understanding the power of plant products and their impact on your health and the world around you. The book will explore the impact of veganism on physical and emotional well-being, providing you with not only knowledge, but also inspiration. Let's open the doors together to a green future for your health and well-being!
Author : Brianne Donaldson,Christopher Carter Publisher : Future Perfect: Images of the Time to Come in Philosophy, Politics and Cultural Studies Page : 0 pages File Size : 40,5 Mb Release : 2016 Category : Animal culture ISBN : 1783489057
The Future of Meat Without Animals by Brianne Donaldson,Christopher Carter Pdf
This volume provides historical, material, aesthetic, and philosophical explorations of plant-based and in vitro food products, including multi-disciplinary approaches from industry, academia, and food advocates.
Thinking about the future of food safety by Food and Agriculture Organization of the United Nations Pdf
Agrifood systems are undergoing a transformation with the aim to provide safer, more affordable, and healthier diets for all, produced in a sustainable manner while delivering just and equitable livelihoods: a key to achieving the UN’s 2030 Agenda for Sustainable Development. However, this transformation needs to be executed in the global context of major challenges facing the food and agriculture sectors, with drivers such as climate change, population growth, urbanization, and natural resources depletion compounding these challenges. Food safety is a keystone to agrifood systems and all food safety actors need to keep pace with the ongoing transformation while preparing to navigate the potential threats, disruptions, and challenges that may arise. Foresight in food safety facilitates the proactive identification of drivers and related trends, both within and outside agrifood systems, that have implications for food safety and therefore also for consumer health, the national economy, and international trade. Early identification and evaluation of drivers and trends promote strategic planning and preparedness to take advantage of emerging opportunities and address challenges in food safety. In this publication, the FAO Food Safety Foresight programme provides an overview of the major global drivers and trends by describing their implications for food safety in particular and for agrifood systems by extrapolation. The various drivers and trends reported include climate change, changing consumer behaviour and preferences, new food sources and production systems, technological advances, microbiome, circular economy, food fraud, among others. The intended audience for this publication is broad – from the policymakers, academia, food business operators, private sector, to all of us, the consumers.
History of Meat Alternatives (965 CE to 2014) by William Shurtleff,Akiko Aoyagi Pdf
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
ONE OF BARACK OBAMA’S FAVORITE BOOKS OF 2022 One of Bill Gates’s “5 books to read this summer,” this New York Times and Wall Street Journal bestseller shows us that America’s political system isn’t broken. The truth is scarier: it’s working exactly as designed. In this “superbly researched” (The Washington Post) and timely book, journalist Ezra Klein reveals how that system is polarizing us—and how we are polarizing it—with disastrous results. “The American political system—which includes everyone from voters to journalists to the president—is full of rational actors making rational decisions given the incentives they face,” writes political analyst Ezra Klein. “We are a collection of functional parts whose efforts combine into a dysfunctional whole.” “A thoughtful, clear and persuasive analysis” (The New York Times Book Review), Why We’re Polarized reveals the structural and psychological forces behind America’s descent into division and dysfunction. Neither a polemic nor a lament, this book offers a clear framework for understanding everything from Trump’s rise to the Democratic Party’s leftward shift to the politicization of everyday culture. America is polarized, first and foremost, by identity. Everyone engaged in American politics is engaged, at some level, in identity politics. Over the past fifty years in America, our partisan identities have merged with our racial, religious, geographic, ideological, and cultural identities. These merged identities have attained a weight that is breaking much in our politics and tearing at the bonds that hold this country together. Klein shows how and why American politics polarized around identity in the 20th century, and what that polarization did to the way we see the world and one another. And he traces the feedback loops between polarized political identities and polarized political institutions that are driving our system toward crisis. “Well worth reading” (New York magazine), this is an “eye-opening” (O, The Oprah Magazine) book that will change how you look at politics—and perhaps at yourself.
The Future of Meat Without Animals by Brianne Donaldson,Christopher Carter Pdf
This volume provides historical, material, aesthetic, and philosophical explorations of plant-based and in vitro food products, including multi-disciplinary approaches from industry, academia, and food advocates.
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
The future of food by Jorg Snoeck,Stefan Van Rompaey Pdf
WILL WE STILL BE EATING MEAT IN THE FUTURE? WILL OUR MEALS COME STRAIGHT OUT OF A 3D PRINTER? WILL THERE STILL BE SUPERMARKETS IN THE YEARS TO COME? How can we continue to feed a growing world population in a healthy and sustainable manner? In a fascinating voyage of discovery, this book takes you from urban agriculture to sea farms, from cultured meat to hyper-personalised dietary guidance based on artificial intelligence, and from the hybrid supermarket to new digital platform models.
Future Proteins by Brijesh K Tiwari,Laura E Healy Pdf
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods
A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer. 'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.
Meat: A Benign Extravagance is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to re-orient itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. It is a well-researched look at agricultural and environmental theory from a fabulous writer and a farmer, and is sure to take off where other books on vegetarianism and veganism have fallen short in their global scope.
Engineering Plant-Based Food Systems by Sangeeta Prakash,Bhesh Bhandari,Claire Gaiani Pdf
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
