With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––companies like Beyond Meat, Impossible Foods, Eat Just are creating wholly new food categories. Larissa Zimberoﬀ surveys the food companies at the forefront of this booming business. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based and help address issues like climate change, animal rights, and our planet’s dwindling natural resources. Through news-breaking revelations, Technically Food examines the trade-oﬀs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, upcycled foods, plant-based burgers, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices to learn where they see food in 20 years.
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