POST-PANDEMIC FOODS

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.



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.



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