In the years following World War II, American and European food scientists hoped to feed the world with common pond scum supplemented with plastics. But it wasn’t just the unpleasant flavor that killed the algae craze.
I am excited to announce my new partnership with the Union of Concerned Scientists, a team of scientists, economists and politicians working towards transforming our current food system into one that endeavors to grow food that’s healthy, green, affordable, and fair.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world’s growing population.
3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.
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