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THE 2020's DAIRY: Way forward to sustainability
The only thing constant in the world is change. Food habits keep on changing, which can be seen in the exponential rise in the popularity of molecular gastronomy.
The only thing constant in the world is change. Food habits keep on changing, which can be seen in the exponential rise in the popularity of molecular gastronomy.
A complicated subdiscipline of food science that has grown in prominence not only in 5-star fine dining restaurants but also casual diners. I am no clairvoyant but judging from the current food scenario, we are segueing into a world where sustainable food supply will be of paramount importance.
There is a plethora of start-up companies who have recognised the need for sustainable living by producing soy-based meat alternatives which have a short ingredient list and are enriched with vitamin B12.
Such products have excellent macros, containing twice the protein content of eggs, four times more iron than one serving of spinach and has six times more fibre than tofu. More people are taking a keen interest in fitness and self-care, which affects the way we eat.
For instance, the traditional breakfast, lunch and dinner meals have been replaced by small portions of food every few hours. With Global Warming looming, the food for tomorrow should be based on responsible sustainability with nutrition and taste taking the forefront.
