The full inside story of the technology paradigm shift transforming the food we eat and who is making it

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are vegetarian-often vegan-and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food then we ever did, but because so much is happening so rapidly, we actually know less.

This isn’t stopping the companies or the consumers, however. We want a more transparent food system-but we don’t know what questions to ask. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the tradeoffs of replacing real food with technologydriven approximations.