Technically food Inside Silicon Valley's mission to change what we eat

Journalist Zimberoff debuts with a breezy and informative survey of the food-tech industry, noting both the promise and perils of the innovations that are changing the way people eat. The motivations for companies such as Beyond Meat and Impossible Foods, which manufacture plant-based burgers, are subject to a complicated balancing act, she notes: they may have idealistic goals (reversing climate change and ending animal suffering), but "money and investors are still behind it all," which may work against their aims to make the world a better place. The ideal situation, she writes, is a food system that is good for people, the planet, and business. Algae, for example, is touted as potentially checking all three boxes, but the science is still out on the health benefits, and harvesting methods can be energy-intensive. Predictions from 21 experts (chefs, writers, chemists) on what dietary habits will look like in 20 years round things out; some say less meat, some say more. Zimberoff excels at making complex issues accessible, and she leavens her survey with dashes of dry humor, as when discussing the prospect of mealworms as a staple protein source: "Well, not everything deserves to become the next soybean." Anyone curious about the future of food should give this a look. (June)

This fascinating overview of efforts to create a sustainable, cruelty-free meat substitute will take a well-deserved place on the shelf alongside works such as Michael Pollan's The Omnivore's Dilemma and Mary Roach's Gulp. Zimberoff, a type-one diabetic who is keenly aware of how food is grown and processed, takes readers inside various labs creating substitutions for meat and animal products. These tech-based enterprises use mycelium, plant proteins, or other secret, patented technologies to reinvent beef, chicken, milk, and more. Zimberoff also outlines the attempt to create meat made from cultured animal cells--grown in a lab, but genetically identical to a cow or chicken. Along the way, she poses questions about the sustainability, practicality, health benefits, and all-important taste of the products that these companies hope will transform the way people eat. The impact of agribusiness on this emerging market also receives some attention. VERDICT An engaging, thorough examination of the transformation of the food industry as it relates to sustainability and creating alternatives to the slaughterhouse. Highly recommended.--Rebecca Brody, Westfield State Univ., MA