The surprising truth about Indian food

I was in a narrow kitchen in Mumbai, one of India’s most strikingly modern cities, watching an ancient Indian meal being cooked on vessels of baked clay. Utensils made from leaves, wood and metal were scattered across the kitchen. The food was being prepared using only ingredients native to the subcontinent, which meant that the sharpness of chillies (native to Mexico) and the starch of the potatoes (imported from South America) were missing. “No cabbages, cauliflower, peas or carrots, either,” said Kasturirangan Ramanujam, one of the cooks preparing the meal.…

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Good enough to eat? The toxic truth about modern food

Pick a bunch of green grapes, wash it, and put one in your mouth. Feel the grape with your tongue, observe how cold and refreshing it is: the crisp flesh, and the jellylike interior with its mild, sweet flavour. Eating grapes can feel like an old pleasure, untouched by change. The ancient Greeks and Romans loved to eat them, as well as to drink them in the form of wine. The Odyssey describes “a ripe and luscious vine, hung thick with grapes”. As you pull the next delicious piece of fruit from…

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Cellular Agriculture, Intentional Imperfection And ‘Post Truth’: The Transformative Food Trends Of 2017

At my food and beverage design and development firm Mattson, our unique vantage point is the nature of our business: developing concepts and formulating products across many channels within the food world, including food-away-from-home, consumer packaged goods, ingredients, and others. We believe it’s important to scan the horizon for the next hot superfood or ingredient. However, our ability to future-proof product innovation is more impacted by macro trends that will fundamentally impact how we engage with food. We gain insight into future trends by virtue of the fact that our work…

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Cellular Agriculture, Intentional Imperfection And ‘Post Truth’: The Transformative Food Trends Of 2017

At my food and beverage design and development firm Mattson, our unique vantage point is the nature of our business: developing concepts and formulating products across many channels within the food world, including food-away-from-home, consumer packaged goods, ingredients, and others. We believe it’s important to scan the horizon for the next hot superfood or ingredient. However, our ability to future-proof product innovation is more impacted by macro trends that will fundamentally impact how we engage with food. We gain insight into future trends by virtue of the fact that our work…

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Shocking truth: 20% of health-care expenditures wasted in US and other nations

A new OECD report released Jan. 10 reveals a shocking truth: About 20 cents of every dollar spent on health care in OECD countries is wasted in some fashion. That waste represents more than 20 percent of total health expenditure in the United States. The findings of the report, entitled “Tackling Wasteful Spending on Health,” will be discussed at a meeting for OECD Ministers of Health in Paris on Jan. 16–17. According to the report’s author, Agnès Couffinhal, a senior OECD health economist, it is alarming that around one-fifth of…

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