The And Its Effects On The Food Industry

Food, health and medical technologies have a large impact on individuals and communities today and in the future. Throughout this paper, discussion will involve the issues that society faces regarding food and health and how we can create a healthier and safer world for our future.

In chapter thirty-two of the kitchen as laboratory, César Vega and David J. McClements discuss what it means to cook from scratch in the context of modern society. Vega begins the chapter by introducing the topic of the importance of knowing where our food comes from, and how it is modified into the ingredients we know today. Although consumers should know where their food comes from, Vega and McClements claim that the consumers should also educate themselves about the process of how food is transformed to provide a better understanding of their food. The authors cite Michael Pollan, an author who writes primarily about food. Pollan claims that consumers should purchase food with a limited number of ingredients, or ingredients that are easy to identify. The authors disagree with Pollan’s point, citing that some foods are enriched to make people healthier, and if the additives were removed there would be a impact on everyone’s health.

The way we eat food has changed drastically in the past few decades. When I think of the process of how our food is made and produced, I think of a farm with happy animals lying around, eating healthy green grass, with bright blue skies. In the fields growing is sweet smelling fruit picked right when fresh, all in order to be taken to our grocery stores. Most people usually picture our food coming from a farm in this manner; however, this image is far from the truth. The food industry purposely wants us to picture faming this way because they want to hide the reality of how our farms actually look and operate.

The modern food has led to many health issues as well as complications. The modern food is manufactured, and

Food quality has emerged over the past decade as a top concern for consumers leaving many large food brands struggling to adapt. Growing concern over the rate of obesity, genetically modified organisms (GMO), and overuse of antibiotic are the most significant drivers leading consumers to purchase healthier food. New companies are successfully targeting this demographic using terms such as “Non GMO”, “Gluten – Free”, and “Organic.” Meanwhile revenue continues to decline for legacy food companies including, General Mills, Kellogg Co, and Kraft Foods Inc. struggle to adapt to changing consumer preferences. Large traditional food companies are seeking to counter these trends by acquiring existing health food companies, developing new products,

Food, noun, is any nutritious substance that people or animals eat or drink in order to maintain life and growth. Many people don’t know a lot about where their food came from and who makes it, but there is way more behind the food. Working conditions are a huge problem across the country and world.

The food that you are eating maybe is "fake" food. The food industry owns to its consumers a clear nutritional label that is easy to understand especially if the food is genetically modified. GMO's (Genetically Modified Organisms) have been around in the markets for the last 20 years GM crops can be engineered to be naturally pest-resistant, undermining the need for pesticide chemicals. GM crops can be engineered to tolerate extreme weather conditions, such as cold fronts or droughts, allowing for a geographically diverse range of growth sites. GM crops can be engineered with added vitamins and minerals, which is especially beneficial in third world countries dealing with malnutrition "( Rachel). However, the topic of the food that us Americans eat has many aspects and points of view the following are just some of those aspects.

Have you ever thought why supermarket's food is always bright, fresh and has a standard form? Or what about its unusual size? Nowadays if one walks across the fruits aisle can see apples as big as watermelons! Many people may not have noticed these 'inoffensive' details, however, this does not mean that they should be overlooked. As technology flourished, it started to get involved in every single aspect of one's life, even on food. The food industry still sells people the idea of food being produced on farms, where farmers raised and process the food they see on the markets, but unfortunately, this has become a part of the story. The food production has taken a dramatic hundred-eighty degree change, where farmers turned into engineers and technicians, food into adulterated and ultra-processed meals, and consumer's

The particular characteristics I have chosen for our agricultural and food industries are as follows; reliance, work-force, multi-agency industry, terrorist organization targeting the industry, and income. Throughout the course we have briefly discussed or went in-depth with each one of the characteristics I have chosen. I believe each one covers the overall aspect of importance on the industries, as well as each characteristic has a threat agent.

Too many people pick up food products off of the shelves and put it into their shopping cart without knowing what exactly it is or what the product has been through. After watching an absolutely disturbing documentary called "Food Inc." I started to feel strongly about the problems of the Food Industry. The problem is that our food is no longer being produced in an all American farm, but in dirty abusive factories. Not only is the food unhealthy for us after all of the processing, but the workers and animals are being abused. I know that I single handily cannot change all of the problems with the twisted food industry, but I know that I can do my part by making others aware so that they can make sure that they can make fully informed decisions about what they are putting into their carts at the grocery store and eventually into their bodies.

When the rapid rationalization of institutions began expanding and each inherently began to focus massive efficiency as their main goal, a major transition of how our society functions occurred. It is not a coincidence that the first McDonald’s opened around the same time that Spam was advertised as the favorite food of America’s troops. The focus on efficiency, convenience, and logic but in the case of new fast food restaurants and the long lasting properties of canned processed foods, ideas of nutrition were nowhere to be found because of the lack of long term perspective of health. This period of time was all about the boom of effort and time saving products and institutions, to increase productivity and save more time in the day for

Sometimes consumers have to pay from quality over quantity when it comes to certain types of food. Rachel Lauden, historian and author who had written extensively about the intersection of food and science, says that ‘modernism had provided what was wanted: food that was processed, preservable, novel and fast, the food of the elite at a price everyone could afford (Laudan, 1). This is another reason for the popular demand has so much to say about processed foods. They would rather buy processed food because it is cheaper, but then complain that there are too many chemicals and unknown things in their food. Cost is a big role in the obesity factor in this country; we live in a country where cheeseburgers cost less than a salad at a restaurant or a drive

are devoted to the proposition that the purest, most nutritious food is also the best

I had always been a picky eater. Growing up, I found certain foods like crushed soybeans repulsive. Despite my parents’ encouragements to consume the dark green stew for its health benefits, I found the grainy texture and bitter aftertaste really off-putting. I’ve always wondered, “isn’t there a way to make food that is both healthy and delicious while accommodating someone with zero cooking skills like myself?” This question led me to study food science for my undergraduate degree. As a source of sustenance and a factor that influences us physically, emotionally, and culturally, food is such an integral part of our lives, and I decided it is the most practical target application for my passion for the sciences.

“Food, like a loving touch or glimpse of divine power, has the ability to comfort,” proclaimed by Norman Kolpas in a speech about the importance of food. Many other things are presented in Norman’s speech, however, this quote, in particular, has a bigger meaning. Many quotes, including this one, are depicted to identify the helpful benefits and harmful consequences of food we eat today. For instance, foods we receive today could both help and hurt our bodies’ development. Thus, the real question that should be asked is, “What makes our food good and bad?” Likewise, the answer to questions like this depends mostly on the ingredients or preservatives that lie within our food. To elaborate, some ingredients are original, artificial, or do not exist and are made