Future Foods: New Cuisine for a New Age
The term “processed food” is associated with Twinkies, fluorescent orange cheese, awful additives and heart-attack inducing trans fats, but it doesn’t have to be that way. New technology and advancements in 3D food printing, thermoplastic extrusion and bioreactor grown “test tube” meat are producing some remarkable, tasty and healthy delicacies that are as good for the planet as they are for your body. Research has shown that meat production is wreaking havoc on our planet. The future world of food will address this, with better precision, compounds and machines and practices, making room for organic and sustainably grown fare. Imagine meats from extruders and bioreactors that are indistinguishable from the real thing, yet contain no saturated fat and require no animal sacrifice. Envision portable kitchen appliances that can instantly deliver a vast variety of dishes matched to your taste, health profile and caloric requirements. Part of the IEEE Technology for Humanity Series.
As executive editor of IEEE Spectrum magazine, Glenn manages the print editorial department and works with the art director on covers and article illustrations. He first joined the staff in 1984, and worked at the magazine for 11 years. He has won dozens of journalism awards and other honors, including a National Magazine Award in 1993 for an article on Iraq’s efforts to build an atomic bomb. Between 1995 and 2001, he worked at Scientific American and Red Herring magazines before rejoining Spectrum in June 2001. His articles have also appeared in The New York Times (including three Op-Ed articles), the Los Angles Times, The Boston Globe, and other publications. He holds a bachelor’s degree in electrical engineering from Brown University and is a Fellow of the IEEE and a member of the American Society of Magazine Editors.