The New Eating Normalcy
How we'll be eating tomorrow
Seiten
2004
|
1., Aufl.
gdi (Hersteller)
978-3-7184-7065-5 (ISBN)
gdi (Hersteller)
978-3-7184-7065-5 (ISBN)
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The New Eating Normalcy
Author: Stephan Sigrist
Language: German and English
Tomorrow's eating habits
How will we feed ourselves in tomorrow’s world?
What are the chances; what are the risks of new technologies?
What do these changes mean for the consumer and the food industry?
The food sciences are facing the start of a revolution. New foodstuffs promise better health, fresher products and lower prices. This study gives an overview of the major food innovations and their consequences for producers, retailers and the restaurant industry.
The New Eating Normalcy is based on interviews with opinion leaders and food experts from research, the food industry, retail and gastronomy.
Author: Stephan Sigrist
Language: German and English
Tomorrow's eating habits
How will we feed ourselves in tomorrow’s world?
What are the chances; what are the risks of new technologies?
What do these changes mean for the consumer and the food industry?
The food sciences are facing the start of a revolution. New foodstuffs promise better health, fresher products and lower prices. This study gives an overview of the major food innovations and their consequences for producers, retailers and the restaurant industry.
The New Eating Normalcy is based on interviews with opinion leaders and food experts from research, the food industry, retail and gastronomy.
| Erscheint lt. Verlag | 21.9.2004 |
|---|---|
| Reihe/Serie | GDI-Studie ; 16 |
| Sprache | englisch |
| Maße | 215 x 300 mm |
| Themenwelt | Naturwissenschaften ► Biologie |
| Schlagworte | Essen • Food • food design • Food Industrie • Food Marketing • Functional Food • Future Food • Novel food • Zukunft |
| ISBN-10 | 3-7184-7065-9 / 3718470659 |
| ISBN-13 | 978-3-7184-7065-5 / 9783718470655 |
| Zustand | Neuware |
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