用替代蛋白构建我们的未来食物体验.pdf

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1、See full size imageCharles SpenceCrossmodal Research Lab.Psychology Dept.OxfordGastrophysics:Sensehacking our future food experiences(with alternative proteins)(2014)(2016)https:/ The global alternative protein ingredients market size was estimated at USD 22.95 billion in 2024 and is expected to gro

2、w at a CAGR of 14.1%from 2025 to 2030Imitation product,ingredient replacement,or novel ingredient?We have a new alternate protein flour:Please try it raw!At this tasting,you will have the opportunity to sample two of our signature product categories:Cultivated White Fish prepared in a classic fish&c

3、hips styleCultivated Caviar traditionally presented to highlight its sensory experienceThe pleasures of the table reside mainly in the mind not the mouth“Patagonian Toothfish”Or“Chilean Sea Bass”?JAMA Internal Medicine(2017)Cattle farmers are wringing their hands over a staggering drop in the price

4、of lab-grown beef,with cost estimates plummeting from more than a quarter million dollars a patty to as little as$12.(Kedmey,2015,Time)“We eat first with our eyes”Tim Geistlinger,vice president of research and development at Beyond Meat,a company making plant-based protein products,notes that consum

5、ers are not ready for chlorophyll-tinged hamburgers.“Theres no meat thats green unless its going bad.”So his job,turning green into brown,while technically complex,has a simple end goal:Looking just like the(cooked or raw)meat it is aiming to replace.“Its got to be very recognizable,or people wont b

6、uy it.Thats their first due diligence.”(Vanderbilt,T.(2015).The colors we eat:Food color does more than guide us it changes the experience of taste.Nautilus,July 9th.http:/nautil.us/issue/26/color/the-colors-we-eat.The Sound of the Sea seaf