Bemerkung:
«Can we count on the sausage to provide a solution, in order to reduce the consumption of meat? And can the use of new ingredients increase the diversity of our diets? Can the sausage make a considerable contribution to a sustainable food culture? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients – like insects, nuts and legumes – to reinvent the sausage of the future. Sausage of the Future takes the reader on a journey through all the building blocks of a sausage. It stops along the way to explore issues like moistness, flavoring, glue and preservation. The publication catalogues different types of sausages and presents lesser-known ingredients, carefully selected for their potential regarding the future. In our days, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. The reason is the overconsumption of animal products. Meat, in particular, will be scarce – we need alternatives.»
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