A recent New York Times Article describes new developments in food chemistry that could blur the lines of naturally vegan foods and meat.
You know those little Listerine film strips that dissolve on your tongue to give you fresh breath? Well, this is basically the same idea except with strawberries covered in egg proteins and shrimp shells. These “antimicrobial” films are meant to improve food safety, make fruits stay fresh longer and fight mold.
I understand the importance of food safety but the idea that this science is already under pending patents from several major companies worries me. Food labeling laws are already confusing since companies are not required to label foods as genetically-modified and the USDA is continually watering down organic standards. Natural and organic foods are big business these days and it’s hard to know who to trust.
With antimicrobial films coming into play it would seem important, even to non-vegetarians, that consumers know what they are purchasing. People with allergies or other sensitivities need to know that an apple is an apple. We need to have food that is nutrient-rich because of biodynamic, diverse agricultural practices. We can’t keep taking all these giant leaps forward towards healing the earth and then keep messing it up again.
It seems the only way to ensure that you know what you are eating anymore is to grow it yourself. I have never been one for gardening, but I think I better start learning.
