expressed through food.
Each ingredient used not only comes at a lower environmental cost but is synergistically arranged within each formula to provide a specific outcome. We refer to this mindful construction method as food architecture. The result is a purpose-driven nutritional solution to both human and environmental health and advancement. Fiction is a solutions company, expressed through food.
Frequently Asked Questions
It is the arrangement of functional ingredients to deliver a desired outcome. Each Fiction formulation will be comprised of ingredients that synergistically work together to achieve a desired result. For example, we’ll use beta gluten from euglena (a type of protozoa) to boost the immune system, DHA omega 3 from algae to maintain brain health, plant sterols to reduce LDL (bad) cholesterol, and MCT oil, again from euglena, to improve fat metabolism. Combined, the result is greater wholistic health and ability to perform, mental and physically.
It compares the amount of each natural resource (land, water, fossil fuel) spent in order to obtain nutrients (vitamins, minerals, phytochemicals, protein) from food. The goal is, of course, to have the lowest environmental spend for the greatest amount of nutritional gain. Using this ratio to choose ingredients when developing Fiction Food formulas is what makes Fiction, Fiction. The result is of course greater functional nutrition at a lower environmental cost.
Fiction was developed to be a solutions company. Since food production is the second greatest strain on the environment (behind fuel: coal, oil, gas) and health care costs and sickness are at an all-time high, we thought it only made sense to come up with a method of arranging nutrient dense, efficiently grown ingredients in such a way that would help fight both problems.
Over an equal period of time, animal agriculture creates more greenhouse gas emissions than all of transportation, combined. Simply consuming plants as opposed to feeding them to animals, only to then consume the animal, is a simple first step. But not all plants are equal. We select the ones with the greatest nutrient-to-resource ratio, as well as use emerging technologies in fermentation and cellular agriculture, to further improve this ratio.
No. Some of the formulas will take on animal product-like forms (such as an egg, for example) and can therefore be used in place of animal products, but all Fiction products will be objectively “better” in that they will be purpose-built and come at a lower environmental cost.
We will always look to the nutrient-to-resource ratio when selecting ingredients. As cellular agriculture continues to develop and fermentation technologies advance, we will be the first to incorporate them into Fiction, provided that they always adhere to a favorable nutrient-to-resource ratio.
We will be the first to adopt ingredients that fulfill this requirement, whether there is demand for them or not. We know that demand for the problems solved exist; which is the result of eating this way. Better sleep quality, therefore more holistic energy and less dependence on coffee and sugar (stimulants), a leaner body and a clearer mind. We all want this, and intentionally-designed food can deliver it.
Take euglena; the only input needed is a carbon source, which can come from pea starch, the byproduct of the pea protein industry, for example. because of the increased demand for pea protein, there is a large surplus of pea starch. Euglena turns an unused byproduct into an animal-quality (PDCAAS of 1) protein, with nearly zero environmental cost.
By observing the nutrient-to-resource ratio, this naturally determines that everything we make is vegan.
"The definition of health is 'absence of disease,' so being healthy simply means not being sick. That’s a low bar. Healthy food is also held to a low standard. Why can’t we use ingredients to not only keep us disease-free, but to also enable us to perform at our peak, realizing our full mental and physical potential?
And why must food come at such a high environmental cost? Inefficiencies that have been allowed to exist in our food production system are clearly ripe for disruption. They are from an era decades old, that desperately needs rewriting. "
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