Industrialized food is dependent on modern infrastructure for its production, processing and distribution. On its way from producer to consumer, the food that ends up in our kitchens is often transformed beyond recognition, and it moves on a global scale. Modern food often undergoes complete deconstruction and reconstitution before it arrives in our refrigerators, even if the products we purchase seem natural and straight from the farm. Many agricultural products are broken down into their chemical compounds and nutritional building blocks; new products are created through the recombination of these parts. Whether something is lost in the process or if healthy nutrition is nothing more than the right ratio of nutrients remains an active question in nutritional science and beyond.