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4 episodes with cultivated meat
8 episodes with cultivated meat
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3 episodes with cultivated meat
2 episodes with cultivated meat
5 episodes with cultivated meat
2 episodes with cultivated meat
3 episodes with cultivated meat
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems. “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal. Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship. Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies. Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins. Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica's Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems. “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal. Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship. Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies. Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins. Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica's Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems. “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal. Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship. Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies. Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins. Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica's Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems. “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal. Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship. Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies. Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins. Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica's Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems. “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal. Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship. Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies. Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins. Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica's Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025. Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online. Listeners can now find the Gastronomica podcast on the New Books Network. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society
This Week In Startups is made possible by: Every.io https://every.io MongoDB https://MongoDB.com/ai Agree https://agree.com Today's show: *Most lab-grown meat companies have already gone under. It's expensive to produce, and there's little demand from real-world consumers. But Tokyo's IntegriCulture is still standing after selling their proprietary serum to cosmetics companies. On Episode 3 of TWiST from Tokyo, Jason sits down with Dr. Yuki Hanyu, an Oxford-trained chemist who started a DIY meat movement out of a comic convention and turned it into Japan's first cell-cultured protein company. PLUS why the cultivated meat market stalled out, why producing a "slurry of cells" is more efficient than jumping right to muscle tissue, the regulatory framework in Japan vs. the US, and… is it fair to call this "meat"? Or is it something else entirely? Guest Yuki Hanyu on LinkedIn: https://www.linkedin.com/in/yuki-hanyu-b860bb34/ IntegriCulture: https://integriculture.com/en/ Relevant Links: AG Funder News: "IntegriCulture turns a profit": https://agfundernews.com/cell-ag-picks-shovels-pioneer-integriculture-turns-a-profit-but-cautions-that-as-long-as-cell-ag-remains-so-capital-intensive-it-will-be-difficult-to-take-off Vegconominst: Cultivated duck liver coverage: https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-meat/japans-integriculture-products-cultivated-duck-liver/ Cellament skin care ingredient: https://www.cellament.jp/cellament-en?lang=en Medium: Shojinmeat Project: https://medium.com/shojin-meat Cellular Agriculture Institute of the Commons (CAIC): https://cellagri.org/en/about-us Japan Association for Cellular Agriculture (JACA): https://jaca.jp/en/ Upside Foods: https://upsidefoods.com/ Vow: https://www.eatvow.com/ Impossible Foods: https://impossiblefoods.com/ Fast Company: "Inside the stunning collapse of Believer Meats": https://www.fastcompany.com/91462102/believer-meats-stunning-collapse-600-million-cooling-cultured-meat-industry AG Funder News: "FDA clears Wildtype's cell-cultivated salmon": https://agfundernews.com/fda-clears-wildtypes-cell-cultivated-salmon-for-us-debut Food Navigator: Parima gets green light for cultivated duck: https://www.foodnavigator.com/Article/2026/04/15/parima-gets-regulatory-approval-for-cultivated-foie-gras/ Protein Production: "Japan publishes first draft safety guidelines for cultivated meat…": https://www.proteinproductiontechnology.com/post/japan-publishes-first-draft-safety-guidelines-for-cultivated-meat-as-regulatory-debate-advances Stateline: "Texas bans lab-grown meat": https://stateline.org/2025/06/30/texas-becomes-seventh-state-to-ban-lab-grown-meat/ TODAY: "Japan's Coca-Cola Plus has an unexpected ingredient": https://www.today.com/food/japan-s-coca-cola-plus-has-unexpected-ingredient-t121047 Timestamps: 0:00 Why founders should visit Japan 1:48 Intro of cultivated meat pioneer, Dr. Yuki Hanyu 3:19 Why don't consumers want lab-grown meat? 10:05 Every.io - For all of your incorporation, banking, payroll, benefits, accounting, taxes or other back-office administration needs, visit https://every.io 10:26 DIY meat manuals at comic conventions 15:37 Flavors that don't exist in nature 19:35 The Wagyu Hot Dog 21:38 MongoDB - AI-assisted and agentic coding is helping you build faster than ever. Start building at https://MongoDB.com/ai 24:23 Why chicken nuggets are the hardest problem 28:28 Beachhead markets, waypoints, and surviving early 30:25 Agree.com - Stop chasing invoices and automate your entire contract-to-cash stack. Go to https://agree.com and tell them Jason sent you to get 50% off for life! 35:57 Q&A: Commercializing an open source project 37:56 Q&A: Growing protein in space 40:07 Should this be called "meat"? Subscribe to the TWiST500 newsletter: https://ticker.thisweekinstartups.com Check out the TWIST500: https://www.twist500.com Subscribe to This Week in Startups on Apple: https://rb.gy/v19fcp Follow Lon: X: https://x.com/lons Follow Alex: X: https://x.com/alex LinkedIn: https://www.linkedin.com/in/alexwilhelm Follow Jason: X: https://twitter.com/Jason LinkedIn: https://www.linkedin.com/in/jasoncalacanis Check out all our partner offers: https://partners.launch.co/ Great TWIST interviews: Will Guidara, Eoghan McCabe, Steve Huffman, Brian Chesky, Bob Moesta, Aaron Levie, Sophia Amoruso, Reid Hoffman, Frank Slootman, Billy McFarland Check out Jason's suite of newsletters: https://substack.com/@calacanis Follow TWiST: Twitter: https://twitter.com/TWiStartups YouTube: https://www.youtube.com/thisweekin Instagram: https://www.instagram.com/thisweekinstartups TikTok: https://www.tiktok.com/@thisweekinstartups Substack: https://twistartups.substack.com
Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab – could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like? Guests: Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 - Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices
Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab – could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like? Guests: Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices
South African scientists are growing meat… without the animal. A local biotech company has cracked a key piece of the puzzle for lab-grown meat, but while some are calling it the future of food, others are saying: keep it off the braai. We speak to Immobazyme about the science, the promise, and the backlash. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.
Today's global meat consumption is more than double what it was in the late 1980s. At the same time, animal agriculture is the largest driver of deforestation, biodiversity loss, and antimicrobial resistance — and a major contributor to water stress. Despite decades of advocacy around health, climate, and animal welfare, demand for meat continues to rise. Bruce Friedrich argues that ... READ MORE The post Bruce Friedrich on MEAT: Why Plant-Based and Cultivated Meat Are the Future of Protein. appeared first on Healthification.
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In this episode, Mike sits down with Alex Shirazi, a food technologist, conference organizer, and longtime observer of the cultivated meat industry, to talk about his latest project, A Scientist's Cookbook. Shirazi explains why he chose to launch a cookbook via Kickstarter as cultivated meat products inch closer to market. They discuss writing a cookbook for products that aren't yet widely available, the cooling of investment in the sector, hybrid products as a bridge to scale, and the political pushback against alternative proteins. Alex also talks about the origin story and the future of the Cultured Meat Symposium. You can find and support Alex's Kickstarter for The Scientists's Cookbook here: https://www.kickstarter.com/projects/hotdogfyi/a-scientists-cookbook/description Learn more about your ad choices. Visit megaphone.fm/adchoices
As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable industries
The cultivated meat industry has captured headlines and struggled with economics. Meanwhile, plant cell biomanufacturing is quietly solving the cost equation and approaching commercial launch. The question isn't whether cellular agriculture can work at scale. It's which applications will get there first, and what bioprocessing innovations will make it possible.In Part 2, we dive into the commercialization challenges that separate laboratory curiosity from market-ready products. Steven Lang tackles the hard questions: How do you replicate chocolate's complex flavor profile without traditional fermentation? What analytical infrastructure ensures product consistency and safety? And how do you build the right team and data foundation to navigate the journey from premium launch to commodity-scale production?Steven's background spanning Johnson & Johnson, Genentech, and Upside Foods gives him a unique perspective on what works and what doesn't when translating biopharma rigor to food applications. At California Cultured, he's applying those lessons to launch high-flavanol cocoa powder in 2026, with a clear roadmap to commodity cocoa and coffee thereafter.In this episode:The challenge of replicating chocolate's taste and fermentation in the lab (02:39)How plant cell culture differs from conventional farming and its advantages for safety and scalability (03:03)Analytical methods and equipment needed for consistent, safe, and high-quality cultured cocoa products (05:05)The potential for cell-based food to minimize heavy metals and other contaminants in chocolate (06:09)Environmental implications: tackling climate change, deforestation, and the realistic timeline for widespread adoption of lab-grown foods (06:50)Emerging opportunities beyond cocoa and coffee—saffron, ginseng, echinacea, and even lab-grown wood (08:40)Key advice for scientists and entrepreneurs interested in entering the cellular agriculture field (10:12)Building successful teams and robust data foundations in biotech startups (11:43)Key takeaway:Cellular agriculture's future isn't a single technology replacing conventional food production. It's multiple parallel approaches creating resilience in global food systems. The opportunity is clear: the technical principles you've mastered in biopharma translate directly to food applications, but the faster commercialization timelines and novel business models require rethinking what "stage-appropriate development" means.The question for bioprocess leaders is whether you'll help build the solutions to bridge the food production gap, or watch from the sidelines as food security becomes the defining challenge of our generation.Here is the previous conversation with Steven Lang:Episodes 55-56: Cultivated Meat: A Promising Future or an Inevitable Bubble? with Steven LangConnect with Steven Lang:LinkedIn: www.linkedin.com/in/steven-lang-b003406California Cultured Inc.: www.cacultured.comNext step:Need fast CMC guidance? → Get rapid CMC decision support hereSupport the show
What if the chocolate industry's reliance on equatorial farms—and the deforestation that comes with it—could be eliminated entirely? Plant cell bioreactors are doing that, producing real cacao without a single tree. But this isn't just about chocolate. It's about fundamentally rethinking how we manufacture food at scale, and the bioprocessing innovations emerging from this shift have implications far beyond the food industry.Steven Lang, Head of R&D at California Cultured, spent two decades mastering mammalian cell culture at biopharma giants like Johnson & Johnson and Genentech. Then he made a radical pivot: applying those same bioprocessing principles to cultivate plant cells for food production. His mission? Prove that cellular agriculture extends far beyond the cultivated meat narrative, and that plant cell manufacturing offers a faster, more economical path to market.At California Cultured, Steven's team is scaling cacao and coffee production using innovative low-cost plastic bioreactors instead of expensive stainless steel vessels. They've engineered plant cell media formulations that operate at a fraction of typical bioprocessing costs. And they're preparing to launch their first commercial product—high-flavanol cocoa powder—in 2026.What you'll discover in this episode:Why cellular agriculture ≠ cultivated meat (07:16) – Steven's frustration with the narrow definition that's holding the industry back, and why plant cell culture deserves equal attentionPlant vs. animal cell culture fundamentals (09:26) – Technical comparison: totipotent plant cells, callus formation, adaptation to suspension culture, and how cacao cell lines are developed from explantsAchieving 30-40% pack cell volume in 7-day batches (11:14) – Process parameters: ambient temperature growth, low pH environments, minimal downstream processing, and maintaining product consistency without genetic modificationThe economics that change everything (14:38) – How plant cell media costs and simple raw material requirements create commodity-scale economicsThe Tesla model for biotech (15:58) – Strategic rationale for launching with premium high-flavanol cocoa powder first, then using that revenue runway to optimize for commodity pricingLow-cost bioreactor innovation (18:23) – Why plastic vessels beat stainless steel, contamination management in low-pH cultures, and scale-out strategy over traditional scale-upDecentralized biomanufacturing (23:10) – Converting underutilized office space into production facilities, onshoring food ingredient production, and what this means for emerging markets and supply chain resilienceThe bigger picture beyond cacao (24:23) – Four approved drugs already produced via plant cell culture, the expanding landscape of ingredients (saffron, ginseng, echinacea), and why stage-appropriate models matter for cellular agriculture's futureThe strategic insight:While the cultivated meat industry struggles with cost structures and consumer acceptance, plant cell manufacturing is quietly proving the business model. The lesson for bioprocessing professionals? Sometimes the fastest path to commercialization isn't the most obvious one, and the innovations happening in food manufacturing today could reshape how we think about bioproduction economics across industries.Here is the previous conversation with Steven Lang:Episodes 55-56: Cultivated Meat: A Promising Future or an Inevitable Bubble? with Steven LangConnect One bad CDMO decision can cost you two years and your Series A. If you're navigating tech transfer, CDMO selection, or IND prep, let's talk before it gets expensive. Two slots open this month.Support the show
Lab-grown meat. The way of the future or a hard act to swallow? Synopsis: Every first and third Tuesday of the month, The Straits Times analyses the beat of the changing environment, from biodiversity conservation to climate change. In this episode, hosts Audrey Tan and David Fogarty get their teeth into cultivated meat, a topic that was very much in the headlines a few years back. Singapore was the first nation to approve the sale of cultivated chicken meat in 2020 but investment in the sector, after much fanfare, has slowed. So is there still potential for this sector to take off? The pay-off could be huge if companies can create safe, tasty and affordable beef, chicken, lamb and even seafood in bioreactors instead of relying on huge tracts of land and the sea. Meeting the needs of billions of people, could slash the impacts on the environment and cut greenhouse gas emissions. Is this your vision of the future? Or still too soon to say? Let us know what you think! Highlights of conversation (click/tap above): 2:24 What is the difference between cultivated meat and plant-based alternatives? 3:24 Why the interest in cultivated meat? What are the environmental benefits? 6:20 How cultivated meat products are made and why is the process challenging? 12:14 If companies succeed, the prize could be huge but there are still hurdles 20:32 Stay the course: Cultivated meat could become an important tool to fight climate change 23:04 Better information, better decisions by consumers. For instance: CO2 content labels on food products Follow Audrey Tan on LinkedIn: https://str.sg/848W Read her articles: https://str.sg/JLM2 Follow David Fogarty on LinkedIn: https://str.sg/jcvy Read his articles: https://str.sg/JLMu Hosts: Audrey Tan (audreyt@sph.com.sg) & David Fogarty (dfogarty@sph.com.sg) Produced and edited by: Hadyu Rahim Executive producers: Ernest Luis & Lynda Hong Follow Green Pulse Podcast here and get notified for new episode drops: Channel: https://str.sg/JWaf Apple Podcasts: https://str.sg/JWaY Spotify: https://str.sg/JWag Feedback to: podcast@sph.com.sg SPH Awedio app: https://www.awedio.sg --- Follow more ST podcast channels: All-in-one ST Podcasts channel: https://str.sg/wvz7 Get more updates: http://str.sg/stpodcasts The Usual Place Podcast YouTube: https://str.sg/theusualplacepodcast --- Get The Straits Times app, which has a dedicated podcast player section: The App Store: https://str.sg/icyB Google Play: https://str.sg/icyX --- #greenpulseSee omnystudio.com/listener for privacy information.
Lab-grown meat. The way of the future or a hard act to swallow? Synopsis: Every first and third Tuesday of the month, The Straits Times analyses the beat of the changing environment, from biodiversity conservation to climate change. In this episode, hosts Audrey Tan and David Fogarty get their teeth into cultivated meat, a topic that was very much in the headlines a few years back. Singapore was the first nation to approve the sale of cultivated chicken meat in 2020 but investment in the sector, after much fanfare, has slowed. So is there still potential for this sector to take off? The pay-off could be huge if companies can create safe, tasty and affordable beef, chicken, lamb and even seafood in bioreactors instead of relying on huge tracts of land and the sea. Meeting the needs of billions of people, could slash the impacts on the environment and cut greenhouse gas emissions. Is this your vision of the future? Or still too soon to say? Let us know what you think! Highlights of conversation (click/tap above): 2:24 What is the difference between cultivated meat and plant-based alternatives? 3:24 Why the interest in cultivated meat? What are the environmental benefits? 6:20 How cultivated meat products are made and why is the process challenging? 12:14 If companies succeed, the prize could be huge but there are still hurdles 20:32 Stay the course: Cultivated meat could become an important tool to fight climate change 23:04 Better information, better decisions by consumers. For instance: CO2 content labels on food products Follow Audrey Tan on LinkedIn: https://str.sg/848W Read her articles: https://str.sg/JLM2 Follow David Fogarty on LinkedIn: https://str.sg/jcvy Read his articles: https://str.sg/JLMu Hosts: Audrey Tan (audreyt@sph.com.sg) & David Fogarty (dfogarty@sph.com.sg) Produced and edited by: Hadyu Rahim Executive producers: Ernest Luis & Lynda Hong Follow Green Pulse Podcast here and get notified for new episode drops: Channel: https://str.sg/JWaf Apple Podcasts: https://str.sg/JWaY Spotify: https://str.sg/JWag Feedback to: podcast@sph.com.sg SPH Awedio app: https://www.awedio.sg --- Follow more ST podcast channels: All-in-one ST Podcasts channel: https://str.sg/wvz7 Get more updates: http://str.sg/stpodcasts The Usual Place Podcast YouTube: https://str.sg/theusualplacepodcast --- Get The Straits Times app, which has a dedicated podcast player section: The App Store: https://str.sg/icyB Google Play: https://str.sg/icyX --- #greenpulseSee omnystudio.com/listener for privacy information.
Cultivated meat is no longer science fiction, but it isn't quite mainstream reality either. It is stuck in a fascinating limbo of regulatory battles, scaling challenges, and consumer skepticism. But the technology is marching forward, often funded by the very meat companies you might expect to oppose it. Do you think it will be on your grill by next summer? Let us know by filling out our reader poll at the bottom of this post. And read the transcript here. Happy eating!
On today's Tech and Science Daily from The Standard, London Councils reviews the Freedom Pass as costs rise, UCL scientists turn brewing waste into scaffolds for cultivated meat, and the UK unveils a new Cyber Action Plan to harden public services. Plus quick consumer security updates and a gaming last call. Find all the latest news at Standard.co.uk Hosted on Acast. See acast.com/privacy for more information.
It's the Ranch It Up Radio Show Herd It Here Weekly Report! A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads. Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 114 DETAILS Cultivated Meat Company Meatable Doesn't Meet Funding Challenge The global cultivated meat sector lost a major player this month with the closing of the Dutch-based cultivated meat start-up Meatable. Founded in 2018, the company used a specific strain of pluripotent stem cells as it sought to produce pork sausages and dumplings through a system that sped up the conversion of stem cells into fat and muscle. Meatable had aimed to become “a raw material supplier or vendor to a meat company. Meatable was unable to raise additional funding. Meatable's closure follows the recent demise of Believer Meats and a shift in growth prospects for similar companies like GOOD Meat and UPSIDE Foods. As of late 2025, Alabama, Florida, Indiana, Mississippi, Montana, Nebraska, and Texas have passed laws banning or restricting the sale, manufacturing, and distribution of cultivated (cell-cultured) meat, with bans varying in scope and duration, though some are temporary and face legal challenges. Although the announcements from the companies spoke to “unforeseeable risks and uncertainties” and “difficult” decisions, Meatingplace coverage over the years featured critical voices that correctly anticipated the fates of Believer, Meatable and others. REFERENCES: https://meatingplace.com/cultivated-meat-business-folds-after-funding-challenge/?utm_source=omeda&utm_medium=email&utm_cid=1103020073&utm_campaign=MTGMCD251226005&utm_date=20251227-0630 https://meatingplace.com/as-cultivated-meat-firms-crumble-warning-signs-were-long-apparent/ Upcoming Bull & Heifer Sales On RanchChannel.Com Lot's of bull and heifer sales coming up on the RanchChannel.Com sale calendar. Check out the full line up HERE. SPONSORS Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/ Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/
Summary: Consumers rejected genetically modified crops, and I expect they will do the same for cultivated meat. The meat lobby will fight to discredit the new technology, and as consumers are already primed to believe it's unnatural, it won't be difficult to persuade them. When I hear people talk about cultivated meat (i.e. lab-grown meat) and how it will replace traditional animal agriculture, I find it depressingly reminiscent of the techno-optimists of the 1980s and ‘90s speculating about how genetic modification will solve all our food problems. The optimism of the time was understandable: in 1994 the first GMO product was introduced to supermarkets, and the benefits of the technology promised incredible rewards. GMOs were predicted to bring about the end of world hunger, all while requiring less water, pesticides, and land.Today, thirty years later, in the EU GM foods are so regulated that they are [...] ---Outline:(01:56) Why did GMOs fail to be widely adopted?(02:44) A Bad First Impression(05:54) Unpopular Corporate Concentration(07:22) Cultivated Meat IS GMO(08:45) What timeline are we in?(10:24) What can be done to prevent cultivated meat from becoming irrelevant?(10:30) Expect incredible opposition(11:46) Be ready to tell a clear story about the benefits.(13:17) A proactive PR Effort(15:01) First impressions matter(17:16) Labeling(19:35) Be ready to discuss concerns about unnaturalness(21:56) Limitations of the comparison(23:07) Conclusion--- First published: September 22nd, 2025 Source: https://forum.effectivealtruism.org/posts/rMQA9w7ZM7ioZpaN6/cultivated-meat-a-wakeup-call-for-optimists --- Narrated by TYPE III AUDIO. ---Images from the article:Apple Podcasts and Spotify do not show images in the episode description. Try Pocket Casts, or another podcast app.
From horse-drawn carriages finally facing political opposition in NYC to innovative cultivated meat farms in the Netherlands, this week’s Hen Report serves up a feast of animal rights news with a side of irreverent commentary. Jasmin and Mariann dive into Kenny Torrella’s eye-opening Vox article quantifying chicken suffering (spoiler alert: it’s worse than you think), celebrate animal rights pioneer Jim Mason’s…
In this week’s emotional rollercoaster of righteous indignation, Mariann dives headfirst into the meat industry’s latest shenanigans. From legal battles over lab-grown meat to the absurdity of milk being crowned official state beverage in 20 states (water, anyone?), to the heartbreaking reality of dairy farm fatalities, this episode serves up a buffet of reasons why the meat industry should be nervous.…
In this week’s episode of Rising Anxieties, Mariann Sullivan examines several developments causing concern within the meat industry. From evolving shareholder activism tactics to questionable comparisons between cultivated meat and lab-grown diamonds, the episode reveals how animal agriculture interests are responding to various challenges while continuing to rely on government support and biased media coverage. This episode explores: The evolution of…
Bianca Lê, a cell biologist and head of special projects at Mission Barns, shares the story of the groundbreaking startup's path to the creation of cell-cultivated pork fat. Martin Hahn, a regulatory attorney and partner at Hogan Lovells, and Maha Tahiri, CEO of Nutrition Sustainability Strategies, explore how the MAHA agenda could reshape formulation, labeling, … Continue reading EP 65: Talking With a Cultivated Meat Innovator, MAHA at IFT FIRST →
The promise of cultured food is undeniable: delicious, sustainable meat and fish grown without the need for traditional farming. But the journey from lab bench to supermarket shelf is filled with complex regulatory, technological, and consumer acceptance challenges. The big question: how do we transform small-scale breakthroughs into global food production realities?In this episode of the Smart Biotech Scientist Podcast, host David Brühlmann sits down with Richard Alldread, CTO of The Cultured Hub - a unique joint venture between Givaudan, Bühler, and Migros - positioned at the intersection of flavor, food processing, and retail expertise.Richard Alldread has led process and technology development across the biopharmaceutical sector, with roles at major biotech corporations and brings decades of experience from the biopharma world into the food tech sphere, helping innovative startups bridge the gap from promising lab results to economically and technically scalable food products.Here are three reasons to keep listening:Scaling Up, Not Just Out: Richard exposes why many food startups stumble: overly complex, non-scalable processes and the misapplication of biopharma's single-use equipment. Instead, the food industry is reigniting interest in robust stainless steel facilities to meet the vastly greater scale and lower margins of food versus pharma.From Bench to Market: The Cultured Hub isn't just about tanks and tech; it's a one-stop shop where startups gain hands-on access to commercial-scale bioreactors, regulatory expertise, and direct links to the whole value chain, from flavor development to supermarket shelves.Consumer Acceptance Is (Still) King: No matter how flawless the process or affordable the meat, Richard emphasizes that success hinges on consumer adoption. The industry's greatest test isn't technological, it's shifting perceptions of cultured foods to turn curiosity into routine repeat purchases.Ready to hear what it really takes to transition cultured food from niche curiosity to supermarket staple? Dive into this episode and discover the hard truths, emerging solutions, and industry insights driving the next food revolution.Connect with Richard Alldread:LinkedIn: www.linkedin.com/in/richard-alldread-01923644Website: www.theculturedhub.comWant to hear more perspectives on the future of cell-based food? Don't miss these previous episodes:Episodes 55-56: Cultivated Meat: A Promising Future or an Inevitable Bubble? with Steven LangEpisodes 45-46: From Lab to Table: The Science Behind Cultivated Meat with Petra HangaEpisodes 15-16: Bacon Without Pigs? Innovations in Cultivated Meat Manufacturing with Beat ThalmannNext step:Book a free consultation to help you get started on any questions you may have about bioprocess development: https://bruehlmann-consulting.com/callDevelop bioprocessing technologies better, faster, at a fraction of the cost with our 1:1 Strategy Call: The quickest and easiest way to excel biotech technology development. Book your call at https://stan.store/SmartBiotechSupport the show
What if the secrets to feeding the planet - and democratizing access to future protein - were hiding in the core toolkit of biopharma?The worlds of biopharmaceuticals and cultured food may seem galaxies apart, but at their heart, both rely on remarkably similar technology: media, bioreactors, and cell processing. Yet, as demand grows for sustainable, affordable protein for the masses, innovators are confronting a challenge bigger than scale.This week, host David Brühlmann welcomes Richard Alldread, Chief Technology Officer at The Cultured Hub, a groundbreaking joint venture between three Swiss industry leaders that specializes in developing and scaling cell culture processes for cultivated foods.Most of Richard's career has been dedicated to leading process and technology development initiatives within the biopharmaceutical industry. He has held key roles at major biotech organizations. He now leads the charge in applying high-tech bioprocessing to the ultimate scale-up: cultivated food. His journey from pioneering life-saving biologics to reimagining food production offers a rare insider's view of biotech's next frontier.Here are three reasons you can't miss this episode:Bioprocessing's Universal Blueprint: Richard breaks down the striking similarities between pharmaceuticals and food - media, bioreactors, sterility - but reveals why the economics and scale make cultivated food an entirely new beast.From Clinic to Kitchen: Discover how the shift from producing grams of life-saving drugs for the West to tons of affordable protein for global tables flips traditional priorities, pushing innovation in cost reduction, media development, and facility design.The Art of Keeping it Simple: Richard shares a contrarian philosophy: the best processes need fewer high-tech analytics, not more. He weighs in on where digital tools, modeling, and even AI fit into building robust, scalable bioprocesses for the food industry.Curious about how the lessons of biopharma might feed the world? Dive into this episode to uncover the biggest technical, economic, and biological hurdles - and why the next big leap in bioprocessing may end up on our dinner plates.Connect with Richard Alldread:LinkedIn: www.linkedin.com/in/richard-alldread-01923644Website: www.theculturedhub.comWant to hear more perspectives on the future of cell-based food? Don't miss these previous episodes:Episodes 55-56: Cultivated Meat: A Promising Future or an Inevitable Bubble? with Steven LangEpisodes 45-46: From Lab to Table: The Science Behind Cultivated Meat with Petra HangaEpisodes 15-16: Bacon Without Pigs? Innovations in Cultivated Meat Manufacturing with Beat ThalmannNext step:Book a free consultation to help you get started on any questions you may have about bioprocess development: https://bruehlmann-consulting.com/callDevelop bioprocessing technologies better, faster, at a fraction of the cost with our 1:1 Strategy Call: The quickest and easiest way to excel biotech technology development. Book your call at https://stan.store/SmartBiotechSupport the show
Chemical Safety, Cultivated Meat, and Our Health More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from fish, other meat, and dairy. Cultivated meat can be ‘clean' in comparison and healthier for you, other animals and the planet. Listen to today's episode written by Dr. Michael Greger at NutritionFacts.org. #vegan #plantbased #plantbasedbriefing #altproteins #cultivatedmeat #antibioticresistance #mercurypoisining #maha #animalag #toxins #bioaccumulation #foodchain ============================ Original post: https://nutritionfacts.org/blog/chemical-safety-cultivated-meat-and-our-health/ ========================== Related Episodes Use Search Field where you listen (or at PlantBasedBriefing.com/episodes) and enter ‘cultivated' or ‘alt protein' 1058: [Part 2] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1058-part-2-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg 1057: [Part 1] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1057-part-1-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg 960: [Part 2] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/960-part-2-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg 959: [Part 1] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/959-part-1-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg 379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture https://plantbasedbriefing.libsyn.com/379-the-significant-unalloyed-goodness-of-replacing-animal-agriculture-by-dr-karthik-sekar-at-aftermeatbookcom 351: “Processed” is a Useless, Empty Descriptor of Food. https://plantbasedbriefing.libsyn.com/327-processed-is-a-useless-empty-descriptor-of-food-by-dr-karthik-sekar-at-aftermeatbookcom ===================== End of Medicine Documentary: https://www.theendofmedicine.com/ ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020. 100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing LinkedIn: https://www.linkedin.com/company/plant-based-briefing/ Instagram: https://www.instagram.com/plantbasedbriefing/
On Food Talk with Dani Nierenberg, Dani speaks with Shawna Nelson, CEO of Organic Valley. They discuss the power of the cooperative business model and the mentorship farmers can find in this network, why it's so important to invest in succession and transition plans to help producers keep the lights on, and what the future holds for organic farming. Plus hear about the Trump-Vance Administration's decision to cancel its contract with Moderna to develop a bird flu vaccine, the latest bans on cultivated meat in the U.S., and budget cuts that affect investment in nature-friendly farming practices in the United Kingdom. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Introduction In this post, I present what I believe to be an important yet underexplored argument that fundamentally challenges the promise of cultivated meat. In essence, there are compelling reasons to conclude that cultivated meat will not replace conventional meat, but will instead primarily compete with other alternative proteins that offer superior environmental and ethical benefits. Moreover, research into and promotion of cultivated meat may potentially result in a net negative impact. Beyond critique, I try to offer constructive recommendations for the EA movement. While I've kept this post concise, I'm more than willing to elaborate on any specific point upon request.From industry to academia: my cultivated meat journey I'm currently in my fourth year (and hopefully final one!) of my PhD. My thesis examines the environmental and economic challenges associated with alternative proteins. I have three working papers on cultivated meat at various stages of development, though [...] ---Outline:(00:13) Introduction(00:55) From industry to academia: my cultivated meat journey(01:53) Motivations and epistemic status(03:39) Baseline assumptions for this discussion(03:44) Cultivated meat is environmentally better than conventional meat, but probably not as good as plant-based meat(06:29) Cultivated meat will remain quite expensive for several years, and hybrid plant-cell products will likely appear on the market first(08:58) Cultivated meat is ethically better than conventional meat(10:26) The main argument: cannibalization rather than conversion(16:46) Strategic drawbacks of the current focus(19:11) The evidence that would make me eat my words (and maybe cultivated meat)(20:37) What Id like to see change in the Effective Altruism approach to cultivated meat(22:14) Answer from GFI Europe--- First published: April 30th, 2025 Source: https://forum.effectivealtruism.org/posts/TYhs8zehyybvMt5E4/cultivating-doubt-why-i-no-longer-believe-cultivated-meat-is --- Narrated by TYPE III AUDIO. ---Images from the article:Apple Podcasts and Spotify do not show images in the episode description. Try Pocket Casts, or another podcast app.
In this week's episode, Mike chats with George Peppou, founder and CEO of Vow, the Australian startup pushing the boundaries of cultured meat. George shares how his background in science, food, and invention led to building a company that creates entirely new types of meat, like quail foie gras and even a woolly mammoth meatball. George dives into Vow's bold approach to scaling production, including the in-house design of the world's largest food-grade bioreactor, and how they're defying industry trends by continuously selling cultivated meat in Singapore. George also discusses regulatory progress in Australia and New Zealand, what it takes to bring cultured meat to grocery shelves, and why others are now approaching Vow in the space for manufacturing support. Check out our big virtual event in July, the Smart Kitchen Summit! www.smartkitchensummit.com Learn more about your ad choices. Visit megaphone.fm/adchoices
In mid-February, Food Processing senior editor Andy Hanacek was invited to moderate a panel discussing the U.S. meat industry for cultivated meat company Meatable in the Netherlands. Joining Hanacek on stage were longtime meat industry executive Jeff Swain, Chef Andrew Hunter and Paradai Adisayathepkul of Betagro. This conversation covers how cultivated meat can learn from previous “revolutionary” product introductions to win over traditional processors and consumers. The quartet spoke and answered audience questions for nearly an hour, and this podcast is a roughly 12-minute snippet of their conversation. Meatable has published a video of the entire panel here, if you're interested in hearing the rest of the discussion on cultivated meat, Meatable's plans and how the U.S. market fits.
David Kay shares his experience as the first employee at Upside Foods, offering a deep dive into the cultivated meat industry's challenges, successes, and political landscape. As an animal advocate who entered the alternative protein space, he provides unique insights on depolarising the conversation around cultivated meat and building bipartisan support.›• Difference between focusing on environmental/health versus animal welfare messaging• David's journey from animal advocacy to becoming the first employee at Upside Foods• How cultivated meat differs from plant-based products as "real meat" grown from cells• Where hundreds of millions in investment funding goes in cultivated meat startups• State-level bans on cultivated meat and fighting political polarisation• How industry is organising through trade associations like AMPS Innovation• Importance of elite institutions in normalising animal advocacy• Recent FDA approval for Mission Barns' cultivated pork fatAdd David on LinkedIn to follow his work and learn more about his perspectives on the alternative protein industry.Resources:Animal liberation bookGFI website State of the industry reports AgFunder – Elaine WatsonMission Barns FDA ApprovalDavid Kay LinkedInIf you enjoy the show, please leave a rating and review us - we would really appreciate it! Likewise, feel free to share it with anyone who you think might enjoy it. You can send us feedback and guest recommendations via Twitter or email us at hello@howilearnedtoloveshrimp.com. Enjoy!
The Real Truth About Health Free 17 Day Live Online Conference Podcast
Join Derek Tresize, Karthik Sekar, and Chef AJ as they tackle the myths surrounding muscle development and animal proteins. Derek responds to critics by demonstrating how plant-based diets can support muscle growth. Chef AJ shares effective strategies to manage cravings for unhealthy foods. Karthik provides insights on the progress of plant-based and cultivated meat alternatives and addresses concerns about GMOs in products like Impossible Burgers. Discover the latest obesity statistics and the implications of weight loss drugs like OIC. #PlantBased #MuscleGrowth #HealthyEating
Between 2013 and 2023, cultivated meat companies raised a total of nearly $3 billion. In 2020, Singapore approved the world's first cultivated meat products, with the U.S. and Israel following close behind. But head to the meat department of any American grocery store today, and you won't find cultivated meat for sale. After short-lived restaurant tasting menus in the U.S., it's no longer available. Distribution in Singapore is growing but small, and no products have launched in Israel yet. So what happened to the high hopes for cultivated meat? And what comes next for the industry? In this episode, Shayle talks to Isha Datar, executive director of New Harvest, a non-profit focused on developing research in the industry. She has written blog posts arguing that the industry is in the start-up hype cycle's “trough of disillusionment.” She calls for focusing on basic research, targeting high-value products, and even adopting a different name — cellular agriculture — to signal a shift toward a broader set of biotech products and techniques. Shayle and Isha cover topics like: What went wrong with the first-generation startups focused on low-value, whole-meat products like beef and chicken Persistent challenges in the industry, like the siloing of expertise, scarcity of research funding, and lack of standardization Why she's hopeful about a more diverse second generation that's focused on high-value products like sashimi and foie gras and biotech ingredients like fetal bovine serum and cell culture media The cellular agriculture cost stack and the $30,000 batch of cookies Basic research, shared resources, and the standardization needed to bring down costs Recommended resources New Harvest: Where Are We On the Hype Cycle? Part I and Part II The Counter: Lab-grown meat is supposed to be inevitable. The science tells a different story. Biotechnology and Bioengineering: Scale-Up Economics for Cultured Meat Credits: Hosted by Shayle Kann. Produced and edited by Daniel Woldorff. Original music and engineering by Sean Marquand. Stephen Lacey is executive editor. Catalyst is brought to you by EnergyHub. EnergyHub helps utilities build next-generation virtual power plants that unlock reliable flexibility at every level of the grid. See how EnergyHub helps unlock the power of flexibility at scale, and deliver more value through cross-DER dispatch with their leading Edge DERMS platform, by visiting energyhub.com. Catalyst is brought to you by Antenna Group, the public relations and strategic marketing agency of choice for climate and energy leaders. If you're a startup, investor, or global corporation that's looking to tell your climate story, demonstrate your impact, or accelerate your growth, Antenna Group's team of industry insiders is ready to help. Learn more at antennagroup.com.
It's the Ranch It Up Radio Show Herd It Here Weekly Report! A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads. Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 69 DETAILS Line 1 Hereford Cattle & Nebraska Cultivated Meat Update Line 1 Hereford Cattle For Sale, Division about Nebraska Cultivated Meat Ban EF1 Cattle Company: Why Line 1 Hereford Cattle Welcome to EF1 Cattle Company where our Line 1 Herefords are meticulously linebred to ensure consistent, high-performing genetics, making them a top choice for commercial beef production. Their proven predictability enhances herd uniformity, fertility, and feed efficiency, adding long-term value for ranchers focused on genetic improvement. EF1 Cattle Company Line 1 Hereford Cattle: Built For Longevity, Soundness, & Exceptional Performance At EF1 Cattle Company, our Line 1 Hereford two-year-old bulls are carefully raised using a “low and slow” approach to ensure optimal longevity, soundness, and performance in real-world conditions. These bulls are raised entirely on their mothers' milk, with no creep feed, to develop naturally. We wean in early winter and transition to a developing ration, preparing bulls for spring turnout on lush grass where their superior genetics truly shine. During their second year, our Line 1 Hereford bulls spend summer and fall grazing native grass, with access to free-choice minerals and salt. As sale time nears, bulls are moved to a 40-acre paddock near headquarters, where they receive a precisely balanced, low mega-calorie ration. Unlike other bulls pushed too hard for fast growth, our bulls develop muscle shape and thickness gradually—just like an athlete training steadily for peak performance. This method ensures the bulls have the endurance to cover more cows while maintaining their condition, making them an ideal choice for ranchers seeking long-lasting, high-performance genetics. Nebraska Ag Interests Push Back On Proposed Cultivated Meat Ban At least two major ag groups are not supporting a proposal to ban cultivated proteins as proposed last month by Neb. Gov. Jim Pillen and State Sen. Barry DeKay. The Nebraska Farm Bureau and Nebraska Cattlemen separately announced support for specific provisions in the proposal that requires special labeling and standards for protein derived from the cells of food animals, but the entities do not support a total ban of the lab-produced products. The Farm Bureau supports the restriction of plant-based and cultivated proteins being labeled “meat” and favors establishment of state-level laws covering potential mislabeling of such proteins. Similarly, the Cattlemen support clear labeling requirements for alt-proteins but not a complete ban as product developers should be able to compete in the marketplace SPONSORS Trans Ova Genetics https://transova.com/ @TransOvaGenetics American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources Clear Springs Cattle Company https://www.bredforbalance.com/female-sale Axiota Animal Health https://axiota.com/ @MultiminUSA Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/ Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming REFERENCES https://www.meatingplace.com/Industry/News/Details/117893 https://www.brownfieldagnews.com/news/nebraska-ag-committee-hears-testimony-on-bill-to-ban-lab-grown-protein/
Send me a messageFactory farming isn't just an animal welfare issue—it's a major driver of climate change, biodiversity loss, and public health risks. In this episode of Climate Confident, I speak with Thom Norman, co-founder of FarmKind, to break down the true environmental costs of industrial animal agriculture and explore solutions.We discuss:✅ How factory farming contributes up to 19% of global greenhouse gas emissions, primarily through methane, deforestation, and fertiliser use.✅ The inefficiencies of animal agriculture—80% of cropland is used to feed livestock, yet it provides only 17% of global calorie intake.✅ The role of antibiotic overuse in factory farming and its link to rising antimicrobial resistance.✅ Why shifting to alternative proteins—such as plant-based and cultivated meat—could significantly reduce emissions and land use.✅ The effectiveness of corporate campaigns in driving industry-wide change, such as the transition away from caged eggs.We also discuss consumer choices and why the focus shouldn't just be on individuals but on systemic change—better policies, clear food labelling, and investment in sustainable food innovation.If you're interested in supporting impactful organisations tackling factory farming, Thom shares how FarmKind helps direct funding to the most effective charities.
In this episode of Eat for the Planet, Sami Nabulsi, founder of Phytag Tech, explores the intersection of innovation, politics, and progress in the cultivated meat industry. Drawing from his transition from finance to food tech, Sami shares his vision for the future of cultivated meat, including its potential to reshape global food systems and address critical challenges like sustainability, scalability, and national security. The discussion delves into overcoming technical and regulatory hurdles, combating misinformation and political resistance, and fostering collaboration with traditional meat industry players to unlock new opportunities. Learn more about your ad choices. Visit megaphone.fm/adchoices
Eric Schulze loves the intersection of science and food so much that after many years as an FDA regulator, he decided in 2016 to leave the federal government to join the then-nascent Memphis Meats (now UPSIDE Foods). He'd go on to spend the next seven years working to advance the cultivated meat pioneer's science, technology, communications, and ultimate regulatory approval by the agency for which he used to work. Now, Eric's charting a new path for himself, founding GoodHumans, a consultancy aimed at assisting and even launching biotech startups seeking to bring their new innovations to the world. In this episode, Eric and I discuss the state of the cultivated meat movement today and where it may be heading. This includes the path to commercialization, the obituaries being written for the sector, the statewide sales bans on the product, and comparisons to other technologies. We even discuss our mutual love of sci-fi and give some recommendations to those of you fellow nerds out there. Eric's a wealth of knowledge on all things alt-protein, so if you want both information and inspiration, listen to what he's got to say. Discussed in this episode Eric first learned about cultivated meat after the $18,000 meatball was unveiled in 2016. Our past episodes on this show with Uma Valeti and Teryn Wolfe, the latter of whom Eric has jointly launched a new company, Nexture Bio. Eric is a big fan of British physicist David Deutsch Eric recommends reading The Science of Science (nonfiction) along with fiction such as The Name of the Wind, Three Body Problem, and The Maniac. Paul recommends Tender is the Flesh (fiction) and Frostbite (nonfiction). He also wrote a review of some 19th century animal protection literature recently. Both Eric and Paul liked the films Gattaca and Elysium. More about Eric Schulze, PhD Eric Schulze, PhD is a professional molecular biologist, genetic engineer, and former federal biotechnology regulator, and most recently is the CEO of GoodHumans, a full-service strategy and design firm. He served as Vice President of Product and Regulation at UPSIDE Foods, where he led both design and development of the company's meat products as well as its regulatory-, policy-, and government affairs. Before that, he served as a U.S. Food and Drug Administration regulator, handling a portfolio of novel food and drug biotechnology products. As a civil servant, Dr. Schulze also served as a federal STEM education policy capacity within the National Science Foundation and currently works with the National Academy of Sciences on undergraduate STEM education transformation. He holds a doctorate in genetic, cellular, and molecular biology with a specialty in embryonic stem cell engineering and is trained in broadcast communication, speechwriting, and risk assessment.
Tufts University is focused on a different approach: cellular agriculture. The university recently received a grant from the state to continue this research and establish the Foodtech Engineering for Alternative Sustainable Technologies center.
Meatable's innovations can address some of the most pressing global challenges, such as climate change, food security, and sustainable animal care, by providing a more sustainable and humane solution for protein production. In this episode, Adam Torres and Jeff "Trip" Tripician, CEO of Meatable, explore cultivated meet and the partnership between the traditional and cultivated meat industry. Follow Adam on Instagram at https://www.instagram.com/askadamtorres/ for up to date information on book releases and tour schedule. Apply to be a guest on our podcast: https://missionmatters.lpages.co/podcastguest/ Visit our website: https://missionmatters.com/ More FREE content from Mission Matters here: https://linktr.ee/missionmattersmedia
Dave and Chris have an intellectual discussion about the future of meat and cultivated meat with expert Eric Schulze. They chat about the environmental benefits of cultivated meat and “photomolecular” science. The trio then talks through the “OK, Boomer” attitude regarding climate change, the debate over “scaffolding” in cultivated meat, the timeline of cultivated meat to the market, and beyond. Dave and Chris finish with a new MOIF about the huge rise (metaphorical, it's unleavened) of the versatile and tasty lavash in Dave's bread rankings. Hosts: Dave Chang and Chris Ying Guest: Eric Schulze Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week on Chewing, we talk about how sisters are doing it for sustainability! First, Monica talks to legendary author and editor Ruth Reichl about her new documentary film Food and Country. Then, we talked to Hewn Bread founder Ellen King and Volition Tea founder Annie Xiang about their big expansions. Finally, Monica talked to Upside Food COO Amy Chen who offered Monica a taste of their cultivated meat, but did she eat it? Lastly, a new bonus segment with a new jingle! chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Insta Louisa Chu @louisachu1 Monica Eng @monicaengreporter Links: Order Made in Chicago: Stories Behind 30 Great Hometown Bites by Monica Eng and David Hammond Music: Theme music: “Zhong Nan Hai” by Carsick Cars Outro music: “15 Minutes Older” by Carsick Cars Segments: “A Better Future” by David Bowie "Bread and Butter" by The Newbeats “Tea For Two (with Choir and Orchestra)” by Doris Day “Cup Of Tea” by Kacey Musgraves “Cells” by They Might Be Giants “Chicken” by Pixies “Le Grand café” by Charles Trenet
If you follow the world of cultivated meat, you probably know that a few companies have gotten historic regulatory approval and have sold some limited quantities of product both in the US and Singapore. But earlier this year, Meatly—a company founded only in 2021 and with just a few million British pounds in their pocket—succeeded in getting regulatory approval to start selling its cultivated chicken meat…in pet food. This was the first-ever European approval for a cultivated meat product, and the first-ever approval for such a product in the pet food space. And as someone with a dog who sadly makes his distaste for plant-based dog food very clear, I can assure you that I'm eager to see if my dog Eddie will enjoy Meatly's debut product. In this episode, I talk with Meatly CEO Owen Ensor about his journey from starting the company to now. We discuss the scale he's at, the cost structure of his product, the inclusion rates in pet food he anticipates, what stores he plans to sell in at first, how he'll fund the company, when he thinks cultivated meat may make a dent in total meat demand, and much more. It's a riveting conversation with someone making headlines across the alt-meat world. Will pet food be the gateway for cultivated meat's market entrance? You be the judge. Discussed in this episode Owen became vegan after watching Cowspiracy. Owen's chart showing the timeline to regulatory approval for various cultivated meat companies. Paul's essay on pet food's contribution to total meat demand. Bond is another company growing chicken protein for the pet market. You can see Paul's dog Eddie enjoying it here. Our past episodes with Jim Mellon from Agronomics and Mark Post from Mosa Meat. Owen recommends reading Good to Great. More about Owen Ensor Owen is the Founding CEO of Meatly. Since establishing Meatly in 2021, with only £3.5m in funding, it has become the first company in Europe to get regulatory approval for cultivated meat, developed industry-leading technical processes, and created the world's first cultivated pet food products. Before establishing Meatly, Owen started his career at the Management Consultancy company Bain and scaled one of the world's first insect protein facilities.
176 | This week we discover how the state of Florida is in a lawsuit over cultivated meat, how fan favorite tv show Yellowstone is headed to Vegas, and a famous beer brand is highlighting agriculture in a very unique and exciting fashion. Florida sued over cultivated meat law Wynn Las Vegas To Bring Texas To The Strip With Four Sixes Ranch Steakhouse Pop-Up Anheuser-Busch Ignites Electrifying Partnership With Nitro Circus & Nitrocross We also end this episode with an interview with Kendal Quandahl, who is a Precision Segment Lead for North America at Case IH . We recorded this episode LIVE from the Case IH booth at Farm Progress in Boone, Iowa. Kendal shared all about precision technology at Case IH. You can learn more here ICYMI we launched our Discover Ag MERCH!! We have two collections - our “Core Collection” with our more traditional logos and our “Club Discover Collection” with our more fun - limited time offer - designs. Shop them all here. Welcome to “Discover Ag” where agriculture meets pop culture. Hosted by a western tastemaker & millennial cattle rancher @NatalieKovarik and a sought after dairy sustainability speaker & millennial dairy farmer @TaraVanderDussen - Discover is your go to podcast for food news. Every Thursday your hosts dish up their entertaining and informative thoughts to keep you in the know & help you “discover” what's new in the world of food. Connect on a more personal level with your hosts by JOINING “CLUB DISCOVER”. Our once weekly newsletter where Natalie & Tara share all their latest discoveries from what they are watching, eating, cooking, reading, buying, listening tom wearing and more. It's the insider scoop on all the things your hosts are LOVING AND DISCOVERING!!!! THANK YOU TO OUR SPONSORS!!!! COZY EARTH: Luxury bedding, bath, and apparel. Listeners can get up to 40% off using the code “DISCOVER”. PERFORMANCE BEEF: Cattle management software that's easy to use and allows you to simplify feeding, performance and health data recording. TURTLEBOX: The loudest, most durable outdoor speaker on the market Code “DISCOVER” ARMRA COLOSTRUM: Our favorite supplement Code “DISCOVER” MANUKORA HONEY: Honey with Superpowers Code “DISCOVER” TOUPS & CO: 100% natural tallow based skincare & makeup Code “DISCOVER” WILDGRAIN: Artisan breads, pasta & pastries directly to your door Code “DISCOVER” WILD WEST KIDZ: Children's book subscription dedicated to western lifestyle children's books. Code “DISCOVER” ENCHANTMENT VINEYARDS Family-owned winery & the only ingredient in their wine is grapes. No additives. Code “DISCOVER20” Please note this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.
The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.
Dr. Uma Valeti is the founder and CEO of UPSIDE Foods, pioneering the cultivated meat revolution. This conversation explores the cutting-edge world of growing real meat from animal cells without industrial farming. We discuss Uma's journey from cardiologist to food tech innovator, the science behind cultivated meat, and its potential to address global food security and environmental challenges. Along the way, I stepped out of my 17-year vegan comfort zone to taste-test UPSIDE's cultivated chicken products. Uma is a visionary. And this conversation is mind-expanding. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors: AG1: Get a FREE 1-year supply of Vitamin D3+K2 AND 5 free AG1 Travel Packs
The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.
The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.
The way we raise animals is destructive to humans, animals and the environment, says cardiologist and entrepreneur Uma Valeti. He presents a solution that doesn't require you to give up your favorite protein-packed meals: cultivated meat, grown directly from animal cells. Reportedly some of the "most chicken-y chicken" you'll taste, Valeti envisions how such cultivated meat could save billions of animal lives, improve human health and help protect our planet.
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